Easy Fried Chicken Tenders

Easy Fried Chicken Tenders

These crispy and juicy tenders are perfect for a quick and satisfying meal. They’re easy to make and sure to be a crowd-pleaser!

Ingredients:

• 1-2 pounds boneless, skinless chicken tenders (or chicken breasts cut into strips)
• 1 cup all-purpose flour
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 2 large eggs, beaten with 2 tablespoons water
• 1 1/2 cups panko breadcrumbs
• Vegetable oil for frying
• Salt, to taste

Cooking Guide:

1. Prepare the chicken: Pat the chicken tenders dry with paper towels. In a shallow bowl, combine the flour, paprika, garlic powder, onion powder, and black pepper.
2. Set up the breading station: In another shallow bowl, whisk together the eggs and water. In a third shallow bowl, place the panko breadcrumbs.
3. Bread the chicken: Dredge each chicken tender in the flour mixture, coating it evenly. Dip the floured tender into the egg mixture, letting any excess drip off. Finally, coat the tender generously in the panko breadcrumbs. Repeat this process for all the tenders.
4. Heat the oil: In a large skillet or Dutch oven, heat enough oil (around 2 inches deep) over medium-high heat until it reaches 350°F (175°C). You can test the oil temperature by dropping a small piece of breadcrumb in the oil. If it sizzles and floats to the surface, the oil is hot enough.
5. Fry the chicken: Fry the chicken tenders in batches, for 2-3 minutes per side, or until golden brown and cooked through. Be careful not to overcrowd the pan, as this can lower the oil temperature.
6. Drain and serve: Remove the tenders from the oil with a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil. Season with salt to taste. Serve immediately with your favorite dipping sauce, like honey mustard, BBQ sauce, or ranch dressing.

Tips:

• For extra crispy tenders, double dredge the chicken in the flour and egg mixture before coating them in breadcrumbs.
• Don’t overcrowd the pan when frying the chicken. This will lower the oil temperature and result in greasy tenders.
• If you don’t have panko breadcrumbs, you can use regular breadcrumbs, but the tenders won’t be quite as crispy.
• To bake the chicken tenders instead of frying them, preheat your oven to 400°F (200°C). Place the breaded tenders on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until golden brown and cooked through.
• Let the cooked chicken rest for a few minutes before serving to allow the juices to redistribute. This will make the tenders even more tender and juicy.