Simple is simply delicious! This is the theme of Crispy Pan-Fried Tenders and we tend to agree! Strips of juicy chicken are submerged in a flour and egg bath that features just the right seasonings, and then are pan-fried to golden-brown to retain all that goodness. Crispy Pan-Fried Tenders are the go-to favorite for many dishes, such as wraps, pastas, salads, or just get your hands dirty and eat them with your favorite dipping sauce. Mmmm! So easy, so simple, and the perfect fix to help create a fast meal quickly and economically. They’re simply delicious!
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon salt, plus more, to taste
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 eggs
- 2 pounds chicken tenders
- canola or vegetable oil, to taste
- honey mustard dipping sauce, optional, to taste, store-bought or homemade
Directions
Step 1 –Line a clean, large platter with paper towels.
Step 2 –In a shallow bowl, add the flour, 1/2 teaspoon of the salt, the black pepper, the garlic powder, the onion powder, and the paprika and whisk to combine.
Step 3 –In a second shallow bowl, add the eggs and whisk to combine.
Step 4 –With paper towels, pat the chicken tenders dry.
Step 5 –Individually add each of the chicken tenders to the flour mixture and turn to completely coat.
Step 6 –Add each of the floured chicken tenders to the beaten eggs, turning them to completely coat and letting the excess drip off.
Step 7 –Add each of the egg-coated chicken tenders back to the flour mixture, turning them to completely coat.
Step 8 –Transfer all the dredged chicken tenders to a large, clean platter.
Step 9 –In a large skillet over medium heat, add enough of the canola oil to reach 1/2 the height of the chicken tenders and heat until hot and glistening.
Step 10 –Add the dredged chicken tenders to the heated canola oil and cook, flipping them once, until golden-brown and the chicken reaches an internal temperature of 165 degrees F, about 3-5 minutes per side. You may have to cook them in batches.
Step 11 –Transfer the cooked chicken tenders to the prepared large platter to drain on the paper towels and sprinkle with the extra salt.
Step 12 –Serve the chicken tenders with the honey mustard dipping sauce.
