Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Crispy Kosher Chicken Tenders with Herb-Seasoned Coating

By /
Jump to Recipe Print Recipe
Meat (Fleishig)

Homemade chicken tenders have a crunchy coating of seasoned panko and crushed cornflakes over juicy chicken strips, fried until golden.

The Double Coating

Dredge the strips in seasoned flour, dip in beaten egg, then press into the panko and cornflake mix seasoned with thyme, oregano and garlic. Cornflakes add extra crunch that panko alone can’t. Keep the oil between 340 and 360°F; too hot and the coating burns before the chicken cooks through.

Kosher Notes

This is a meat (fleishig) recipe. Check that your cornflakes carry a reliable hechsher. Serve with ketchup, honey mustard or a pareve ranch-style dip.

Leftovers

Leftovers keep for 3 days; reheat at 375°F for 5 to 7 minutes.

Crispy Kosher Chicken Tenders with Herb-Seasoned Coating
Crispy homemade chicken tenders with a seasoned coating that stays crunchy. The secret is double coating and a touch of crushed cornflakes for extra texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Jewish
Calories: 385
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless, skinless chicken breasts cut into 1-inch strips
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
For the Coating
  • 1 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp kosher salt
  • 3 large eggs beaten
  • 1 1/2 cups panko breadcrumbs
  • 1/2 cup cornflake cereal lightly crushed
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder for breadcrumbs
  • 1/2 tsp kosher salt for breadcrumbs
For Frying
  • 3 cups vegetable oil or enough for 2-inch depth

What I use for this recipe

As an Amazon Associate I earn from qualifying purchases.

Method
 

Prep the Chicken
  1. Cut chicken breasts into strips about 1 inch wide and 4 inches long. Pat dry with paper towels and season with salt and pepper. Let sit for 10 minutes while you prepare the coating.
Set Up Coating Station
  1. Set up three shallow dishes. In the first, whisk together flour, garlic powder, onion powder, paprika, and 1/2 teaspoon salt.
  2. In the second dish, beat the eggs until smooth.
  3. In the third dish, combine panko breadcrumbs, crushed cornflakes, thyme, oregano, garlic powder, and 1/2 teaspoon salt. Mix well.
Coat the Chicken
  1. Working with one piece at a time, dredge chicken strips in the seasoned flour, shaking off excess.
  2. Dip into beaten eggs, letting excess drip off.
  3. Roll in the breadcrumb mixture, pressing gently to help coating adhere. Place coated tenders on a wire rack and let rest for 10 minutes.
Fry the Tenders
  1. Heat oil in a heavy pot or deep skillet to 350°F. Use a thermometer to monitor temperature.
  2. Fry chicken tenders in batches, 3-4 pieces at a time, for 3-4 minutes until golden brown and internal temperature reaches 165°F.
  3. Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt while still hot.
  4. Serve immediately while crispy and hot.

Notes

For best results, maintain oil temperature between 340-360°F. If oil gets too hot, the coating will burn before chicken cooks through. Leftover tenders can be reheated in a 375°F oven for 5-7 minutes to restore crispiness. Store in refrigerator for up to 3 days.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 22g 28%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 580mg 25%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.

You Might Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

Scroll to Top