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Breading falling off?: Don't forget to pat your chicken dry with a paper towel before beginning. Breading will fall right off of wet, slimy chicken. Add thin layers of each ingredient (flour, egg, and bread crumbs). Thick layers fall off easily. Leftovers: Leftover chicken tenders will keep for 3 to 4 days in a tightly sealed container in the refrigerator. Baking directions: Preheat oven to 400 degrees Fahrenheit. In a skillet over medium heat, add panko bread crumbs and toast for about 2-3 minutes, stirring occasionally, until lightly browned. Pour into a shallow bowl and prepare the rest of the recipe as directed above. Place your breaded tenders on a parchment lined baking sheet and bake for about 15-20 minutes, or until chicken reaches 165 degrees Fahrenheit in the center.

Homemade chicken tender

Homemade chicken tenders are a classic comfort food loved by both kids and adults alike. With their crispy, golden exterior and tender, juicy interior, they’re perfect for dipping in sauces like ketchup, honey mustard, or barbecue. This dish can be customized in many ways, offering endless variations to suit personal preferences. Best of all, homemade chicken tenders are much healthier and tastier than their store-bought counterparts.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 29 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 16 ounces boneless skinless chicken breasts
  • ⅓ cup 40 g all-purpose flour
  • 1 teaspoon salt divided
  • ½ teaspoon pepper divided
  • 2 large eggs
  • 1 ½ cups 75 g plain panko bread crumbs
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • Vegetable oil for frying

Method
 

  1. Cut your chicken breasts into long, 1 inch thick strips, trimming off excess fat and removing tendons. Pat chicken dry on all sides with a paper towel.
  2. In a shallow bowl, add your flour, half of the salt, and half of the pepper. Stir to combine.
  3. In a separate shallow bowl, add your eggs and whisk to combine.
  4. In a third shallow bowl, add the bread crumbs, remaining salt and pepper, garlic powder, and paprika. Stir to combine.
  5. Toss chicken pieces in the flour mixture, lightly shaking to remove excess. Next, dip in the egg mixture and shake to remove excess. Then, toss your chicken pieces in the bread crumb mixture, lightly pressing to adhere the mixture to the chicken. Last, shake to remove excess bread crumbs and place on a clean plate.
  6. In a pot or pan with tall sides over medium heat, add 1 inch of oil. Heat to 350 degrees Fahrenheit.
  7. Cook chicken tenders in batches, taking care not to overcrowd the pan. Flip halfway through and cook until golden brown on the outside and no longer pink in the center. Use an instant-read thermometer to ensure chicken has reached 165 degrees Fahrenheit in the center (tenders cook very quickly, in about 3-4 minutes, so don't walk away while frying).
  8. Transfer to a paper-towel lined plate to drain off excess grease before serving

Notes

  • Breading falling off?: Don't forget to pat your chicken dry with a paper towel before beginning. Breading will fall right off of wet, slimy chicken. Add thin layers of each ingredient (flour, egg, and bread crumbs). Thick layers fall off easily. 
  • Leftovers: Leftover chicken tenders will keep for 3 to 4 days in a tightly sealed container in the refrigerator.
  • Baking directions: Preheat oven to 400 degrees Fahrenheit. In a skillet over medium heat, add panko bread crumbs and toast for about 2-3 minutes, stirring occasionally, until lightly browned. Pour into a shallow bowl and prepare the rest of the recipe as directed above. Place your breaded tenders on a parchment lined baking sheet and bake for about 15-20 minutes, or until chicken reaches 165 degrees Fahrenheit in the center.