Comida Kraft
Recipe Box

Easy Chicken Tenders

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What You Need

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Make It

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  • Pat the chicken dry with paper towels. Season lightly with salt and pepper. Dip each tender first in the flour, then the egg wash, then the bread crumbs. Shake off excess and place on a baking or cooling rack.
  • If time allows, chill in the refrigerator for about 30 minutes to help the coating adhere to the chicken.
  • Heat the oil, enough to generously cover the bottom of a large skillet, over medium-high heat. Add the chicken, being certain not to crowd the pan, and brown on both sides, about 2-3 minutes per side. Place on cooling rack to drain. If desired, sprinkle with a little more salt. Serve immediately. These are also good warm, room temperature or cold.


Really good with buttered potatoes and French style green beans.

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