Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch thick strips (tenders)
  • 1 tsp (5g) kosher salt
  • 1/2 tsp (2.5g) black pepper, freshly ground
  • 1/2 tsp (2.5g) garlic powder
  • 1/2 tsp (2.5g) paprika
  • 1 cup (120g) all-purpose flour
  • 1 tsp (5g) kosher salt
  • 1/2 tsp (2.5g) black pepper, freshly ground
  • 2 large eggs, lightly beaten
  • 1 cup (90g) panko breadcrumbs
  • 2 cups (475ml) vegetable oil (or canola oil)

Instructions:

  1. Cut chicken breasts into 1-inch strips. Season with salt, pepper, garlic powder, and paprika.
  2. In the first dish, combine flour, salt, and pepper. In the second dish, beat the eggs. In the third dish, place the panko breadcrumbs.
  3. Dredge each chicken tender in the flour mixture, shaking off excess. Dip into the beaten egg, ensuring it's fully coated. Finally, coat thoroughly with panko breadcrumbs, pressing gently to adhere.
  4. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
  5. Carefully add chicken tenders to the hot oil, working in batches to avoid overcrowding the pan. Fry for 2-3 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
  6. Remove the chicken tenders from the skillet and place them on a wire rack lined with paper towels to drain excess oil. Serve immediately.