Homemade Chicken Tenders

Chicken Cutlets


2 large eggs

8 chicken cutlets or 16 chicken tenders

1 TBSP olive oil 

1 cup panko

Kosher salt and freshly ground pepper

Optional: garlic powder, onion powder, paprika


  • Salt and pepper the chicken pieces on both sides. 
  • Place panko into a medium sized mixing bowl or glass pie plate. Season with salt + pepper plus a little garlic powder, onion powder and paprika if desired.
  • Beat the eggs in another medium sized mixing bowl or glass pie plate. 
  • Dredge the chicken pieces in the beaten egg, and then dip in the panko mixture. Dip on both sides until chicken is thoroughly coated. 
  • Heat oil in large sauté pan over medium heat until simmering. Add the chicken strips to the sauté pan. Cook for about 3-4 minutes until starting to turn crispy. Turn chicken over and repeat on other side until chicken is cooked all the way through. 

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