I used to be genuinely intimidated by making crispy chicken tenders at home. I thought they’d either come out soggy, bland, or require some kind of restaurant-grade equipment I didn’t have.
Turns out, I was completely wrong about that.
This recipe changed everything for me. The technique is dead simple, the seasoning is bold and actual, and you get that golden, crunchy exterior with juicy chicken inside every single time.
The coleslaw and creamy mustard sauce on the side? They transform this from a basic plate into something you’d genuinely order at a restaurant.
Let me walk you through exactly how to make it.
Why You Will Love This Crispy Chicken Tenders Plate
Ingredients
- 500g chicken breast strips
- 1 cup flour
- 2 eggs
- 1 cup breadcrumbs
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1 tsp salt
- 1 tsp chili flakes
- Oil for frying
- 2 cups coleslaw mix (cabbage, carrots, purple cabbage)
- Fresh parsley leaves for garnish
- 1/2 cup mayonnaise
- 1 tbsp mustard
- 1 tbsp lemon juice
- 1/4 tsp black pepper for sauce
Step 1: Prepare Your Seasoning Blend
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1 tsp salt
- 1 tsp chili flakes
- 1 cup breadcrumbs
I like to combine all my dry spices with the breadcrumbs in a shallow bowl first. This makes it so much easier during the coating step, and the flavors are distributed evenly. I find that mixing everything ahead saves time and prevents clumpy seasoning.
Step 2: Set Up Your Breading Station
- 1 cup flour in a shallow dish
- 2 eggs, beaten in another shallow dish
- Seasoned breadcrumb mixture in a third shallow dish
I always set these up in a line so I can breeze through the coating process without stopping. The order matters: flour first, then egg, then breadcrumbs. Having everything ready beforehand is the secret to not getting messy.
Step 3: Coat Each Chicken Strip
- 500g chicken breast strips
I take each strip and dredge it lightly in flour first, shaking off the excess. Then I dip it into the beaten egg, making sure it’s fully coated. Finally, I press it gently into the seasoned breadcrumbs, patting so they really stick.
I tend to do this one strip at a time and lay them on a plate as I go. This prevents them from getting tangled up together.
Step 4: Heat Your Oil for Frying
- Oil for frying
I like to use a deep skillet or shallow pot and fill it about halfway with oil. I heat it to around 350°F (175°C), but if you don’t have a thermometer, I find that testing with a small piece of bread works well. It should sizzle immediately when it hits the oil but not burn.
Step 5: Fry the Chicken Tenders
- Breaded chicken strips
- Oil at 350°F
I carefully place the strips into the hot oil, working in batches so they have room to cook. I find that overcrowding the pan makes them steam instead of fry, which kills that crispiness. I cook them for about 3 to 4 minutes per side until they’re deep golden brown.
I use tongs to flip them halfway through, being gentle so the breading doesn’t crack off. The chicken is done when it’s golden and an instant-read thermometer shows 165°F at the thickest part.
Step 6: Drain on Paper Towels
- Fried chicken strips
I immediately transfer the cooked tenders to a plate lined with paper towels. This removes the excess oil and keeps them from getting greasy. I let them rest for just a minute before serving.
Step 7: Make the Creamy Mustard Sauce
- 1/2 cup mayonnaise
- 1 tbsp mustard
- 1 tbsp lemon juice
- 1/4 tsp black pepper
I whisk these together in a small bowl until smooth. The tanginess from the mustard and lemon juice is really what makes this sauce special. I find it tastes better if I let it sit for a few minutes to let the flavors meld.
Step 8: Prepare the Fresh Coleslaw
- 2 cups coleslaw mix (cabbage, carrots, purple cabbage)
I toss the raw coleslaw mix into a bowl and serve it fresh and crunchy alongside the hot chicken. I love the contrast of the cold, crisp slaw against the warm, golden tenders. It adds freshness and balances the richness of the fried chicken.
Step 9: Plate and Garnish
- Fresh parsley leaves
I arrange the chicken tenders on a plate, pile the coleslaw to the side, and add a small bowl of the mustard sauce. I finish with a handful of fresh parsley for color and a little herby brightness. This plating makes it look restaurant-worthy in seconds.
Storage Instructions
Store: Keep leftover cooked tenders in an airtight container in the refrigerator for up to 3 days. The coleslaw and sauce store separately for up to 2 days.
Freeze: You can freeze the breaded, uncooked chicken strips on a baking sheet for up to 2 months. When ready to use, fry them straight from frozen, adding about 1 to 2 minutes extra cooking time.
Reheat: I recommend reheating fried tenders in a 350°F oven for about 10 minutes to restore crispiness. The microwave will make them soggy, so I avoid that.
What to Serve With This Crispy Chicken Tenders Plate
- Sweet potato fries or regular fries for a classic pairing
- Mac and cheese or mashed potatoes for comfort food vibes
- A simple green salad to balance out the richness
- Pickles or pickled vegetables for extra tang and crunch
- Rice pilaf or roasted vegetables for a lighter side
Estimated Nutrition
- Calories: 450
- Protein: 38g
- Fat: 22g
- Carbohydrates: 28g
(Estimated per serving, without optional ingredients)
Crispy Chicken Tenders Plate
Ingredients
Method
- Combine paprika, garlic powder, onion powder, black pepper, salt, and chili flakes with breadcrumbs in a shallow bowl. Mixing everything ahead prevents clumpy seasoning and distributes flavors evenly.
- Arrange three shallow dishes in a line with flour in the first, beaten eggs in the second, and the seasoned breadcrumb mixture in the third. Having everything ready beforehand prevents getting messy during the coating process.
- Dredge each strip lightly in flour and shake off excess. Dip into beaten egg until fully coated, then press gently into seasoned breadcrumbs, patting so they stick. Lay coated strips on a plate as you go.
- Fill a deep skillet or shallow pot about halfway with oil and heat to around 350°F. If you don't have a thermometer, test with a small piece of bread. It should sizzle immediately without burning.
- Carefully place strips into hot oil in batches, leaving room between them. Cook for 3 to 4 minutes per side until deep golden brown. Use tongs to flip gently. Chicken is done when golden and internal temperature reaches 165°F.
- Transfer cooked tenders immediately to a plate lined with paper towels to remove excess oil. Let rest for one minute before serving.
- Whisk together mayonnaise, mustard, lemon juice, and black pepper in a small bowl until smooth. Let sit for a few minutes to let flavors meld.
- Toss coleslaw mix into a bowl and serve fresh and crunchy. The cold, crisp slaw contrasts beautifully with the warm, fried chicken.
- Arrange chicken tenders on a plate, pile coleslaw to the side, and add a small bowl of mustard sauce. Finish with fresh parsley for color and herbaceous brightness.
