Pan-Fried Chicken Strips

If you’re craving that restaurant-style crunch but want to keep it simple at home, these crispy pan-fried chicken strips will hit the spot. They’re juicy inside, golden and crunchy outside, and come together in just about 30 minutes with ingredients you probably already have in your kitchen. Plus, since we’re pan-frying instead of deep-frying, you’ll use much less oil without giving up any of that crispy goodness.

A Quick and Crunchy Family Favorite

My little one went through a serious phase of only wanting chicken tenders with honey mustard — you know, the kind you get at those casual chain restaurants. So, instead of running back and forth to pick them up, I figured it was time to try making our own at home.

To keep things quick and less messy, I went for pan-frying rather than deep-frying. You only need a shallow layer of oil, and the result is just as crispy and satisfying — especially when you dip them in your favorite sauce.

And honestly, these tenders are great with anything. You can keep it classic with roasted potato wedges, or go lighter with a fresh cucumber salad or a crunchy broccoli salad on the side.

Why You’ll Love This Recipe

• Ready in 30 minutes – Great for weeknights or anytime you need a fast comfort meal.
• Pantry-friendly ingredients – No special grocery runs needed.
• Kid-approved and adult-loved – Crunchy, juicy chicken always wins.

How to Make Crispy Pan-Fried Chicken Strips

Ingredients

Here’s what you’ll need:

• Chicken tenders
• All-purpose flour
• Seasonings: salt, black pepper, garlic powder, onion powder, paprika
• Eggs
• Oil for pan-frying (vegetable or canola works well)

Prep the Dredge

In one shallow bowl, mix together the flour, salt, pepper, garlic powder, onion powder, and paprika. In another bowl, crack the eggs and whisk them well.

Pat the chicken tenders dry using paper towels. This is key — you want the breading to stick properly.

Dredge and Coat

Start by dredging each chicken tender in the seasoned flour. Then dip it into the egg, let the extra drip off, and coat it again in the flour. Once coated, set them on a plate while you finish the rest.

Fry Until Golden

Heat a few tablespoons of oil in a large skillet over medium heat. You want enough oil to reach halfway up the sides of the tenders — not deep enough to submerge, but just enough to crisp them up.

When the oil is hot (it should shimmer, but not smoke), carefully place the chicken tenders in the pan. Cook for about 4–5 minutes on one side, then flip and cook for another 3–4 minutes until the outside is golden and crispy and the inside is fully cooked.

Transfer to a paper towel-lined plate and sprinkle a little salt on top while they’re still hot.

Time to Serve

These tenders are begging to be dipped. Serve them up with honey mustard, classic ketchup, smoky barbecue sauce, or even something a little unexpected like a mango dipping sauce. Great for lunch, dinner, or even game-day snacking.

Tips for Success

• Dry the chicken well – This helps the flour stick and gives you that crispy crust.
• Heat the oil properly – Too cool and the coating will absorb oil and turn soggy. It should be hot but not smoking.
• Use shallow oil – No need to deep-fry. Just enough to reach halfway up the tender works beautifully.
• Reheat in the oven – If you’ve got leftovers, reheat them in the oven or toaster oven to bring back the crisp. Avoid microwaving if you want to keep that crunchy texture.

Frequently Asked Questions

How do I keep the breading from falling off?

Dry chicken is your best friend here. Pat it well with paper towels before dredging. Also, don’t rush into the oil — make sure it’s hot enough to start crisping immediately. If it’s too cool, the coating will get soggy and slide off.

What can I serve with chicken tenders?

So many good options! You can keep it kid-friendly with fries and ketchup, or mix it up with potato wedges and a side salad. For dipping, honey mustard is the classic, but barbecue sauces (like raspberry or mango), aioli, or even hot sauce work great depending on your mood.

Storing and Reheating

If you’ve got leftovers, store them in an airtight container in the fridge for up to 3–4 days. When you’re ready to enjoy them again, reheat in the oven at 375°F until hot and crispy — about 10 minutes should do the trick. Avoid microwaving, or you’ll lose that crunch.

Final Thoughts

These crispy pan-fried chicken tenders are one of those recipes you’ll keep coming back to — easy, reliable, and a total crowd-pleaser. Whether it’s a weeknight dinner or a weekend treat, this one’s always a hit at my table.

Try other recipes:

• Baked Chicken Breasts and Vegetables
• Perfect Pan Fried Chicken Breasts
• Curried Chicken Breasts