Panko Chicken Tenders

Chicken tenders coated in a crispy crust are served on a plate with fresh cucumbers and ketchup.

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.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Lunch

Cuisine: American

Keyword: Crispy chicken, Deep fried chicken, Deep fried chicken strips, Deep fried chicken tenders, Fried chicken strips

Servings: servings

Calories: 600kcal

Author: Anna

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
⅓ 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.

Video

Notes

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.

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.

Nutrition