Instructions
- Pat the chicken tenders thoroughly dry with paper towels. This is a crucial step for achieving good breading adhesion.
- Set up your breading station: In a shallow dish, combine the all-purpose flour, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well.
- In a second shallow dish, whisk the two large eggs until well combined.
- In a third shallow dish, combine the panko breadcrumbs, remaining 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon smoked paprika, remaining 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well.
- Dredge each chicken tender first in the flour mixture, ensuring it’s fully coated, then shake off any excess.
- Next, dip the floured tender into the whisked egg, letting any excess egg drip off.
- Finally, press the tender firmly into the panko breadcrumb mixture, ensuring it’s completely coated on all sides. Place the breaded tenders on a clean plate or baking sheet as you go.
- Pour 1 cup of chicken broth or water into the bottom of your Instant Pot inner pot.
- Place a trivet or steamer rack inside the Instant Pot. Ensure the trivet is elevated above the liquid.
- Carefully arrange the breaded chicken tenders on the trivet in a single layer. You may need to work in batches, depending on the size of your Instant Pot and the number of tenders. Avoid overcrowding, as this can lead to uneven cooking and soggy breading. If stacking, place parchment paper between layers to prevent sticking.
- Secure the lid on the Instant Pot and make sure the sealing valve is in the “Sealing” position.
- Select the “Manual” or “Pressure Cook” setting on High Pressure and set the cooking time to 6 minutes for average-sized tenders. If your tenders are particularly thick, you can increase the time to 7 minutes.
- Once the cooking cycle is complete, allow for a 5-minute Natural Pressure Release (NPR), then carefully manually release any remaining pressure by turning the sealing valve to the “Venting” position. Use a kitchen towel to protect your hand from the steam.
- Carefully remove the lid. The chicken tenders will be cooked through but will not be crispy at this stage.
- To achieve a crispy exterior, you have a few options:
- Air Fryer Method (Recommended for crispiness): Preheat your air fryer to 400°F (200°C). Lightly brush or spray the cooked tenders with a little olive oil or cooking spray. Place them in a single layer in the air fryer basket and cook for 5-8 minutes, flipping halfway through, until golden brown and crispy.
- Oven Broil Method: Preheat your oven broiler to high. Place the cooked tenders on a baking sheet lined with parchment paper. Lightly brush or spray with olive oil. Broil for 2-4 minutes per side, watching carefully to prevent burning, until golden brown and crispy.
- Skillet Method: Heat 2 tablespoons of olive oil or avocado oil in a large non-stick skillet over medium-high heat. Once hot, add the cooked tenders and pan-fry for 2-3 minutes per side until golden brown and crispy. Work in batches if necessary to avoid overcrowding.
- Once crispy, remove the tenders from the heat.
- Check the internal temperature of the thickest part of the chicken using a meat thermometer; it should read 165°F (74°C).
- Garnish with fresh chopped parsley, if desired, and serve immediately with your favorite dipping sauces.
Cooking Tips and Variations
For the juiciest chicken tenders, always pat them very dry before breading. Excess moisture can make the breading soggy and prevent it from adhering properly. Don’t skip this step! When breading, use one hand for dry ingredients (flour, breadcrumbs) and the other for wet ingredients (egg) to keep your hands cleaner and prevent clumpy breading. This is often called the “assembly line” method and makes the process much smoother. To ensure even cooking in the Instant Pot, avoid overcrowding the trivet. If you have too many tenders, cook them in two separate batches. Overcrowding can lead to uneven pressure and steam distribution, resulting in some pieces being undercooked or not as tender. While the Instant Pot cooks the chicken perfectly, it won’t give you that desired crispy exterior directly. The finishing step (air fryer, broiler, or skillet) is essential for achieving that satisfying crunch. Don’t skip it! For extra flavor, consider marinating the chicken tenders in buttermilk for at least 30 minutes (or up to 4 hours) before breading. Buttermilk helps tenderize the chicken and adds a subtle tang. For a spicy kick, add a pinch of cayenne pepper to your flour or breadcrumb mixture. You can also incorporate dried herbs like oregano or thyme for an Italian-inspired flavor profile. For a gluten-free option, use gluten-free all-purpose flour and gluten-free panko breadcrumbs. The cooking method remains the same. If you prefer not to use breading, you can cook the plain chicken tenders directly on the trivet with the broth. They will be tender and juicy but won’t have the crispy coating. This is a great option for a very healthy, low-carb meal. Experiment with different spice blends in your breading. Try a Cajun blend, an Old Bay seasoning, or even a lemon pepper seasoning for unique flavor profiles. Serve these tenders with a variety of dipping sauces beyond the usual. Consider a homemade ranch, a spicy sriracha mayo, a tangy blue cheese dressing, or a sweet and sour sauce to offer diverse flavor experiences.
