Crispy Garlic Butter Chicken Tenders – Simple, Golden, and Flavor-Packed

These chicken tenders are all about big flavor with little fuss. You get juicy chicken, crunchy coating, and a rich garlic butter finish that makes them feel special without any fancy steps. They’re great for weeknights, game days, or when you just want something comforting and satisfying.

Pair them with a salad, fries, or rice, and you’ve got a complete meal. Kids love them, adults go back for seconds, and the leftovers reheat surprisingly well.

Why This Recipe Works

We combine a light, seasoned flour with panko for that unmistakable crunch. The tenders cook quickly, so the inside stays moist while the outside crisps up beautifully.

A quick toss in warm garlic butter at the end adds richness and fragrance without making the coating soggy. It’s a simple method that delivers reliable, golden results every time.

What You’ll Need

• 1.5 pounds chicken tenders (or chicken breasts cut into strips)
• 1 cup all-purpose flour
• 1 cup panko breadcrumbs (for extra crunch)
• 2 large eggs
• 2 tablespoons milk (or water)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon paprika (sweet or smoked)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional for heat)
• Neutral oil for pan-frying (such as canola, vegetable, or light olive oil)
• 4 tablespoons unsalted butter
• 4 cloves garlic, finely minced or grated
• 1 tablespoon fresh parsley, finely chopped (optional)
• Lemon wedges, for serving (optional)

How to Make It

1. Prep the chicken. Pat the chicken tenders dry with paper towels. Trimming off any tough white tendon tips helps them cook evenly and improves texture.
2. Set up your breading station. In one shallow bowl, mix flour, 1/2 teaspoon salt, pepper, paprika, garlic powder, onion powder, and cayenne.

   In a second bowl, whisk eggs with milk and a pinch of salt. In a third bowl, add panko.

3. Bread the tenders. Coat each piece in seasoned flour, shake off excess, dip in egg, then press into panko until well covered. Set on a plate or wire rack while you finish the batch.
4. Heat the pan. Add enough oil to a large skillet to thinly coat the bottom (about 1/4 inch).

   Heat over medium to medium-high until shimmering. A breadcrumb should sizzle on contact.

5. Pan-fry in batches. Add tenders without crowding. Cook 3–4 minutes per side, turning once, until golden and cooked through.

   Internal temperature should reach 165°F (74°C). Transfer to a wire rack or paper towels and lightly salt while hot.

6. Make the garlic butter. In a small saucepan or the wiped skillet, melt butter over low heat. Add minced garlic and cook 30–60 seconds until fragrant, not browned.

   Stir in parsley and a pinch of salt.

7. Finish and serve. Drizzle or gently toss the hot tenders in the garlic butter. Serve immediately with lemon wedges for brightness and your favorite dipping sauce.

Keeping It Fresh

Store cooled leftovers in an airtight container in the fridge for up to 3 days. For the best texture, reheat on a wire rack set over a sheet pan at 375°F (190°C) for 8–10 minutes, or until crisp and hot.

Avoid microwaving if you can—it softens the crust.

To freeze, place cooked tenders on a parchment-lined tray and freeze until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 400°F (205°C) for 15–18 minutes.

Health Benefits

• Lean protein: Chicken tenders provide essential protein for muscle repair and steady energy.
• Portion control: Individual tenders make it easy to serve and eat reasonable portions.
• Baked option: If you prefer less oil, you can bake or air-fry and still get a crisp result.
• Flavor-forward: Garlic and herbs add taste without heavy sauces, so you can keep sodium and sugar in check.

What Not to Do

• Don’t overcrowd the pan. Too many pieces lower the oil temperature and lead to soggy crust.
• Don’t skip drying the chicken. Moisture prevents the coating from sticking and crisping properly.
• Don’t let the garlic brown. Burnt garlic turns bitter and can overpower the dish.
• Don’t under-season. Season each layer lightly—flour, egg, and final salting—for balanced flavor.
• Don’t rely on color alone. Use a thermometer to confirm a safe internal temperature of 165°F (74°C).

Variations You Can Try

• Parmesan crust: Mix 1/3 cup finely grated Parmesan into the panko for a cheesy crunch.
• Herb blend: Add dried Italian seasoning or thyme to the flour for extra aroma.
• Spicy kick: Increase cayenne or add a teaspoon of hot sauce to the egg wash.
• Gluten-free: Use a 1:1 gluten-free flour and gluten-free panko or crushed cornflakes.
• Baked method: Place breaded tenders on a wire rack over a sheet pan, spray lightly with oil, and bake at 425°F (220°C) for 14–18 minutes, flipping once.
• Air fryer: Air-fry at 400°F (205°C) for 8–12 minutes, flipping halfway. Lightly mist with oil for better browning.
• Lemon-garlic twist: Add lemon zest to the garlic butter and finish with a squeeze of juice.