In Absolute Best Tests, Ella Quittner breaks the rules in her own kitchen to find the truth. Shes boiled dozens of eggs, mashed a concerning number of potatoes, and seared more Porterhouse steaks than she cares to recall. Today, she tackles chicken cutlets.
Most chicken cutlets one encounters in the wild are pretty good. The average one wears an armor of crunch that’s seasoned heartily enough to play smokescreen for any dryness inside. Usually doused in a sauce, or pressed between two halves of an Italian roll, or blanketed by melted American cheese, breaded chicken is the form of cooked poultry Most Likely To Be Fine, whatever the circumstance.
I can count on one hand the number of cutlets I would betray a close family member for, cutlets I fall asleep thinking about, cutlets I would board planes to pursue. This new episode of Absolute Best Tests is a tribute to that—to finding the recipe for a cutlet that is so good it’s not even close to being amazing. ” It’s an exercise in small tweaks, in hot pursuit of perfection. Ready those forks:
For each test, I used boneless, skinless chicken breasts, sliced and pounded into cutlets. I seasoned with Diamond Crystal kosher salt and freshly ground black pepper.
I let each piece of breaded chicken rest at room temperature for 15 to 30 minutes before frying for two reasons. It mostly helps the breading stick, likely because the crumbs have more time to soak up the egg from the dredging process. And it also allows the chicken to come to a less frigid temperature, which means it won’t have as crazy an effect on the oil when you drop it in.
Cast-Iron Skillet: Fabulous for ensuring maximum crunch on a breaded cutlet (or on a breaded anything, really).
Chicken tenders are a family favorite that both kids and adults love. Their mild flavor and tender texture make them an ideal blank canvas for breading and frying up into crispy, golden brown nuggets of joy. But how exactly do you get the breading on the chicken just right? In this comprehensive guide, I’ll walk you through the entire process of breading chicken tenders, from the ingredients you need to the cooking methods and serving suggestions.
Why Bread Chicken Tenders?
Breading chicken tenders serves multiple purposes First, it adds a deliciously crunchy exterior coating The contrast between the crispy outside and the juicy meat inside is what makes chicken tenders so tasty and fun to eat. Second, breading helps seal in moisture and flavor. Finally, it allows you to add seasoning through whatever breadcrumbs or flour you use.
Key Ingredients for Bread Coating
Breading chicken tenders requires just a few simple ingredients
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Chicken tenders – Chicken breast cut into long, thin strips. You can buy them pre-cut or slice your own.
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Flour – All-purpose flour forms the base layer to help the breading adhere. Season it with salt, pepper, garlic powder, etc.
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Eggs – Whisked eggs create the “glue” that makes the breading stick to the meat.
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Breadcrumbs – Panko crumbs are ideal for an ultra-crispy coating, but regular breadcrumbs work too. Season them with spices for extra flavor.
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Oil – For pan frying, you’ll need oil like canola, vegetable, peanut, etc. For baking, use oil spray.
How to Bread Chicken Tenders – Step by Step
Breading chicken tenders uses a simple “dredge and dip” method. Follow these steps:
1. Prepare your dredging station.
You’ll need three shallow bowls or dishes. Fill them with the flour, whisked eggs, and breadcrumbs respectively. Season the dry ingredients as desired.
2. Pat the chicken dry.
Make sure the chicken strips are dry before dredging so the coating sticks properly.
3. Dredge in flour.
Coat each tender evenly in the seasoned flour, shaking off excess. The flour creates a tacky surface.
4. Dip in egg wash.
Let any excess flour drip off, then dip the floured tenders into the egg wash. This helps the crumbs hold on.
5. Coat with breadcrumbs.
Press the tenders into the breadcrumbs last to completely cover with the crunchy coating.
6. Repeat with all tenders.
Follow these steps to coat each tender until the whole batch is done. Let sit 5-10 minutes before cooking.
Frying vs. Baking Breaded Chicken Tenders
You can cook breaded chicken tenders either by frying or baking. Here’s how each method works:
Frying
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Yields the crispiest, crunchiest texture.
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Cook in 1/2 inch oil in a skillet over medium-high heat until golden brown.
