Chicken Tenders
Crispy homemade chicken tenders that are easy, family-friendly, and ready in under 30 minutes.
Ingredients
- 1.5 pounds boneless, skinless chicken tenders trim any excess fat and pat dry
- 1 cup all-purpose flour or almond flour for a low-carb twist
- 1 teaspoon paprika smoked paprika if you like a hint of woodsy flavor
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 large eggs beaten (stir in 2 tbsp buttermilk if available)
- 2 cups panko breadcrumbs Bob’s Red Mill brand recommended for extra crunch
- 1/2 cup finely grated Parmesan cheese optional for cheesy crunch
- Cooking spray for baking or 2 cups vegetable oil for frying
- Fresh parsley for garnish
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper or a wire rack.
- Whisk flour, paprika, garlic powder, onion powder, salt, and pepper in one bowl. Beat eggs (and buttermilk if using) in another bowl. Mix panko with Parmesan in a third bowl.
- Dredge each tender in flour, dip in eggs, then coat with breadcrumb mixture. Place on prepared sheet.
- Bake for 12-14 minutes, flipping halfway, until golden and cooked through OR fry in oil until golden on both sides.
- Let tenders rest for 2 minutes before serving to keep them juicy and crispy.
Notes
Patting chicken dry before breading prevents sogginess. Use a meat thermometer to ensure chicken is cooked through.
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