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panko chicken tenders golden and crispy plated

Panko Chicken Tenders

How to make chicken tenders with panko breadcrumbs is easy and fast. This recipe serves up super golden and flaky tenders that are juicy and soft inside, making a stand out meal. Serve with favorite dips and sauces if you like.
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Course: Appetizer, brunch, Dinner, Entree, Main Course, Side Dish, Snack
Cuisine: Asian, Japanese
Keyword: chicken, chicken strips, chicken tenders, crispy fried chicken, deep fried, panko, panko breadcrumbs
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 12 pieces
Calories: 126kcal

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
    how to make panko chicken tenders velvetize chicken

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 breadcrumbs
    2 cups Panko breadcrumbs
    breading station of panko breadcrumbs and egg mixture
  • Bowl: Whisk eggs and water together
    2 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.
    deep fry with thermometer panko chicken tenders and use spider ladle to remove from oil

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
    rest panko chicken tenders on wire rack after deep frying
  • Enjoy and Serve with dips and sauces or as is.
    plated golden crispy panko chicken tenders with dipping sauce

Notes

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.

Nutrition

Nutrition Facts
Panko Chicken Tenders
Amount per Serving
Calories
126
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
58
mg
19
%
Sodium
 
323
mg
14
%
Potassium
 
205
mg
6
%
Carbohydrates
 
7
g
2
%
Fiber
 
0.5
g
2
%
Sugar
 
1
g
1
%
Protein
 
12
g
24
%
Vitamin A
 
54
IU
1
%
Vitamin C
 
1
mg
1
%
Calcium
 
25
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.