Ah, chicken tenders—crispy on the outside, juicy on the inside, and basically everyone’s favorite comfort food. Let’s go over a foolproof way to make them homemade, plus a few tasty variations.
Crispy Chicken Tenders (Oven-Baked or Fried)
Ingredients (makes ~4 servings)
- 1 lb chicken tenderloins
- Salt & pepper to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1–1½ cups breadcrumbs (panko for extra crunch)
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Optional: ½ cup grated Parmesan cheese for cheesy coating
- Oil for frying (if frying)
Instructions
1. Prep the chicken
- Pat tenderloins dry.
- Season with salt and pepper.
2. Breading station
- Bowl 1: flour
- Bowl 2: beaten eggs
- Bowl 3: breadcrumbs mixed with paprika, garlic powder, onion powder, and Parmesan (if using)
3. Coat the chicken
- Dredge each tender in flour → dip in egg → coat in breadcrumb mixture.
- Press breadcrumbs gently so they stick.
4. Cook
Oven-Baked (Healthier)
- Preheat oven: 425°F (220°C)
- Place tenders on a parchment-lined baking sheet, lightly spray with oil
- Bake 15–20 min, flipping halfway, until golden and cooked through (internal temp 165°F / 74°C)
Pan-Fried (Extra Crispy)
- Heat 2–3 tbsp oil in a skillet over medium heat
- Cook 3–4 min per side until golden brown and fully cooked
Serving Suggestions
- Classic: with ketchup, honey mustard, or ranch
- Sandwich style: in buns with lettuce, tomato, and mayo
- With sides: fries, sweet potato wedges, or a simple salad
💡 Tips & Tricks
- Panko breadcrumbs = extra crunch
- For spicier tenders, add cayenne or chili powder to the breadcrumb mix
- Leftover baked tenders are perfect for salads, wraps, or fried rice
I can also give a super quick “one-bowl baked chicken tenders” recipe that skips the multi-step breading but still comes out golden and crispy—perfect for busy nights.
Do you want me to give that version?
