Hey folks! Today let’s make some proper homemade chicken tenders. I’m using chicken breasts from Costco that I slice down myself.
You really don’t need those expensive pre-cut fillets; you can make better tenders with the bulk chicken breast. I actually recommend using the frozen ones—they’re cheaper and the quality is top-tier because they’re flash-frozen right at the source.
The texture of the meat stays firm, and they slice up beautifully once they’re thawed. Here is how I get that perfect, golden crunch.
The Ingredients
- Protein: 3-4 Costco frozen chicken breasts (thawed and patted dry).
- The Breadcrumb Mix: 2 cups Panko breadcrumbs, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, and plenty of cracked black pepper.
- The Wash: 2 large eggs beaten with 1 tbsp Dijon mustard and a splash of cold water.
- The Flour: 1 cup all-purpose flour seasoned with a heavy pinch of sea salt.
- Frying: Neutral oil (Canola or Vegetable) for a shallow pan fry.
The Method
- The Cut: Take those thawed Costco breasts and slice them lengthwise into even strips, about 1-inch wide. These breasts are usually thick, so I like to slice them on a slight bias to keep the thickness consistent. This ensures every piece finishes cooking at the same time.
- The Dredge: Set up your three-station assembly line:
- Step 1: Toss the strips in the seasoned flour. Shake off the excess—you just want a light dusting so the egg has something to grip.
- Step 2: Submerge in the egg and mustard wash. Let the extra drip off.
- Step 3: Press firmly into the Panko mix. Really pack those crumbs on with your palm to get total coverage.
- The Sizzle: Heat about 1/2 inch of oil in a heavy skillet over medium-high heat. You’ll know it’s ready when a stray breadcrumb sizzles and dances immediately.
- The Fry: Lay the tenders in the pan. Work in batches so you don’t crowd the pan, which keeps the oil hot and the breading crispy. Fry for 3–4 minutes per side until they reach a deep golden brown.
- The Finish: Move them to a wire rack or a tray lined with paper towels. Give them a tiny sprinkle of salt while the oil is still wet on the surface.
Pro Tips
- Breading Set: If you have 20 minutes, let the breaded (but uncooked) tenders sit in the fridge. This helps the coating “set” so it won’t flake off during the flip.
- Oven Finish: If they’re looking dark but aren’t quite 165°F (74°C) inside, pop them onto a baking sheet and finish them in the oven at 375°F (190°C) for a few minutes. Cut in half if need be – you will know when they are fully cooked !
Cheers !
Chef Bari
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