Homemade Chicken Tenders Recipe

BySoha

Golden, crispy, and irresistibly juicy,nothing compares to the comfort of homemade chicken tenders. This recipe transforms simple chicken strips into a restaurant-quality dish, all while using wholesome ingredients you trust. Perfect for weeknight dinners, family gatherings, or game-day spreads, these tenders deliver crunch and flavor in every bite.

chicken tender recipe

Ingredients List

  • 1 ½ lbs chicken breast, cut into strips
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 1 cup panko breadcrumbs
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper (optional, for heat)
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • 2 large eggs
  • Vegetable oil, for frying

Step-by-Step Instructions

Step 1 – Marinate the Chicken

Place chicken strips in a bowl and cover with buttermilk. Refrigerate for at least 1 hour (or overnight) to tenderize the meat and infuse flavor.

Step 2 – Prepare the Breading Station

In one bowl, whisk the eggs. In another, combine flour, panko, garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper.

Step 3 – Dredge the Chicken

Remove chicken from the buttermilk, shaking off excess. Dip each strip into flour mixture, then eggs, and finally coat in the flour mixture again for an extra-crispy crust.

Step 4 – Heat the Oil

In a large skillet or Dutch oven, heat 2 inches of vegetable oil to 350°F (175°C). Maintain the temperature to ensure even frying.

Step 5 – Fry the Tenders

Working in batches, fry chicken strips for 4–5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F / 74°C). Transfer to a wire rack to keep crispy.

Step 6 – Serve Hot

Serve with your favorite dipping sauces such as honey mustard, ranch, or spicy aioli.

Cook Time

Prep: 15 minutes (plus marinating time)
Cook: 20 minutes
Total: 35 minutes

Servings

4 servings

Nutritional Information (approx. per serving)

  • Calories: 420
  • Protein: 30 g
  • Fat: 18 g
  • Carbohydrates: 32 g
  • Fiber: 2 g
  • Sodium: 880 mg

Storage Instructions

  • Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheat in an oven or air fryer at 375°F (190°C) until crispy—avoid microwaving, as it softens the crust.
  • Freeze breaded (uncooked) chicken strips in a single layer, then transfer to a freezer bag for up to 2 months. Fry directly from frozen, adding a few extra minutes of cooking time.

Suggestions

  • Add grated Parmesan cheese to the flour mixture for an Italian twist.
  • For a lighter option, bake at 425°F (220°C) for 20–25 minutes, flipping halfway, until golden and cooked through.
  • Spice it up by adding chili powder or hot sauce to the marinade.
  • Pair with a fresh salad, fries, or mac and cheese for a complete meal.

Seasonal Relevance

Chicken tenders are timeless, but they shine especially during summer barbecues, fall game days, and winter gatherings when comfort food is at its peak demand. Their versatility makes them a year-round family favorite.

Conclusion

Homemade chicken tenders deliver everything you love about comfort food: crispy coating, juicy chicken, and endless dipping possibilities. With just a few simple steps, you can create a dish that outshines frozen options and rivals your favorite restaurant’s tenders. Whether for kids, adults, or the whole crowd, this recipe guarantees smiles at the table.

Homemade Chicken Tenders Recipe
Pin
Print

Homemade Chicken Tenders Recipe

Recipe by Soha
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

420

kcal
Total time

35

minutes

These homemade chicken tenders are crispy on the outside, juicy on the inside, and ready in just 35 minutes. Perfect for family dinners, game nights, or as a crowd-pleasing appetizer, they’re better than anything you’ll find in the freezer aisle.

Ingredients

  • 1 ½ lbs chicken breast, cut into strips

  • 2 cups buttermilk

  • 2 cups all-purpose flour

  • 1 cup panko breadcrumbs

  • 2 tsp garlic powder

  • 2 tsp onion powder

  • 1 tsp smoked paprika

  • ½ tsp cayenne pepper (optional)

  • 2 tsp salt

  • 1 tsp freshly ground black pepper

  • 2 large eggs

  • Vegetable oil, for frying

Directions

  • Place chicken strips in buttermilk, cover, and marinate for at least 1 hour (or overnight).
  • In a shallow bowl, whisk eggs. In another, mix flour, panko, garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper.
  • Remove chicken from marinade. Coat each strip in the flour mixture, dip in eggs, then coat again in the flour mixture.
  • Heat oil to 350°F (175°C) in a deep skillet. Fry chicken in batches, 4–5 minutes per side, until golden brown and cooked through.
  • Drain on a wire rack and serve hot with your favorite dipping sauces.

Recipe Video

Notes

  • For a baked version, place breaded tenders on a baking sheet and bake at 425°F (220°C) for 20–25 minutes, flipping halfway.
  • Add Parmesan cheese to the breading for extra flavor.
  • Reheat leftovers in an oven or air fryer to keep them crispy.

FAQs

Q1: Can I make chicken tenders gluten-free?
Yes—substitute all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs for the same crispy result.

Q2: What oil is best for frying chicken tenders?
Neutral oils with a high smoke point such as canola, peanut, or sunflower oil work best for even frying and crispiness.

Q3: How can I tell if the chicken is fully cooked without cutting it open?
Use a kitchen thermometer—the safe internal temperature for chicken is 165°F (74°C). This ensures the tenders are cooked through while staying juicy.

Similar Posts