Chicken tenders are a family favorite, and for good reason! They're quick to cook, incredibly versatile, and always a crowd-pleaser. This recipe elevates the classic chicken tender to new heights with the wonderfully crunchy texture of panko breadcrumbs. Get ready for juicy, flavorful chicken encased in a shatteringly crisp, golden-brown crust. Let's dive in!
Ingredients:
- For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch thick tenders
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (smoked paprika adds a delicious smoky depth)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- For the Panko Breadcrumbs:
- 1 1/2 cups panko bread crumbs
- 1/4 cup grated Parmesan cheese (optional, but highly recommended!)
- 1/2 tsp salt
- 1/4 tsp black pepper
- For Breading:
- 2 large eggs, beaten
- Cooking spray or vegetable oil
Instructions:
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Prepare the Chicken: Cut your chicken breasts into even-sized tenders. This ensures even cooking. Pat them dry with paper towels; this is crucial for achieving a crispy crust. In a shallow dish, combine the flour, salt, pepper, paprika, garlic powder, and onion powder. Dredge each chicken tender in the flour mixture, ensuring it's fully coated.
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Create the Panko Crust: In a separate shallow dish, combine the panko breadcrumbs, Parmesan cheese (if using), salt, and pepper.
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Bread the Chicken: Dip each floured chicken tender into the beaten eggs, allowing excess to drip off. Then, press the tender firmly into the panko mixture, ensuring a complete and even coating. Gently press the breadcrumbs to help them adhere.
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Cook the Chicken: You have several options for cooking:
- Baking: Preheat your oven to 400°F (200°C). Arrange the breaded tenders on a baking sheet lined with parchment paper or a silicone baking mat. Lightly spray with cooking spray. Bake for 20-25 minutes, or until the chicken is cooked through and the breadcrumbs are golden brown and crispy.
- Pan-Frying: Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Carefully place the chicken tenders in the hot oil, ensuring not to overcrowd the pan. Fry for about 4-5 minutes per side, until golden brown and cooked through.
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Serve: Once cooked, remove the chicken tenders from the oven or skillet and let them rest for a few minutes before serving. Serve immediately with your favorite dipping sauces – honey mustard, BBQ sauce, ranch dressing, or even a spicy mayo are all excellent choices.
Tips for Extra Crispy Chicken Tenders:
- Don't overcrowd the pan: Overcrowding lowers the temperature of the oil, resulting in soggy, not crispy, tenders. Cook in batches if necessary.
- Let the chicken rest: Allowing the chicken to rest helps the juices redistribute, resulting in more tender and flavorful meat.
- Experiment with seasonings: Feel free to add your own favorite spices and herbs to the flour and panko mixtures. Cayenne pepper, Italian seasoning, or even a little curry powder can add interesting flavor dimensions.
Frequently Asked Questions (FAQs)
How do I know if the chicken is cooked through?
The internal temperature of the chicken should reach 165°F (74°C) when measured with a food thermometer. If you're baking, you'll also see that the breadcrumbs are golden brown and crispy.
Can I make these ahead of time?
You can bread the chicken tenders ahead of time and store them in the refrigerator for up to 24 hours. Just be sure to cook them immediately after removing them from the refrigerator.
What are the best dipping sauces for chicken tenders?
The best dipping sauce is truly a matter of personal preference! Popular choices include honey mustard, BBQ sauce, ranch dressing, sweet chili sauce, and sriracha mayo.
Can I use regular breadcrumbs instead of panko?
You can, but panko breadcrumbs create a much crispier, lighter crust due to their larger, coarser texture.
This recipe is a guaranteed winner. Enjoy your delicious, crispy chicken tenders!
