Easy Chicken Katsu Tenders
Crunchy, golden chicken katsu tenders with a light, crispy panko crust. Quick to make and perfect for dipping.
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Servings:
Ingredients
Main Ingredients
- 1.25 lb boneless skinless chicken tenders
- 1.25 tsp kosher salt
- 0.5 tsp black pepper
- 0.5 tsp garlic powder
- 0.25 tsp paprika optional
- 0.75 cup all-purpose flour
- 0.5 cup beaten eggs
- 1.75 cup panko breadcrumbs
- 1.25 cup vegetable oil for frying
- 0.5 cup katsu sauce for serving
Instructions
Preparation Steps
- Set three shallow bowls: flour in one, beaten eggs in another, panko in the third.
- Pat chicken dry. Season with salt, pepper, garlic powder, and paprika.
- Coat each tender in flour, shaking off excess.
- Dip floured chicken into the egg, letting extra drip off.
- Press into panko until fully coated. Set on a rack for 5 minutes.
- Heat oil in a large skillet to about 350°F over medium heat.
- Fry tenders in batches, 3–4 minutes per side, until deep golden and 165°F inside.
- Drain on a wire rack and season lightly with salt. Serve with katsu sauce.
Notes
For an air-fryer option, mist breaded tenders with oil and cook at 390°F for 10–12 minutes, flipping halfway. Add a pinch of curry powder to the panko for a katsu-curry vibe. Leftovers reheat best on a rack in a 375°F oven for 8–10 minutes.
This recipe is an original creation inspired by classic Easy Chicken Katsu Tenders flavors. All ingredient ratios and instructions are independently developed.