Crispy Golden Chicken Tenders (Printable Version)

Crispy, golden chicken tenders with a juicy inside, ideal for snacks or main meals at any time.

# What You'll Need:

→ Chicken

01 - 1.1 lb chicken breast tenders or chicken breasts cut into strips

→ Breading

02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1/4 cup milk
05 - 1 cup panko breadcrumbs
06 - 1/2 cup fine breadcrumbs
07 - 1 tsp paprika
08 - 1/2 tsp garlic powder
09 - 1/2 tsp onion powder
10 - 1 tsp salt
11 - 1/2 tsp black pepper

→ For Frying

12 - 2 cups vegetable oil (for deep frying)

# How to Make It:

01 - Pat the chicken tenders dry with paper towels and set aside.
02 - Place flour in one shallow bowl. In a second bowl, whisk together eggs and milk. In a third bowl, combine panko, fine breadcrumbs, paprika, garlic powder, onion powder, salt, and black pepper.
03 - Dredge each chicken strip first in flour, shaking off the excess. Dip into the egg mixture, then thoroughly coat with the breadcrumb mixture.
04 - Heat vegetable oil in a deep skillet or saucepan to 350°F (175°C).
05 - Fry chicken tenders in batches, turning occasionally, for 4 to 5 minutes or until golden brown and cooked through. Avoid overcrowding the pan.
06 - Remove chicken tenders with a slotted spoon and drain on a plate lined with paper towels.
07 - Serve hot with preferred dipping sauces such as honey mustard, BBQ sauce, or ranch dressing.

# Expert Insights:

01 -
  • They're impossibly crispy on the outside yet stay juicy and tender inside—the contrast is addictive
  • Ready in 30 minutes from start to finish, making them perfect for weeknight dinners or unexpected guests
  • Kids and adults love them equally, so you never have to cook two different meals
02 -
  • The three-bowl breading station isn't just technique—it's the difference between restaurant-quality and soggy. Don't skip drying the chicken or shaking off excess flour.
  • Temperature control is everything. I ruined an entire batch once by guessing at the oil temperature. A simple instant-read or candy thermometer is a game changer and costs just a few dollars.
  • Never skip the resting step on paper towels. It's the difference between crispy and greasy.
03 -
  • Keep your oil at exactly 175°C (350°F) using a thermometer—this single tool eliminates 90% of failures
  • Make your breading station and prep all your chicken before you heat the oil. Once oil is hot, you should be frying, not scrambling to bread strips
  • If you're cooking for a crowd, keep finished tenders warm in a 90°C (200°F) oven on a wire rack while you finish batches—this keeps them crispy because air circulates underneath

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