Chicken tenders are a great choice, especially for quick meals during the week or as fun snacks when friends come over.
And I think these Everything Bagel Chicken Tenders are even better than regular ones.
They’re crunchy, tasty, and really easy to make!
Recipe Overview
These aren’t just regular, boring chicken tenders. These are pieces of chicken breast covered in a crispy, yummy coating made with everything bagel seasoning.
The coating makes them taste super savory and gives them that awesome crunch you want.
They’re great for dipping in your favorite sauces, like honey mustard, ranch, or even a spicy sauce.
Think about serving these at your next game night, or putting them in lunchboxes for a fun meal kids will love.
They’re a dish that everyone will enjoy. Plus, the recipe is quick to make, which is perfect for busy weeknights!
Ingredients for Everything Bagel Chicken Tenders
Here’s what you need to make these yummy tenders:
- 1. 5 lbs of boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup of all-purpose flour
- 2 big eggs, mixed up
- 2 cups of panko bread crumbs (they make things extra crispy!)
- 1/4 cup of everything bagel seasoning (you can buy it or make your own)
- 1 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- Oil for frying (vegetable, canola, or peanut oil are good)
You can find everything bagel seasoning at most stores. If you want to try something new, you can make your own with poppy seeds, sesame seeds, dried minced garlic, dried minced onion, and salt.
Panko bread crumbs are the best because they make the chicken extra crispy. But regular breadcrumbs will also work. The texture might just be a little different.
If you are on a gluten-free diet, make sure to use gluten free flour and bread crumbs.
Step-by-Step Instructions
Let’s start cooking!
- Get the Chicken Ready: Make sure your chicken breasts are cut into pieces about 1 inch big. Dry them with paper towels. This helps the flour stick.
- Make Your Coating Station: You need three shallow bowls. Put the flour in the first one. Mix the eggs in the second one. In the third one, mix the panko bread crumbs, everything bagel seasoning, garlic powder, onion powder, salt, and pepper. Mix it well so the seasoning is all over.
- Coat the Chicken: Take each chicken piece and cover it in flour. Shake off any extra flour. Then, dip it in the mixed eggs, letting any extra egg drip off. Finally, cover it in the panko mix, pressing a little to help the coating stick.
- Fry the Tenders: Heat about 1/2 inch of oil in a big pan over medium-high heat. You’ll know the oil is ready when a tiny piece of breading sizzles when you drop it in. Carefully put the coated chicken in the hot oil, but don’t put too many in at once. You’ll probably need to cook them in a few batches.
- Cook Until Golden Brown: Fry the tenders for about 3-4 minutes on each side, until they’re golden brown and cooked all the way. The chicken should be 165°F (74°C) inside. You can use a meat thermometer to check.
- Drain and Serve: When they’re cooked, take the chicken tenders out of the pan and put them on a plate with paper towels to get rid of any extra oil. Serve them hot with your favorite dipping sauces.
Variations & Tips
- Baking Instead of Frying: For a healthier option, you can bake these. Heat your oven to 400°F (200°C) and bake for 20-25 minutes, flipping them halfway, until they’re golden brown and cooked.
- Using an Air Fryer: Air fryers are great for these! Heat your air fryer to 400°F (200°C) and cook for about 10-12 minutes, flipping them halfway, until they’re crispy and cooked.
- Make It Spicy: Add a little bit of cayenne pepper or a bit of hot sauce to the egg mix for some extra heat.
- Prepare Ahead: You can coat the chicken tenders and keep them in the fridge for up to 24 hours before cooking.
- Storing Leftovers: Leftover chicken tenders can be kept in a sealed container in the fridge for up to 3 days.
- Reheating: To reheat, it’s best to use the oven or air fryer so they stay crispy. Reheat at 350°F (175°C) until they’re warm.
- Serving Suggestions: These will taste so good with some french fries, fresh salad, or with some roasted vegetables.
Key Details for Everything Bagel Chicken Tenders
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
- Servings: 4-6
- Equipment you’ll need: 3 shallow dishes, large skillet, paper towels
FAQ
How do I make sure the coating sticks to the chicken?
Make sure the chicken is dry before you coat it. Also, press the coating onto the chicken after you dip it in the egg.
Can I use chicken thighs instead of chicken breasts?
Yes! Chicken thighs will be even juicier and tastier. Just make sure to cook them long enough, until they’re 165°F (74°C) inside.
What if I don’t have panko bread crumbs?
Regular breadcrumbs will work, but they won’t be as crispy. You could also crush some crackers or cornflakes instead.
Can I freeze these chicken tenders?
Yes! You can freeze them before or after cooking. If freezing before cooking, put the coated tenders on a baking sheet and freeze until solid. Then, put them in a freezer bag. If freezing after cooking, let them cool down completely first.
What’s the best oil to use for frying?
Vegetable, canola, and peanut oil are all good for frying because they can handle high heat.
Can I use this recipe to make chicken nuggets?
Yes! Just cut the chicken breasts into smaller pieces before coating and frying. You might need to cook them for a little less time.
Everything Bagel Chicken Tenders
Ingredients
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces
- 1 cup all-purpose flour
- 2 large eggs mixed up
- 2 cups panko bread crumbs
- 1/4 cup everything bagel seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Oil for frying
Instructions
- Get the Chicken Ready: Make sure your chicken breasts are cut into pieces about 1 inch big. Dry them with paper towels. This helps the flour stick.
- Make Your Coating Station: You need three shallow bowls. Put the flour in the first one. Mix the eggs in the second one. In the third one, mix the panko bread crumbs, everything bagel seasoning, garlic powder, onion powder, salt, and pepper. Mix it well so the seasoning is all over.
- Coat the Chicken: Take each chicken piece and cover it in flour. Shake off any extra flour. Then, dip it in the mixed eggs, letting any extra egg drip off. Finally, cover it in the panko mix, pressing a little to help the coating stick.
- Fry the Tenders: Heat about 1/2 inch of oil in a big pan over medium-high heat. You'll know the oil is ready when a tiny piece of breading sizzles when you drop it in. Carefully put the coated chicken in the hot oil, but don't put too many in at once. You'll probably need to cook them in a few batches.
- Cook Until Golden Brown: Fry the tenders for about 3-4 minutes on each side, until they're golden brown and cooked all the way. The chicken should be 165°F (74°C) inside. You can use a meat thermometer to check.
- Drain and Serve: When they're cooked, take the chicken tenders out of the pan and put them on a plate with paper towels to get rid of any extra oil. Serve them hot with your favorite dipping sauces.