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Homemade Crispy Chicken Tenders

These crispy chicken tenders are made with tender strips of chicken breast coated in a double layer of seasoned flour and crunchy panko breadcrumbs. The key to their irresistible crunch is a careful double-coating process and frying at the right temperature, resulting in a golden, crispy exterior with juicy, tender meat inside. Perfect for a satisfying snack or main dish, they boast a satisfying texture and homemade appeal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts cut into strips about 1 inch wide
  • 1 cup all-purpose flour for coating
  • 2 pieces eggs beaten with a splash of hot sauce optional
  • 2 cups panko breadcrumbs big, flaky kind, toasted lightly
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika for flavor and color
  • 1 quart neutral oil vegetable or canola oil for frying
  • lemon lemon for squeezing after frying

Equipment

  • Shallow dishes or bowls
  • Deep skillet or Dutch oven
  • Tongs
  • Thermometer
  • Wire rack or paper towels

Method
 

  1. Start by drying the chicken strips with paper towels to remove excess moisture, which helps the coating stick better and reduces splattering during frying.
  2. Set up your coating stations: place the seasoned flour in one shallow dish, beaten eggs in a second, and toasted panko breadcrumbs mixed with salt, pepper, and paprika in a third.
  3. Dredge each chicken strip in the flour, pressing lightly to coat evenly. Shake off any excess flour.
  4. Dip the floured chicken strip into the beaten eggs, letting the excess drip off to avoid clumping.
  5. Press the chicken into the panko breadcrumbs, coating thoroughly and pressing lightly to ensure the crumbs adhere, repeating the double-coating process for extra crunch if desired.
  6. Pour enough oil into a deep skillet or Dutch oven to submerge the tenders halfway, and heat it over medium-high heat until it reaches 180°C (350°F). Use a thermometer to check the temperature for accuracy.
  7. Carefully place the coated chicken tenders into the hot oil using tongs, working in small batches to avoid overcrowding. Fry for 3-4 minutes, turning occasionally, until they turn golden brown and crispy.
  8. Use tongs to transfer the fried tenders to a wire rack or paper towels to drain excess oil. Check that the internal temperature reaches 75°C (165°F) for safety.
  9. Squeeze fresh lemon juice over the tenders immediately after frying to add brightness and enhance flavor.
  10. Serve the tenders hot with your favorite dipping sauces, and enjoy that perfect crunch with every bite.

Notes

For extra crispness, double-coat the chicken by repeating the egg wash and breadcrumb step. Keep oil temperature steady at 180°C for even frying. Rest the tenders for a couple of minutes before serving to allow the juices to settle and the coating to stay crispy.