Crispy Panko chicken tenders are one of those recipes that never go out of style. Golden on the outside, juicy on the inside, and packed with flavor in every bite, they're perfect for weeknight dinners, game days, or honestly, any time you're craving something crunchy and satisfying. The addition of Parmesan in the breading takes them from classic to completely irresistible.
INGREDIENTS YOU WILL NEED
Chicken tenders: Tender, quick-cooking, and naturally juicy, they're ideal for frying and don't require pounding or slicing like I did for my Crispy chicken sandwich.
Seasonings: Salt, black pepper, and garlic powder build flavor right into the chicken before it's breaded.
Flour: Helps the coating stick and creates the base layer for a crisp crust.
Eggs: Act as the glue that binds the breadcrumbs to the chicken.
Panko breadcrumbs: Provide a light, airy crunch that fries up beautifully golden.
Parmesan cheese: Mixed into the panko for extra flavor and a slightly nutty, savory finish.
Vegetable oil: Use a neutral oil with a high smoke point, such as sunflower or canola oil, for even frying.
COOKING TIPS
Season first: Always season the chicken before breading so the flavor goes beyond just the crust.
Bread in order: Flour first, then egg, then the panko and Parmesan mixture. Press gently to help the coating adhere well.
Keep the oil at temperature: Around 355F or 180C is ideal. If the oil is too cool, the tenders absorb oil. Too hot, and they brown before cooking through.
Do not overcrowd the pan: Fry in batches to maintain oil temperature and ensure even crisping.
Rest on a rack: After frying, place the tenders on a cooling rack so they stay crispy all around.
Looking for more chicken recipes? Check out this easy-to-make Lemon butter chicken, these Buffalo chicken meatballs, or these delicious Chipotle chicken drumsticks.
HOW TO MAKE CRISPY CHICKEN TENDERS
Prepare the breading station: Set up three shallow bowls, one with seasoned flour, one with whisked eggs, and one with panko mixed with shredded Parmesan.
Season the chicken: Sprinkle salt, pepper, and garlic powder evenly over both sides of the tenders.
Coat the chicken: Dredge each tender in flour, dip into the eggs, then press into the panko and Parmesan mixture until fully coated.
Fry: Carefully lower the breaded tenders into hot oil and cook for about 1½ minutes per side, or until golden brown and crispy.
Drain and rest: Remove from the oil and place on paper towels briefly, then transfer to a cooling rack to keep the crust crisp.
How to Make Panko Chicken Tenders in the Air Fryer
Bread the chicken tenders exactly the same way - season, then coat in flour, egg, and the panko Parmesan mixture. The breading process doesn't change at all.
Preheat your air fryer to 400F (200C). Lightly spray the basket with cooking spray, then arrange the tenders in a single layer without overlapping. Spray the tops of the tenders lightly with cooking spray as well - this is what gives them that golden.
Air fry for 10-12 minutes, flipping halfway through, until the coating is deep golden and the internal temperature reaches 165F (74C).
The tenders won't be quite as deeply golden as the fried version, but they come out wonderfully crispy and are a great option if you want something lighter or just don't want to deal with hot oil.
SERVING AND STORING TIPS
Serve hot with your favorite dipping sauces such as Ranch dip, Blue cheese dip or a ketchup, in wraps, or sliced over salads.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat in a hot oven or air fryer to bring back the crispiness. Avoid the microwave, as it will soften the coating.
You can also freeze uncooked, breaded tenders on a tray until solid, then transfer to a freezer-safe bag for up to 2 months. Fry directly from frozen, adding an extra minute or two to the cooking time.
Frequently Asked Questions
You can, but the texture will be noticeably different. Panko breadcrumbs are larger and flakier than regular breadcrumbs, which is what creates that light, shatteringly crispy crust. Regular breadcrumbs produce a denser, finer coating.
Absolutely. Slice a chicken breast lengthwise into strips roughly the same thickness as tenders. Try to keep them even so they cook at the same rate. The cooking time stays the same.
Place them on a wire rack rather than a plate or paper towels - this lets air circulate underneath and prevents the bottom from going soggy.
Recipe
Panko Chicken Tenders
Equipment
- 3 shallow bowls
- Fried pan or a pot
- Cooking tongs
Ingredients
- 1.5 lb (700g) chicken tenders
- Salt to taste
- Black pepper to taste
- Garlic powder to taste
- Vegetable oil for frying
For the breading
- ½ cup (65g) all-purpose flour
- 2 teaspoon garlic powder
- 2 teaspoon salt
- 1 teaspoon black pepper
- 2 eggs
- 1 cup (100g) panko breadcrumbs
- â…“ cup (35g) parmesan cheese shredded
Instructions
Preparing the breading
- Prepare three shallow bowls.
- In the first bowl, combine the flour, garlic powder, salt, and black pepper.
- Crack the eggs into the second bowl, and whisk well.
- Place the panko breadcrumbs and shredded parmesan cheese in the third bowl and mix well.
Preparing the chicken
- Season the chicken with salt, pepper, and garlic powder on both sides, then set aside.
- Pour 1 inch (2,5 cm) of vegetable oil into a skillet or pot and heat over medium-high heat until the oil reaches 355F (180C). If you don't have a thermometer, submerge the handle of a wooden spoon into the oil. If bubbles form steadily, the oil is ready.
- Take one piece of chicken and dredge it on both sides in the flour mixture, then dip it into the egg mixture, and finally coat it generously in the panko breadcrumbs.
- Slowly lower the breaded chicken into the hot oil. Cook for about 1,5 minutes on each side, or until golden brown and crispy. Remove and place on a plate lined with paper towels to drain excess oil, then transfer to a cooling rack to rest. Repeat with the remaining chicken.
Recipe video
Notes
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com
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