Garlic Panko Chicken Tenders

These delicious garlic Panko chicken tenders are made from boneless, skinless chicken breast, coated in my favorite roasted garlic Panko bread crumbs and lightly pan fried in olive oil until golden and crispy – definitely a favorite in our house.

These chicken tenders (or strips) have become one of our favorite, easy go to recipes so much so, that I probably make them at least once a week.

They’re super easy, taste delicious and I always have the ingredients on hand. Few ingredients are what makes this recipe one of my favorites.

My local grocery store, HEB, has these bread crumbs in a few different flavors. The roasted garlic is my number one choice, but they also have Teriyaki, lemon pepper, Italian and plain.  If you can’t find these exact breadcrumbs, you can always take plain Panko and add your own seasonings & spices.

So, be prepared to make some of the best Panko chicken tenders you’ll ever have and marvel at how easy it is to make them!

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roasted garlic panko chicken tenders

To make roasted garlic Panko chicken tenders, you’ll need:

• 2-3 chicken breast
• 2 eggs
• Olive oil ( I prefer extra virgin)
• Roasted garlic Panko breadcrumbs (Japanese style)
• Italian seasoning (optional) If you use these breadcrumbs, they’re already seasoned perfectly.  No salt, pepper or garlic powder is needed. I included in the picture if you wanted to add more of an herb taste to them.

You can check out the recipe at the bottom of this post for exact measurements and also print it out.

let’s make it!

To get started, you will need to cut your chicken breast into strips like I did, below.  You may also choose to cut them into nugget size pieces.  It’s all personal preference.

You’ll also need 2 bowls…one for the breadcrumbs and one for the eggs.  Whisk the eggs, around 20 times or so.

Heat your olive oil in a skillet for just a few minutes on a medium heat and test by dropping a few breadcrumbs in to see if they will sizzle. Don’t get the oil too hot, though. You don’t want the outside of the chicken to cook faster than the inside.

Dip the chicken in the egg bath and then into the breadcrumbs, completely coating both sides.  Then, lay them into the oil.  You will want to stay right with them as they brown fairly quickly.

Once they turn a golden brown, you’ll want to turn them over and brown on the other side.

easy, delicious & versatile recipe!

Once they’re ready to take out of the oil, they should look like the above picture.

I serve mine with a couple of vegetables like the super easy Creamy Cucumber Salad and sautéed Brussel sprouts, but they go great with mashed potatoes, pasta or rice.  You can also dip them in honey mustard sauce or dice them up and toss them over a quick and easy salad.

You can also serve them over spaghetti with marinara sauce and mozzarella cheese for a take on chicken parmigiana.

Another option would be to bake them. Prepare them the same way, but put them on a cookie sheet that’s been sprayed with Pam or an olive oil spray. Bake them at 400 degrees for about 20-25 minutes or until golden brown, turning them over once about halfway through.  You can also spray the tenders lightly with the cooking spray to help them in the browning process.

Check out some of my other recipes like Easy Orange Chicken that’s better than take-out and Poor Man’s Beef Stroganoff recipe and be sure to subscribe to my weekly newsletter so you don’t miss a post!  I would also love for you join our Love To Frugal community by following me on Pinterest, Instagram and Facebook for more money saving tips!