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- 2 lbs chicken tenderloins - 1 cup all-purpose flour - 2 large eggs - 1 tablespoon milk - 1 cup breadcrumbs (Panko for extra crispiness) - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1/2 teaspoon black pepper - 1/2 teaspoon salt - 1/4 cup fresh parsley, chopped - 2 tablespoons fresh rosemary, chopped - 4 cloves garlic, minced - Vegetable oil for frying I love using chicken tenderloins for this dish. They cook fast and stay juicy. The all-purpose flour helps create a nice crust. Eggs and milk keep the breading light and fluffy. I prefer Panko breadcrumbs for extra crunch. They give the tenders that perfect crispy texture. For seasonings, I use garlic powder and onion powder for flavor. Smoked paprika adds a nice warmth, while black pepper and salt enhance all the tastes. Fresh herbs like parsley and rosemary bring a bright touch. Minced garlic adds a lovely aroma and flavor. Finally, vegetable oil is essential for frying. It gets hot and helps the chicken turn golden brown. Gather these ingredients, and you’re ready to create something amazing! - In a shallow bowl, whisk together: - 1 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1/2 teaspoon black pepper - 1/2 teaspoon salt This mix gives your chicken a great flavor. - In another bowl, beat: - 2 large eggs - 1 tablespoon milk Mix well until they blend together. - In a third bowl, combine: - 1 cup breadcrumbs (I love Panko for crunch) - 1/4 cup fresh parsley, chopped - 2 tablespoons fresh rosemary, chopped - 4 cloves garlic, minced This will create a tasty topping for your tenders. - Take each chicken tenderloin and first dip it in the flour mix. Make sure it’s fully coated. - Next, dip it into the egg mix, allowing the excess to drip off. - Finally, coat it in the breadcrumb mix, pressing gently. This helps the breadcrumbs stick well. - In a large skillet, heat about 1/2 inch of vegetable oil over medium heat. - Once the oil is hot, carefully add the breaded chicken tenders in batches. Don’t crowd the pan. - Fry for about 3-4 minutes on each side. Look for a golden brown color. - After cooking, transfer the chicken tenders to a paper towel-lined plate. This will drain any extra oil. Repeat this process with the remaining chicken tenders. Enjoy your crispy garlic herb chicken tenders hot! - Using Panko breadcrumbs: Panko breadcrumbs have a light and airy texture. They fry up crispier than regular breadcrumbs. This gives your chicken tenders a delightful crunch. Make sure to press the Panko onto the chicken well. This step helps the coating stick better. - Correct oil temperature: Heat your oil to medium heat before frying. If the oil is too cold, the chicken will absorb more oil, making it greasy. A hot oil will help seal the coating quickly. Use a thermometer if you have one. Aim for about 350°F (175°C) for the best crispiness. - Marinating chicken for extra flavor: Marinate your chicken tenderloins for at least 30 minutes. Use a mix of olive oil, lemon juice, and herbs. This step adds depth to the flavor. You can also add garlic powder to the marinade for a nice kick. - Recommended dipping sauces: Pair your crispy chicken tenders with tasty sauces. Garlic aioli is a great choice for garlic lovers. Honey mustard adds a sweet touch. You can also try ranch dressing or spicy ketchup for a fun twist. - Plating with garnishes: When serving, arrange the chicken tenders on a platter. Add lemon wedges and fresh herb sprigs. This not only adds color but also enhances the dish's aroma and flavor. A sprinkle of extra parsley on top looks great too. - Pairing with side dishes: These chicken tenders go well with many sides. Serve them with a fresh salad, crispy fries, or roasted veggies. You can also add a side of coleslaw for a crunchy contrast. Enjoy your meal! {{image_2}} You can switch up how you cook these chicken tenders. Baking is one method to try. Preheat your oven to 400°F (200°C). Place the breaded tenders on a baking sheet lined with parchment paper. Spray them lightly with oil. Bake for 20-25 minutes, flipping halfway through. The result will be crispy and golden without frying. Another option is the air fryer. Preheat your air fryer to 375°F (190°C). Arrange the tenders in a single layer. Cook for about 12-15 minutes, flipping halfway. This method uses less oil while still giving a nice crunch. Want to jazz up your chicken tenders? You can add spices to the flour mix. A pinch of cayenne pepper adds heat. Italian seasoning gives it an herby twist. Try experimenting with flavors you love. Switching herbs can change the taste, too. Use thyme or basil instead of parsley and rosemary. Each herb brings its own unique flavor. Feel free to mix and match to find your favorite combination. If you want a healthier choice, consider gluten-free alternatives. You can use almond flour or gluten-free breadcrumbs. These options keep the tenders crispy without gluten. For a low-calorie coating, skip the breadcrumbs. Instead, coat the chicken in crushed cornflakes or ground oats. These choices still give you a satisfying crunch while being lighter. Store leftover chicken tenders in an airtight container. This keeps them fresh and safe. Make sure to let them cool before sealing. The best duration for storage is up to three days. After that, they may lose their flavor and texture. For the best results, use an oven to reheat chicken tenders. Set the oven to 375°F (190°C). Place the tenders on a baking sheet for about 10-15 minutes. This method helps keep them crispy. If using a microwave, heat in short bursts of 30 seconds. The microwave may make them soggy, so be careful. You can freeze chicken tenders for longer storage. Place them in a freezer-safe bag or container. Make sure to remove as much air as possible. They can last up to three months in the freezer. To cook, thaw them overnight in the fridge. Once thawed, reheat in the oven to regain crispiness. Can I use chicken breasts instead of tenderloins? Yes, you can use chicken breasts. Cut them into strips to match tenderloins. This change will still give you tasty results. How can I make these chicken tenders gluten-free? To make them gluten-free, use gluten-free flour and gluten-free breadcrumbs. These swaps keep the crunch while catering to dietary needs. What dipping sauces pair well with this recipe? Many sauces work well! Try garlic aioli, honey mustard, or ranch dressing. Each adds a fun twist to your chicken tenders. How do I know when the chicken tenders are fully cooked? Check the chicken's internal temperature. It should reach 165°F. The meat will also look golden and crispy. What's the best way to keep chicken tenders crispy? To keep them crispy, fry in hot oil and avoid crowding the pan. Drain on paper towels after cooking to remove excess oil. Can I prepare the breaded tenders in advance? Yes, you can bread the tenders ahead of time. Store them in the fridge for up to two hours before frying. What can I substitute for breadcrumbs? You can use crushed cornflakes or ground oats as substitutes. Both add a nice crunch to your chicken tenders. You now have all the steps to make crispy garlic herb chicken tenders. You learned about the key ingredients and how to prepare them. I shared tips to enhance flavor and the best cooking methods. You can even make healthier or gluten-free versions. Remember to store leftovers properly and reheat them to keep them crispy. With this knowledge, you can impress everyone with your cooking. Enjoy your tasty chicken tenders and make them your own!