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Fry for 3-4 minutes per side. Drain on paper towels when done.
Baking
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A healthier, lower-fat cooking method.
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Arrange breaded tenders on a baking sheet and bake at 425°F for 20-25 minutes.
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Spray tops with oil and flip halfway through for even browning.
Both methods produce delicious results! Frying offers unbeatable crunch while baking avoids excess grease.
Serving Suggestions
Once your chicken tenders are cooked up crispy, here are some tasty ways to serve them:
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Offer classic dipping sauces like honey mustard, ranch, barbecue, etc.
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Make chicken tender sandwiches on buns with pickle and your favorite condiments.
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Pair them with french fries or sweet potato fries for a complete meal.
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Add them to salads for a protein boost.
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Enjoy as an appetizer for parties, game days, family dinners, and more!
Storage and Reheating
Leftover breaded chicken tenders store easily for quick meals later on.
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Refrigerate in a covered container for 3-4 days.
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Reheat in a 375°F oven for 10-15 minutes until hot and crispy.
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Or reheat in the air fryer if you have one for 5-7 minutes.
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You can also freeze breaded tenders. Thaw overnight in fridge before reheating.
Tips for Perfect Chicken Tenders Every Time
Follow these helpful tips for ideal homemade chicken tenders:
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Pound the chicken to an even thickness so it cooks evenly.
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Use panko breadcrumbs for the crispiest crunch.
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Let the breaded chicken sit 5-10 minutes before frying or baking.
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Don’t crowd the pan when frying. Work in batches for best results.
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Brush baked tenders with oil or spray for browning and crunch.
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Use a meat thermometer to ensure they reach 165°F internally.
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Allow to rest a few minutes before cutting for juiciest meat.
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Store leftovers in fridge and reheat later in oven or air fryer.
Satisfying and Simple
Breading chicken tenders at home lets you control the ingredients while achieving a crunchy exterior and moist, flavorful interior. With a few basic supplies and these easy steps, you’ll be able to enjoy restaurant-quality chicken tenders conveniently from your own kitchen. Dip them, sandwich them, or just eat them on their own – the options are unlimited with this tasty staple. Bread and fry up a batch for your next meal for crispy satisfaction!
So, What’s the Best Way to Bread Chicken?
Marinate your chicken in lemon juice and crushed garlic for maximum flavor and the most tender meat.
For the biggest (and most consistent) crunch, dredge in flour, then dip in egg, then coat in crumbs. If you want a battered cutlet but don’t want to go all the way, mix the flour and egg together and then coat the cutlet in crumbs.
When it comes to breading, it’s tough to go wrong. If you’re a big fan of the flavor of any specific cracker or chip (like Ritz or Saltine or Cheez-Its), use those. For a classic, extra-crunchy boy, use panko or panko-Parm. For something nuttier, try fresh bread crumbs made from whole wheat or multigrain. What should Ella test in a future column? Share requests in the comments!.
The Dynamite Chicken cookbook is here! Get ready for 60 brand-new ways to love your favorite bird. There are a lot of great ideas in this book by Food52 and chef Tyler Kord. It has everything from quick dinners for the week to warm treats.
How To Make Crispy Sweet & Spicy Fried Chicken Tenders
FAQ
What is the best way to bread chicken?
Flour & Egg, Then Crumbs Set up 2 bowls for the breading: one in which you whisk together the egg, flour, salt, pepper, and 1 tablespoon of water, and the other with the panko. First dip each piece of chicken in the egg mixture, then into the panko, making sure the whole piece is evenly coated.
How to breadcrumb chicken tenders?
Dip each strip into the flour, then shake off the excess. Second, lightly coat the strips in the egg. Then, hold the chicken over the liquid to let any extra fall back into the bowl. Finally, lay the strips in the bread crumbs, turn it over and press it into the breading to evenly coat.
Do you dip chicken tenders in egg or flour first?
When frying chicken, dip it in flour first, then egg. The flour helps create a dry surface, allowing the egg to adhere better. After the egg, you can cover the chicken in breadcrumbs or more flour to make a crust that is crispy and even.