Recipe Archive

Batter-Dipped Chicken Tenders

Yield: Serves 4-6
Prep time: 10 minutes
Cook time: 10 minutes
Difficulty: $recipe[8] hats
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Nugget Quick & Easy Recipe



Cut each chicken breast in thirds; slightly pound each piece with a meat tenderizer to about ½-inch thick; set aside. Place flour, egg and panko into three separate bowls. Whisk together Worcestershire, hot sauce, salt and white pepper; reserve as "hot" dipping sauce.

Heat oil in an 8-quart stockpot or deep fryer over medium to medium-high heat. Sprinkle a few breadcrumbs in the oil to test for readiness (oil is ready when breadcrumbs quickly bubble and float to top). While oil heats, begin breading the chicken.

Coat each piece of chicken breast in flour, shake loose excess, then dip in egg and finally in the panko. Deep fry in oil until chicken tenders begin to float and turn golden brown. Remove from oil and place on a paper-towel-lined sheet pan. Serve with hot sauce and cool ranch dressing and Beer-Battered Onion Rings.

Techniques used in this recipe

dredge, deep-fry, coat

Pair with

  • Pilsner

    One of the most popular styles of lager beers, Pilsners are very light in color and brewed using noble hops such as Saaz and Hallertauer. Average alcohol by volume: 4.0-5.5%

  • Pale Ale

    American pale ales generally have a good balance of malt and hops, and often contain slight to moderate fruity notes. Average alcohol by volume: 4.0-7.0%

  • India Pale Ale

    Heavier bodied and much more bitter than their English ancestors, American IPAs have very complex flavors ranging from sweet to citrus, to pine. Average alcohol by volume: 5.5-7.5%

  • Hefeweizen

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