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Chicken Tenders – Crispy and Delicious
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Ingredients
0 of 10 gathered
Step by step
Method
5 steps
- 1
Pat the chicken tenderloins dry. Set up three shallow bowls with flour, beaten eggs, and breadcrumbs mixed with paprika, garlic powder, onion powder, salt, and pepper.
- 2
Coat each tender in flour, shaking off the extra. Dip it in egg, then press it into the seasoned breadcrumbs until no bare spots remain. Let the coated tenders sit for 5 minutes so the crumbs hold.
- 3
Heat the oil in a large skillet over medium heat. Test it with a few crumbs; they should sizzle at once without turning dark. Cook the tenders in batches for 3–4 minutes per side.
- 4
Turn the chicken when the underside is deep golden and the coating feels firm. Continue until the thickest tender reaches 165°F, then move it to a wire rack or paper towel-lined plate.
- 5
Rest for 2 minutes and serve with ranch, honey mustard, barbecue sauce, or ketchup. Keep finished tenders on a rack in a low oven if the batches are staggered.