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A white oval platter of pan-fried chicken tenders.
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4.88 / 16 votes

Pan-Fried Chicken Tenders

Pan-fried chicken tenders are an easy and tasty way to get dinner on the table in a hurry. Covered in a crisp batter, the toothsome filets of white meat beg to be dipped and devoured.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Mains
Cuisine: American
Servings: 6 servings
Calories: 387

Ingredients

  • 1 cup mild vegetable oil, more or less depending on the size of your skillet
  • 2 large eggs
  • 2 tablespoons water
  • 2 cups all-purpose flour
  • 2 teaspoons paprika, hot, smoked, or regular
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 1/2 to 3 pounds boneless skinless chicken breast tenders
  • Dipping Sauces, such as ketchup, barbecue sauce, ranch dressing, spicy bourbon maple syrup, or other desired dip
US - Metric

Instructions

  • Pour enough of the 1 cup mild vegetable oil into a nonstick skillet to cover the bottom of the pan by 1/4 inch. Crank the heat to medium.
    A person's hand pouring oil into a skillet.
  • Whisk the 2 large eggs and 2 tablespoons water in a shallow dish or pie plate until well combined.
    A person's hand whisking egg in a pie plate.
  • Combine the 2 cups all-purpose flour, 2 teaspoons paprika, 2 teaspoons onion powder, 2 teaspoons garlic powder, 2 1/2 teaspoons kosher salt, and 1/2 teaspoon freshly ground black pepper In a large zip-top plastic bag.
    A plastic bag of flour, paprika, garlic and onion powder, salt, and pepper.
  • Working in batches, coat the 2 1/2 to 3 pounds boneless skinless chicken breast tenders in the egg mixture and let any excess drip off.
    A person dunking two chicken tenders into an egg wash.
  • Place the tenders in the bag of seasoned flour. Seal tightly and shake gently to coat the chicken tenders with flour thoroughly.

    ☞ TESTER TIP: For extra-crispy chicken, dip the coated tenders back into the egg and then once more into the seasoned flour.

    A pie plate with an egg mixture and a chicken tender in it.
  • Working in batches, if necessary, place the coated chicken tenders in the skillet, and cook until golden on the bottom, 4 to 6 minutes.
    A person frying chicken tenders in a skillet.
  • Flip the chicken tenders over, and continue to fry until golden on the other side, 2 to 4 minutes more. If you have an instant-read thermometer, the chicken should be 165°F (74°C).
    A person frying chicken tenders in a skillet.
  • Use tongs to carefully remove the fried chicken from the pan, transfer it to a platter lined with paper towels, and serve hot with your favorite dipping sauce.
    A white oval platter of pan-fried chicken tenders.

Notes

  1. Avoid undercooking your chicken--Use a meat thermometer to ensure that you don't overcook or undercook the chicken.
  2. Storage and reheating--Store leftover chicken tenders in a sealed container in the fridge for up to 3 days. Reheat them in a single layer in a 350°F toaster oven or air fryer until warmed through.
  3. Dietary--This recipe is suitable for dairy-free diets.

Nutrition

Serving: 1portion | Calories: 387kcal | Carbohydrates: 17g | Protein: 45g | Fat: 14g | Saturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 183mg | Sodium: 1214mg | Fiber: 1g | Sugar: 0.3g