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A fried chicken strip being dipped into a bowl of honey mustard.
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4.92 from 12 votes

Crispy Pan-Fried Chicken Tenders

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Main Dish
Cuisine: American, Chicken
Servings: 6 servings
Calories: 273kcal



  • 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.
    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 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.
** Nutritional information is an estimate and will vary. It does not include the oil, as the calculations will vary based on what type of oil is used and how much is absorbed.


Serving: 1serving | Calories: 273kcal | Carbohydrates: 17g | Protein: 36g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 391mg | Potassium: 620mg | Fiber: 1g | Sugar: 1g | Vitamin A: 289IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 2mg