Chicken Tenders
Homemade Chicken Tenders are juicy, golden, and extra crispy—everything you want in a family-favorite meal. Coated in a seasoned breadcrumb or panko crust and either baked, fried, or air-fried, these chicken strips are perfect for dipping and great for kids and adults alike
Ingredients
- 1½ lbs chicken tenders or chicken breasts cut into strips
- ½ cup all-purpose flour
- 2 large eggs
- 1 tablespoon milk
- 1 cup breadcrumbs or panko
- ½ cup grated Parmesan cheese optional
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Cooking oil or spray for baking/frying
Instructions
- Set up breading station:
- Bowl 1: Flour
- Bowl 2: Beaten eggs mixed with milk
- Bowl 3: Breadcrumbs, Parmesan, paprika, garlic powder, salt, and pepper
- Coat the chicken: Dredge each tender in flour, dip in egg mixture, then coat in breadcrumb mixture, pressing gently.
- To bake: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and spray with oil. Arrange tenders in a single layer and spray tops lightly with oil. Bake for 18–20 minutes, flipping halfway, until golden and cooked through.
- To fry: Heat ½ inch oil in a skillet over medium-high heat. Fry tenders in batches for 3–4 minutes per side until crispy and internal temp reaches 165°F (74°C). Drain on paper towels.
- To air fry: Preheat air fryer to 400°F (200°C). Lightly spray breaded tenders with oil. Cook in batches for 10–12 minutes, flipping halfway.
- Serve: Enjoy hot with ketchup, honey mustard, ranch, BBQ sauce, or your favorite dip.
Notes
- Add cayenne or hot sauce to the egg mixture for spicy tenders.
- Swap breadcrumbs for crushed cornflakes or pretzels for added crunch.
- Leftovers store well and reheat best in the oven or air fryer.
- Freeze uncooked breaded tenders on a tray, then store in freezer bags up to 2 months.