Pan-Fried Chicken Tenders
User Reviews
4.9
30 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
20 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
387 kcal
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Course
Main Course
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Cuisine
American
Pan-Fried Chicken Tenders
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Pan-fried chicken tenders are an easy and tasty way to get dinner on the table in a hurry. Covered in a crisp batter, the toothsome filets of white meat beg to be dipped and devoured.
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Ingredients
- 1 cup vegetable oil more or less depending on the size of your skillet, mild
- 2 large egg
- 2 tablespoons water
- 2 cups all-purpose flour
- 2 teaspoons paprika hot, smoked, or regular
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper freshly ground
- 2 1/2 to 3 pounds chicken breast tenders boneless skinless
- ketchup dipping sauces or other desired dip
- barbecue sauce
- ranch dressing
- spicy bourbon maple syrup
Instructions
- Pour enough of the 1 cup mild vegetable oil into a nonstick skillet to cover the bottom of the pan by 1/4 inch. Crank the heat to medium.
- Whisk the 2 large eggs and 2 tablespoons water in a shallow dish or pie plate until well combined.
- Combine the 2 cups all-purpose flour, 2 teaspoons paprika, 2 teaspoons onion powder, 2 teaspoons garlic powder, 2 1/2 teaspoons kosher salt, and 1/2 teaspoon freshly ground black pepper In a large zip-top plastic bag.
- Working in batches, coat the 2 1/2 to 3 pounds boneless skinless chicken breast tenders in the egg mixture and let any excess drip off.
- Place the tenders in the bag of seasoned flour. Seal tightly and shake gently to coat the chicken tenders with flour thoroughly.☞ TESTER TIP: For extra-crispy chicken, dip the coated tenders back into the egg and then once more into the seasoned flour.
- Working in batches, if necessary, place the coated chicken tenders in the skillet, and cook until golden on the bottom, 4 to 6 minutes.
- Flip the chicken tenders over, and continue to fry until golden on the other side, 2 to 4 minutes more. If you have an instant-read thermometer, the chicken should be 165°F (74°C).
- Use tongs to carefully remove the fried chicken from the pan, transfer it to a platter lined with paper towels, and serve hot with your favorite dipping sauce.
Notes
- Avoid undercooking your chicken--Use a meat thermometer to ensure that you don't overcook or undercook the chicken.
- Storage and reheating--Store leftover chicken tenders in a sealed container in the fridge for up to 3 days. Reheat them in a single layer in a 350°F toaster oven or air fryer until warmed through.
- Dietary--This recipe is suitable for dairy-free diets.
Nutrition Information
Show Details
Serving
1portion
Calories
387kcal
(19%)
Carbohydrates
17g
(6%)
Protein
45g
(90%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.1g
(5%)
Cholesterol
183mg
(61%)
Sodium
1214mg
(51%)
Fiber
1g
(4%)
Sugar
0.3g
(1%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 387kcal | 19% |
| Carbohydrates | 17g | 6% |
| Protein | 45g | 90% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 183mg | 61% |
| Sodium | 1214mg | 51% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
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