Crispy Garlic Herb Chicken Tenders

Craving a delicious meal? Try these Crispy Garlic Herb Chicken Tenders that are sure to impress! With a perfect blend of seasonings and a satisfying crunch, these tenders are easy to make in just 30 minutes. Learn how to achieve golden perfection with simple ingredients and step-by-step instructions. Click through to explore this tasty recipe and elevate your next dinner or snack time!
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Ingredients
  

2 lbs chicken tenderloins

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon black pepper

1/2 teaspoon salt

2 large eggs

1 tablespoon milk

1 cup breadcrumbs (Panko for extra crispiness)

1/4 cup fresh parsley, chopped

2 tablespoons fresh rosemary, chopped

4 cloves garlic, minced

Vegetable oil for frying

Instructions
 

In a shallow bowl, whisk together the flour, garlic powder, onion powder, smoked paprika, black pepper, and salt. Set aside.

    In another bowl, beat the eggs with milk until well combined.

      In a third bowl, mix the breadcrumbs with chopped parsley, rosemary, and minced garlic.

        Dip each chicken tenderloin first into the flour mixture, ensuring it's evenly coated, then into the egg mixture, and finally coat it with the breadcrumb mixture, pressing gently to adhere.

          In a large skillet, heat about 1/2 inch of vegetable oil over medium heat.

            Once the oil is hot, carefully add the breaded chicken tenders in batches, avoiding overcrowding the pan. Fry for 3-4 minutes on each side or until they are golden brown and crispy.

              Transfer the cooked chicken tenders to a paper towel-lined plate to drain excess oil. Repeat with remaining tenders.

                Serve hot with your choice of dipping sauce, such as garlic aioli or honey mustard.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6

                    - Presentation Tips: Arrange the chicken tenders on a serving platter, garnished with lemon wedges and fresh herb sprigs for a pop of color.