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why make this recipe
Chicken tenders are a beloved dish that many enjoy for their crispy texture and juicy flavor. They are quick to make and can be served in various ways, making them perfect for a family dinner or a quick meal on busy nights. Plus, kids and adults alike love them!
how to make Chicken Tenders
Ingredients:
- 1 pound chicken tenderloins
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 eggs
- 1 cup breadcrumbs (panko or regular)
- Oil for frying
Directions:
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Prepare the breading station: Set up three bowls. In the first bowl, mix flour, paprika, garlic powder, salt, and pepper. In the second bowl, beat the eggs. In the third bowl, place the breadcrumbs.
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Coat the chicken: Dip each chicken tenderloin first in the flour mix, shaking off excess. Then, dip it in the beaten eggs, followed by the breadcrumbs. Press the breadcrumbs onto the chicken to ensure they stick.
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Fry the tenders: Heat oil in a large skillet over medium heat. Once hot, carefully place the coated chicken tenders in the skillet. Cook for about 4-5 minutes on each side or until golden brown and cooked through.
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Drain and serve: Once cooked, transfer the chicken tenders to a paper towel-lined plate to drain excess oil.
how to serve Chicken Tenders
Chicken tenders are best served hot and can be accompanied by a variety of dips like barbecue sauce, honey mustard, or ranch dressing. Pair them with a side of fries, salad, or vegetables for a complete meal.
how to store Chicken Tenders
If you have leftovers, let the chicken tenders cool completely. Place them in an airtight container and store them in the refrigerator for up to 3 days. You can also freeze them for up to 3 months.
tips to make Chicken Tenders
- For extra crispiness, you can double-bread the chicken by repeating the egg and breadcrumb steps.
- Experiment with spices in the flour mix to customize the flavor.
- Make sure the oil is hot enough before frying to avoid soggy tenders.
variation
You can make baked chicken tenders by placing the coated chicken on a baking sheet and spraying them lightly with cooking spray. Bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.
FAQs
1. Can I use chicken breasts instead of tenders?
Yes, you can cut chicken breasts into strips to make your own tenderloins!
2. Can I make these tenders gluten-free?
Absolutely! Use gluten-free flour and breadcrumbs to make a gluten-free version.
3. How can I reheat leftover chicken tenders?
Reheat them in an oven at 350°F (180°C) for about 10-15 minutes to keep them crispy. Avoid using the microwave as it can make them soggy.
Chicken Tenders
These crispy chicken tenders are quick to make and are loved by both kids and adults. Perfect for family dinners or quick meals on busy nights.
Ingredients
For the breading
- 1 pound chicken tenderloins
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 pieces eggs beaten
- 1 cup breadcrumbs (panko or regular)
- Oil for frying
Instructions
Preparation
- Prepare the breading station: Set up three bowls. In the first bowl, mix flour, paprika, garlic powder, salt, and pepper. In the second bowl, beat the eggs. In the third bowl, place the breadcrumbs.
- Coat the chicken: Dip each chicken tenderloin first in the flour mix, shaking off excess. Then, dip it in the beaten eggs, followed by the breadcrumbs. Press the breadcrumbs onto the chicken to ensure they stick.
Cooking
- Fry the tenders: Heat oil in a large skillet over medium heat. Once hot, carefully place the coated chicken tenders in the skillet. Cook for about 4-5 minutes on each side or until golden brown and cooked through.
- Drain and serve: Once cooked, transfer the chicken tenders to a paper towel-lined plate to drain excess oil.
Notes
Chicken tenders are best served hot and can be accompanied by various dips like barbecue sauce, honey mustard, or ranch dressing. You can store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months. For extra crispiness, double-bread the chicken by repeating the egg and breadcrumb steps.
