Oh, who doesn’t love a perfectly crispy, golden chicken tender? Seriously, it’s one of those classic comfort foods that just brings a smile to everyone’s face, little kids and grown-ups alike! I’ve been making my go-to Chicken Tenders Recipe for years, and let me tell you, it’s a total winner. It’s super easy, always turns out incredibly crispy on the outside and perfectly tender on the inside, and honestly, it feels like a special treat without all the fuss. This is the recipe you’ll be reaching for again and again!
Why You’ll Love This Chicken Tenders Recipe
Seriously, making amazing chicken tenders at home is WAY easier than you think! You’re going to love this recipe because:
- It’s incredibly easy to make, even on a busy weeknight.
- The flavor is spot-on – perfectly seasoned for that irresistible taste.
- You get that amazing crispy texture every single time.
- It’s a total crowd-pleaser; picky eaters and adults alike devour them!
- You know exactly what goes into them – no weird stuff here!
Ingredients for the Perfect Chicken Tenders Recipe
Alright, let’s talk ingredients! You don’t need anything super fancy for this Chicken Tenders Recipe. Just grab these basics and you’re golden:
- For the Chicken:
- 1.5 lbs chicken breast, just cut into nice strips for you.
- 1 cup all-purpose flour – this is what gets our coating started.
- 2 large eggs, beaten really well.
- 1.5 cups breadcrumbs – I like panko for extra crunch, but regular works too!
- *For the Seasoning Blend:*
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 0.25 tsp garlic powder
- For Frying:
- 3 tbsp vegetable oil – or any oil that can handle a good sizzle!
Essential Equipment for Making Chicken Tenders
You won’t need a whole fancy setup for this Chicken Tenders Recipe! Just a few basics will do the trick:
- Baking sheet: The trusty pan that gets all our tenders nice and golden.
- Shallow dishes (3): You’ll need these for your flour, eggs, and breadcrumbs – think pie plates or wide bowls!
- Tongs: Super helpful for flipping those hot tenders without burning your fingers.
Step-by-Step Guide to Your Chicken Tenders Recipe
Okay, let’s get this party started and make some seriously yummy chicken tenders! It’s easier than you might think, trust me. Just follow these steps and you’ll have golden, crispy perfection in no time.
Preparing the Coating Station
First things first, grab three shallow dishes. We’re setting up an assembly line! In the first dish, put your all-purpose flour. In the second, crack and whisk those eggs until they’re nice and frothy. The third dish is for your breadcrumb mixture. Make sure you’ve mixed in that salt, pepper, paprika, and garlic powder so it’s all ready to go!
Coating the Chicken Strips
Now for my favorite part – breading! Grab a chicken strip and dip it into the flour first. Give it a little shake to get rid of any extra flour hanging on. Then, dunk it into the beaten eggs, letting the excess drip off. Finally, press it firmly into the breadcrumb mix. Make sure it’s coated all over! Lay these beauties out on your baking sheet as you go. If you want to try something a little different, you can even add some tasty ranch seasoning to your breadcrumb mix!
Baking Your Chicken Tenders
Get that oven preheated to 400°F (200°C) and line a baking sheet with parchment paper – this makes cleanup a breeze! Place your coated chicken strips on the sheet in a single layer. Don’t overcrowd them, or they won’t get crispy! Pop them in the oven for about 18-20 minutes. Around the halfway mark, give them a flip with your tongs so they get equally golden and delicious on both sides. You’ll know they’re ready when they’re a gorgeous golden brown and cooked all the way through.
Alternative Pan-Frying Method
If you’re craving that extra-crispy, classic fried texture, you can totally pan-fry these babies! Just heat about 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Once the oil’s shimmering (careful, it’ll be hot!), gently add your breaded chicken tenders. Cook them for about 3-4 minutes on each side until they’re perfectly golden brown and cooked through. If you have a lot of tenders, cook them in batches; overcrowding the pan will lower the oil temp and make them greasy instead of crisp.
Tips for the Best Chicken Tenders
You know, I’ve made a LOT of chicken tenders in my day, and I’ve learned a few tricks to make them absolutely perfect. It’s all about those little details that make a big difference!
For extra crispiness: Don’t skip the Panko breadcrumbs if you can! They just give you that SUPER crunchy coating. Also, make sure your oil is hot enough if you’re pan-frying – that initial sizzle seals the deal. And if you’re baking, don’t overcrowd that pan! Give them space to breathe and get all golden and delicious. Trust me on this one!
