Homemade Chicken Tenders

Main Course

Recipe excerpted from The Mom 100 cookbook by Katie Workman

Serves 4

  • 1 pound boneless, skinless, chicken cut lengthwise into 1 inch-thick strips, 10 - 15 in all
  • 3/4 cup all purpose flour
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons cooking oil


  • 2 eggs
  • 3/4 cup Panko bread crumbs
  • 1/2 cup prepared marinara sauce
  • 1/2 cup freshly shredded mozzarella
  • 2 tablespoons freshly grated Parmesan
  • wooden skewers
  • ketchup; yellow, brown, and/or honey mustards; barbecue sauce; for serving

Chicken Tenders 4 Ways

Chicken Tenders 

Click image to enlarge.



Simple Version:

  1. Place the flour, salt, and pepper in a shallow bowl; mix togeter. Coat the chicken strips in the flour mixture.
  2. Heat about 1 1/2 tablespoons of olive oil in a large skillet over medium heat. CWorking in batches, cook the chicken until lightly browned and cooked through, about 3 minutes per side. Transfer the browned chicken to a plate. Add about 1 1/2 tablespoons of olive oil and cook the remaining chicken strips.
  3. Insert a wooden skewer into each chicken strip lengthwise for serving if desired; pass condiments at the table.


Crispy Chicken Version:

Lightly beat 2 eggs in a shallow bowl. After coating the chicken pieces with the flour mixture, dip them in the eggs; let the excess drain off, then dip the chicken back into the flour mixture to coat. Proceed with Step 2 of the recipe; you may need a bit more cooking oil in the skillet and you will need to cook the chicken strips for 30 seconds to 1 minute longer on each side; 3 1/2 to 4 minutes per side.


Crispier Chicken Version:

Place 3/4 cup of Panko bread crumbs in a shallow bowl. Then follow the instructions for the Crispy Chicken Version, but instead of the second dip in the flour mixture after the egg dip, make the final dip in the panko crumbs. You may need a bit more oil in the skillet to achieve the crispiest crust for this version, and you will likely need to cook the chicken strips for 4 minutes per side for them to be done through.


Chicken Parmesan on a Stick:

Preheat the oven to 350 F.

Make either the Crispy Chicken or the Crispier Chicken, cooking for only 2 mintues per side for Crispy Chicken, 3 minutes per side for Crispier Chicken. Insert a skewer lengthwise into each strip of chicken, making sure it's secure. Place the skewered chicken on a baking sheet with a rim. Spoon a little bit of marinara or spaghetti sauce down the center of each strip of chicken. Line up a few pieces of the shredded mozzrella down the center of each strip, on top of the sauce. Evenly sprinkle the Parmesan over the moxxarella. Bake the skewered chicken until cheese is melted, 4 - 5 minutes. Serve at once.


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