Crispy Chicken Strips Recipe: Easy Breaded Chicken Tenders

There is something irresistible about biting into a golden, crunchy chicken strip — that first crackle of the breading giving way to juicy, tender meat inside. Whether you call them tiras de frango empanado, chicken tenders, or chicken strips, this recipe delivers restaurant-quality results right in your own kitchen. Perfect for a quick weeknight dinner, a game-day snack, or a fun meal the whole family will love, these crispy breaded chicken strips come together with simple pantry ingredients and minimal fuss. Serve them with your favorite dipping sauces — from classic ketchup and honey mustard to a creamy ranch or a spicy aioli — and watch them disappear in minutes!

Golden, Crunchy Chicken Strips Ready to Serve

Golden brown crispy breaded chicken strips stacked on a serving plate

These gorgeous golden strips are the star of the show — crunchy on the outside and perfectly tender on the inside. The secret lies in a well-seasoned flour coating followed by a flavorful breadcrumb layer that fries up to an irresistible crisp. They are best enjoyed hot, straight from the pan, with a generous squeeze of lemon or a dunk in your favorite sauce. Pair them with fries, a fresh green salad, or wrap them in a tortilla for a delicious homemade chicken wrap.

2 large chicken breasts (about 1 lb / 450 g), cut into 1-inch strips
1 cup all-purpose flour
2 large eggs, beaten
1 ½ cups breadcrumbs (panko works best for extra crunch)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon salt, plus more for seasoning
½ teaspoon black pepper
Vegetable oil, for frying
Lemon wedges and dipping sauce, for serving

Pat the chicken strips dry with paper towels and season them lightly with salt and pepper. Let them rest for 10 minutes.
Set up three shallow bowls: one with the flour mixed with garlic powder, onion powder, smoked paprika, salt, and pepper; one with the beaten eggs; and one with the breadcrumbs.
Dredge each chicken strip in the seasoned flour, shaking off any excess, then dip it into the beaten eggs, allowing the excess to drip off.
Press the strip firmly into the breadcrumbs, coating it evenly on all sides. Place the coated strips on a plate or wire rack.
Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). To test, drop a breadcrumb in — it should sizzle immediately.
Fry the strips in batches for 3 to 4 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F / 74°C).
Transfer the cooked strips to a wire rack or paper towel-lined plate to drain excess oil.
Season with a pinch of salt while still hot and serve immediately with lemon wedges and your favorite dipping sauce.

Crispy Breaded Chicken Tenders Close-Up

Close-up of a crispy breaded chicken tender with a crunchy golden coating

Just look at that texture! This close-up shows the beautiful, craggy crust that makes these chicken tenders so special. Using panko breadcrumbs creates those airy, crunchy flakes that stay crisp even after a few minutes on the plate. For an even deeper flavor, you can add a pinch of cayenne pepper or a sprinkle of parmesan cheese to the breadcrumb mixture. If you prefer baking over frying, arrange the coated strips on a greased baking sheet, spray them lightly with oil, and bake at 425°F (220°C) for about 15 to 20 minutes, flipping halfway through.

1 lb chicken tenders or chicken breast strips
2 eggs, beaten with 1 tablespoon of milk
1 ½ cups panko breadcrumbs
½ cup grated parmesan cheese (optional, for extra flavor)
1 teaspoon dried oregano
½ teaspoon cayenne pepper (optional, for a little heat)
Salt and black pepper, to taste
Cooking spray or oil, for baking or frying
Fresh parsley, chopped, for garnish

Preheat the oven to 425°F (220°C) if baking, or heat oil to 350°F (175°C) if frying.
In a bowl, combine the panko breadcrumbs, parmesan, oregano, cayenne, salt, and pepper.
Dip each chicken tender into the egg mixture, then roll it in the breadcrumb mixture, pressing gently so the coating sticks well.
For baking: place the strips on a greased wire rack set over a baking sheet and spray lightly with cooking oil. Bake for 15 to 20 minutes, flipping once, until golden and cooked through.
For frying: cook the strips in hot oil for 3 to 4 minutes per side until golden brown and crispy.
Garnish with fresh chopped parsley and serve with marinara, honey mustard, or ranch dressing for dipping.
Enjoy these crispy chicken tenders while hot — they are at their crunchiest right out of the oven or pan!

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