Ingredients
Method
- Preheat oil to 350 degrees F.
- Cut the chicken breasts into long strips and set aside.
- Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
- Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
- Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko bread crumbs.
- Fry in the hot oil for 6 to 8 minutes, until golden brown, or until the internal temperature has reached 165° F. Remove to a cooling rack sheet tray. Serve with Honey Mustard sauce.
- Air Fried:
- Preheat air fryer at 400° F. (200°C.)
- Place the chicken tenders in the preheated basket.
- Spray the chicken tenders with cooking oil.
- Air Fry for 10 minutes, 5 minutes per side.
- After the first 5 minutes, flip them over and spray them again with cooking spray. Continue air frying for another 5 minutes or until the internal temperature reaches 165° F.
- Serve with the honey mustard sauce or your favorite sauce.
- Honey Mustard:
- Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.
Nutrition
Notes
Pro Tips:
Always brine your chicken strips for 30 minutes in salted buttermilk before breading because the acid breaks down proteins just enough to create incredibly tender meat while the salt ensures seasoning penetrates throughout, not just the surface. After hundreds of batches, I've learned to let breaded tenders rest on a wire rack for exactly 10 minutes before cooking because this allows the coating to set and prevents the dreading from sliding off during the cooking process. Buy chicken tenderloins instead of cutting breast meat because tenderloins have a naturally higher fat content and more even thickness, which means they cook uniformly and stay juicier whether deep fried or air fried. For authentic Dominican-style crunch, mix regular breadcrumbs with finely crushed plantain chips (about 3:1 ratio) because the plantain adds natural sugars that caramelize beautifully and create an extra layer of golden, crispy texture you can't get any other way.
Always brine your chicken strips for 30 minutes in salted buttermilk before breading because the acid breaks down proteins just enough to create incredibly tender meat while the salt ensures seasoning penetrates throughout, not just the surface. After hundreds of batches, I've learned to let breaded tenders rest on a wire rack for exactly 10 minutes before cooking because this allows the coating to set and prevents the dreading from sliding off during the cooking process. Buy chicken tenderloins instead of cutting breast meat because tenderloins have a naturally higher fat content and more even thickness, which means they cook uniformly and stay juicier whether deep fried or air fried. For authentic Dominican-style crunch, mix regular breadcrumbs with finely crushed plantain chips (about 3:1 ratio) because the plantain adds natural sugars that caramelize beautifully and create an extra layer of golden, crispy texture you can't get any other way.
