Chicken tenders fresh from the fryer are awesome. Ever had one? If not, and you have only had previously frozen or even baked chicken tenders. It's.Not.The.Same. Of course, the downside to making yummier chicken tenders is consumption level increases, so make extra and get your stretch pants on. Go all out and grab your honey mustard dipping sauce too. I made 12 the other day and ran out before everyone got their fill. Why the heck was I thinking my one year old would only eat one tender?
The key to getting them nice and crunchy, other than frying them, is to follow the assembly line of flour, eggs, then breading. Line it up and make it easier on yourself, and mess-free. It’s just like “shake & bake,” but I helped.
p.s. Despite how awesome I might appear online, mistakes happen. If you happen to spot one on this recipe, save your fellow cooks a disaster and let me know by using the contact form.
Crispy Chicken Tenders
- Rinse and pat dry the chicken tenders. Set aside.
- Gather a bowl, a large plate (I use a pie plate), and a gallon size zip bag.
- Preheat the oil in a large skillet (1-1.5” high) on med/low heat or in a deep fryer according to the manufacturers instructions.
- In the bowl, add the eggs and water. Whisk until well blended.
- On the large plate, add the flour.
- In zip bag, add: panko crumbs, salt, black pepper, onion powder, paprika, garlic powder, and Italian seasoning.
- Assembly line:
- One at a time using tongs, dredge the chicken tenders into the flour coating it completely.
- After coating the chicken with flour, dip the chicken into the egg mixture.
- Place the chicken into the zip bag containing the panko crumbs and shake. Completely coat the chicken with the panko crumbs.
- Continue through the assembly line using each chicken tender.
- Place the chicken tenders in the preheated oil. Cook each tender for 2-4 minutes. The breading will be golden brown.
- Place each fried chicken tender onto a paper bag or on paper towels to absorb excess oil.
- Serve warm with: ranch, BBQ sauce, teriyaki sauce, honey, blue cheese, mayo, hot sauce, etc. Possibilities are endless.
NOTE: If your breading starts to brown in less than three minutes, consider turning the heat down. The chicken may still be raw in the middle, even though the breading is finished if not cooked long enough.
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