Description
Crispy, golden-brown chicken tenders fried to perfection and served with creamy dipping sauce. These tenders are juicy on the inside with a satisfyingly crunchy coating on the outside.
Ingredients
Scale
- 1 ½ pounds chicken tenders
- 2 large eggs, beaten
- 1 cup all-purpose flour
- 1 ½ cups panko breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil, for frying
Instructions
- Heat 1–2 inches of vegetable oil in a skillet over medium heat to 350°F (175°C).
- Set up three bowls: one with flour, one with beaten eggs, and one with panko mixed with paprika, garlic powder, onion powder, salt, and pepper.
- Dredge chicken in flour, then egg, then coat with panko mixture. Press gently to adhere.
- Fry in batches for 3–4 minutes per side until golden and internal temperature reaches 165°F.
- Transfer to a wire rack to cool slightly and stay crispy.
- Serve hot with your favorite dipping sauces.
Notes
- Pat chicken dry before breading for best coating adherence.
- Let breaded tenders rest 5 minutes before frying to help the coating set.
- Use a thermometer to keep oil at a steady 350°F.