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Crispy Homemade Chicken Tenders Recipe (Better Than Takeout!)

Crispy Homemade Chicken Tenders

Juicy chicken tenderloins are coated in seasoned flour, egg wash, and panko breadcrumbs before being fried until deeply golden and wonderfully crisp. This easy dinner makes 4 servings and can also be prepared in the oven or air fryer.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken
  • 1 1/2 pounds Boneless, skinless chicken tenderloins
Seasoned Flour
  • 1 cup All-purpose flour
  • 1 teaspoon Kosher salt
  • 1 teaspoon Paprika
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Onion powder
  • 1/4 teaspoon Black pepper
Egg Wash
  • 2 Large eggs
  • 1/4 cup Milk or buttermilk
Breadcrumb Coating
  • 1 1/2 cups Panko breadcrumbs
  • 1/2 cup Plain breadcrumbs, optional
  • 1/2 teaspoon Salt
For Frying
  • 4-6 cups Vegetable, canola, or peanut oil

Method
 

Step-by-Step
  1. Pat the chicken tenderloins dry with paper towels. If using whole chicken breasts, cut them into strips about 1 inch thick.
  2. Place the flour, 1 teaspoon kosher salt, paprika, garlic powder, onion powder, and black pepper in a shallow bowl. In a second bowl, beat the eggs with the milk or buttermilk, and in a third bowl combine the panko, optional plain breadcrumbs, and 1/2 teaspoon salt.
  3. Coat each chicken strip in the seasoned flour, shaking off any excess. Dip it into the egg mixture, then press it firmly into the breadcrumb mixture so the coating clings to every side.
  4. Arrange the breaded tenders on a rack or tray and let them rest for 5–10 minutes. This short rest helps the crust set and keeps it from sliding off during frying.
  5. Pour 1 1/2–2 inches of oil into a deep skillet or Dutch oven and heat it to 350°F (175°C). Fry the tenders in small batches for approximately 3–4 minutes per side, until deeply golden and the thickest part reaches 165°F (74°C).
  6. Transfer the cooked chicken to a wire rack and season lightly with salt while hot. Let the oil return to about 350°F before frying the next batch.

Notes

Panko creates the crunchiest crust, while adding plain breadcrumbs gives the coating a finer, takeout-style texture. For an oven method, place the tenders on a greased wire rack over a baking sheet, spray lightly with oil, and bake at 425°F (220°C) for 18–22 minutes, turning once. For an air fryer, spray lightly with oil and cook at 400°F (200°C) for 10–14 minutes, turning halfway through.