Crispy, Crunchy Chicken Tenders
Prep time
Cook time
Total time
Crunchy, Crispy Chicken Tenders
Recipe type: Main Dish
Cuisine: American
Serves: 8 servings
For the Chicken:
  • 3 pounds boneless chicken breast or cutlets
For the Breading:
  • 3 large eggs
  • 2.5 cups all purpose flour
  • 1 ½ teaspoons fresh finely ground black pepper
  • 2 tablespoons seasoned salt (Lawry’s)
  • 2.5 cups plain Panko bread crumbs
For Cooking:
  • 2 cups vegetable oil
  • 1 larger (gallon sized) zipper freezer bag
  • sheet pan with wire rack
  • Metal tongs
  1. In a large bowl crack 3 eggs and whisk; set aside.
  2. In a large zipper freezer bag (1 gallon) add 2.5 cups all purpose flour and 1 ½ teaspoon finely fresh ground black pepper along with 2 tablespoons seasoned salt (Lawry’s is what I use); seal bag and shake to combine all ingredients evenly; set aside.
  3. Take 3 pounds of boneless chicken breasts and filet them in half and gently pound out so the thicker end becomes more uniform with the thin end (to save time you can buy chicken cutlets but they will cost more in the end); cut the chicken cutlets into uniform size should be able to get 6 strips out of one whole breast.
  4. Place the chicken strips in batches into the flour bag (3 to 4 at a time); shake the chicken in the bag and try to coat the chicken evenly. Remove chicken from bag and place on a sheet pan to the side. Repeat until all chicken strips are coated (about 18 strips or so).
  5. Once all chicken is coated in the flour mixture, add 2.5 cups plain Panko bread crumbs to the freezer bag, mix well; set aside.
  6. Dip the chicken tenders (in batches) into the whisked egg; then transfer the chicken in batches to the freezer bag coating the chicken with the Panko bread crumbs; place the chicken on a sheet pan and set aside, repeat till all chicken in coated.
  7. In a cast iron skillet, add 2 cups vegetable oil (depending on skillet size - I use a 12 inch Lodge skillet - you want the oil to go up the skillet sides about 1 inch; but be careful how high you make your oil as when the chicken is added it will displace the oil and the pan could overflow causing a fire); heat skillet on medium until the oil reaches about 225 degrees (if you don't have a fry thermometer you can test the oil with a little flour - you want the oil to bubble when a dash of flour hits it).
  8. in batches place 3 to 4 chicken tenders into the skillet and fry until lightly browned. Using tongs, remove chicken from skillet to paper towels to drain. Repeat until all chicken is completed.
  9. Pre-heat oven to to 350 degrees.
  10. Transfer chicken to half sheet pan topped with wire rack; place chicken on wire racked sheet pan into the oven for approximately 20 minutes or internal temperature reaches 165 degrees.
  11. Serve and enjoy with your favorite dipping sauce.
Recipe by Mamma Rocks the Kitchen at