Imagine biting into a golden-brown, irresistibly crunchy chicken tenderloin that's so crisp it shatters with each bite, revealing juicy, tender meat inside. This isn't just another chicken recipe - it's a culinary adventure that transforms ordinary chicken into a restaurant-quality masterpiece right in your own kitchen. Get ready to impress your family and friends with these mouthwatering Crispy Panko Chicken Tenderloins that are guaranteed to become an instant favorite!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound chicken tenderloins
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Pat chicken tenderloins dry with paper towels to remove excess moisture, ensuring they will crisp up nicely during cooking.
- In a shallow bowl, mix panko breadcrumbs with garlic powder, paprika, salt, and pepper to create a flavorful coating mixture.
- Prepare a three-station breading setup: first bowl with all-purpose flour, second bowl with beaten eggs, third bowl with seasoned panko breadcrumbs.
- Dredge each chicken tenderloin first in flour, shaking off excess, then dip into beaten eggs, and finally coat completely with seasoned panko breadcrumbs, pressing gently to ensure even coverage.
- Heat vegetable oil in a large skillet over medium-high heat, ensuring oil is about 1/4 inch deep and reaches approximately 350°F (175°C).
- Carefully place breaded chicken tenderloins into hot oil, cooking in batches to avoid overcrowding the pan, which would lower oil temperature.
- Fry each tenderloin for 3-4 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C), ensuring chicken is fully cooked.
- Remove tenderloins from oil and place on a wire rack or paper towel-lined plate to drain excess oil and maintain crispiness.
- Let chicken rest for 2-3 minutes before serving to allow juices to redistribute and maintain moisture.
- Serve hot with your favorite dipping sauce such as ranch, honey mustard, or sriracha mayo.
Tips
- Pat the chicken completely dry before breading - moisture is the enemy of crispiness! Use paper towels to remove any excess liquid.
- Create a "breading station" with three separate bowls to ensure an even, thick coating that locks in flavor and creates maximum crunch.
- Don't overcrowd the pan when frying. Cooking in batches maintains the oil temperature and ensures each tenderloin gets perfectly golden and crisp.
- Use a meat thermometer to check internal temperature - 165°F (74°C) is the sweet spot for perfectly cooked chicken.
- Let the tenderloins rest for a few minutes after cooking to allow juices to redistribute, keeping the meat moist and flavorful.
- For extra flavor, experiment with different seasonings in your panko coating like cayenne for heat, dried herbs, or parmesan cheese.
- If you want to make these ahead, you can bread the chicken and refrigerate for up to 2 hours before frying, or even freeze for later cooking.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 30g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 130mg
