Ingredients

• 1 ½ lbs chicken tenderloins
• ¾ cup all purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon onion powder
• 2 large eggs, beaten
• 1 cup breadcrumbs or panko
• ½ cup vegetable or canola oil, for frying
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Pat chicken tenderloins dry with paper towels.
2. Set up three shallow bowls: seasoned flour (mixed with salt, pepper, garlic powder, paprika, and onion powder), beaten eggs, and breadcrumbs.
3. Dip each tenderloin in flour, then egg, then breadcrumbs, pressing gently to coat evenly.
4. Rest breaded tenders on a wire rack for 10–15 minutes.
5. Heat oil in a large skillet over medium heat until shimmering (about 350°F).
6. Fry tenders in batches, without crowding, 3–4 minutes per side, until golden brown and internal temperature reaches 165°F.
7. Drain on a wire rack, rest briefly, and garnish with parsley if desired.

Notes

• Rest the breaded chicken before fryingit's the key to a coating that stays put.
• Fry in batches to keep the oil temperature steady.
• For a lighter version, bake at 400°F for 18–22 minutes or airfry at 375°F for 10–12 minutes.

Storage

• Fridge: Airtight container, up to 3 days.
• Freezer: Cooked or uncooked, frozen in a single layer then bagged, up to 2 months.
• Reheat: Oven at 375°F for about 10 minutes, or air fryer at 375°F for 5–6 minutes. Avoid the microwave if possible, since it softens the crust.

Nutrition Estimate (per serving)