Crispy Kosher Chicken Tenders with Herb-Seasoned Coating

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There’s something so satisfying about making chicken tenders from scratch. I started making them at home when I got tired of the processed versions from the store, and I’ve never looked back. The coating stays crispy, the chicken inside is juicy, and you know exactly what’s going into your family’s dinner.

The key to really good homemade chicken tenders lies in the double coating technique. First, you dredge the chicken strips in seasoned flour, then into beaten eggs, and finally into seasoned breadcrumbs mixed with a bit of cornflake cereal for extra crunch. I learned this trick from my neighbor who worked in restaurant kitchens for years. The cornflakes add this amazing texture that regular breadcrumbs just can’t achieve on their own.

Why Double Coating Makes All the Difference

I season both the flour and the breadcrumb mixture generously with garlic powder, onion powder, paprika, and dried herbs. The paprika gives the tenders a beautiful golden color, while the herbs add depth without overpowering the chicken. You want to taste the chicken, not just the coating. I’ve found that letting the coated tenders rest for about 10 minutes before frying helps the coating stick better.

These chicken tenders work perfectly for weeknight dinners when you need something quick but satisfying. Kids love them, obviously, but adults do too. I serve them with roasted vegetables or a simple green salad, and there’s always honey mustard or barbecue sauce on the table for dipping. They’re also great for Shabbat lunch when you want something that tastes indulgent but isn’t too heavy.

Serving Chicken Tenders for Family Meals

Crispy Kosher Chicken Tenders with Herb-Seasoned Coating - American recipe
There's something so satisfying about making chicken tenders from scratch. I started making them at home when I got tired of the processed versions from the store, and I've never looked back. The coating stays crispy, the chicken inside is juicy, and you know exactly what's going into your family's dinner. The key to really good homemade chicken tenders lies in the double coating technique. First, you dredge the chicken strips in seasoned flour, then into beaten eggs, and finally into seasoned breadcrumbs mixed with a bit of cornflake cereal for extra crunch. I learned this trick from my neighbor who worked in restaurant kitchens for years. The cornflakes add this amazing texture that regular breadcrumbs just can't achieve on their own. I season both the flour and the breadcrumb mixture generously with garlic powder, onion powder, paprika, and dried herbs. The paprika gives the tenders a beautiful golden color, while the herbs add depth without overpowering the chicken. You want to taste the chicken, not just the coating. I've found that letting the coated tenders rest for about 10 minutes before frying helps the coating stick better. These chicken tenders work perfectly for weeknight dinners when you need something quick but satisfying. Kids love them, obviously, but adults do too. I serve them with roasted vegetables or a simple green salad, and there's always honey mustard or barbecue sauce on the table for dipping. They're also great for Shabbat lunch when you want something that tastes indulgent but isn't too heavy.
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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

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.
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