Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch thick tenders
  • 1 teaspoon (5ml) salt
  • 1/2 teaspoon (2.5ml) black pepper
  • 1/2 teaspoon (2.5ml) garlic powder
  • 1/2 teaspoon (2.5ml) paprika
  • 1/4 teaspoon (1.25ml) cayenne pepper (optional)
  • 1 cup (120g) all-purpose flour
  • 2 large eggs, lightly beaten
  • 2 cups (160g) panko breadcrumbs
  • 1/4 cup (30g) grated Parmesan cheese (optional)
  • 1 teaspoon (5ml) dried thyme
  • 1 teaspoon (5ml) dried oregano
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 3 cups (710ml) vegetable oil, for frying

Instructions:

  1. Pat chicken tenders dry and season with salt, pepper, garlic powder, paprika, and cayenne pepper (if using).
  2. In the first shallow dish, place flour. In the second, beaten eggs. In the third, combine panko breadcrumbs, Parmesan cheese (if using), thyme, oregano, salt, and pepper.
  3. Dredge each chicken tender in flour, then dip in the egg, and finally coat thoroughly with the breadcrumb mixture. Press firmly to ensure the breading adheres.
  4. Place breaded chicken tenders on a baking sheet lined with parchment paper and chill in the refrigerator for at least 30 minutes.
  5. Heat vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to monitor the temperature.
  6. Carefully add chicken tenders to the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
  7. Remove chicken tenders from the oil and place them on a wire rack to drain excess oil. Serve immediately with your favorite dipping sauces. These crispy chicken tenders are best served immediately.