Crispy Chicken Tenders

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Chicken tenders are one of our go-to weeknight meals around here. They are simple, always tasty, and my kids love ’em!

These crispy chicken tenders are similar to our Baked Chicken Fingers, only they are fried instead of baked. If you are a fan of delicious fried chicken for dinner, you’ll want to try our fried chicken breast as well.

Fried Chicken Tenders on a plate with a side of ketchup

Fried + Homemade

These chicken tenders taste just like something you’d buy at a restaurant. They are breaded and fried in a little oil which makes them taste amazing! And can we all agree that you can’t beat homemade chicken tenders?!

Oh yeah – kids love them too! They’ve become one of our favorite dinner recipes, We love having a bunch of different dips on hand to switch up the flavors (like our homemade ranch).

This recipe always saves the day when I’ve forgotten to plan dinner for that night. I usually have all the ingredients on hand and right in my pantry and fridge. Easy and quick to whip up and everyone always gobbles them up.

These are also great for eating outside during warm summer nights! No utensils required. Just your hands and your favorite dips.

Bowls of flour, panko, and egg for battering chicken tenders

How to Make Chicken Tenders

PREP. Make sure your chicken breasts are cut into strips before you start. Heat the oil in a pan on medium high heat. Beat your eggs and add them to a bowl. Put the flour in another bowl and Panko mixed with garlic salt and lemon pepper in a third bowl.

COAT. Dip the chicken pieces into the flour, then into the egg mix and then into Panko. Make sure you coat the whole chicken piece evenly.

FRY. Fry each chicken piece in oil for 4 minutes on each side (or until golden brown). Place it on a paper-towel lined plate to drain excess oil.

SERVE. Serve the chicken tenders warm with dipping sauce! YUM! Totally craving these now.

Breaded and fried chicken tenders in a frying pan

Tips for crispy Tenders

FRY. Make sure to fry the chicken tenders until they are nice and brown. You want the oil to be hot enough to fry them evenly throughout. Throw a little bit of egg into the oil to see if it bubbles up—then the oil is ready!

DRY. To keep the chicken tenders crispy, dry them completely on the paper towel. No one wants a soggy chicken tender!

HEALTHY. You can even fry these bad boys in the air fryer if you are going for a little more healthy version. To do that, make as directed, spray with avocado oil and fry for about 10 minutes – flipping at the 5 minute mark.

Deep fried chicken tenders in a frying pan

Tips, Tricks + Storing

Dips: We have a whole long list of dips to eat with our chicken tenders! Here are a few:

Leftovers: Store leftovers in an airtight container in the fridge. They should last for 3-4 days if stored properly. Heat them up in the microwave or warm oven for a few minutes! These leftover chicken tenders make a great lunch the next day.

Freeze: If you’d rather freeze them, keep them in a freezer safe bag or tightly wrapped in foil in the freezer. They should last up to 4 months.

Homemade chicken tenders on a plate with a side of ketchup

For more quick and easy dinner ideas, try:

Fried Chicken Tenders Recipe

5 from 8 votes

Chicken tenders are one of our go-to weeknight meals around here. They are simple, always tasty, and my kids love 'em!

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 359 kcal
Author Kristyn Merkley

Ingredients

  • vegetable oil
  • 2 lbs chicken breast boneless, skinless, cut into strips
  • 3 eggs
  • 1 cup flour
  • 2 cup Panko Bread crumbs
  • 1 1/2 tsp garlic salt
  • 1 tsp lemon pepper

Instructions

  1. Heat oil on medium-high heat in pan.

  2. Add beaten eggs to a bowl, flour to another bowl and Panko mixed with garlic salt and lemon pepper in a third bowl.

  3. Dip chicken pieces into flour, then into the egg mix and then into Panko making sure to coat the whole chicken piece.

  4. Fry chicken pieces in oil for 4 minutes on each side (or until golden brown). Place on paper-towel lined plate to drain excess oil. Serve warm with dipping sauce. 

Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

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