Chicken Tenders

• 1 ½ pounds chicken tenderloins
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 large eggs
• ¼ cup milk
• 1 cup panko breadcrumbs
• Vegetable oil for frying

Steps

1. 1 Pat chicken tenderloins dry with paper towels.
2. 2 In a shallow dish, mix flour, garlic powder, paprika, salt, and pepper.
3. 3 In another dish, whisk together eggs and milk.
4. 4 Place panko breadcrumbs in a third dish.
5. 5 Dredge each tenderloin in flour, dip in egg mixture, then coat with breadcrumbs. Press breadcrumbs to adhere.
6. 6 Heat 1 inch of vegetable oil in a large skillet over medium heat.
7. 7 Fry tenders in batches until golden brown, about 5-6 minutes, turning once.
8. 8 Drain on paper towels and serve hot.

Nutrition

Tips

• For extra crispy tenders, chill them in the fridge for 30 minutes before frying.
• Ensure oil is hot enough to achieve a golden crust without absorbing too much oil.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10 minutes.

Serving Suggestions

• Serve with honey mustard sauce or your favorite dipping sauce.
• Pair with a fresh garden salad for a complete meal.

FAQ