These easy homemade fried chicken tenders are crispy, golden, and packed with flavor! Perfect for a quick dinner or to freeze for busy weeknights — a simple, family-friendly recipe you’ll want to make again and again.
If there’s one thing that never fails to bring everyone running to the table, it’s crispy fried chicken tenders — golden on the outside, juicy on the inside, and made with just a handful of simple, everyday ingredients. These tenders are everything I love about real-life cooking: approachable, family-friendly, and packed with flavor without a ton of fuss.
Whether you’re making a quick weeknight dinner, prepping ahead for busy days, or just craving a little homemade comfort, this recipe has you covered. Around here, it’s never about perfection — it’s about creating those small, joy-filled moments that turn an ordinary meal into a memory. And trust me, when you bite into one of these crispy tenders fresh out of the skillet (or pull a batch from the freezer on a crazy-busy night), you’ll feel a little spark of that magic.
INGREDIENTS FOR THIS FRIED CHICKEN TENDERS RECIPE
Boneless, skinless chicken breasts
Panko breadcrumbs
Grated Parmesan cheese
Egg
Salt
Ground black pepper
Smoked paprika
Avocado oil
HOW TO MAKE THIS FRIED CHICKEN TENDERS RECIPE
Start by patting your chicken breast with some paper towels. This helps the coating stick better and gives you that golden crust we’re aiming for. Then, slice the chicken into even strips — think finger-sized pieces — and season them with salt, pepper, and paprika.
In one shallow dish, combine the panko breadcrumbs and grated Parmesan cheese. In another shallow dish, whisk your egg until it’s nice and frothy.
Dip each chicken strip into the egg first, then into the panko mixture. Press the crumbs on a little to make sure every nook and cranny is covered.
Heat the avocado oil in a large skillet over medium-high heat. You want the oil hot enough to sizzle when the chicken hits the pan but not smoking. Once it’s ready, carefully lay your breaded chicken strips into the skillet. Cook them for about 3–5 minutes on each side, until they’re golden brown and cooked through.
Transfer the finished tenders to a plate. Serve immediately with your favorite dipping sauces — or freeze a batch for those extra-busy days when you need a homemade win.
HOW TO FREEZE FRIED CHICKEN TENDERS
We freeze our chicken tenders all the time and pull them out on busy weeknights. They’re perfect alone with some fries or on my crispy chicken tacos with cilantro lime elote!
Instructions for freezing:
- Let your chicken tenders cool to room temperature after frying. This prevents steam (aka soggy breading) from getting trapped in the container.
- Place tenders on a baking sheet in a single layer (not touching) and freeze for 1–2 hours. This keeps them from sticking together once stored.
- Transfer tenders to a freezer-safe zip-top bag or airtight container. If stacking, separate layers with parchment paper.
- Label with the date and freeze for up to 2 months for best flavor and texture.
Instructions for reheating:
In the oven:
1. Preheat oven to 375°F (190°C).
2. Place frozen tenders on a wire rack over a baking sheet (this helps air circulate and keeps the bottom crispy).
3. Bake for 20–25 minutes, flipping halfway through.
4. Optional: Broil for the last 1–2 minutes for extra crunch.
In the microwave:
1. Place 1–2 tenders on a microwave-safe plate lined with a paper towel.
2. Cover with another paper towel.
3. Microwave on 50% power for 1–2 minutes, then full power for 30-second bursts until heated through.
In the air-fryer:
1. Preheat air fryer to 375°F (190°C).
2. Arrange tenders in a single layer in the basket—no crowding!
3. Air fry for 8–10 minutes, flipping halfway through.
FREQUENTLY ASKED QUESTIONS
Yes! To bake, place the breaded chicken strips on a wire rack over a baking sheet. Lightly spray them with cooking spray and bake at 425°F (220°C) for about 18–20 minutes, flipping halfway through, until golden and cooked through.
Absolutely! Boneless, skinless chicken thighs work great and will give you extra juicy tenders. Just be sure to cut them into even strips for consistent cooking.
Panko breadcrumbs give these tenders that extra-light, crispy texture, but if you only have regular breadcrumbs on hand, you can definitely use those. The tenders will still be delicious — just slightly less crunchy.
Avocado oil or vegetable oil works well for shallow frying because of its high smoke point. You could also use olive oil if you prefer.
Fried Chicken Tenders Recipe
Ingredients
- 1 lb boneless skinless chicken breast
- 1/2 cup panko breadcrumbs
- 1/2 cup parmesan cheese grated
- 1 egg whisked
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon smoked paprika optional
- 1/2 cup avocado oil
Instructions
- Start by patting your chicken breast dry and cutting into strips.
- Next, cut the chicken into strips and season with salt, pepper, and paprika.
- Combine panko breadcrumbs and parmesan cheese in a shallow dish.
- In another shallow dish, whisk egg.
- Dip each chicken strip into the beaten eggs, then coat it in panko mixture, pressing to adhere.
- Heat up the oil in a large skillet over medium-high heat, and cook the chicken until it’s crispy and golden brown on both sides (about 3-5 minutes on each side).
- Serve immediately or freeze for later!
Notes
Instructions for Freezing and Reheating:
To Freeze:After frying, let the chicken tenders cool completely. Arrange them in a single layer on a baking sheet lined with parchment paper and freeze for 1–2 hours (this prevents them from sticking together). Once frozen solid, transfer the tenders to a freezer-safe bag or airtight container. They’ll keep well in the freezer for up to 2 months. To Reheat:
For best results, reheat frozen chicken tenders in a 400°F (200°C) oven. Place them on a baking sheet lined with parchment paper and bake for 15–18 minutes, flipping halfway through, until heated through and crispy again. No need to thaw first!
Pro Tip: If you have an air fryer, that’s an even quicker way to bring them back to life — just air fry at 375°F for about 8–10 minutes.
