Panko Crusted Chicken Tenders
Crispy, golden perfection awaits with these irresistible Panko Crusted Chicken Tenders—a family-favorite recipe that elevates the classic chicken tender to new heights. Featuring juicy chicken coated in a savory blend of seasoned flour, Parmesan-infused panko breadcrumbs, and a touch of smoked paprika for a subtle hint of smokiness, each bite is packed with satisfying crunch and bold flavor. Perfectly pan-fried until golden brown, these tenders are quick to make in just 30 minutes and ideal for weeknight dinners or game-day snacks. Serve them piping hot with your favorite dipping sauces like honey mustard or ranch for a crowd-pleasing appetizer or meal. Perfect keywords include "crispy chicken tenders," "panko breadcrumbs," and "easy chicken recipe."
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Recipe Information
Ingredients
- 1 pound Chicken tenders
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 2 large Eggs
- 2 tablespoons Milk
- 1 cup Panko breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 0.5 cup Vegetable oil (for frying)
Instructions
Prepare three shallow bowls or plates for dredging. In the first bowl, combine the flour, salt, black pepper, garlic powder, onion powder, and smoked paprika.
In the second bowl, whisk together the eggs and milk until fully combined.
In the third bowl, mix the panko breadcrumbs and Parmesan cheese.
Pat dry the chicken tenders with paper towels to remove excess moisture.
Dredge a chicken tender in the seasoned flour, ensuring it’s fully coated. Shake off any excess.
Dip the floured chicken tender into the egg mixture, allowing any excess to drip off.
Finally, coat the chicken tender in the panko-Parmesan mixture, pressing gently to adhere the breadcrumbs.
Repeat the process for all the chicken tenders and place them on a plate or tray.
Heat the vegetable oil in a large skillet over medium heat. The oil should shimmer but not smoke.
Working in batches, fry the chicken tenders for 3–4 minutes per side, or until golden brown and cooked through. Internal temperature should reach 165°F (74°C).
Transfer the cooked chicken tenders to a plate lined with paper towels to drain any excess oil.
Serve immediately with your favorite dipping sauces, such as honey mustard, ranch, or barbecue sauce.
Nutrition Facts
Calories |
3038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.5 g | 278% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 5921 mg | 257% | |
| Total Carbohydrate | 159.1 g | 58% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 8.1 g | ||
| Protein | 127.2 g | 254% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 431 mg | 33% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1497 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
