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Crispy Pan-Fried Chicken Tenders Recipe

Crispy Pan-Fried Chicken Tenders Recipe
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4.9 from 29 reviews

These Crispy Pan-Fried Chicken Tenders are golden brown, perfectly seasoned, and irresistibly crunchy. Coated in a flavorful blend of spices and flour, then pan-fried to perfection, they make a quick and delicious meal or snack. Serve with honey mustard or your favorite dipping sauce for an extra burst of flavor.

Ingredients

For the Coating

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika

For the Chicken

  • 2 pounds chicken tenders
  • 2 eggs, beaten

For Frying

  • Canola or vegetable oil, enough to fill pan halfway up the chicken tenders

Instructions

  1. Prepare the coating mixture: In a shallow dish, combine the all-purpose flour, salt, black pepper, garlic powder, onion powder, and paprika. Mix well to evenly distribute the spices for a flavorful breading.
  2. Beat the eggs: In a separate shallow dish, beat the eggs thoroughly until the yolk and whites are fully combined. This will help the flour coating adhere to the chicken.
  3. Coat the chicken tenders: Pat the chicken tenders dry with paper towels to remove excess moisture. Dredge each strip first in the flour mixture, then dip into the beaten eggs, allowing excess to drip off, and then dredge again in the flour mixture. Place the coated tenders on a plate ready for frying.
  4. Heat the oil: In a large skillet, heat enough canola or vegetable oil over medium heat until it is hot and glistening but not smoking. The oil should be about half the height of the chicken tenders for proper frying.
  5. Fry the chicken tenders: Carefully add the coated tenders to the hot oil in a single layer without overcrowding the pan. Fry for 4-5 minutes until the underside is golden brown and crispy.
  6. Flip and finish cooking: Turn the tenders over and cook for an additional 3-4 minutes until the chicken is cooked through and no longer pink inside. Use a meat thermometer to ensure an internal temperature of 165°F (74°C).
  7. Drain and season: Transfer the fried chicken tenders to a plate lined with paper towels to absorb excess oil. Sprinkle with a pinch of salt while still hot to enhance flavor.
  8. Serve: Serve the crispy chicken tenders warm with honey mustard dipping sauce or your favorite dip for a delectable appetizer or main dish.

Notes

  • Ensure the chicken is thoroughly dried before breading to help the coating stick better.
  • Wait for the oil to be hot but not smoking before adding the chicken to get crispy tenders and avoid sogginess.
  • Store leftover chicken tenders covered tightly in the refrigerator and reheat in an oven or toaster oven to maintain crispiness. Consume leftovers within 3-4 days.

Nutrition

Find it online: https://flavorspath.com/crispy-pan-fried-chicken-tenders-recipe/