Crispy Chicken Tenders Recipe

Whether you’re hosting a kid’s birthday party or a party for friends, my crispy chicken tenders (chicken strips) recipe is sure to go down a storm, especially if you serve it with a herby, creamy dipping sauce.

Crispy Chicken Tenders (Chicken Strips) Recipe

There is something about juicy fried chicken in a golden-crusted breadcrumb coating that just works, no matter how you serve it.

What I also like about chicken strips is that, because you use breast fillets and there are no bones, they are often easier and less messy than wings to eat.

Finished with herbs and seasoning, my chicken strips can be a real dynamite appetizer at your party or gathering.

Or, you could serve them with a side of my rosemary salted potatoes and an aioli dipping sauce for a magical meal in its own right – the choice is up to you!

Ingredients

To make my crispy chicken tenders, you’ll need the following ingredients:

  • Chicken – 1.5 lb (680 grams) chicken tenders/mini fillets
  • Flour – 1 cup plain/all-purpose flour
  • Eggs – 2 eggs
  • Panko Breadcrumbs – 1 and 1/4 cup of Panko breadcrumbs
  • Paprika – 1/2 tsp paprika
  • Garlic Powder – 1/2 tsp garlic powder
  • Salt – 1 tsp kosher salt or sea salt flakes (or 1/2 tsp fine salt), plus more to taste
  • Black Pepper – 1/2 tsp ground black pepper
  • Parsley – 2 chopped tbsp fresh parsley (optional)
  • Oil (for frying) – about 1 cup sunflower oil (or vegetable oil or canola oil)

Step-by-Step Instructions

Step 1 – To a mixing bowl, add the chicken tenders and the seasoning (paprika, salt, black pepper, and garlic powder) and mix until they’re all evenly coated.

Step 2 – Set up the breading station, adding the flour to a bowl, the beaten eggs to a second bowl, and the Panko breadcrumbs to a third bowl).

Step 3 – Coat each chicken tender first in flour, then in the beaten egg, and finally in the Panko breadcrumbs and set them all on a plate.

Step 4 – To a pan over medium-high heat, add the frying oil. Once the oil is hot, add the breaded chicken tenders.

Step 5 – Cook the chicken tenders for about 3-4 minutes on one side and then flip and cook on the other side for another 3-4 minutes. Make sure the chicken is fully cooked (but still juicy) on the inside and crispy and brown on the outside.

You may have to do 2-3 batches, depending on how big your pan is.

Step 6 – Remove the cooked chicken tenders to a plate with paper towels on it or a cooling rack, and you can add some additional sea salt flakes and chopped fresh parsley on top of them.

Step 7 – After a minute or two, transfer them to a serving platter and add some chopped fresh parsley (optionally).

Serving Suggestions

As mentioned above, these chicken strips pair well with a cool, creamy sauce. Definitely try my lemon basil aioli, but in all honesty, the choices are endless when it comes to dipping sauces.

Chicken strips are also a great topping for a salad, like my easy beet and chickpea salad, or some classic salads like Caesar’s salad.

You could also serve them with a lot of sides as part of a larger spread, with the likes of my red cabbage slaw or some roasted veggies with tahini sauce.

Dishes like this can be the real star of the show at big gatherings and dinner parties. These chicken strips are a great way to keep even fed in a simple way, with lots of dips and sides to pair them with.

I would love to know what you think, so let me know in the comments if you are a chicken tenders fan or if you’ll always have a place in your heart for some hot, sticky wings!

Recipe Card

Crispy Chicken Tenders

5 from 2 votes
Print Pin Rate
Course: Chicken
Cuisine: Western
Prep Time: 10 minutes
Cook Time: 12 minutes
Additional Time: 3 minutes
Total Time: 25 minutes
Servings: 4 -6 servings
Author: Be My Recipe

Ingredients

  • 1.5 lb 680 grams chicken tenders/mini fillets
  • 1 cup plain/all-purpose flour
  • 2 eggs
  • 1 and 1/4 cup of Panko breadcrumbs
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1 tsp kosher salt or sea salt flakes or 1/2 tsp fine salt, plus more to taste
  • 1/2 tsp ground black pepper
  • 2 chopped tbsp fresh parsley optional
  • 1 cup sunflower oil or vegetable oil or canola oil

Instructions

  • To a mixing bowl, add the chicken tenders and the seasoning (paprika, salt, black pepper, and garlic powder) and mix until they’re all evenly coated.
  • Set up the breading station, adding the flour to a bowl, the beaten eggs to a second bowl, and the Panko breadcrumbs to a third bowl.
  • Coat each chicken tender first in flour, then in the beaten egg, and finally in the Panko breadcrumbs, and set them all on a plate.
  • To a pan over medium-high heat, add the frying oil. Once the oil is hot, add the breaded chicken tenders.
  • Cook the chicken tenders for about 3-4 minutes on one side and then flip and cook on the other side for another 3-4 minutes. Make sure the chicken is fully cooked (but still juicy) on the inside and crispy and brown on the outside.
    You may have to do 2-3 batches, depending on how big your pan is.
  • Remove the cooked chicken tenders to a plate with paper towels on it or a cooling rack, and you can add some additional sea salt flakes and chopped fresh parsley on top of them.
  • After a minute or two, transfer them to a serving platter and add some chopped fresh parsley (optionally).

Keep my crispy chicken strips for safekeeping by saving this article to one of your appetizer or dinner party boards.

5 from 2 votes (2 ratings without comment)

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