Chicken Tenders Recipe

There’s something universally comforting about crispy, golden chicken tenders. Whether they’re served up with a creamy dipping sauce or tucked into a sandwich, they bring nostalgic vibes and satisfying flavor in every bite. This chicken tenders recipe is my go-to for a quick, delicious meal that feels a little indulgent but totally doable on a busy weeknight.

I first made these on a whim during a hectic weekday when I wanted something the whole family would actually eat—without complaints. I had chicken breasts in the fridge, a few pantry staples, and a craving for something crispy. What came out of the kitchen was an instant hit. Since then, this recipe has become a regular in our dinner rotation, perfect for parties, picky eaters, or even game day spreads.

If you’ve ever wanted to make restaurant-style chicken tenders at home with simple ingredients and loads of flavor, keep reading—this is the recipe you didn’t know you were missing.

Why I Love This Recipe

Crispy on the outside, juicy on the inside, and incredibly versatile—what’s not to love?

These homemade chicken tenders come together with just a few everyday ingredients, but the final result feels like something you’d order at your favorite diner. They’re seasoned just right, with a crunchy coating that doesn’t fall off, and a tender interior that stays juicy thanks to a quick buttermilk marinade.

What sets these apart is the texture and the flavor layering: the marinade tenderizes the chicken while infusing it with tangy depth, and the seasoned flour and breadcrumb mixture delivers crunch with every bite. No soggy breading, no under-seasoned meat—just perfectly balanced, full-flavored tenders.

Another reason I love this recipe? You can air fry, deep fry, or even bake them. They work with almost any cooking method and still turn out delicious. Plus, they’re freezer-friendly. Make a big batch and pull them out when you need a fast, crowd-pleasing meal.

If you’re looking for something easy, reliable, and wildly satisfying, this chicken tenders recipe is your answer.

Ingredients for Chicken Tenders Recipe

If you want chicken tenders that are golden, crunchy, and packed with flavor, your ingredient game needs to be on point.

Let’s break down what you’ll need to make these perfectly crispy tenders. Most of these ingredients are pantry staples—nothing fancy, just good, straightforward food that delivers big flavor.

For the Chicken and Marinade:

• Boneless, skinless chicken breasts or tenderloins – Sliced into even strips for quick, even cooking. Chicken tenderloins are ideal, but breasts work just as well.
• Buttermilk – Helps tenderize the chicken and adds a subtle tang. It’s key for juicy tenders.
• Hot sauce – Optional, but it adds depth and just a hint of heat without being overpowering.
• Salt and pepper – Always the foundation for flavor.
• Garlic powder and onion powder – These give the marinade that savory backbone.

For the Breading:

• All-purpose flour – This creates the first dry layer for the chicken, helping the coating stick.
• Cornstarch – A secret weapon for ultra-crispy texture.
• Panko breadcrumbs – Extra crunch factor. You can use regular breadcrumbs too, but panko gives that golden, flaky finish.
• Paprika – Adds color and subtle smokiness.
• Cayenne (optional) – For a little heat in the breading.
• Salt and pepper – Again, essential seasoning throughout.

For Frying or Baking:

• Neutral oil (like vegetable or canola) – If frying. Choose one with a high smoke point.
• Cooking spray – If baking or air frying, to help the coating crisp up.

This ingredient list hits the sweet spot between simplicity and flavor. It’s not overwhelming, but every item serves a purpose in building the perfect chicken tender.

How Much Time Will You Need

One of the best things about this recipe is how flexible it is with your schedule.

• Prep time: 20 minutes
• Marinating time: 30 minutes (can go up to 4 hours for deeper flavor)
• Cook time: 10-12 minutes per batch
• Total time: About 1 hour (less if you skip the longer marinade)

You can even prep the chicken ahead of time and cook it when you’re ready, which makes it perfect for meal prep or weeknight dinners.

How to Make This Chicken Tenders Recipe

Step – 1: Prepare the Chicken

Start by slicing your chicken into uniform strips, about 1-inch wide. If you’re using chicken breasts, slice them lengthwise so they resemble tenderloins. Pat them dry with paper towels to help the marinade cling.

Step – 2: Marinate the Chicken

In a bowl, whisk together the buttermilk, hot sauce, garlic powder, onion powder, salt, and pepper. Add the chicken strips and toss until well coated. Cover the bowl and let it marinate for at least 30 minutes in the fridge. You can let it sit for up to 4 hours for deeper flavor.

Step – 3: Prepare the Breading Station

While the chicken marinates, set up your dredging station. In one shallow bowl, mix together flour, cornstarch, paprika, cayenne, salt, and pepper. In a second bowl, add the panko breadcrumbs. You can mix in a little paprika here for extra color if you’d like.

Step – 4: Bread the Chicken

Take each piece of chicken from the marinade, letting excess drip off. Dredge it in the flour mixture, pressing to coat. Then dip it back into the buttermilk marinade briefly before coating it in the panko breadcrumbs. Press gently to help the crumbs stick. Set each piece on a wire rack to rest while you finish the batch.

Step – 5: Cook the Chicken

You can fry, bake, or air fry the chicken tenders. Here’s how:

To Fry:
Heat about 2 inches of oil in a heavy-bottomed pot or deep skillet to 350°F. Fry the chicken in batches (don’t overcrowd the pan) for about 3–4 minutes per side, or until golden brown and cooked through. Drain on paper towels or a wire rack.

To Bake:
Preheat your oven to 425°F. Place the breaded tenders on a parchment-lined baking sheet, spray lightly with oil, and bake for 18–20 minutes, flipping halfway through.

To Air Fry:
Preheat air fryer to 400°F. Spray both sides of the tenders with cooking spray. Air fry in a single layer for 10–12 minutes, flipping halfway.

