You know those nights? The ones where you stare into the fridge, the kids are clamoring for something, *anything*, and the ones that you don’t want to look at. What does it feel like to make a full-blown meal? How do you make a delicious chicken tender? I’ve been making these for years, and honestly, they’re so much better than anything you’d get from any other brand. What’s a fast food joint? Is there a coating that just crunches when you bite into it? What are some of the best recipes for chicken inside? Forget those sad, bland, or greasy versions; these are the real deal. My family loves them, and I’m so excited to share them with you. If you love comfort food, but want something genuinely delicious and surprisingly easy to make, then this is the place for you. You’ve come to the right place.
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What Are Crispy Chicken Tenders?
What makes these chicken tenders so special? Think of them as the absolute best version of that childhood favorite you remember, but elevated. We’re talking about succulent chicken breast pieces, cut into perfect strips, that are then coated with a vegetable oil. In a ridiculously crispy, seasoned breading. Is it just flour that creates this amazing texture when cooked? The magic happens in the cooking method too, which I’ll get into, but it’s designed to give you that magic. Is there any crunch you can get without making them greasy? They’re simple, elegant in their own way, and universally loved. What are some of the best chicken tender recipes? What’s the best chicken tender recipe you’ve ever tried? What is the kind of food that makes everyone happy, from picky eaters to discerning adults?
Why do I love this recipe?
Why am I obsessed with chicken tenders? First and foremost, the FLAVOR is just out of this world. The breading is seasoned perfectly – it’s savory, a little peppery, and just the right amount of sweetness. Salt to make chicken sing. What is the texture that really sets them apart? Is it a lifesaver when you’re serving it and it stays crunchy even after it’s sat for some time? Then there is the SIMPLICITY. Is it possible to make these with ingredients you already have in your pantry? They don’t require fancy techniques or obscure items. What I love about this recipe is how cost effective it is. What are some good pantry staples for chicken breast? What are some of the best chicken tenders around? I use these in salads and dipping sauces. They’re delicious on their own. Can you serve it over rice? They are incredibly adaptable. Compared to other recipes I’ve tried, this one just consistently delivers that perfect crunch and flavor. What is the one that gets rave reviews every single time, and it’s become my go-to for everything from makeup to skincare. What is the difference between a weeknight dinner and weekend entertaining?
How do I make Crispy Chicken Tenders?
Quick Overview
How do you make crispy chicken tenders? How do I make a foolproof breading system for chicken? What is the key to a successful cooking method that locks in moisture while creating that perfect flavor that you crave? Is it desirable to have a It’s a three-step process of seasoning, coating and cooking, and each step is designed for different purposes. What is the best combination of simplicity and delicious results? Do you need to be a gourmet chef to master these skills? They’re truly foolproof and incredibly rewarding to make.
Ingredients
For the Chicken & Breading: What is the recipe?
2 pounds boneless, skinless chicken breasts.
1 cup all-purpose flour, 1 teaspoon baking powder
Is paprika bad for you?
What is garlic powder? 1 teaspoon per teaspoon.
1 teaspoon onion powder per pound.
1/2 teaspoon black pepper. 1 teaspoon salt.
1 teaspoon cayenne pepper (optional, for a little kick)
1/2 teaspoon salt. 1/4 teaspoon pepper.
2 large eggs, lightly beaten.
1 cup panko breadcrumbs (this is key for crispiness)
1/4 cup grated Parmesan cheese (optional, but highly recommended) – 1 cup melted.
Vegetable oil or other neutral oil, for cooking.
For Dipping Sauces (optional but fun!): For dipping sauces
Ketchup
Honey mustard
BBQ sauce
Ranch dressing
How do I follow the
Step 1: Preheat & Prep Chicken
First things first, let’s get our chicken ready. What should I do if I have excess fat on my chicken breast? If you have a knife, cut the strips into strips about 1/2 to 3/4 inch thick. What should I do if I want to cook my eggs in the same size? – homemade means character! Is it necessary to pat them dry with paper towels? How do I get that crispy coating? Golden brown color. If the chicken is wet, the breading will get soggy.
