Instructions:
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Set Up Your Breading Station: Get out three shallow dishes (pie plates or wide bowls work perfectly).
Dish 1: Combine the all-purpose flour, garlic powder, paprika, salt, and pepper.
Dish 2: Beat the two eggs until uniform.
Dish 3: Place the breadcrumbs (and Parmesan cheese, if using).
Bread the Chicken: Working with one tender at a time:
Coat it thoroughly in the seasoned flour, shaking off any excess.
Dip it into the beaten egg, allowing the excess to drip off.
Finally, press it firmly into the breadcrumbs, ensuring an even, complete coating.
Place the breaded tender on a clean plate or wire rack and repeat with the remaining chicken.
Heat the Oil: Pour oil into a large, heavy-bottomed skillet (like cast iron) to a depth of about ½ inch. Heat over medium-high heat until it reaches 350-375°F (175-190°C). If you don’t have a thermometer, the oil is ready when a breadcrumb dropped in sizzles immediately.
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Fry to Perfection:
Carefully place a few tenders in the hot oil, being careful not to overcrowd the pan.
Fry for 3-4 minutes per side, or until the coating is a deep golden brown and the chicken is cooked through (internal temperature of 165°F / 74°C).
Use tongs to flip them halfway through for even cooking.
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Drain and Serve:
Transfer the cooked tenders to a wire rack set over a baking sheet or a plate lined with paper towels to drain any excess oil.
Let them rest for a few minutes before serving hot with your chosen dipping sauces.
Chef’s Tips for Success:
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Hot Oil is Key: Ensuring your oil is properly heated before adding the chicken is the secret to a crispy, non-greasy crust.
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Don’t Crowd the Pan: Frying in batches prevents the temperature from dropping, which can lead to soggy, oily coating.
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Use a Wire Rack: Draining on a wire rack instead of just paper towels helps keep the bottom of the tenders crispy.
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Keep Warm: To keep the first batch warm while you finish frying, place them on a wire rack in a 200°F (95°C) oven.
