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Ingredients
Chicken
- 500g chicken breast, cut into strips
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp chili powder (optional)
Breading
- 1 cup all-purpose flour
- 2 eggs (beaten)
- 2 cups panko breadcrumbs
- ½ cup grated parmesan (optional but makes them extra crispy)
For Frying or Baking
- Oil for deep or shallow frying
OR - Cooking spray for baking/air frying
Instructions
1. Season the Chicken
- Season chicken strips with salt, pepper, paprika, garlic powder, and chili powder.
- Mix well and let sit for 10 minutes.
2. Prepare the Breading Station
Set up 3 bowls:
- Flour
- Egg wash (2 beaten eggs)
- Panko breadcrumbs (+ parmesan if using)
3. Bread the Chicken
- Coat chicken in flour → shake off excess
- Dip in egg wash
- Coat fully in panko breadcrumbs
- Press gently to help crumbs stick better
4. Cooking Options
A. Frying (Crispiest)
- Heat oil to 170–180°C (340–360°F)
- Fry tenders for 4–6 minutes until golden and crispy
- Place on paper towel to drain
B. Baking (Healthier)
- Preheat oven to 200°C (400°F)
- Place tenders on a baking rack or lined tray
- Spray with oil
- Bake 15–18 minutes, flipping halfway
- Bake until golden and crispy
C. Air Fryer
- 200°C (400°F)
- Spray tenders with cooking oil
- Air fry 8–10 minutes, flip, then 4–5 minutes
<p>The post Crispy Panko Chicken Tenders first appeared on Flavor Keto.</p>