Description
Golden, crunchy chicken tenders perfectly seasoned and fried to juicy, tender perfection—ideal for dipping.
Ingredients
Scale
- 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)
Instructions
- Season chicken with salt, pepper, paprika, and garlic powder.
- Set up dredging station: flour in one bowl, beaten eggs in second, breadcrumbs in third.
- Coat each piece in flour, dip in egg, then press into breadcrumbs until fully coated.
- 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.
- Serve hot with assorted dipping sauces.
Notes
- If you prefer to bake the tenders, bake them on a greased rack at 400°F for 15–20 minutes, flipping halfway.
- Panko breadcrumbs create a lighter crunch, while regular breadcrumbs give a denser crust.
- Add cayenne pepper or chili powder to the seasoning for extra heat.
- For a juicier texture, marinate the chicken in buttermilk before dredging.
- To re-crisp leftovers, reheat in a 375°F oven for 8–10 minutes or use an air fryer for crispiness.
Nutrition
- Serving Size: 1 tender
- Calories: 130
- Sugar: 1g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 35mg