This easy recipe for extra Crispy Pan-fried Chicken Tenders comes together in 30 minutes or less and uses less oil than traditional recipes for chicken strips. These fried chicken tenders are just as crunchy and juicy as deep-fried chicken, and all the ingredients are pantry staples. Pan-frying is a quick method to cook a family-friendly meal.
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Lately, my son has been on an Applebee’s chicken tenders and Honey Mustard kick, so we decided to make our own. To make this recipe a bit simpler, I decided to pan-fry the chicken rather than deep frying which can sometimes be messy and overwhelming.
Pan-fried chicken tenders require less oil than deep frying, but each piece will be just as crispy and crunchy as the chicken you’re served in a restaurant.
All you need is 30 minutes and a handful of pantry staples. This quick dish comes together in a flash and leaves you with a delicious plate of extra crispy chicken strips. The batter is easy to prepare with a couple eggs and seasoned flour for dredging.
You can even dress this dish up by serving these crispy fried chicken tenders with a homemade dipping sauce such as Mango Barbecue Sauce or creamy Hollandaise Sauce.
Pan-fried chicken is a kid-friendly main dish which traditionally pairs well with Oven Roasted Potato Wedges. For a lighter side dish, you can also serve crunchy chicken strips with a refreshing, Cucumber Salad or Broccoli Salad.
Why This Recipe Works
This is a quick, 30-minute meal and the recipe is quite simple to follow.
All you need is a handful of pantry staples, so you don’t really need to plan much or take an extra trip to the grocery store. This recipe is so easy to prepare and extremely satisfying to eat.
Crispy Pan-fried Chicken Tenders is very kid friendly. Plus, everyone loves juicy, crunchy fried chicken.
How To Pan-Fry Chicken Tenders
Ingredients
- Chicken tenders
- Flour
- Seasonings: salt, pepper, garlic powder, onion powder and paprika.
- Eggs
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Place the flour, salt, pepper, garlic powder, onion powder and paprika in a shallow dish or bowl and whisk the eggs in a second bowl.
Pat the chicken tenders dry with paper towels.
Create!
Coat each chicken strip in flour, then dip into the egg, let the excess drip off and dip back into the flour. Place the coated chicken strips on a plate.
Heat oil on medium until hot and glistening. You need just enough oil to reach half the height of the tenders.
Once the oil is hot, add the tenders. Cook 4-5 minutes or until golden brown, flip and cook an additional 3-4 minutes or until the chicken is cooked through and no longer pink in the center.
Transfer the chicken tenders to a paper-towel lined plate and sprinkle with salt to taste.
Present!
Serve with your favorite dipping sauces, if desired.
Tips and Techniques
- Ensure the chicken is dry before breading. This will help the breading stick to the chicken better.
- Do not add the chicken strips to the oil until it is very hot, but not smoking. This will help your chicken to be very crispy and not soggy.
- Store leftover chicken strips tightly covered in the refrigerator. Reheat in an oven or toaster oven to re-crisp the breading. Consume within 3-4 days.
FAQ’s
How Do Keep The Breading On Chicken?
Pat the chicken dry before coating it in flour and then egg. You can either do another coating of flour or breadcrumbs.
Ensure that the oil it hot before adding the chicken. If the oil is not hot enough, the breading will soak it up before it can crisp, leaving you with soggy breading that can fall off.
What Do You Serve With Fried Chicken Tenders?
Fried chicken tenders can be served with a variety of sauces. They are most commonly served in restaurants with Honey Mustard Dipping Sauce. They can also be served with ketchup or any type of barbecue sauce. Try them with Raspberry Barbecue Sauce or Mango Dipping Sauce for a delicious combination of sweet and savory!
More Chicken Recipes
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Crispy Pan-Fried Chicken Tenders
Ingredients
- 1 cup all purpose flour
- 1/2 teaspoon salt (plus more for sprinkling)
- 1/4 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 eggs
- 2 pounds chicken tenders
- canola or vegetable oil (for frying)
Instructions
- Mix together flour, salt, pepper, garlic powder, onion powder and paprika in a shallow dish.1 cup all purpose flour, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika
- Beat two eggs in a second shallow dish.2 eggs
- Pat the chicken dry with paper towels. Coat each chicken strip in flour, then dip into the egg, let the excess drip off and dip back into the flour. Place the coated chicken strips on a plate.2 pounds chicken tenders
- Heat oil on medium until hot and glistening. You need just enough oil to reach half the height of the tenders.canola or vegetable oil
- Once the oil is hot, add the tenders. Cook 4-5 minutes or until golden brown, flip and cook an additional 3-4 minutes or until the chicken is cooked through and no longer pink in the center.
- Transfer the chicken tenders to a paper-towel lined plate and sprinkle with salt to taste.
- Serve with Honey Mustard Dipping Sauce or your favorite dip or sauce, if desired.
Notes
Tips and Techniques
- Ensure the chicken is dry before breading. This will help the breading stick to the chicken better.
- Do not add the chicken strips to the oil until it is very hot, but not smoking. This will help your chicken to be very crispy and not soggy.
- Store leftover chicken strips tightly covered in the refrigerator. Reheat in an oven or toaster oven to re-crisp the breading. Consume within 3-4 days.
