The BEST Homemade

 Chicken Tenders

Alright, if you are looking for a delicious and easy chicken tenders recipe, you've come to the right place! These are by far the best chicken tenders I've ever made- I'm talking better than a restaurant! 

These were super easy to make, and chances are you already have all the ingredients you'll need in your pantry! 

The most important part of this recipe is to cut against the grain.  This will ensure the chicken is tender and easier to bite off (or cut).  Make sure you don't skip this step!

I served the chicken tenders with mashed potatoes (see Best Ever Mashed Potatoes) and lemon pepper-roasted asparagus.  Delicious!

Ingredients

• 3 boneless skinless chicken breasts
• 3 cups vegetable oil
• 1 cup milk
• 1 1/2 cups of bread crumbs 
• 1 cup flour
• 2 eggs
• 2 tsp Lowry's seasoned salt
• 1 tbsp black pepper
• 3 tsp garlic salt
• 2 tsp onion powder
• 1 Hidden Valley ranch seasoning packet

Instructions

1. Slice chicken breasts into strips, cutting AGAINST the grain.  You can cut strips to any size you wish, but just make sure to cut against the grain! 
2. In a large bowl, combine milk, half of the ranch packet, 1 tsp black pepper, 1 tsp garlic salt, and 1 tsp onion powder.  Place chicken tenders in the bowl, making sure both sides are covered in the mixture.  Refrigerate for 20-30 minutes to allow the chicken to marinate.
3. In a small bowl, whisk together eggs and remainder of the milk mixture from the marinade. 
4. In a large bowl, combine flour, bread crumbs, the remainder of the ranch packet, Lowry's, 2 tsp black pepper, 2 tsp garlic salt, and 1 tsp onion powder to create the breading. 
5. Heat oil in skillet for about 5 minutes or until it just starts to bubble.
6. While the oil is heating up, dip each chicken tender in the egg/milk mixture, ensuring the tender is completely covered.  Next, place the covered tender in the breading mixture, ensuring it is thoroughly covered.  I usually press it down on each side, and sprinkle extra on top to make sure the entire tender is covered.
7. Once the oil is bubbling, use tongs to place each chicken tender in the skillet.  Let cook about 3-5 minutes, or until the bottom looks a deep golden-brown.  The cook time will vary depending on the size of the tender. 
8. Using tongs, flip each tender and cook an additional 3-5 minutes or until done. Note: Cooked chicken should reach an internal temperature of 165℉.
9. Remove from oil and place on a paper towel-lined plate to absorb the extra grease.
10. Enjoy!!