Pan Fried Chicken Tenders

Above view of three chicken tenders draining on a rack over a paper towel lined baking sheet.

These crispy pan fried chicken tenders are golden, juicy, and packed with savory seasoning in every bite! Made with simple pantry spices and a crunchy seasoned flour coating, these easy chicken tenders fry up right on the stovetop. Serve them with your favorite dipping sauce for a family-friendly dinner that will disappear faster than you can say “extra crispy.”

Prep Time35

Cook Time18

Total Time53

Course: Main Course

Cuisine: American

Servings:

Calories: 323kcal

Author: Tristin - Home Cooked Harvest

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

In a resealable zip bag, combine together the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, mustard powder, and cayenne.
In a shallow bowl, whisk the egg and water together, set it aside.
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.
Pat the chicken tenders fully dry with paper towels.
Sprinkle the chicken with salt, pepper, garlic powder, and paprika. Set aside.
Pour about ¼ inch of oil into a large skillet. Heat over medium to medium-high heat until the oil reaches about 350°F.
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).
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.
Transfer the chicken to a wire rack set over a paper towel lined baking sheet. Let it rest for a few minutes before serving.

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