Crispy Chicken Tenders Recipe

The very first time I attempted crispy chicken tenders, I was honestly a bit overconfident. I mean, how hard could it be to make something that’s basically the universal symbol of comfort food? Well, let’s just say they turned out more ‘soggy’ than ‘crispy’ and my pride took a serious hit. It took a few more tries (and a couple of tips from my mom, who makes the best fried chicken you’ve ever tasted) before I got it down. Now, these chicken tenders are a family favorite and a guaranteed crowd-pleaser at every potluck.

There’s something so satisfying about hearing that crunch when you bite into a perfectly crispy chicken tender. It’s like a symphony for your taste buds, accompanied by the tender, juicy chicken inside. Whether it’s a random Tuesday night or I’m entertaining friends, this recipe has never let me down. And trust me, once you’ve tried these, you’ll never look back.

Ingredients

Here’s what you’ll need to make your kitchen smell like a chicken paradise. You can find all of these ingredients at your local grocery store—I usually hit up Trader Joe’s or Safeway.

• 1 pound boneless, skinless chicken breasts (sliced into tenders)
• 1 cup all-purpose flour
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 large eggs
• 2 tablespoons milk
• 2 cups panko breadcrumbs
• Vegetable oil for frying

Instructions

Follow these steps and you’ll be on your way to crispy chicken tender heaven. (And don’t worry if things get a little messy—that’s part of the fun!)

1. Start by setting up your dredging station: one bowl for flour mixed with paprika, garlic powder, onion powder, salt, and pepper; another bowl for the beaten eggs and milk; and a third bowl for the panko breadcrumbs.
2. Take each chicken tender and dredge it in the flour mixture, shaking off any excess. Dip it next into the egg wash, and then coat it thoroughly in the panko breadcrumbs.
3. Heat a large skillet over medium heat and fill it with about half an inch of vegetable oil. Once it’s hot (a breadcrumb should sizzle when you drop it in), carefully add the chicken tenders. Don’t overcrowd the pan—work in batches if necessary.
4. Fry the tenders for about 4-5 minutes on each side until they’re golden brown and cooked through. The internal temperature should reach 165°F if you want to be extra sure.
5. Transfer the cooked tenders to a wire rack set over a baking sheet to drain any excess oil. This helps keep them crispy!
6. Repeat with the remaining chicken tenders, adding more oil to the skillet as needed.

Tips & Tricks

Now, about those ingredients and the process—here are a few tips and tricks I’ve picked up along the way (learned this the hard way).

• If you don’t have panko, regular breadcrumbs will work, but honestly, panko gives you that extra crunch we’re all after.
• Don’t skip the seasoning in the flour. It makes a huge difference in the flavor department.
• Letting the breaded chicken sit for about 10 minutes before frying can help the coating stick better (game changer!).
• Always let your chicken rest after cooking—this allows the juices to redistribute and keeps the chicken moist inside.

And if you’re wondering about calories, each serving of these crispy chicken tenders (assuming about three tenders per person) will run you about 300-400 calories, depending on how much oil they soak up.

FAQ

Got questions? I’ve got answers (and honestly, I wish someone had told me these things sooner).

Q: Can I bake these instead of frying?
A: Absolutely! To bake, preheat your oven to 400°F and place the breaded tenders on a wire rack over a baking sheet. Spray them lightly with cooking spray and bake for 15-20 minutes, flipping halfway through.
Q: What are some common substitutions for the ingredients?
A: If you’re out of eggs, you can use a mixture of milk and flour to create a paste for the breading to stick. And if you need a gluten-free option, almond flour and gluten-free breadcrumbs work just fine.
Q: How should I store leftovers?
A: Store them in an airtight container in the refrigerator for up to three days. Reheat them in the oven to keep the crispiness.

As for variations, you can add some grated Parmesan to your breadcrumb mixture for an Italian twist, or toss the tenders in buffalo sauce after frying for a spicy kick. And for my vegetarian friends, this recipe works wonders with cauliflower—just adjust the cooking time accordingly.

When it comes to storage tips, I’ve found that these chicken tenders freeze beautifully. Just lay them out on a baking sheet to freeze individually, then transfer to a freezer bag. They’ll keep for a couple of months, and you can reheat them straight from frozen in a 375°F oven until they’re hot and crispy again.

Now, let’s talk about the cultural story behind this dish. Chicken tenders might not have a storied past like some ancient recipes, but I think they tell a story of family, simplicity, and the joy of cooking at home. They remind me of my Southern roots, where fried chicken is practically a religion, and of the countless times I’ve seen a child’s face light up at the sight of these golden strips of deliciousness.

So there you have it, my crispy chicken tenders recipe that’s been through the wringer but came out on top. Serve these with your favorite dipping sauces (honey mustard and BBQ are my go-to’s), and watch them disappear faster than you can make them. And remember, the best recipes are the ones you have fun with, so don’t be afraid to make this one your own.