Chicken Tenders Are Weeknight Dinner Gold
Crispy, juicy, and ready in minutes — chicken tenders are the perfect go-to meal for busy weeknights. Enjoy them baked, fried, or air-fried with your favorite dipping sauce.
Ingredients
- 1 lb (450 g) chicken tenders or boneless, skinless chicken breasts (cut into strips)
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon milk
- 1 ½ cups breadcrumbs or panko crumbs
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Cooking spray or oil (for baking or frying)
Optional for extra flavor:
- ¼ cup grated Parmesan cheese
- Pinch of cayenne pepper or chili flakes
Instructions
- Preheat oven to 400°F (200°C) (or heat oil in a frying pan if frying).Set up breading stations:Bowl 1: flourBowl 2: beaten eggs with milkBowl 3: breadcrumbs mixed with salt, pepper, paprika, and garlic powder.
- Coat chicken: Dip each strip in flour, then egg mixture, then breadcrumbs, pressing gently to help the coating stick.
- For baking:Arrange tenders on a parchment-lined baking sheet.Lightly spray with cooking spray.Bake for 15–18 minutes, flipping halfway through, until golden and cooked through.
- For air frying:Air fry at 375°F (190°C) for 10–12 minutes, shaking halfway.
- For frying:Heat oil (about 1 inch deep) in a skillet over medium heat.Fry for 3–4 minutes per side, until golden brown and crispy.
- Serve hot with ketchup, ranch, honey mustard, or spicy mayo.
Notes
- For gluten-free tenders, use almond flour and gluten-free breadcrumbs.
- Panko breadcrumbs give the crispiest texture.
- Marinate chicken in buttermilk for an hour before cooking for extra tenderness.
- Don’t overcrowd the pan or air fryer — they’ll steam instead of crisping.
- Leftovers make great wraps, salads, or sandwiches the next day.