Step – 6: Let Them Rest

Once cooked, let the tenders rest for 5 minutes before serving. This helps the juices settle and keeps them extra tender.

Substitutions

Even if you’re missing a few ingredients, you can still pull off this recipe with confidence.

No Buttermilk?
Mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5–10 minutes before using.

No Panko Breadcrumbs?
Use crushed cornflakes, Ritz crackers, or even regular breadcrumbs. Panko just gives the crispiest finish.

Want Gluten-Free?
Use a gluten-free flour blend and gluten-free breadcrumbs. You can also coat the chicken in crushed rice cereal or potato chips for a fun crunch.

Don’t Want to Fry?
Baking and air frying are both solid alternatives. You’ll still get plenty of crunch with much less oil.

Out of Chicken Breasts?
Use boneless, skinless thighs or pre-cut chicken tenderloins. Thighs will be juicier but slightly less structured.

The beauty of this recipe is that it’s super adaptable. You can tailor it to dietary needs, pantry availability, or personal preferences—and still end up with an irresistible plate of chicken tenders.

Best Side Dishes for Chicken Tenders Recipe

To make this meal complete (and totally satisfying), pair your chicken tenders with one or more of these delicious side dishes:

Creamy Coleslaw
A tangy, crunchy slaw cuts through the richness of the tenders and adds a refreshing contrast.

Crispy Potato Wedges
Keep it classic with golden potato wedges seasoned with garlic and rosemary—or go spicy with a Cajun twist.

Macaroni and Cheese
Creamy, cheesy mac is the ultimate comfort food pairing for crispy chicken tenders. It’s indulgent but worth every bite.

Serving and Presentation Tips

The best chicken tenders deserve to be served in a way that’s just as inviting as their flavor.

Whether you’re plating for a casual family dinner or arranging a party platter, presentation can make your homemade tenders feel like a gourmet meal.

Serve them on a wooden board or a parchment-lined basket for that rustic, diner-style vibe. Pair with small ramekins of dipping sauces like honey mustard, ranch, BBQ, or spicy mayo for visual appeal and flavor variety.

Add a pop of color with fresh herbs (like parsley or thyme) sprinkled over the top. If you’re plating individually, consider pairing with a side salad or crispy potatoes in a shallow bowl—this frames the tenders nicely and makes them look even more appetizing.

When serving for kids, toothpicks or small skewers can be fun and functional, especially for little hands. For parties, arrange tenders in a circular pattern around a central dipping bowl to create an easy, eye-catching centerpiece.

Tips and Tricks to Make This Recipe Even Better

Want to level up your chicken tender game? These little tweaks can take this recipe from great to unforgettable.

• Double dredge for max crunch: After dipping in flour and buttermilk, repeat the dredging process one more time. This builds an extra-thick, crispy crust.
• Let the coating sit before cooking: Once breaded, let the tenders rest on a wire rack for 10–15 minutes. This helps the coating “set” and stick better during cooking.
• Use a meat thermometer: To avoid overcooked or undercooked tenders, aim for an internal temp of 165°F. It’s the best way to ensure juicy results every time.
• Season every layer: Don’t skip seasoning the flour and breadcrumb mixture. Layering flavors is the secret to restaurant-quality results.
• Preheat your oil or oven properly: For fried tenders, make sure your oil is at 350°F before adding the chicken. For baking, a fully preheated oven helps the coating crisp up nicely.

Common Mistakes to Avoid

Even the simplest recipes can go sideways with a few missteps. Here’s what to watch out for:

• Skipping the marinade: Buttermilk isn’t just for flavor—it tenderizes the chicken. Skipping it means drier meat and less flavor.
• Overcrowding the pan: Whether frying or air frying, don’t crowd the tenders. They’ll steam instead of crisp and won’t brown evenly.
• Not patting the chicken dry before breading: Too much moisture can cause the breading to slip off or become soggy.
• Under-seasoning: Bland chicken is the result of forgetting to season every stage—marinade, flour, and breadcrumbs all need a touch of salt and spice.
• Frying in oil that’s not hot enough: This causes the tenders to absorb oil and become greasy instead of golden.

How to Store It

Got leftovers? Good news: these chicken tenders store beautifully with a few easy steps.

Refrigerator:
Let tenders cool completely. Store in an airtight container lined with paper towels (to absorb any moisture). They’ll keep for up to 3–4 days.

Freezer:
Place cooled tenders on a baking sheet in a single layer and freeze until solid. Then transfer to a zip-top freezer bag or airtight container. They’ll stay good for up to 2 months.

To Reheat:
Avoid the microwave—it makes the coating soggy. Instead, reheat in the oven at 375°F for 10–12 minutes, or in the air fryer at 350°F for 6–8 minutes until crispy and heated through.

FAQ

Can I make these chicken tenders ahead of time?
Yes! You can bread the chicken and store it, uncooked, in the fridge for up to 24 hours. Or freeze them breaded but uncooked for quick meals later.

What’s the best oil for frying chicken tenders?
Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. Avoid olive oil—it burns too quickly.

Can I bake these instead of frying?
Absolutely. Baking at a high temperature (425°F) with a light coating of oil spray gives you a crispy finish without the mess of deep frying.

What dipping sauces go best with chicken tenders?
Honey mustard, ranch, spicy mayo, BBQ sauce, and even sriracha ketchup are all fantastic. You can even make your own dipping sauce with mayo, garlic, and a splash of lemon juice.

Are chicken tenders the same as chicken fingers or strips?
They’re very similar. Technically, tenders come from the tenderloin, while fingers and strips are cut from the breast. This recipe works for both cuts!

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