Ingredients
Scale
- 1 pound (450g) chicken tenders
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- ½ cup breadcrumbs (for extra crunch)
- Optional: ½ teaspoon cayenne pepper for extra spice
- Cooking oil or spray for baking/frying
Instructions
- Preheat your oven to 400°F (200°C) or prepare your frying setup.
- Rinse the chicken tenders and pat dry with paper towels.
- In a shallow dish, combine the flour, garlic powder, paprika, salt, black pepper, and optional cayenne pepper to create the seasoned flour mixture.
- In a separate bowl, beat the eggs until smooth.
- Place breadcrumbs in a third shallow dish for an extra crispy coating.
- First, dip each chicken tender into the seasoned flour mixture, ensuring an even coat.
- Next, dip into the beaten eggs, coating all sides.
- Finally, roll or press the tenders into the breadcrumbs for a crunchy outer layer.
- For baking: Arrange the coated tenders on a greased baking sheet or lined with parchment paper. Spray lightly with cooking oil.
- Bake in the preheated oven for 20-25 minutes or until golden brown and cooked through.
- For frying: Heat oil in a deep skillet over medium-high heat. Fry the tenders for 3-4 minutes on each side until crispy and cooked through. Drain on paper towels.
Notes
- Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10 minutes to maintain crispiness.
- Use panko breadcrumbs for an extra crunch.
- Adjust spice level with cayenne pepper or hot sauce in the coating mixture.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Appetizer
- Method: Baking, Frying
- Cuisine: American
- Diet: Any
Nutrition
- Serving Size: 3 tenders (about 150g)
- Calories: 350 kcal Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 90mg