Crispy Panko Prosciutto Chicken Tenders
These chicken tenders can be the showstopper appetizer at your next gathering or get-together. Consisting of succulent chicken tenders wrapped in prosciutto, in a herb and parmesan panko breadcrumb coating, the tenders are rich and juicy, with a delightfully crispy outer coating.
If you’re making them for a big gathering, I’d recommend pairing them with this lemon basil aioli for dipping.
You can also make a flavourful weeknight dinner by serving the chicken tenders with these parmesan baby potatoes and an avocado tomato salad.
Ingredients to Assemble
To make these chicken tenders, you’ll first need the following:
- Chicken Tenders – 1 1/2 lb chicken tenders (about 15-16 tenders)
- Prosciutto – 8 oz prosciutto crudo (same number of slices as chicken tenders, about 15-16)
- Flour – 1/2 cup plain/all-purpose flour
- Egg – 2 large eggs
- Panko Breadcrumbs – 1 cup Panko breadcrumbs
- Parmesan – 2 oz grated parmesan
- Italian herb seasoning – 1/2 tsp Italian herb seasoning
- Salt – 1/2 tsp kosher salt or flaky sea salt, or more to taste
- Pepper – 1/2 tsp black pepper, or to taste
- Sunflower Oil, for frying or air-frying. If shallow-frying the chicken tenders, you’ll need 1 cup oil. If air-frying them, just 1 tbsp oil is enough. You can also use other neutral oils like canola oil or light olive oil.
Note: As mentioned above, I recommend these with this lemon basil aioli, for which you’ll need lemon, basil, garlic, and mayo.
Step-by-Step Instructions
Step 1 (Optional). Trim the chicken tenders. If desired, you can remove the white tendon from each tender. You can use a paring knife to remove it. This step is optional, as the tendon is edible but can be a little tough or chewy. Removing it helps the chicken be more tender and easier to eat, but it’s not necessary.
Step 2. Season and wrap the tenders. Season the chicken tenders with a pinch of salt, pepper, and Italian dried herb seasoning. Wrap a prosciutto slice around each tender.
Step 3. Bread the Chicken. Prepare the breading station. Season the flour with a pinch of salt and pepper. Beat the eggs with a pinch of salt and a tablespoon of cold water. Mix the breadcrumbs with the parmesan. Then, bread each prosciutto-wrapped chicken tender in 1) flour, 2) egg mixture, and 3) parmesan breadcrumbs.
Note: If you finish breading the chicken tenders and you have some parmesan breadcrumbs left, you can double-bread the tenders by going again in the egg mixture and then in the breadcrumbs.
Step 4. Cook the Tenders. You can shallow-fry these or air-fry them, depending on what you prefer.
Shallow-fry method: To a large pan over medium-high heat, add 1 cup of sunflower oil (or another light oil for frying). Once the oil is hot, add the breaded chicken tenders. You can check if the oil is hot by dropping a couple of the breadcrumbs in and seeing if the oil bubbles around them. Or try putting the end of a wooden spoon in the oil and see if it bubbles.
Adjust the heat down to medium so that the oil still bubbles but doesn’t burn the outside. Cook the chicken tenders for about 3 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 golden on the outside. You may have to do this in 2 batches.
Once the tenders are cooked through, remove them to a wire rack, as it will keep them crispy. I also like to sprinkle some flaky sea salt, like Maldon, on top while they’re hot.
Air-Fry Method: Preheat the air fryer to 400°F/200°C. Spray or brush the breaded chicken tenders with oil. Add them to the air fryer in a single layer and cook for 12-16 minutes, flipping them halfway through, until cooked through and golden. The chicken is done when it reaches the temperature of 165°F (74°C) in the thickest part. Depending on the size of your air-fryer, you may have to do this in 2-3 batches.
Serve the chicken tenders hot, straight out of the pan or the air fryer. As mentioned, I serve them with a lemon basil aioli for dipping.
If you make these chicken tenders and love them, tell me all about it, including the occasion, below.
Recipe Card
Ingredients
- 1 1/2 lb chicken tenders about 15-16 tenders in 1 1/2 lb
- 8 oz prosciutto crudo same number of slices as chicken tenders, about 15-16 in 8 oz
- 1/2 cup plain/all-purpose flour
- 2 eggs large
- 1 cup Panko breadcrumbs
- 2 oz parmesan grated
- 1/2 tsp Italian herb seasoning
- 1/2 tsp kosher salt or flaky sea salt or more to taste
- 1/2 tsp ground black pepper or to taste
- sunflower oil 1 cup for frying or 1 tbsp for air-frying, or other neutral oils like canola oil or light olive oil
Instructions
- (Optional) Trim the chicken tenders. If desired, you can remove the white tendon from each tender. You can use a paring knife to remove it. This step is optional, as the tendon is edible but can be a little tough or chewy. Removing it helps the chicken be more tender and easier to eat, but it’s not necessary.
- Season and wrap the tenders. Season the chicken tenders with a pinch of salt, pepper, and Italian dried herb seasoning. Wrap a prosciutto slice around each tender.
- Bread the Chicken. Prepare the breading station. Season the flour with a pinch of salt and pepper. Beat the eggs with a pinch of salt and a tablespoon of cold water. Mix the breadcrumbs with the parmesan. Then, bread each prosciutto-wrapped chicken tender in 1) flour, 2) egg mixture, and 3) parmesan breadcrumbs. If you finish breading the chicken tenders and you have some parmesan breadcrumbs left, you can double-bread the tenders by going again in the egg mixture and then in the breadcrumbs.
- Cook the Tenders. You can shallow-fry these or air-fry them, depending on what you prefer. Shallow-Fry Method: To a large pan over medium-high heat, add 1 cup of sunflower oil (or another light oil for frying). Once the oil is hot, add the breaded chicken tenders. You can check if the oil is hot by dropping a couple of the breadcrumbs in and seeing if the oil bubbles around them. Or try putting the end of a wooden spoon in the oil and see if it bubbles. Adjust the heat down to medium so that the oil still bubbles but doesn’t burn the outside. Cook the chicken tenders for about 3 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 golden the outside. You may have to do this in 2 batches. Once the tenders are cooked through, remove them to a wire rack, as it will keep them crispy. I also like to sprinkle some flaky sea salt, like Maldon, on top while they’re hot. Air-Fry Method: Preheat the air fryer to 400°F/200°C. Spray or brush the breaded chicken tenders with oil. Add them to the air fryer, in batches, in a single layer and cook for 12-16 minutes, flipping them halfway through, until cooked through and golden. The chicken is done when it reaches the temperature of 165°F (74°C) in the thickest part.
If you want to make these chicken tenders for a future event or gathering, keep this recipe saved to one of your appetizer or party foods boards.