Step 2: Mix Dry Ingredients
In a shallow dish or pie plate, whisk together the all-purpose flour, paprika, garlic powder, onion powder and salt. Set aside. Powder, black pepper, cayenne pepper (if using), salt. What are some of the best seasonings? What is the first coating layer? Make sure you get a good blend; you don’t want pockets of flour or just paprika.
Step 3: Mix Wet Ingredients
In another shallow dish, lightly beat the two large eggs. You just want to break up the yolk and whites and get them nicely combined. Is there a fork that works for this? I’m not making meringue here, just a good egg wash to help the breadcrumbs adhere beautifully to the pan. Is there any recipe for breadcrumbs?
Step 4: Prepare Panko Mixture
What is the real star of the crispy show? Panko breadcrumbs. In a third shallow dish, combine the panko breadcrumbs with the grated Parmesan cheese. What is the best way to make a panko more flavorful? Mix these together well. Panko breadcrumbs are larger and airier than regular breadcrumbs, which is why they make such a good snack. What is the difference between crispiness and crispness? Don’t substitute breadcrumbs for bread crumbs!
Step 5: Coat the Chicken
Where do I get everything ready for cooking? What is the best way to dredge chicken in flour? Is it completely coated If you have beaten eggs and flour, shake off any excess. Then, dip it into the egg mixture, letting the excess drip off. What should I do if I’m going to cook chicken in a panko-parmesan mixture? Really press it in there so the breadcrumbs stick well. Place the coated chicken tenders on a clean plate or baking sheet as you go. I usually do this in batches to keep everything organized.
Step 6: Prepare Pan for Cooking
We’re going to pan fry these to get that perfect crisp, but you can also bake or air fry them if you like. What would you prefer (more on that later! )? For pan-frying, heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Is the oil hot enough that a pinch of breadcrumbs sizzles immediately? Why does smoking smoke? If you don’t have a good thermometer, test it: Is breadcrumbs a good size to eat?
Step 7: Cook the Tenders
Carefully place the coated chicken tenders into the hot oil, making sure not to overcrowd the pan. Is it necessary to cook them in batches? Cook for about 3-4 minutes per side, until golden brown and beautifully crispy. The chicken should be cooked through. The internal temperature should reach 165°F (74°C). Use tongs to flip them, and keep an eye on them as they can go from perfectly golden to a little too dark. As they finish cooking, transfer them to a wire rack set over an oven. How do you get rid of excess oil from a potato?
Step 8: Drain and Serve
Once all your chicken tenders are cooked and drained on the wire rack, they are ready to be grilled and served. While they’re best served immediately when they’re piping hot and at their crispiest, they hold up. Pretty well for a little while. What are your favorite dipping sauces? Is it true that the smell alone will have everyone hovering around the kitchen? My kids usually can’t wait, and this is a lifesaver on busy weeknights when everyone is starving!
What is the best way to serve it?
What are some of the best crispy chicken tenders? What are some good side dishes to serve with homemade coleslaw and potatoes? What are some great side dishes to serve with a meal? What are some good side dishes to serve with a salad? For a fun appetizer platter, arrange them with various dips like ranch, honey mustard, BBQ sauce, etc. What are some good ways to make spicy aioli? My kids love them stuffed into soft slider buns with a bit of lettuce and my favorite toy. What is the best sauce for mini chicken sandwiches? If you’re feeling adventurous, chop them up and toss them into a big Caesar salad or slaw. Wrap with crisp lettuce, tomato, and a creamy dressing. What are some of the best bite-sized sausages? With a drizzle of teriyaki sauce. We’ve even had them as part of a “build-your-own” taco bar, which was huge hit.
How do I make crispy chicken tenders?
