These fried chicken tenders have become one of my favorite dishes. They are super crispy, flavorful and tender. You could make this with chicken breasts cut into thin strips, but I find that chicken tenders are the best option because they turn out juicy and ever so tender.
I found that using Kikkoman panko is the ticket for making an extra crispy coating. In past recipes, I used Shirakiku panko, but Kikkoman has a better texture for fried chicken. So I’m now stocked up with a few boxes in my pantry. I also freeze trimmed chicken tenders so I have them ready when I have a craving for this dish.
This recipe is adapted from one I found on the Food Network site. It calls for lemon pepper which I didn’t have on hand but found it at my local market.
We made a quick honey mustard sauce for the fried chicken tenders. It is the perfect accompaniment for the chicken that has a hint of cayenne in the seasoning.
If you have leftovers as we often do, a chicken sandwich with some crunchy iceberg lettuce, mustard and mayonnaise makes for a satisfying meal. Or reheat in a toaster oven uncovered until just warm, and serve with your favorite sides.
- 1 pound chicken tenders, trimmed
- 2 large eggs, whisked
- ½ cup all-purpose flour
- 1⅓ cups Kikkoman panko
- ½ teaspoon garlic powder
- ½ teaspoon lemon pepper
- ¼ teaspoon cayenne
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Honey Mustard Sauce:
- 4 tablespoons mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon honey
- Whisk together the honey mustard ingredients. Chill in refrigerator until ready to use.
- Place whisked eggs in a wide shallow bowl. Place flour in another wide shallow bowl. Pour panko into a pie plate and season with the garlic powder, lemon pepper, cayenne, salt and pepper. Mix well so all ingredients are evenly combined.
- Heat about 1½-inches of canola oil in a small Dutch oven or other wide deep fryer pot over medium heat. If you have a deep fry thermometer, heat to 350 degrees.
- Lightly salt (kosher salt recommended) and pepper both sides of the chicken tenders. Dip each tender into the flour making sure to coat evenly. Dip into egg (let excess egg drip back into the bowl), and dredge in the seasoned panko. With dry hands, pat the panko gently onto each side of the chicken tenders. Transfer to a sheet of foil or plate and continue with the rest of the tenders. Fry tenders in batches for 1½ - 2 minutes, turning halfway through cooking time, or until they reach 160 degrees. Drain on paper towels. Serve with honey mustard sauce.
