Crispy Parmesan Chicken Tenders
If you’re craving something crispy, flavorful, and downright addictive, these Parmesan chicken tenders are exactly what you need. Perfectly golden on the outside with a tender, juicy inside, they make an ideal appetizer, snack, or main dish. The combination of panko breadcrumbs and Parmesan cheese creates a satisfying crunch, while the garlic and paprika add just the right kick of flavor. Whether you’re serving them for a family dinner or a casual get-together, these chicken tenders are guaranteed to be a hit.
Ingredients
• 1 lb (450 g) chicken breasts, cut into strips
• 1 cup all-purpose flour
• 2 large eggs
• ¼ cup milk
• 1 cup panko breadcrumbs
• ½ cup grated Parmesan cheese
• 1 tsp garlic powder
• ½ tsp paprika
• ½ tsp black pepper
• ½ tsp salt
• Vegetable oil for frying
• Fresh chopped chives (optional, for garnish)
Instructions
- Prepare the Breading Station
• Place the all-purpose flour in a shallow dish. This will be the first step in coating the chicken strips.
• In a separate shallow bowl, whisk together the eggs and milk until fully combined; this helps the breadcrumbs stick better.
• In a third shallow dish, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, paprika, black pepper, and salt. Mix thoroughly to evenly distribute the seasonings. - Coat the Chicken
• Take each chicken strip and dredge it in the flour, shaking off any excess to avoid clumps.
• Dip the floured chicken strip into the egg mixture, ensuring it is completely coated for a good adhesion layer.
• Press the chicken strip firmly into the breadcrumb mixture, making sure to coat all sides evenly with the Parmesan and panko mixture for maximum crunch and flavor. - Heat the Oil
• Pour enough vegetable oil into a deep skillet or frying pan to cover about 1 inch of the bottom.
• Heat the oil over medium-high heat until it reaches around 350°F (175°C). Use a kitchen thermometer if possible to maintain the right temperature, as too hot oil can burn the coating and too cool oil will make it greasy. - Fry the Chicken
• Carefully place the breaded chicken tenders into the hot oil in small batches to avoid overcrowding, which lowers the oil temperature and affects crispiness.
• Fry each side for about 3–4 minutes, turning once, until the tenders are golden brown and cooked through. The internal temperature should reach 165°F (74°C).
• Use tongs to transfer the cooked chicken tenders onto a plate lined with paper towels to drain excess oil. - Serve
• Garnish with fresh chopped chives for a pop of color and mild onion flavor, if desired.
• Serve immediately with your favorite dipping sauces such as honey mustard, ranch, or spicy mayo for added flavor contrast.
Tips
• For extra crispy tenders, press the breadcrumbs firmly onto the chicken and let the coated strips rest for 10 minutes before frying to help the coating adhere better.
• Use panko breadcrumbs for the crunchiest texture compared to regular breadcrumbs.
• Keep the oil temperature consistent; if it drops too low, the tenders will absorb more oil and become greasy. Adjust heat as needed between batches.
• To keep cooked tenders warm and crispy, place them on a wire rack set over a baking sheet in a warm oven (about 200°F/90°C) until ready to serve.
• You can bake these chicken tenders at 400°F (200°C) for about 20 minutes, flipping halfway through, for a lighter, oil-free option.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4