Crispy Chicken Tenders

Golden, crunchy chicken tenders perfectly seasoned and fried to juicy, tender perfection—ideal for dipping.

Why You’ll Love This Recipe

• Crispy exterior with tender, flavorful chicken
• Quick and satisfying for family meals or snacks
• Dippable for versatility—try honey mustard, BBQ, or ranch

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Boneless chicken tenderloins or strips
• Salt and black pepper
• Paprika and garlic powder
• Flour
• Eggs, beaten
• Breadcrumbs or panko
• Oil for frying (vegetable or canola)

directions

1. Season chicken with salt, pepper, paprika, and garlic powder.
2. Set up dredging station: flour in one bowl, beaten eggs in second, breadcrumbs in third.
3. Coat each piece in flour, dip in egg, then press into breadcrumbs until fully coated.
4. Heat oil in skillet to 350 °F. Fry chicken tenders in batches 3–4 minutes per side until golden and cooked through. Drain on paper towel-lined plate.
5. Serve hot with assorted dipping sauces.

Servings and timing

• Yield: Serves 4 (about 12–16 tenders)
• Prep time: 15 minutes
• Cook time: 10 minutes
• Total time: Approximately 25 minutes

storage/reheating

• Refrigerate: Store cooled tenders in airtight container up to 3 days.
• Reheat: Warm in oven/toaster oven at 375 °F for 8–10 minutes to maintain crispiness.
• Freeze: Freeze on a baking sheet until solid, then store in freezer bag; reheat directly from frozen.

FAQs

Can I bake the tenders instead of frying?

Yes—bake on a greased rack at 400 °F for 15–20 minutes, flipping halfway, until golden.

Should I use panko or regular breadcrumbs?

Panko yields a lighter crunch; regular breadcrumbs produce a denser crust. Both work well.

How do I know they’re fully cooked?

Internal temperature should reach 165 °F. Slicing one open should reveal no pink inside.

Can I make them spicy?

Add cayenne pepper or chili powder to the seasoning for a spicy kick.

What’s the best oil for frying?

Neutral oils with high smoke points such as canola, vegetable, or peanut oil are ideal.

Can I use buttermilk marinade?

Yes—marinate chicken in buttermilk seasoned with salt and spices for 30 minutes before dredging for extra tenderness.

How to re-crisp leftovers?

Reheat in a 375 °F oven for 8–10 minutes or in an air fryer until crispy.

Are these suitable for kids?

Absolutely—serve with favorite sauces or cut into smaller pieces for little hands.

What sauces pair well?

Honey mustard, BBQ, ranch, sweet chili, or buffalo sauce complement nicely.

Can I keep prepped tenders ready for a party?

Yes—bread them ahead and freeze. Fry or bake just before serving for hot, crispy results.

Conclusion

These Crispy Chicken Tenders deliver satisfying crunch and tender chicken in every bite. They’re quick, versatile, and perfect for snacks, meals, or parties—customizable with your favorite flavors and dips.

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