Homemade Chicken Tenders are the ultimate comfort food: crispy on the outside, juicy on the inside, and loaded with flavor. Whether you’re making them for a family dinner or as a party appetizer, these golden strips will be a hit with everyone. This recipe uses simple pantry ingredients and delivers perfectly crispy tenders every time.
Ingredients
- 1 ½ pounds chicken tenders or boneless, skinless chicken breasts (cut into strips)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 cup plain breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/3 cup grated Parmesan cheese (optional, for extra flavor)
- Vegetable oil for frying
Instructions
- Prepare the Breading Stations:
- In the first shallow dish, add the all-purpose flour.
- In a second shallow dish, whisk the eggs until smooth.
- In a third shallow dish, mix panko breadcrumbs, plain breadcrumbs, garlic powder, onion powder, paprika, salt, pepper, cayenne pepper (if using), and Parmesan cheese (if using).
- Coat the Chicken:
- Pat the chicken tenders dry with a paper towel.
- Dredge each chicken strip in the flour, shaking off the excess.
- Dip into the egg mixture, ensuring it’s fully coated.
- Finally, press into the breadcrumb mixture, coating both sides thoroughly.
- Heat the Oil:
- In a large skillet or frying pan, heat about 1 inch of vegetable oil over medium-high heat. The oil is ready when it reaches 350°F (175°C) or when a breadcrumb dropped into the oil sizzles and rises to the surface.
- Fry the Chicken Tenders:
- Carefully place a few chicken tenders into the hot oil, ensuring not to overcrowd the pan. Fry for 3–4 minutes per side or until golden brown and fully cooked (internal temperature should reach 165°F or 74°C).
- Remove and place on a paper towel-lined plate to drain excess oil.
- Serve:
- Serve the chicken tenders warm with your favorite dipping sauces like honey mustard, ranch, or barbecue sauce.
Tips for Success
- Crispier Tenders: Use panko breadcrumbs for extra crunch.
- Baking Option: For a healthier version, bake the tenders at 400°F (200°C) for 20–25 minutes, flipping halfway through. Lightly spray with cooking oil before baking.
- Air Fryer Option: Air fry at 375°F (190°C) for 10–12 minutes, flipping halfway through.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for crispiness.
These Homemade Chicken Tenders are a versatile, crowd-pleasing dish that’s sure to disappear fast!
Homemade Chicken Tenders
Homemade Chicken Tenders are the ultimate comfort food: crispy on the outside, juicy on the inside, and loaded with flavor. Whether you’re making them for a family dinner or as a party appetizer, these golden strips will be a hit with everyone. This recipe uses simple pantry ingredients and delivers perfectly crispy tenders every time.
Ingredients
- 1 ½ pounds chicken tenders or boneless skinless chicken breasts (cut into strips)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 cup plain breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper optional, for heat
- 1/3 cup grated Parmesan cheese optional, for extra flavor
- Vegetable oil for frying
Instructions
- In the first shallow dish, add the all-purpose flour.
- In a second shallow dish, whisk the eggs until smooth.
- In a third shallow dish, mix panko breadcrumbs, plain breadcrumbs, garlic powder, onion powder, paprika, salt, pepper, cayenne pepper (if using), and Parmesan cheese (if using).
- Coat the Chicken:
- Pat the chicken tenders dry with a paper towel.
- Dredge each chicken strip in the flour, shaking off the excess.
- Dip into the egg mixture, ensuring it’s fully coated.
- Finally, press into the breadcrumb mixture, coating both sides thoroughly.
- Heat the Oil:
- In a large skillet or frying pan, heat about 1 inch of vegetable oil over medium-high heat. The oil is ready when it reaches 350°F (175°C) or when a breadcrumb dropped into the oil sizzles and rises to the surface.
- Fry the Chicken Tenders:
- Carefully place a few chicken tenders into the hot oil, ensuring not to overcrowd the pan. Fry for 3–4 minutes per side or until golden brown and fully cooked (internal temperature should reach 165°F or 74°C).
- Remove and place on a paper towel-lined plate to drain excess oil.
- Serve:
- Serve the chicken tenders warm with your favorite dipping sauces like honey mustard, ranch, or barbecue sauce.
- Tips for Success
- Crispier Tenders: Use panko breadcrumbs for extra crunch.
- Baking Option: For a healthier version, bake the tenders at 400°F (200°C) for 20–25 minutes, flipping halfway through. Lightly spray with cooking oil before baking.
- Air Fryer Option: Air fry at 375°F (190°C) for 10–12 minutes, flipping halfway through.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for crispiness.
- These Homemade Chicken Tenders are a versatile, crowd-pleasing dish that’s sure to disappear fast!
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