Storage and Reheating
To store leftover Instant Pot Chicken Tenders, allow them to cool completely to room temperature. Once cooled, place them in an airtight container. They can be stored in the refrigerator for up to 3-4 days. For longer storage, you can freeze the cooked tenders. Arrange them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Then transfer the frozen tenders to a freezer-safe bag or container, removing as much air as possible. They will keep well in the freezer for up to 2-3 months. When reheating, it’s best to use methods that help retain or restore their crispiness. Avoid the microwave if you want to maintain texture, as it tends to make breaded items soggy. From the refrigerator, you can reheat them in an air fryer at 375°F (190°C) for 5-8 minutes, or in an oven preheated to 375°F (190°C) for 10-15 minutes, until heated through and crispy. For frozen tenders, you can reheat them directly from frozen using the same air fryer or oven methods, but increase the cooking time. In an air fryer, cook at 375°F (190°C) for 10-15 minutes, flipping halfway. In an oven, bake at 375°F (190°C) for 20-25 minutes. Always ensure the internal temperature reaches 165°F (74°C) for food safety. Lightly spraying them with a little oil before reheating can also help improve crispiness.
Frequently Asked Questions
Can I make these Instant Pot Chicken Tenders without breading?
Yes, absolutely! If you prefer a healthier, low-carb option, you can cook plain chicken tenders in the Instant Pot. Simply place the unbreaded chicken tenders on the trivet with 1 cup of broth, pressure cook on High for 5-6 minutes, and then do a 5-minute Natural Pressure Release. They will be incredibly tender and juicy, perfect for salads, wraps, or as a lean protein source, though they won’t have the crispy exterior.
Can I use frozen chicken tenders for this recipe?
It is generally not recommended to use frozen, breaded chicken tenders directly in this recipe, as the breading may become soggy during the pressure cooking process and the cooking time will be less precise. If using plain frozen chicken tenders, you would need to adjust the cooking time (usually an extra 2-3 minutes) and then bread and crisp them after the pressure cooking step, which can be challenging with already cooked chicken. For best results, it’s always recommended to thaw chicken tenders completely before breading and cooking.
How can I make sure my breading stays crispy after pressure cooking?
The key to crispy breading after pressure cooking is the finishing step. The Instant Pot will cook the chicken through, but it won’t make it crispy. To get that desired crunch, you must use a secondary cooking method like an air fryer, oven broiler, or a hot skillet. The air fryer is often the most effective and quickest way to achieve a golden, crispy coating after they come out of the Instant Pot. Lightly spraying the tenders with oil before this crisping step also helps.
What are some good dipping sauces to serve with these tenders?
These versatile Instant Pot Chicken Tenders pair well with a wide variety of dipping sauces! Classic options include honey mustard, BBQ sauce, ranch dressing, and ketchup. For something with a kick, try buffalo sauce or a sriracha mayo. Sweet chili sauce adds a nice Asian-inspired flavor, while a homemade garlic aioli or a simple lemon-herb mayonnaise can elevate the experience. Don’t be afraid to experiment with your favorites!