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Pan-Fried Chicken Tenders with a Spicy Crumb Coating
These pan-fried chicken tenders turn simple breaded chicken into a Tex-Mex inspired treat. Coated in a fragrant blend of cumin, coriander, oregano, smoked paprika, and a touch of cayenne, they’re crisp and spicy on the outside, tender and juicy inside.
Unlike deep-fried versions, this recipe uses a shallow-fry technique that’s quick, reliable, and easy to manage on a weeknight. The result is golden, crunchy chicken that delivers great flavor without a lot of complicated prep.
Ingredient Notes and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
CHICKEN: We like chicken tenderloins for this recipe because they cook so quickly, but boneless breasts that have been pounded to an even thickness will work too.
BREADCRUMBS: Dry, unseasoned breadcrumbs give a light, even crust that browns nicely. Avoid panko as its coarse texture won’t hold the spice blend well.
SPICES: Garlic and oregano add familiar savory flavor, while ground cumin and coriander add notes of Tex-Mex cuisine. Smoked paprika brings adds a hint of smokiness, and cayenne brings heat that’s easy to adjust to taste.
Prep Overview
How to Make Spicy Pan-Fried Chicken Tenders
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
Trim the tenderloins and prepare the egg wash and seasoned breadcrumbs in two separate dishes. Dip each chicken tender into the egg, then coat with crumbs.
Heat some neutral oil in a frying pan, and fry the tenders until golden and crisp on both sides, then transfer to a paper towel-lined plate to rest before serving.
Tested Tips
ADJUST THE SPICE: For a milder version, reduce or omit the cayenne. If you like more heat, increase the cayenne in small increments.
KEEP THE OIL FRESH: Wipe out toasty, browned crumbs between batches and add fresh oil to prevent burnt flavor.
DON’T OVERCOOK: Test for doneness with an instant read thermometer and remove from the heat when they reach 160°F. They’ll come up to 165°F as they rest before serving.
More Easy Chicken Recipes
If you like these spicy pan-fried chicken tenders, try our Breaded Chicken Cutlets with a creamy shallot and honey drizzle. It’s a flavor-rich recipe that comes together in just 30 minutes. Or, check out our Shallow-Fried Chicken with Southern Tomato Gravy, a classic comfort dish with a creamy, Southern-inspired twist.
Spicy Pan-Fried Chicken Tenders
Ingredients
- 1-1/4 lb chicken tenderloins, 12 pieces
- 1 cup dry breadcrumbs, unseasoned
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne, or more to taste
- Freshly ground black pepper
- 1 large egg
- 1-1/2 tablespoons milk
- 2 tablespoons vegetable oil
Instructions
- Using kitchen shears, trim and discard the white tendons from the ends of the chicken tenderloins.
- In a shallow dish, combine the breadcrumbs with salt, garlic powder, cumin, coriander, oregano, smoked paprika, cayenne, and a few grinds of black pepper. In a separate shallow dish, whisk together the egg and milk until smooth.
- Working with one piece at a time, dip the chicken tenders into the egg mixture, letting any excess drip off. Press each tender firmly into the seasoned breadcrumb mixture to ensure an even coating on all sides.
- Heat about 1/8 inch of oil in a large nonstick skillet over medium-high heat. When a pinch of breadcrumbs sizzles on contact, the oil is ready. Fry the chicken in a single layer for 2 to 3 minutes per side, or until golden and crisp and the internal temperature reaches 160°F. Work in batches if needed to avoid crowding the pan.
- Transfer the cooked tenders to a paper towel-lined plate, blot gently, and let rest for 5 minutes before serving. The temperature will rise to a safe 165°F as they rest.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
