There’s something unbeatable about perfectly crispy chicken tenders that are golden on the outside, juicy on the inside, and coated in a light, crunchy crust that stays crisp even after dipping. These Panko Crusted Chicken Tenders are simple, flavorful, and incredibly satisfying. The panko crumbs create a delicate crunch that’s lighter than regular breadcrumbs, while a hint of parmesan and oregano adds extra depth.

They’re perfect for lunch, dinner, meal prep, or even Ramadan iftar platters. Serve them with a creamy sweet chilli dip and you’ve got a crowd-pleaser that both kids and adults love.

Why You’ll Love This Recipe

• Extra crispy thanks to panko coating
• Juicy and tender inside
• Simple pantry ingredients
• Ready in under 30 minutes
• Perfect for sandwiches, wraps, or salads

Ingredients

For the Chicken Marinade

• 250 g chicken breast, cut into strips
• 2 tsp paprika
• 2 tsp salt
• 2 tsp white pepper
• 2 tsp garlic powder
• 2 tsp vinegar
• Oil, for frying

For the Coating

• ½ cup all-purpose flour
• 1 egg
• 1 cup panko crumbs
• 2 tbsp grated parmesan
• 2 tsp dried oregano

For the Serving Sauce

• 4 tbsp mayonnaise
• 1 tbsp sweet chilli sauce

Instructions

Step 1: Marinate the Chicken

• In a bowl, combine chicken strips with paprika, salt, white pepper, garlic powder, and vinegar.
• Mix well and let it rest for 10–15 minutes so the seasoning absorbs properly.

Step 2: Prepare the Coating Station

• Place flour in one shallow bowl.
• Whisk the egg in a second bowl.
• In a third bowl, mix panko crumbs, grated parmesan, and oregano.

Step 3: Coat the Chicken

• Dredge each marinated chicken strip lightly in flour, shaking off excess.
• Dip into the whisked egg, ensuring full coverage.
• Press firmly into the panko mixture so the crumbs stick evenly on all sides.

Step 4: Fry the Chicken

• Heat oil in a pan over medium heat.
• Fry the tenders in batches for 3–4 minutes per side until golden brown and cooked through.
• Transfer to a paper towel or wire rack to drain excess oil.

Step 5: Make the Sauce

• Mix mayonnaise and sweet chilli sauce until smooth and creamy.
• Adjust sweetness or spice as desired.

Serve hot with:

• Sweet chilli mayo
• Fries
• In wraps or sliders
• On top of Caesar salad

Storage & Freezing

Refrigeration

• Store cooked tenders in an airtight container in the fridge for up to 2 days.
• Reheat in the oven or air fryer at 180°C for 5–8 minutes to restore crispiness.
• Avoid microwaving as it softens the coating.

Freezing (Best Method for Ramadan Prep)

• After coating (before frying), place tenders on a tray in a single layer and freeze until solid.
• Transfer to a freezer bag and store for up to 1 month.
• Fry directly from frozen, adding 1–2 extra minutes to the cooking time.

This makes them ideal for Ramadan meal prep: coat once, freeze, and fry fresh whenever needed.

Frequently Asked Questions (FAQ)

Q: Can I air fry these instead?
Yes. Air fry at 190°C for 10–12 minutes, flipping halfway and lightly spraying with oil.

Q: Can I bake them?
Bake at 200°C for 18–20 minutes on a wire rack for best crispiness.

Q: Why use panko instead of regular breadcrumbs?
Panko creates a lighter, crunchier texture that stays crispy longer.

Q: Can I make them ahead of time?
Yes. Coat and refrigerate for up to 4 hours before frying, or freeze coated tenders for later.

If you are more of a visual learner, here is how I make it: