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Crispy Chicken Tenders Recipe (Panko Method)

If youโ€™re in the mood for something crispy and tasty, these deep fried chicken tenders are just the thing to make everyone happy. Theyโ€™re crispy on the outside and soft and full of flavor on the inside. Theyโ€™re also great for a quick dinner, a hit at any weekend gathering, or as a snack during a big game. The best part is that theyโ€™re easy to make, needing just a few basic ingredients so that you can whip them up without any trouble.

They also reheat well, so if you have any leftovers, theyโ€™re just as good the next day. Just pair them with any dip you likeโ€”ketchup, ranch, or honey mustardโ€”and you have a satisfying and yummy meal. And if youโ€™re a fan of all things fried, check out these deep-fryer recipes for more crispy and crunchy treats to make at home!

Crispy Deep Fried Chicken Tenders

Breaded and deep chicken tenders come out perfectly crispy and browned every time for a dinner your kids will love.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Serving Size 6 people

Equipment

  • Tongs
  • Baking Sheet
  • Paper Towels (to absorb excess oil)
  • 2 mixing bowls
  • Whisk
  • Fryer basket

Ingredients 

  • 4 large chicken breasts (cut into strips)
  • 2 eggs
  • ยผ cup milk
  • 2 cups all-purpose flour
  • 1 cup panko bread crumbs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon seasoned salt
  • 1 quart peanut oil for frying

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Instructions 

  • Preheat the fryer.ย ย Preheat the oil in your deep fryer to 365ยฐF. Then, line a baking sheet or large plate with paper towels to drain the chicken after frying.
  • Set up the breading station.ย ย In a medium bowl, whisk together the eggs and milk until smooth. Then, mix the flour, panko bread crumbs, salt, pepper, and seasoned salt in a large bowl.
  • Bread the chicken.ย ย Dip each chicken strip into the egg/milk mixture, making sure it's fully coated. Then, dredge the chicken in the panko/flour mixture, pressing lightly to make sure the breading sticks well. Work in small batches to avoid overcrowding, which helps prevent the chicken from sticking together.
  • Fry the chicken.ย ย Place the breaded chicken strips in a single layer in the fryer basket. Then, lower the basket gently into the hot oil and fry for 5 minutes until the chicken is golden brown and fully cooked. Once done, carefully lift the basket and transfer the chicken to the paper towel-lined plate to drain excess oil.
  • Serve immediately.ย ย Serve the tenders hot with your favorite dipping sauces for the best texture and flavor.

Notes

Start with chicken from the fridge because it sticks to the coating better and gets crispy in hot oil.ย  Donโ€™t use frozen chicken, though.
Before putting the chicken in the coating, dry it off with paper towels.ย  This makes sure the coating sticks and ends up crispy.
When youโ€™ve coated the chicken in flour, tap off any extra.ย  Too much flour can mess up the oil and make the coating patchy.
If you want a crispy coating, dip the chicken pieces in the egg and then the flour or breadcrumb mix twice.ย  This gives it a crunchier outside.
Let the chicken sit for a bit after coating it but before frying.ย  This helps the coating stay on during frying.
After frying, put the chicken on paper towels to soak up extra oil.ย  This keeps them crispy.
Feel free to change the spices in the coating to what you like.ย  Just be careful with the salt.ย  You can always add more after frying if you need to.
Serving: 0.5pound | Calories: 391kcal | Carbohydrates: 40g | Protein: 40g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 152mg | Sodium: 1049mg | Potassium: 655mg | Fiber: 2g | Sugar: 1g | Vitamin A: 141IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 3mg

These chicken tenders are always a big hit at my family dinnersโ€”they turn out golden, crunchy, and delicious every time. My kids love them, and Iโ€™m all for how quick and easy they are to whip up, especially since I usually have all the ingredients on hand.

My secret? I fry them in small batches so they get extra crispy without sticking together, and I always let them drain on paper towels to maintain that perfect crunch. They also reheat wonderfully in the oven, making any leftovers convenient and tasty for a snack or lunch the next day. I pair them with our favorite dipping sauces, and voilร , Iโ€™ve got a crowd-pleaser every timeโ€”trust me, they never last long!

Once youโ€™ve mastered these crispy tenders, why not try something sweet with them? These deep-fried Snickers are a fun and indulgent dessert thatโ€™s sure to wow your guests.

Iโ€™m sure youโ€™ll enjoy it as much as I do.

Tips for the Best Crispy Deep Fried Chicken Tenders

  • Make sure all the chicken strips are the same size so they cook at the same speed. This way, you wonโ€™t have some pieces overdone and others not cooked through.
  • Itโ€™s key to fry at the right oil temperature, about 365ยฐF. If the oil is too cold, the chicken will end up greasy and soft; if itโ€™s too hot, the outside will char while the inside stays uncooked. Using a basic oil thermometer can help you keep the temperature just right.
  • To check if the oil is hot enough, try frying a small bit of coating or a tiny chicken piece. If it sizzles and cooks without burning, your oil is ready.
  • To make sure your chicken tenders are cooked perfectly, use a meat thermometer to check that the internal temperature reaches 165ยฐF. If youโ€™re unsure how to determine if the meat is done, this guide on properly checking if meat is cooked.
  • Donโ€™t put too many chicken pieces in the oil at once; it will cool the oil down and make the chicken soggy. Fry in small amounts for the best crispy finish.
  • If youโ€™re frying a lot and want to keep the first batches warm and crispy, put them on a wire rack set over a pan in a warm oven (about 200ยฐF). This way, they stay nice and crisp until you’re ready to eat.

Here are some essential items and ingredients for this recipe:

  • Panko breadcrumbs: These are Japanese-style breadcrumbs that are flaky and light, leading to an extra crispy layer. You can usually find them in most supermarketsโ€™ baking or international section. If panko isnโ€™t available, regular breadcrumbs can be used, though they wonโ€™t give the same light, crispy texture.
  • Peanut oil: Itโ€™s great for frying due to its high smoking point and the slight flavor it adds. Depending on where you shop, peanut oil may be in the oil section or near international foods. If youโ€™re out of peanut oil, you can also use vegetable or canola oil, but peanut oil will give you the crispiest finish.
  • Chicken breasts: These are readily available and easy to slice into strips. You could also use chicken tenders or thighs if you like something juicier.
  • Seasoned salt: It boosts the flavor of the breading. If itโ€™s not on hand, regular salt mixed with garlic powder or paprika can be a good substitute.
  • Deep fryer: Frying the chicken in a deep fryer simplifies the process, maintains a constant temperature, and ensures the chicken cooks evenly and stays crisp. You can use a heavy pot on the stove, but a deep fryer is more effective.
  • Wire rack: Letting the fried chicken rest on a wire rack instead of paper towels helps the coating stay crispy by letting the oil drain off from all sides. Paper towels on a plate can work if a wire rack isn’t available, but the bottom might not stay as crispy.

Even though these items and ingredients might seem minor, they significantly impact the final quality of your chicken tenders!

Serving Suggestions

You can serve these chicken tenders with French fries, coleslaw, macaroni and cheese, or corn on the cob and pair them with ranch or honey mustard dipping sauce.

Pair these crispy tenders with homemade deep-fried French fries for an even more satisfying mealโ€”theyโ€™re the perfect combination for a delicious comfort food feast.

Troubleshooting and Help

How do I keep the breading from falling off?

A couple of things can help with this. First, make sure the chicken is dry before breading itโ€”pat it down with paper towels if needed. Also, after breading, let the chicken sit for a few minutes to let the coating set before frying.

Can I bake these instead of frying them?

Yes, you can! If you like to bake, preheat your oven to 400ยฐF and place the breaded chicken strips on a wire rack over a baking sheet. Bake for about 20 minutes, flipping halfway through until golden and cooked through. They wonโ€™t be as crispy as frying, but still tasty.

Do I need a deep fryer, or can I use a regular pot?

A deep fryer is super handy, but you donโ€™t need one! You can use a heavy pot or Dutch oven filled with enough oil to submerge the chicken fully. Just be sure to use a thermometer to monitor the oil temperature so it stays around 365ยฐF.

Can I make the breading spicier?

Totally! If you want to kick up the heat, add cayenne pepper or chili powder to the breading mixture. You can adjust the amount based on how spicy you like it.

How do I know the chicken is fully cooked?

The easiest way to be sure is to use a meat thermometer. The internal temperature of the chicken should reach 165ยฐF. If you donโ€™t have a thermometer, make sure the juices run clear when you cut into a piece, and the center isnโ€™t pink.

Can I make the tenders ahead of time?

Yes! You can bread the chicken strips ahead of time and refrigerate them for a few hours before frying. This also helps the breading stick better. When ready to serve, fry them; theyโ€™ll still turn out crispy and delicious.

Is this recipe good to serve at parties?

Definitely! These crispy chicken tenders are a hit at parties because theyโ€™re easy to eat, flavorful, and pair well with many dipping sauces. You can even make them in batches ahead of time and reheat them for a crowd without losing that perfect crunch. Theyโ€™re great as finger food or served alongside other party favorites! For a fun twist, serve these tenders alongside crunchy, tangy, deep-fried pickles. The combination of flavors makes for a crowd-pleasing snack or appetizer.

Storage Instructions

To store leftover chicken tenders, let them cool completely to room temperature first. Once cooled, place them in an airtight container and refrigerate them for 3 days.

For reheating, use a 325ยฐF oven to keep the tenders crispy. Place them on a baking sheet and heat for 5-7 minutes. Avoid the microwave, as it will make them soggy.

Unfortunately, these chicken tenders wonโ€™t freeze well once cooked because the breading tends to get soggy after freezing and thawing. However, if you want to freeze them, itโ€™s best to freeze the breaded, uncooked chicken strips on a baking sheet until solid. Once frozen, transfer them to a freezer-safe bag.

When youโ€™re ready to cook, fry them straight from frozenโ€”just add an extra 2-3 minutes to the cooking time.

These crunchy chicken strips are a simple and family-friendly dish youโ€™ll likely make often in your kitchen. With just a few basic ingredients and easy steps, you can prepare them for any eventโ€”a quick meal, a weekend treat, or something to impress your guests. Theyโ€™re great with your preferred dipping sauces or classic sides like fries and coleslaw.

They also reheat well, so you can still enjoy their crunch the next day. Perfect for feeding the family or entertaining a large group, this recipe always comes through. Youโ€™ll keep returning to it because it’s easy, adaptable, and popular!

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By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

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Recipe Rating




3 Comments

  1. 5 stars
    Very much enjoyed how crispy the coating turn out to be, super easy and not sticky and messy like Buttermilk coating.
    I added a few more spices for my liking but overall it was perfect. 10/10 Will be cooking this alot more often now.

  2. 5 stars
    I’ve been looking for an easy recipe for deep-fried tenders with a great coating that didn’t fall off in the fryer. My son gave this recipe a 10/10! It’s crispy on the outside and keeps the chicken tender and juicy. PERFECT!!