Crispy, golden-brown chicken tenders with a seasoned coating that stays crunchy on the outside while keeping the meat juicy inside. A classic comfort food favorite that's perfect for weeknight dinners or casual entertaining.
Serve immediately while hot and crispy for the best texture. For a healthier option, bake the coated tenders at 400°F for 15 to 18 minutes until golden and cooked through.
Pair with classic dipping sauces such as ranch dressing, honey mustard, barbecue sauce, or hot sauce.
Ingredients
Scale
Measurement units
- 1 ½ pounds Chicken breast tenders
- 1 cup All-purpose flour
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- ½ teaspoon Garlic powder
- ½ teaspoon Paprika
- 2 Large eggs
- 2 tablespoons Whole milk
- 2 quarts Vegetable or canola oil (for frying)
Ingredients
Scale
Measurement units
- 1 ½ pounds Chicken breast tenders
- 1 cup All-purpose flour
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- ½ teaspoon Garlic powder
- ½ teaspoon Paprika
- 2 Large eggs
- 2 tablespoons Whole milk
- 2 quarts Vegetable or canola oil (for frying)
Instructions
Prepare the chicken
Pat the chicken tenders (1 lb) dry with paper towels to remove excess moisture.
Equipment: paper towels
Make the flour mixture
In a shallow bowl, whisk together the all purpose flour (1 cup), salt (1 tsp), black pepper (½ tsp), garlic powder (1 tsp), and paprika (½ tsp).
Equipment: shallow bowl, whisk
Make the egg wash
In another shallow bowl, whisk together the eggs and milk (¼ cup) until well combined.
Equipment: shallow bowl, whisk
Heat the oil
Heat the vegetable oil (2 cups) in a large, heavy-bottomed pot or deep skillet to 350°F, using a thermometer to monitor the temperature.
Equipment: large heavy-bottomed pot, thermometer
Coat the chicken
Working with one tender at a time, dip the chicken into the egg mixture.
Dredge it in the flour mixture, coating all sides evenly and shaking off excess.
Add chicken to oil
Carefully place the coated tenders into the hot oil, working in batches to avoid overcrowding the pan.
Fry the chicken
Fry, turning halfway through, until the coating is golden brown and the internal temperature reaches 165°F.
Equipment: thermometer
Drain the chicken
Remove the tenders with a slotted spoon.
Drain on a paper towel-lined plate.
Equipment: slotted spoon, plate, paper towels
Serve
Serve hot with your choice of dipping sauce.
Before you cook
Cook notes
- • Serve immediately while hot and crispy for the best texture.
- • For a healthier option, bake the coated tenders at 400°F for 15 to 18 minutes until golden and cooked through.
- • Pair with classic dipping sauces such as ranch dressing, honey mustard, barbecue sauce, or hot sauce.
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