I’ve made these chicken tenders more times than I can count, and over the years, I’ve picked up a few tricks that really take them from good to absolutely phenomenal. One of the most crucial steps is really getting that chicken DRY before you bread it. Moisture is the enemy of crispiness, so don’t skip patting it down thoroughly with paper towels. When you’re mixing your flour and seasonings, ensure everything is well combined; you want that flavor evenly distributed. For the panko mixture, pressing the chicken into it firmly is key. Don’t be gentle! You want that panko to adhere well so you get maximum crunch on every bite. If you’re pan-frying, make sure your oil is at the right temperature – hot enough to sizzle but not smoking. If it’s too cool, the tenders will absorb oil and be greasy; too hot, and the outside will burn before the inside is cooked. I learned this the hard way after a few batches that were too dark on the outside and not quite done in the middle! Using a wire rack to drain the cooked tenders is also a game-changer. It allows air to circulate, keeping them crispy instead of steaming them in their own grease on paper towels. For a healthier option, you can bake these in a preheated oven at 400°F (200°C) for about 20-25 minutes, flipping halfway through, or even air fry them at 380°F (190°C) for 10-12 minutes, shaking the basket halfway. Both methods yield a great result, though the pan-fried version has that extra special crunch. If you want to make sure they’re super juicy, don’t overcook them; a meat thermometer is your best friend here – aim for an internal temperature of 165°F (74°C).
What are some Storing and Reheating Tips?
One of the best things about these chicken tenders is that they reheat remarkably well, which makes them perfect for leftovers. Once they’ve cooled down to room temperature, you can store them in an airtight container in the refrigerator for up to 3-4 days. I usually don’t glaze them until just before serving, but if you’ve already applied a glaze, it might slightly soften the coating over time. For reheating, the key is to bring back that crispiness. Microwaving is the fastest way, but it can make them a bit soggy. For the best texture, I highly recommend reheating them in a single layer on a baking sheet in a preheated oven at around 375°F (190°C) for about 5-8 minutes, or until warmed through and crispy again. An air fryer works wonderfully too – just a few minutes at 350°F (175°C) usually does the trick. If you’re planning to freeze them, it’s best to do so *before* glazing. Cool them completely, then arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They’ll stay good in the freezer for up to 2-3 months. Thaw them overnight in the refrigerator before reheating using the oven or air fryer method. You can add glaze right after reheating if you like, or serve with dipping sauces on the side.
What are the most frequently asked questions on
Final Thoughts
I truly hope you give these chicken tenders a try. They’ve become such a staple in my kitchen because they’re reliable, delicious, and always bring smiles to the table. They are proof that you don’t need complicated ingredients or techniques to make something truly special that your whole family will love. The satisfying crunch, the juicy chicken, and that burst of flavor from the seasoned breading – it’s just pure comfort food perfection. If you enjoy this recipe, you might also love my Crispy Baked Fish Sticks or my Honey Garlic Chicken Wings for more easy, crowd-pleasing mains! I can’t wait to hear what you think after you make them, so please leave a comment below and let me know how they turned out, or share your favorite dipping sauce! Happy cooking!
Crispy Baked Chicken Tenders
Ingredients
Main Ingredients
- 0.5 kg chicken breast cut into strips
- 120 grams all-purpose flour
- 2 large eggs beaten
- 150 grams panko breadcrumbs
- 1 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.25 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil for drizzling
Instructions
Preparation Steps
- Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
- In a shallow dish, combine flour, paprika, garlic powder, onion powder, salt, and pepper. Mix well.
- In a second shallow dish, whisk the eggs.
- In a third shallow dish, place the panko breadcrumbs.
- Dip each chicken tender strip first into the flour mixture, ensuring it's fully coated. Shake off any excess.
- Next, dip the floured strip into the beaten eggs, letting any excess drip off.
- Finally, coat the strip generously with panko breadcrumbs, pressing lightly to adhere.
- Place the coated chicken tenders on the prepared baking sheet. Drizzle with olive oil.
- Bake for 20-25 minutes, or until golden brown and cooked through, flipping halfway through.
- Serve hot with your favorite dipping sauces.
