Pan Fried Breaded Chicken Tenders

Ingredients

• 15 ml (1 tbsp)cooking oil
• 1egg
• 110 g (1 cup)seasoned breadcrumbs
• 4chicken tenders
• 2.5 g (1/2 tsp)salt
• 1 g (1/4 tsp)pepper

Instructions

1. 1

   Heat the oil

   Add the cooking oil to a skillet and heat it on high. When the oil begins to sizzle, it is ready.

2. 2

   Whisk the egg

   Crack the egg into a bowl large enough to hold a chicken tender and whisk it.

3. 3

   Coat the chicken

   Put the seasoned breadcrumbs in a similarly sized bowl. Dip each tender on both sides in the egg, then coat it in breadcrumbs and place it in the skillet. Repeat with the remaining tenders.

4. 4

   Season the tenders

   Sprinkle the chicken with salt and pepper; season the other side after turning the tenders.

5. 5

   Cook and turn

   Lower the heat to medium-high and cook for 5 minutes. Turn the tenders, season the second side, and reduce the heat to low if needed.

6. 6

   Check for doneness

   Cook for another 5 minutes, or until a meat thermometer inserted into the thickest part of a tender reads 74°C (165°F).

7. 7

   Serve the chicken

   Turn off the heat and transfer the cooked tenders to a serving plate with a spatula.

What are chicken tenders?

Chicken tenders are small strips of chicken, often breaded and cooked as a simple main or snack. This skillet version uses seasoned breadcrumbs for a savoury, crisp coating without needing to heat an oven.

The recipe is a straightforward take on the familiar breaded chicken tender. Its quick cooking time and short ingredient list make it practical for a weekday meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 219 calories, 16g protein, 21g carbs, 7g fat.

The seasoned breadcrumbs provide most of the carbohydrates, while the oil and egg contribute much of the fat. Chicken supplies most of the protein. Add vegetables or salad alongside a tender to round out the plate.

The coating

Egg: Whisk it well so each tender gets an even layer to help the crumbs adhere.

Breadcrumbs: Seasoned crumbs bring flavour and form the crisp outer layer. Coat both sides, then let excess crumbs fall away before adding each tender to the pan.

Managing the skillet

Hot oil: The method starts on high heat and uses sizzling oil as the readiness cue. Once the chicken is in the pan, reduce the heat to medium-high so the coating can brown while the centre cooks.

Room to move: Add the tenders without crowding them if your skillet is small. Cook in batches if necessary, keeping the remaining coated chicken ready to go.

Getting the texture right

Even coating: Dip each tender in egg before pressing it into the breadcrumbs on both sides. A complete coating helps create a crisp surface and keeps bare patches to a minimum.

Golden outside: The breadcrumb layer should brown as the chicken cooks. If it darkens too quickly, lower the heat rather than letting the coating burn.

Checking doneness

Timing: Cook the first side for 5 minutes, turn the tenders, then cook for another 5 minutes. The method allows for lowering the heat if the coating is browning too quickly.

Temperature: Check the thickest part of a tender with a meat thermometer; the recipe's target is 74°C (165°F). Avoid relying on colour alone to judge whether the centre is done.

Serving ideas

A crisp salad or steamed vegetables make a fresh side for the breaded chicken. For a more filling plate, serve it with potatoes, rice or another simple carbohydrate.

Serve the tenders soon after cooking, while their coating is at its crispest. Cutlery and a dipping sauce can make them easy to serve as a casual meal.

Recipe notes & tips

• Use bowls wide enough to coat the tenders without bending them.
• Let excess egg drip off before coating each tender in breadcrumbs.
• Keep an eye on the oil once it starts sizzling so it does not overheat.
• Turn the tenders carefully with a spatula to help keep the coating intact.
• Check the thickest tender with a thermometer before taking the batch off the heat.

Variations

• Add paprika: Mix a little paprika into the seasoned breadcrumbs for a warmer flavour.
• Add herbs: Stir dried herbs into the breadcrumbs for an aromatic coating.
• Serve with lemon: Add lemon wedges at the table for a bright finish.
• Make it spicy: Mix chilli flakes into the breadcrumbs before coating the chicken.

Common mistakes to avoid

• Oil not hot enough: Wait until it begins to sizzle before adding the tenders.
• Uneven coating: Dip both sides in egg, then cover both sides with breadcrumbs.
• Crowded pan: Cook in batches if the tenders do not fit without overlapping.
• Heat too high: Reduce it to medium-high or low if the crumbs brown before the chicken is cooked.
• Guessing doneness: Check the thickest part with a thermometer and look for 74°C (165°F).

How to store

Refrigerate leftover tenders in a covered container for up to 3 days. Reheat in a skillet or oven until hot throughout; the coating may soften during storage.

Frequently asked questions