Chicken Tenders

This is my husband’s absolute favorite thing I make (I think). I started making these back in 2019, and I have fond memories of making these with heavily seasoned french fries and eating literal mountains of them for dinner multiple nights in a row. I made them at least once a week.

Then I got pregnant, and the first trimester happened. 

For some reason, chicken was my trigger. I couldn’t even say the word ‘chicken’ without gagging, much less eat them or even make them. That lasted until I was about 5 months along, then it was back to mountains-o-tenders. 

If you’re like my husband, all you need is a massive tub of ketchup for dipping. I like variety. If you’re a sauce person like me, dip these in ranch, honey mustard, or the best one is honey… or all of them (hey, you’re at home, not at a drive thru. You can have all the dipping sauces you want luv).

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Chicken Tenders

I really don't have much to say except that these are top 5 best chicken tenders ever.

Course Appetizer, Dinner, Snack

Cuisine American

Keyword appetizers, chicken, dinner, kids, snacks

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 14 tenders

Ingredients

• 1.5 lbs boneless skinless chicken breast
• 2 eggs
• 1/4 cup milk
• 1 cup flour
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1 tsp baking powder
• 1/2 tsp salt plus more to taste
• Canola oil for frying

Instructions

• Heat 1 inch of oil over medium heat in a heavy bottomed pan (such as a cast iron skillet).
• Meanwhile, beat eggs with milk, and combine remaining ingredients in a separate bowl.
• Add 1-2 tbsp egg mixture into flour mixture (texture should be coarse). 
• Cut chicken into pieces about 1” wide, 3” long and place in a single layer on a washable cutting board.
• Cover with plastic wrap and pound as thin as possible using a meat tenderizer. Salt to taste (I use about ¼ tsp). Form into rolls.
• Dip rolls in flour mixture, then egg, and back in flour, pressing to coat.
• Oil is ready when a pinch of flour sizzles when dropped in. Fry in 2-3 batches, making sure not to crowd the pan. Flip after 4-5 minutes, or when breading is golden. Drain on paper towel-lined plate, and salt immediately to taste.
• Serve hot. If storing in the fridge, use a paper bag to keep breading crispy.