Keep the chicken tender: Using chicken breast is great, but avoid overcooking it. That’s why the times are a guide – yours might be done a minute or two sooner or later. Also, make sure your chicken strips are all roughly the same size so they cook evenly. You can even try a quick marinade if you like a bit more flavor, like this simple marinade I use for grilled chicken!
Spice it up! While the basic seasoning is fantastic, don’t be afraid to play around. A little pinch of onion powder or a tiny bit of cayenne pepper in the breadcrumbs can add a nice kick. Sometimes I even toss in some dried herbs like parsley or oregano. It’s your kitchen, have fun with it!
Serving Suggestions for Your Chicken Tenders
Okay, so you’ve made these amazing chicken tenders, now what do you serve ’em with? My absolute favorite way to enjoy these is with a classic side of fries or some crispy potato wedges.
And of course, dipping sauces are key! Ketchup is always a winner, but ranch, honey mustard, or even a sweet chili sauce are fantastic choices too. They just make the whole meal pop!
Storage and Reheating Your Chicken Tenders
Got leftovers? Lucky you! To store your delicious chicken tenders, let them cool completely, then pop them into an airtight container or a zip-top bag. They’ll keep nicely in the fridge for about 3-4 days.
When you’re ready to reheat them, try to avoid the microwave if you want to keep that awesome crispiness! The oven or an air fryer is your best bet. Just pop them on a baking sheet at around 375°F (190°C) for about 10-15 minutes until they’re heated through and crispy again. If you’re in a pinch, a quick zap in the microwave works, but they won’t be quite as crunchy. Totally worth the extra few minutes in the oven!
Frequently Asked Questions about This Chicken Tenders Recipe
Got questions about making the best darn chicken tenders ever? I’ve got you covered!
Can I make these chicken tenders gluten-free?
Oh, absolutely! You can totally make these gluten-free. Just use a gluten-free all-purpose flour blend for the first step and swap out the breadcrumbs for gluten-free breadcrumbs or even crushed gluten-free crackers. For other great gluten-free ideas, check out these options!
What’s the best way to get them super crispy?
The secret to super crispy tenders is all in the breading and the cooking method! For breading, I really love using Panko breadcrumbs – they’re just lighter and crunchier. When you’re cooking, make sure you don’t overcrowd your pan or baking sheet. Give them space so the heat can circulate and crisp ’em up evenly. If you’re pan-frying, make sure your oil is hot but not smoking. A nice hot sear is key!
Can I use chicken thighs instead of breast for this recipe?
You know, you absolutely could! Chicken thighs are naturally more forgiving and stay really moist. Just trim off any excess fat and cut them into strips. The cooking time might be a little different – thighs can sometimes take a smidge longer to cook through, so just keep an eye on them and make sure they’re cooked to a safe internal temperature.
How do I prevent the breading from falling off?
Ah, the dreaded breading slip! The best way to prevent that is to make sure each piece of chicken is well-coated at every stage. Really press the breadcrumbs onto the chicken so they stick. Also, dipping the chicken into the flour *first* helps everything else cling better, and letting any excess egg drip off before the breadcrumbs prevents globs.
Estimated Nutritional Information
Just a heads-up, the nutritional info for this awesome Chicken Tenders Recipe is just an estimate, okay? It can totally change depending on the exact brands you use and how you cook them. But ballpark, you’re looking at about 350 calories per serving, with around 30g of protein, 25g of carbs, and 15g of fat. For more on healthy eating and nutrition, you can check out more details here!
Chicken Tenders Recipe
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare three shallow dishes. In the first, place the flour. In the second, whisk the eggs. In the third, combine the breadcrumbs, salt, pepper, paprika, and garlic powder.
- Dip each chicken strip first into the flour, shaking off any excess. Then, dip it into the beaten eggs, allowing excess to drip off. Finally, coat it thoroughly with the breadcrumb mixture.
- Place the coated chicken strips onto the prepared baking sheet in a single layer.
- Bake for 18-20 minutes, flipping halfway through, until the chicken is golden brown and cooked through.
- Alternatively, you can pan-fry the tenders. Heat the oil in a large skillet over medium-high heat. Cook the tenders for 3-4 minutes per side, until golden brown and cooked through. Do this in batches if necessary to avoid overcrowding the pan.