Easy Crispy Chicken Tenders Recipe
I’ll never forget the first time I tried making these crispy chicken tenders. I was so confident—how hard could it be? Well, let’s just say my first batch came out looking like sad, soggy strips of disappointment. I didn’t pat the chicken dry, and the breading turned into a mushy mess. My husband, bless him, still ate them and said they were “interesting.” But now? After years of trial and error, these tenders are my go-to for weeknight dinners, game day snacks, and even my picky niece’s birthday party. They’re foolproof… once you learn the tricks.
Recipe Card
| Recipe Title | Easy Crispy Chicken Tenders Recipe |
|---|---|
| Servings | 4 |
| Prep Time | 15 mins |
| Cooking Time | 20 mins |
| Calories | 320 per serving |
Ingredients
- 1.5 lbs chicken tenders (or breasts cut into strips)
- 1 cup all-purpose flour
- 2 eggs
- 1 tbsp water
- 1.5 cups panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- Oil for frying (vegetable or canola)
The first time I made these, I used regular breadcrumbs instead of panko. Big mistake—they came out dense, not crispy. Panko is a game-changer. And don’t skip the paprika! I once left it out, and my kid asked why the chicken tasted “boring.” Lesson learned.
Directions
- Pat the chicken tenders dry with paper towels (seriously, don’t skip this).
- Set up three bowls: one with flour, one with beaten eggs + water, and one with panko mixed with garlic powder, paprika, salt, and pepper.
- Dredge each tender in flour, then egg, then panko, pressing the crumbs in so they stick.
- Heat oil in a skillet (about 1/2 inch deep) over medium-high heat until it sizzles when you flick in a breadcrumb.
- Fry tenders in batches for 3–4 mins per side until golden brown and crispy.
- Drain on a wire rack or paper towels (don’t pile them up—they’ll steam and get soggy).
My biggest fail? Crowding the pan. I got impatient and dumped all the tenders in at once. The oil temp dropped, and they soaked up grease like sponges. Now I fry in batches, even if it takes longer. Also, that wire rack trick? Learned it after a sad, soggy dinner. Life-changing.
These tenders are my secret weapon for busy nights. They reheat surprisingly well in the air fryer, and my kids will actually eat leftovers (a miracle). I’ve served them with everything from BBQ sauce to fancy aioli, but honestly, ketchup works just fine.
Next time, I might try adding a little cayenne for heat. My brother dared me to make “fire tenders,” but I’m scared I’ll overdo it and regret it. Maybe just a pinch?
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 320 | 22g | 12g | 28g |
I was shocked how much lighter these are than fast-food tenders. For a healthier version, I’ve baked them at 400°F on a wire rack—still crispy, just not *quite* as addictive. My gluten-free friend swears by almond flour and crushed pork rinds instead of panko. Sounds weird, but it works!
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Panko | Crushed cornflakes or crackers |
| All-purpose flour | Almond flour (for GF) |
| Eggs | Buttermilk (for extra tang) |
Crushed cornflakes give a sweet crunch—my niece loves them. But the one time I tried crushed potato chips? Too salty, and the crumbs burned fast. Buttermilk is great for tenderizing, but don’t soak the chicken too long or it gets mushy (ask me how I know).
Tips
- Dry the chicken like it owes you money. Wet chicken = sad breading.
- Use tongs for dredging—your fingers won’t end up crusted in gunk.
- Test the oil with a breadcrumb. If it doesn’t sizzle, wait. Patience pays.
- Flip tenders only once. Fidgeting = crumbs falling off.
- Salt them right after frying. It sticks better when they’re hot.
I used to flip the tenders constantly, like I was afraid they’d burn. Half the breading ended up in the oil. Now I set a timer and walk away. Also, that “dry the chicken” tip? I ignored it once during a humid summer day. The breading slid right off. Never again.
FAQ
Can I bake these instead of frying?
Yep! Bake at 400°F on a wire rack for 20 mins, flipping halfway. They’re not *quite* as crispy, but still darn good. Spray them lightly with oil first—I forgot once, and they looked pale and sad.
Why do my tenders come out dry?
Overcooking. Chicken tenders cook fast—3–4 mins per side is usually enough. I ruined a batch by “just letting them go another minute.” They turned into jerky. Use a meat thermometer if you’re nervous (165°F is safe).
Can I prep these ahead?
Sort of. You can bread them and refrigerate for a few hours, but don’t stack them or they’ll stick. I froze a batch once for “future me,” but the breading got weird. Fresh is best.
That’s everything I know about making Easy Crispy Chicken Tenders! Give ‘em a shot, and don’t stress if the first batch isn’t perfect. Mine sure wasn’t. Now it’s my most-requested dish—even by the husband who ate my soggy fails.
Easy Crispy Chicken Tenders Recipe
Foolproof crispy chicken tenders with a golden, crunchy exterior and juicy interior, perfect for weeknight dinners or game day snacks.
Ingredients
- 1.5 lbs chicken tenders (or breasts cut into strips)
- 1 cup all-purpose flour
- 2 eggs
- 1 tbsp water
- 1.5 cups panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- Oil for frying (vegetable or canola)
Instructions
-
Pat the chicken tenders dry with paper towels to ensure crispiness.
-
Set up three bowls: one with flour, one with beaten eggs and water, and one with panko mixed with garlic powder, paprika, salt, and pepper.
-
Dredge each tender in flour, then dip into the egg mixture, and finally coat with the seasoned panko, pressing the crumbs to adhere.
-
Heat oil in a skillet (about 1/2 inch deep) over medium-high heat until it sizzles when a breadcrumb is flicked in.
-
Fry tenders in batches for 3–4 minutes per side until golden brown and crispy.
-
Drain on a wire rack or paper towels to prevent sogginess.
Nutrition (Per Serving)
