Crispy Chicken Tenders Recipe

Golden, crunchy, and impossibly juicy on the inside — these Crispy Chicken Tenders are everything a weeknight dinner needs. They come together quickly with simple ingredients and deliver that satisfying crunch you usually get from takeout, but made right in your own kitchen. Perfect for kids, crowd-pleasing for adults, and endlessly dippable, this recipe will be on repeat at your house.

Why You’ll Love This Recipe

• Crispy and Juicy: You get a shatteringly crisp coating with every bite, while the chicken inside stays tender and moist.
• Quick to Make: Ready in under 30 minutes — ideal for busy weeknights or last-minute meals.
• Freezer-Friendly: Make a big batch and freeze extras for fast, homemade tenders any time.
• Family Favorite: These are hands-down a hit with both picky eaters and food lovers alike.

Ingredients You’ll Need

Here’s everything that goes into these crispy tenders, along with tips to make each ingredient shine:

• Chicken Tenders or Chicken Breasts: Slice chicken breasts into strips if you don’t have tenders. Fresh or thawed chicken works best for even cooking.
• Flour: The base of the dredge that helps the egg and breadcrumbs stick — don’t skip it!
• Eggs: Essential for binding the breadcrumb coating to the chicken.
• Breadcrumbs (Panko preferred): Panko creates that irresistible crunch, but regular breadcrumbs can be used in a pinch.
• Parmesan Cheese (optional but highly recommended): Adds a salty, savory depth to the coating.
• Garlic Powder & Onion Powder: These flavor boosters make the tenders taste like they came from a restaurant.
• Paprika: A mild spice that gives the coating a warm color and a gentle kick.
• Salt and Pepper: Season generously for bold flavor in every bite.
• Oil for Frying: Use a neutral oil with a high smoke point like canola or vegetable oil.

Variations

• Spicy Version: Add cayenne pepper or hot sauce to the egg mixture for heat lovers.
• Air Fryer Method: Skip the oil and cook them in the air fryer at 400°F for about 10-12 minutes, flipping halfway through.
• Gluten-Free Option: Use gluten-free flour and breadcrumbs to make this recipe celiac-friendly.
• Oven-Baked: Bake on a wire rack at 425°F for 20–25 minutes, turning once, for a healthier alternative.

How to Make Crispy Chicken Tenders

Step 1: Prep the Chicken

Pat the chicken dry with paper towels — this helps the coating stick better. If using breasts, slice them into uniform strips.

Step 2: Set Up the Breading Station

Get three shallow bowls. In the first, add flour with a pinch of salt and pepper. In the second, beat the eggs. In the third, combine panko breadcrumbs, Parmesan, paprika, garlic powder, and onion powder.

Step 3: Bread the Tenders

Dredge each chicken piece in flour, shake off the excess, dip into the egg, then press into the breadcrumb mixture. Make sure they’re fully coated for maximum crunch.

Step 4: Fry to Golden Perfection

Heat about ½ inch of oil in a skillet over medium-high heat. Once hot (test with a breadcrumb — it should sizzle), fry the tenders in batches for 3-4 minutes per side, or until golden and cooked through.

Step 5: Drain and Cool

Transfer the cooked tenders to a paper towel-lined plate or a wire rack to remove excess oil and keep them crispy.

Pro Tips for Making the Recipe

• Use Panko for Extra Crunch: Regular breadcrumbs will work, but panko gives the crispiest finish.
• Don’t Crowd the Pan: Fry in batches to avoid dropping the oil temperature — crowded pans lead to soggy tenders.
• Double Dredge for Extra Crunch: Want an ultra-crunchy crust? Dip back in the egg and breadcrumbs a second time.
• Keep Warm in the Oven: If making a large batch, keep cooked tenders warm on a wire rack in a 200°F oven.

How to Serve

These chicken tenders are super versatile and perfect for any meal setup:

Dipping Sauces

Serve with honey mustard, ranch, BBQ sauce, or spicy sriracha mayo — the more options, the better!

On the Side

Pair with classic fries, a fresh salad, mac and cheese, or buttery corn on the cob for a full meal.

As a Sandwich

Tuck them into a brioche bun with pickles and slaw for a next-level chicken sandwich.

Party Style

Slice into bite-sized pieces and serve with toothpicks and dips for an easy party platter.

Make Ahead and Storage

Storing Leftovers

Place leftover tenders in an airtight container in the refrigerator for up to 3 days. They’ll still be tasty, especially when reheated the right way.

Freezing

Freeze uncooked, breaded tenders in a single layer on a baking sheet, then transfer to a freezer bag once solid. Fry or bake from frozen, adding a few extra minutes.

Reheating

Reheat in an oven or air fryer at 375°F until warmed through and crispy — skip the microwave unless you’re okay with a softer crust.

FAQs

Can I bake these instead of frying?
Yes! Bake on a wire rack over a baking sheet at 425°F for 20–25 minutes, flipping halfway through. They won’t be quite as crispy but still very satisfying.

What’s the best oil for frying?
Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil. Avoid olive oil, which can burn at higher temperatures.

Can I make them ahead of time?
Absolutely. You can bread them ahead of time and keep them in the fridge for a few hours or freeze them for later.

How do I know the chicken is fully cooked?
The internal temperature should reach 165°F. Also, the juices should run clear, and the center should no longer be pink.

Final Thoughts

These Crispy Chicken Tenders are the kind of recipe you’ll find yourself turning to again and again. They’re fast, crowd-pleasing, and deliver that perfect balance of crunch and tenderness every time. So go ahead — fire up that skillet and make dinner something everyone’s excited about tonight!

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