These panko chicken tenders have a perfectly golden, crisp, and flaky panko coating, with juicy, tender chicken inside. This recipe is simple, budget-friendly, and comes together with pantry staples like panko breadcrumbs, eggs, and chicken tenders and you will fall in love with making your own wholesome chicken tenders at home —ideal for a chicken dinner, party appetizer, lunch, or even meal prep.
Table of contents
What Are Panko Chicken Tenders?
Panko chicken tenders are strips of chicken coated in panko breadcrumbs (a Japanese-style breadcrumb known for its light, airy crunch) and fried until golden brown. Unlike regular breadcrumbs, panko creates an extra-crispy coating that stays light and flaky, rather than greasy, thick, or “bready”.
Kids especially love them because they’re easy to eat, dip, and snack on (these are like super elevated chicken nuggets).
Adults love them because they’re just as satisfying as restaurant-style chicken fingers but healthier and much fresher when made at home.
How to make panko chicken tenders is really easy and fast…and often the chicken tenders are available in the poultry aisle at the grocery, or you can use chicken breasts.
This recipe for panko chicken tenders is golden perfection and so tender that even the cold leftovers are still very tasty and tender the next day!
What are the tenders of the chicken?
Chicken tenders, also known as chicken tenderloins, are the small strips of meat located underneath the breast of the chicken.
They are a part of the chicken breast muscle, but they are separate and are known for their tenderness compared to other parts of the chicken.
Often, when you purchase whole chicken breasts, the tenders are either included or can be found separately in the poultry section of grocery stores.
These are ideal for this recipe and any chicken recipe that you want to cook really fast and the chicken is soft and just delectable!
Ingredients
- 1.25 lbs chicken tenders (makes about 12 tenders) – Chicken tender cuts are often available in the poultry section at the market, or you can use chicken breasts cut into tender sizes.
- 2 cups Panko breadcrumbs
- 2 eggs
- 4 tbsp water
- 2 tsp baking soda (for tenderizing)
- Sea salt
- Oil (must be high-heat tolerant: canola, vegetable, or avocado for frying)
- Optional spices: garlic powder, smoked paprika, cayenne, or black pepper for seasoning
Equipment
Deep-frying tools are a must and they make this recipe flow, and make the panko tenders look golden and perfect.
- Dutch oven or heavy-bottom pot (for frying)
- Spider ladle (for safely lifting chicken from oil)
- Metal tongs
- High-heat thermometer (to monitor oil temperature, I like a clip-on the pot style)
- Wire rack – elevate the rack (for draining without sogginess)
- Paper towels
- Platter (for raw chicken)
- 2 plates (for dredging panko breadcrumbs)
- 1 wide bowl (for egg and water mixture)
Instructions
Prepare the chicken
- Dust chicken tenders with 1 tsp baking soda and let sit for 15 minutes (this tenderizes the meat, aka velveting chicken).
- Rinse under cold water, then pat completely dry with paper towels.
Heat the oil
- Pour oil into your Dutch oven until it’s about 3 inches deep.
- Heat over medium until it reaches 340°F. Use a thermometer to keep it consistent.
Set up breading station
- Plate 1: Panko breadcrumbs
- Bowl: Whisk eggs and water together
- Plate 2: More panko breadcrumbs
Coat the chicken tenders
- Dip each tender in panko → egg mixture → second panko plate.
- Press very gently so the crumbs stick well, but not too much.
- Set aside on a platter until ready to fry.
Fry the chicken
- Carefully place 4–5 tenders into hot oil at a time. Do not crowd the pot.
- Fry 2 minutes per side, flipping with tongs, until golden brown.
- Remove gently with spider ladle, drain oil, and transfer to a wire rack. Pat any extra oil with paper towel.
Season immediately
- While still hot, dust with sea salt and any preferred spices or spice mixture.
Repeat until all chicken is fried. Adjust heat as needed to keep oil between 330–340°F.
Let the chicken rest for about 7 minutes before serving. This allows the juices to settle inside, keeps the meat tender, and gives the coating time to finish crisping into that perfect golden crunch.
Serve with dips of choice such as:
Best Tips for Success
- Don’t skip the baking soda—it makes the chicken incredibly tender (even more so) like that signature take-out style meat.
- Dry chicken thoroughly before breading.
- Double-panko method ensures the crunchiest coating.
