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Chicken Tenders

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Crispy, juicy homemade chicken tenders coated in seasoned breadcrumbs and baked or fried to golden perfection—a family favorite snack or meal.

Ingredients

Scale
  • 1 lb (450 g) chicken tenderloins or chicken breasts cut into strips
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 tbsp milk or water
  • 1 cup breadcrumbs (panko or plain)
  • ½ cup grated Parmesan cheese (optional)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2–3 tbsp oil for frying or baking spray/oil

Instructions

  1. Preheat oven to 425°F (220°C) for baking, or heat oil in a pan for frying.
  2. Prepare three bowls: (1) flour mixed with a pinch of salt and pepper, (2) beaten eggs with milk, (3) breadcrumbs mixed with Parmesan, garlic powder, onion powder, paprika, salt, and pepper.
  3. Pat chicken strips dry. Dredge each strip in flour, shaking off excess.
  4. Dip into egg mixture, then coat evenly with breadcrumb mixture.
  5. For baking: place tenders on a greased baking sheet, spray lightly with oil, and bake 12–15 minutes, flipping halfway, until golden and cooked through.
  6. For frying: add oil to a skillet over medium heat. Fry tenders 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
  7. Remove and rest on paper towels for a minute before serving.
  8. Serve with your favorite dipping sauces: ketchup, honey mustard, barbecue, or ranch.

Notes

  • Double-coat tenders (egg + breadcrumbs twice) for extra crispiness.
  • Use crushed cornflakes or gluten-free crumbs for a different texture.
  • Season flour, egg wash, or breadcrumbs to taste—add chili powder, herbs, or cheese.
  • Store leftovers in the fridge up to 3 days; re-crisp in oven or air fryer.
  • Make ahead by breading and freezing on a sheet before storing in a sealed bag—bake or fry from frozen, adding a few minutes.

Nutrition

Find it online: https://ukfinda.com/chicken-tenders/