Crispy chicken tenders are a tasty snack or dinner any day of the week!

This chicken tenders recipe uses fresh chicken tenderloins or sliced breasts coated in seasoned breading and then pan-fried to crispy perfection!

plate of Chicken Tenders with dip

Love at First Crunch!

  • Flavor:  Lightly seasoned with a crunchy outside and tender chicken.
  • Difficulty: These are easy to make but take a bit of time to prepare.
  • Technique: Double dipping the chicken makes it extra crunchy – let the breading rest for a few minutes before frying if time allows.
  • Important: Fry the tenders in small batches to keep the oil hot and avoid overcrowding. Salt immediately after removing from the oil.
  • Prep tip: Place the bowls of flour and crumbs on a rimmed baking tray, it makes for easier cleanup.
  • Serving suggestions: Dip and dunk them in your favorite sauce or dressing, or try the one honey garlic sauce in the notes (it’s so good!).

Ingredient Tips For Chicken Tenders

  • Chicken: Use either chicken chicken tenderloins or boneless, skinless chicken breasts. If using frozen chicken, thaw and pat dry so the breading sticks well.
  • Egg: The egg helps the crumbs stick to the chicken.
  • Flour: Flour is the base of the coating, while the Panko crumbs add some extra crunch.

Variations: Switch up the seasoning and make a new recipe every time! Try a spicy adobo blend or a zesty Cajun.

Storage and Leftovers

  • Keep leftover chicken tenders in a covered container in the refrigerator for up to 4 days.
  • Enjoy cold in a wrap or slice them and top a green salad.
  • Fried chicken can be frozen for up to 4 months.
  • Reheat them in the air fryer or microwave them, then pop them under the broiler to get them crispy again.

More Ways to Cook Chicken Tenders

Did your family love these Chicken Tenders? Leave us a rating and a comment below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
plated chicken tenders and sauce to make Ginger Honey Garlic Chicken Tenders
4.85 from 58 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Chicken Tenders

Juicy, tender chicken is double-dipped in a boldly seasoned breading and fried for extra crispy crunch.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings
buy hollys book

Ingredients  

  • pounds chicken tenderloins or boneless chicken breasts sliced into ½-inch strips
  • 2 cups all-purpose flour
  • ½ cup Panko bread crumbs
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon seasoned salt
  • ½ teaspoon black pepper
  • 3 large eggs more if needed
  • 3 tablespoons water
  • vegetable oil for frying

Instructions 

  • In a medium bowl, combine flour, bread crumbs, and seasonings. Set aside.
  • In a separate bowl, whisk together eggs, water, and 1 tablespoon of vegetable oil.
  • Dab the chicken tenders dry with a paper towel.
  • Working with half of the flour mixture at a time, dip each piece of chicken in the egg mixture and then in the flour.
    Dip it into the egg a second time and then the flour again to double-coat it. Gently press the flour into the chicken. Shake off any excess. Place on a wire rack and repeat with the remaining chicken. If time allows, let the chicken rest for 10 minutes.
  • In a large deep skillet, heat 1-inch of oil to 350°F. Fry chicken in small batches until crispy and the chicken reaches 165°F, about 2 to 3 minutes per side. Drain on paper towels and season with salt.
  • Serve with honey garlic sauce or your favorite dips.

Video

Notes

  • Flour Mixture: When working with the flour mixture, I find it helps to work with just half of the mixture at a time, to prevent the flour from getting clumped or wet.
  • Chicken: If using boneless chicken breasts, slice them ½-inch thick.
  • Honey Garlic Sauce for dipping or drizzling (optional): In a small saucepan, combine ½ cup honey, ⅓ cup water, ¼ cup soy sauce, 4 cloves minced garlic, 1 tablespoon minced ginger,  ½ teaspoon chili flakes. Simmer uncovered for 15-20 minutes or until thickened. Remove from heat and cool before serving.
  • Nutrition will vary. Information provided is an estimate and includes 10% oil absorption and ⅔ of the breading mixture.
  • Nutrition information does not include optional sauce.
  • Keep leftovers in the refrigerator for up to 4 days or in the freezer for 3-4 months.
4.85 from 58 votes

Nutrition Information

Calories: 340 | Carbohydrates: 36g | Protein: 32g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 166mg | Sodium: 399mg | Potassium: 525mg | Fiber: 2g | Sugar: 1g | Vitamin A: 334IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Chicken, Dinner, Lunch
Cuisine American

crispy and tender Chicken Tenders with writing
juicy and tasty Chicken Tenders on a cooling tack with writing
close up of the best Chicken Tenders with a title
Chicken Tenders with honey garlic sauce and a title
Chicken Tenders on a cooling rack and plated with a title

Categories:

, ,

Recipes you'll love

About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

4.85 from 58 votes (41 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. This was really good, i did add extra chili flakes, extra soy and a little more ginger, I felt like it needed a little more spice. If you follow the recipe exactly it’s definitely on the sweeter side. Either way it was pretty good4 stars

  2. I love all your recipes!!
    I have been wanting to try these for my kids. Can I make them in the air fryer? Do I need to make any modifications to the recipe or prep? Thanks!