- Keep oil at 330–340°F for even golden frying. Too low = greasy, too high = burnt. The temperature is very important and watch the chicken as it cooks. The panko should be golden and never dark brown.
- Use chicken tenders which is the “tender” part under the chicken breast and shaped in a little like a teardrop. They are tender and juicy and don’t take long to cook. If you use chicken breasts, just slice them small.
- Use a wire rack instead of paper towels to keep tenders crisp. Be sure the wire rack is slightly elevated to avoid trapping steam.
Add-Ins & Variations
- Spicy tenders: Mix cayenne or chili powder with the salt and dust or toss the panko tenders after frying.
- Garlic-herb tenders: Add garlic powder, parsley, or Italian seasoning to the salt and toss the tenders after frying.
How to Serve
These panko chicken tenders are versatile and fun.
Serve with dipping sauces and pair with fresh crunch salad, roasted veggies, or even pile them into wraps for an easy dinner.
Common Questions
Can I make these ahead of time?
Yes! You can bread the tenders and refrigerate for up to 4 hours before frying.
How do I reheat leftovers?
Reheat in an oven or air fryer at 375°F for 8-10 minutes. Do NOT microwave—it softens the panko coating and makes the chicken tough.
Can I freeze them?
Absolutely. Freeze breaded (uncooked) tenders on a tray, then transfer to a bag for up to 2 months. Fry straight from frozen, adding a couple extra minutes.
Can I air fry them instead of deep-frying?
I have not air-fried these. I’ll update as soon as I do!
With their crispy panko coating and juicy center, these homemade chicken tenders are guaranteed to be the talk of the table—whether you’re feeding kids, entertaining friends, or just craving a high-protein, comfort food classic.
Panko Chicken Tenders
Equipment
- Dutch Oven or heavy-bottom pot (for frying)
- Spider Ladle (for safely lifting chicken from oil)
- metal tongs
- High Heat Thermometer (to monitor oil temperature, I like a clip-on the pot style)
- wire rack elevate the rack (for draining without sogginess)
- paper towels
- platter (for raw chicken)
- 2 plates
- 1 Wide Bowl
Ingredients
- 1.25 lbs chicken tenders
- 2 cups Panko breadcrumbs
- 2 eggs
- 4 tbsp water
- 2 tsp baking soda for tenderizing
- Sea salt season to taste
- High-Heat Tolerant Oil enough for 3" deep in the pot; must be high-heat tolerant: canola, vegetable, or avocado for frying
- Optional spices optional; garlic salt, garlic powder, , furikake, smoked paprika, cayenne, or black pepper for seasoning
- Dipping Sauces optional; chili crunch, BBQ sauce, peanut sauce, sweet chili sauce, etc.
Instructions
Prepare the chicken
- Dust chicken tenders with 1 tsp baking soda and let sit for 15 minutes (this tenderizes the meat, aka velveting chicken).Rinse under cold water, then pat completely dry with paper towels.2 tsp baking soda
Heat the oil
- Pour oil into your Dutch oven until it’s about 3 inches deep.Heat over medium until it reaches 340°F. Use a thermometer to keep it consistent.High-Heat Tolerant Oil
Set up breading station
- Plate 1: Panko breadcrumbs2 cups Panko breadcrumbs
- Bowl: Whisk eggs and water together2 eggs, 4 tbsp water
- Plate 2: More panko breadcrumbs
Coat the chicken tenders
- Dip each tender in panko → egg mixture → second panko plate.Press very gently so the crumbs stick well, but not too much. Set aside on a platter until ready to fry.1.25 lbs chicken tenders
Fry the chicken
- Carefully place 4–5 tenders into hot oil at a time. Do not crowd the pot.Fry 2 minutes per side, flipping with tongs, until golden brown. Remove gently with spider ladle, drain oil, and transfer to a wire rack. Pat any extra oil with paper towel.
Season immediately and Rest
- While still hot, dust with sea salt and any preferred spices or spice mixture.Repeat until all chicken is fried. Adjust heat as needed to keep oil between 330–340°F. Let the chicken rest for about 7 minutes before serving. This allows the juices to settle inside, keeps the meat tender, and gives the coating time to finish crisping into that perfect golden crunch.Sea salt, Optional spices, Dipping Sauces
- Enjoy and Serve with dips and sauces or as is.
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