I love making easy chicken dinners – they are cheap, filling, and everyone loves them! If you’re looking for more chicken recipes, then try these Air Fryer Honey Garlic Marinated Chicken Thighs, delicious! Or my Baked Chicken Legs – they are juicy, and absolutely delicious.
Easy Pan-Fried Chicken Tenders
These easy pan-fried chicken tenders are crispy on the outside, tender and juicy in the middle, and loaded with warm, savory flavor. A simple egg wash and seasoned flour coating create that crave-worthy golden crust, while a little cornstarch helps every tender fry up extra crisp without needing a deep fryer.
Smoked paprika, garlic powder, onion powder, mustard powder, and a pinch of black pepper give these homemade chicken tenders plenty of bold flavor. Add the optional cayenne for a subtle kick, or leave it out for kid-friendly chicken tenders that everyone at the table can enjoy. Either way, this is one of those simple chicken dinners that feels far more special than its short ingredient list suggests.
Serve pan-fried tenders with classic favorites like French fries, potato wedges, mac and cheese, coleslaw, corn on the cob, or a crisp green salad. They are also perfect for dipping in honey mustard, ranch, barbecue sauce, ketchup, buffalo sauce, or homemade chick-fil-a sauce. Because the only thing better than a crunchy chicken tender is having plenty of sauce nearby.
Chicken Tender Ingredients
- Chicken: Use chicken tenders for this recipe, or cut up some chicken breasts.
- Spices: Flavor the chicken with salt, pepper, garlic powder, and paprika.
- Eggs: Mix an egg with some water for the egg wash.
- Flour: Use your favorite type of all-purpose flour.
- Cornstarch: A bit of cornstarch makes it extra crispy.
- Flour spices: Add these spices to the flour mixture – smoked paprika, Garlic powder, Onion powder, Salt, Pepper, Mustard Powder, and Cayenne Pepper (optional).
- Oil: Vegetable oil is best for frying the tenders.
How to Make Pan-Fried Chicken Tenders
Here are the basic instructions to make pan-fried chicken tenders. Check out the recipe card at the bottom of this blog post with full ingredients and instructions to make it.
Pat the chicken tenders fully dry with paper towels.
Cooking Tips and Tricks
- Dry the chicken well: Pat the chicken tenderloins dry with paper towels before adding the seasonings and breading. This helps the coating stick better and keeps the pan-fried chicken tenders from turning soggy.
- Keep the oil at the right temperature: Heat the oil to about 350°F before frying. If the oil is too cool, the breading can absorb excess oil; if it is too hot, the outside may brown before the chicken cooks through.
- Do not crowd the skillet: Fry only a few chicken tenders at a time so they can cook evenly and get beautifully golden and crisp. Transfer the cooked tenders to a wire rack instead of stacking them on a plate to help preserve that crunchy coating.
Recipe Variations
- Make them extra crispy: For a thicker, crunchier coating, dip the flour-coated chicken tenders back into the egg wash and seasoned flour for a second layer before frying.
- Turn up the heat: Add extra cayenne pepper, a pinch of red pepper flakes, or a little Cajun seasoning to the flour mixture for spicy pan-fried chicken tenders.
- Try a cheesy coating: Mix a few tablespoons of finely grated Parmesan cheese into the seasoned flour for a salty, cheesy crust.
Frequently Asked Questions
How do I know when pan-fried chicken tenders are done? The most reliable way is to use an instant-read meat thermometer. Insert it into the thickest part of a tender, avoiding the pan, and cook until it reaches 165°F. The outside should be crisp and golden brown, while the inside should no longer be pink.
Why is my breading falling off the chicken tenders? Make sure to pat the chicken completely dry before seasoning and breading it. After dipping each tender in the egg wash, let the extra egg drip away, then press the seasoned flour firmly onto all sides. Try not to move the chicken too much as it fries, and let the cooked tenders rest on a wire rack for a few minutes before serving.
How to Store & Reheat
How to store it? Place leftover chicken tenders in an airtight container and refrigerate them within 2 hours of cooking. Keep them refrigerated at 40°F or below and enjoy within 3 to 4 days. For best texture, place a paper towel in the bottom of the container to help absorb excess moisture.
How to reheat it? For crispy chicken tenders, reheat them in an air fryer at 375°F for about 4 to 6 minutes, flipping halfway through, until hot and crisp. You can also bake them on a wire rack set over a baking sheet at 375°F for 10 to 15 minutes, flipping once halfway through. Reheat until the center reaches 165°F; a microwave works in a pinch, but it will make the coating softer.
How to freeze it? Arrange the fully cooled chicken tenders in a single layer on a parchment-lined baking sheet and freeze until firm, about 1 to 2 hours. Transfer them to a freezer-safe zip-top bag or airtight container, pressing out as much air as possible, then label and date it. Freeze for up to 3 months for the best flavor and crunchy texture; USDA guidance notes cooked poultry can be held frozen longer, though quality gradually declines. Reheat the tenders straight from frozen in the air fryer or oven until they are heated through to 165°F.
Try these other recipes!
- Pickle Juice Marinated Chicken
- Pampered Chef Chicken Broccoli Braid
- Air Fryer Broccoli
- Dill Pickle Potato Salad
- Dinner Rolls
If you’ve tried this pan-fried chicken tender recipe, don’t forget to give me a star rating and leave me a comment below in the comment section. I love to hear from people who have made my recipes.
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Pan Fried Chicken Tenders
Ingredients
Seasoned Flour
- ¾ cup all purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon mustard powder
- ¼ teaspoon cayenne, optional
Egg Wash
- 1 large egg
- 1 tablespoon water
For Chicken Tenders
- 1 ½ pounds chicken tenderloins
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ cup vegetable oil, for frying, may need more or less depending on pan size
Instructions
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In a resealable zip bag, combine together the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, mustard powder, and cayenne.
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In a shallow bowl, whisk the egg and water together, set it aside.
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Remove the tendon from the chicken tender: Grab ahold of the tendon with a paper towel. Slide the tendon through the tines of a fork and press down while pulling the tendon through the tines.
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Pat the chicken tenders fully dry with paper towels.
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Sprinkle the chicken with salt, pepper, garlic powder, and paprika. Set aside.
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Pour about ¼ inch of oil into a large skillet. Heat over medium to medium-high heat until the oil reaches about 350°F.
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While the oil is heating, dip each chicken tender into the egg wash, letting the excess drip off. Immediately place it into the bag of seasoned flour. Repeat with all the chicken pieces. Press the flour onto all sides of the chicken to get a good coating. (For an extra-crispy crust, dip the flour-coated chicken back into the egg wash and then into the flour a second time, you will want to use two eggs and double the ingredients for the flour mixture).
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Once the oil is hot, carefully place 2-4 chicken tenders (depending on their size) in the pan, making sure not to overcrowd the skillet. Cook for about 3-4 minutes per side, or until golden brown and the chicken reaches 165° in the thickest part.
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Transfer the chicken to a wire rack set over a paper towel lined baking sheet. Let it rest for a few minutes before serving.
Recipe Notes
- Turn up the heat: Add extra cayenne pepper, a pinch of red pepper flakes, or a little Cajun seasoning to the flour mixture for spicy pan-fried chicken tenders.
- Try a cheesy coating: Mix a few tablespoons of finely grated Parmesan cheese into the seasoned flour for a salty, cheesy crust.
- Leftover chicken will last 3-4 days in an airtight container in the refrigerator.
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Nutrition Information
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