Ingredients:
- 1 lb chicken tenders
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 large eggs
- 1 cup buttermilk (or regular milk with 1 tsp lemon juice)
- 2 cups panko breadcrumbs
- 1 cup grated Parmesan cheese (optional)
- Vegetable oil (for frying)
Instructions:
- Prepare the Chicken:
- Pat the chicken tenders dry with paper towels.
- Set Up Breading Stations:
- In the first shallow dish, combine the flour, salt, black pepper, paprika, garlic powder, and onion powder.
- In the second shallow dish, whisk together the eggs and buttermilk.
- In the third shallow dish, combine the panko breadcrumbs and grated Parmesan cheese (if using).
- Bread the Chicken:
- Dredge each chicken tender in the flour mixture, shaking off any excess.
- Dip the floured chicken tender into the egg mixture, allowing any excess to drip off.
- Coat the chicken tender with the panko breadcrumb mixture, pressing gently to adhere.
- Heat the Oil:
- In a large skillet or frying pan, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test the oil by dropping a small piece of bread into it. If it sizzles and turns golden brown within a minute, the oil is ready.
- Fry the Chicken:
- Carefully place the breaded chicken tenders into the hot oil, a few at a time, making sure not to overcrowd the pan.
- Fry each side for about 3-4 minutes or until the chicken is golden brown and cooked through.
- Use a slotted spoon to transfer the cooked chicken tenders to a paper towel-lined plate to drain any excess oil.
- Serve:
- Serve the crispy chicken tenders hot with your favorite dipping sauces such as ranch, honey mustard, or BBQ sauce.
Enjoy your crispy chicken tender
