Crispy Golden Breaded Chicken Tenderloins
There’s something truly nostalgic about a plate of golden-brown chicken tenders, but moving away from the frozen aisle to making them from scratch changes everything. These tenderloins are carefully dredged to ensure every nook and cranny is coated in a seasoned, crispy crust that shatters with every bite while keeping the meat underneath incredibly moist.
The secret to that perfect, airy crunch lies in using Panko breadcrumbs mixed with a touch of freshly grated Parmesan cheese and savory spices. This combination doesn't just provide texture; it delivers a punch of flavor that makes these tenders stand out as a main course. Serve them alongside a zesty dipping sauce, and you've got a meal that both kids and adults will keep coming back for.
Nutrition (per serving)
Directions
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1
Pat the chicken tenderloins dry with paper towels. Season them generously on both sides with salt and black pepper.
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2
Set up three shallow bowls for your dredging station: fill the first with flour, the second with beaten eggs, and the third with a mixture of Panko, Parmesan, garlic powder, and paprika.
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3
Coat each chicken piece in flour and shake off any excess. Dip it into the egg wash until fully coated, then press firmly into the Panko mixture until well-breaded.
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4
Heat the vegetable oil in a large skillet over medium-high heat. You'll know it's ready when a breadcrumb sizzles immediately upon contact.
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5
Carefully place the chicken in the skillet, working in batches to avoid crowding. Fry for 3-4 minutes per side until the crust is a deep golden brown and the internal temperature reaches 165°F.
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6
Transfer the cooked tenders to a wire rack or a plate lined with paper towels to drain. Sprinkle with a tiny bit more salt while still hot for maximum flavor.
Ingredients
- Chicken tenderloins:1.5 lb
- All-purpose flour:½ cup
- Large eggs:2 pieces
- Panko breadcrumbs:1.5 cups
- Grated Parmesan cheese:¼ cup
- Garlic powder:1 tsp
- Smoked paprika:½ tsp
- Salt and black pepper:to taste pieces
- Vegetable oil for frying:½ cup
Tips & Notes
- Use a wire cooling rack instead of paper towels to keep the bottom of the chicken from getting soggy as it cools.
- If you want an even thicker crust, you can do a double-dip: flour, egg, flour, egg, then Panko.
- Don't turn the heat too high; you want the chicken to cook through at the same time the breading reaches that perfect golden color.
