Chicken Tenders Recipe
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Chicken Tenders are a simple meal that can make almost everyone happy. They have a crisp, golden outside and juicy chicken inside. You can serve them for lunch, dinner, parties, or a quick family meal. This recipe uses simple ingredients and a few easy steps, so you can make crispy chicken tenders at home without much work. The coating gets crunchy when fried, while the chicken stays tender and moist. Serve them with fries, salad, coleslaw, or your favorite dipping sauce. Once you learn the basic method, you can make restaurant-style chicken tenders in your own kitchen.
What are Chicken Tenders?
Chicken tenders are strips of boneless, skinless chicken breast. They often come from the tenderloin, a small strip of meat found under the chicken breast. You can also cut chicken breast into strips to make them at home.
A good chicken tender has a crunchy coating with a soft, juicy center. Most recipes coat the chicken in seasoned flour, then cook it by frying, baking, or air frying.
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts or chicken tenderloins
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried parsley
- 2 large eggs
- ½ cup buttermilk
- 1 teaspoon hot sauce, optional
- 2 cups vegetable oil, for frying
Instructions
- Prepare the chicken: Cut chicken breasts into even strips. Pat them dry with paper towels.
- Make the coating: Mix flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper and dried parsley in a shallow bowl.
- Prepare the wet mixture: Whisk eggs, buttermilk and hot sauce in another bowl.
- Coat the chicken: Dip each chicken strip into the wet mixture. Let excess liquid drip off, then press the chicken firmly into the seasoned flour.
- Heat the oil: Add oil to a deep, heavy skillet. Heat it to about 350 F.
- Fry the tenders: Carefully add a few chicken strips at a time. Fry for about 4-6 minutes per side, depending on thickness.
- Check the chicken: The thickest part should reach 165 F. The coating should look crisp and golden.
- Drain and serve: Place cooked tenders on a wire rack or paper towels. Serve hot with your favorite sauce.
Essential Note
Keep the oil temperature near 350 F while cooking. If the oil gets too hot, the coating can brown before the chicken cooks through. If the oil stays too cool, the tenders can absorb too much oil and become greasy. Do not overcrowd the pan because adding too many pieces lowers the oil temperature. Cook in small batches instead.
Use chicken pieces with a similar thickness so they finish cooking at about the same time. A meat thermometer gives the most reliable result; chicken should reach an internal temperature of 165 F.
For a thicker, crunchier crust, press the flour mixture firmly onto each chicken strip. Let the coated chicken rest for about 5 minutes before frying. This helps the coating stick better during cooking.
Recipe Notes
Serve Chicken Tenders immediately for the best crunch. Pair them with ranch, honey mustard, barbecue sauce, fries, coleslaw, salad, or steamed vegetables.
Cooking Tips and Tricks
For juicy chicken tenders, avoid cutting the strips too thin. Pat the chicken dry before coating so the flour sticks well. Cornstarch helps create a lighter, crispier crust, while buttermilk adds flavor and helps keep the chicken tender. Keep the oil around 350 F and fry in small batches. Use a thermometer to check that the chicken reaches 165 F inside. Place cooked tenders on a wire rack instead of stacking them, which helps keep the coating crisp. If you prefer less oil, cook the coated tenders in an air fryer at about 400 F until golden and the center reaches 165 F.
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Before I even start cooking, I taste-test everything to make sure it’s spot-on. Then, I break it down for you with everyday essentials, nutrition info, and simple, step-by-step instructions. From breakfast to dinner, I walk you through each stage so cooking becomes easy, fun, and stress-free.
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