Chicken Tenders Recipe

Crispy on the outside, tender and juicy on the inside, chicken tenders are a classic comfort food that never fails to please. Perfect as a quick weeknight dinner, snack, or party appetizer, this recipe delivers golden-brown, flavorful chicken in every bite.

With a simple yet irresistible seasoning and an easy-to-follow cooking method, these tenders are versatile enough to bake, fry, or air-fry. Pair them with your favorite dipping sauce for a dish that’s both satisfying and crowd-pleasing.

Why I Love This Recipe

We love this Chicken Tenders Recipe because it delivers the perfect combination of crispy, golden exterior and juicy, tender chicken inside. Each bite offers a satisfying crunch that gives way to flavorful, moist chicken, making it irresistible to both kids and adults.

The versatility of this recipe is another reason for its popularity—you can bake, fry, or air-fry them, and they pair beautifully with countless dipping sauces, from honey mustard to spicy sriracha mayo.

Why It’s a Must-Try Dish

This Chicken Tenders Recipe is an absolute must-try because it transforms a simple, everyday ingredient into something extraordinary. The combination of a perfectly seasoned coating and tender, juicy chicken creates a balance of textures and flavors that’s hard to beat.

It’s not just a meal—it’s an experience: the crisp crunch of the outside followed by the savory, melt-in-your-mouth interior delights every time.

Time & Serving Info:

• Preparation Time: 15 minutes
• Cooking Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4 (about 12 tenders)
• Calories: ~310 kcal per serving (without dipping sauces)

Ingredients

For the Chicken:

• 500g (1 lb) chicken tenders or chicken breast strips
• 1 cup buttermilk (or milk + 1 tbsp lemon juice)
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt
• ½ tsp black pepper

For the Coating:

• 1 cup all-purpose flour
• 1 cup breadcrumbs (panko for extra crunch)
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper

For Frying:

• Vegetable oil, for deep or shallow frying

Directions

1. Marinate the Chicken

1. In a bowl, mix buttermilk with paprika, garlic powder, onion powder, salt, and pepper.
2. Add chicken strips, coating them fully.
3. Cover and refrigerate for at least 30 minutes (or up to 4 hours for maximum tenderness).

2. Prepare the Coating

1. In a shallow dish, combine flour, breadcrumbs, paprika, garlic powder, salt, and pepper.
2. Mix well so seasoning is evenly distributed.

3. Bread the Chicken

1. Remove chicken from marinade, letting excess drip off.
2. Dredge each strip in the breadcrumb-flour mixture, pressing gently to help it stick.

4. Cook the Tenders

Frying:

1. Heat about 1 inch of oil in a skillet to 175°C (350°F).
2. Fry chicken in batches for 3–4 minutes per side, until golden and cooked through (internal temp: 75°C / 165°F).
3. Drain on paper towels.

Baking (Healthier Option):

1. Preheat oven to 200°C (400°F).
2. Place breaded chicken on a lined baking sheet, spray lightly with oil.
3. Bake for 15–18 minutes, flipping halfway, until golden and cooked through.

Air-Fryer:

1. Preheat air fryer to 200°C (400°F).
2. Air fry in a single layer for 8–10 minutes, flipping halfway.

How to Serve

Serve hot with your favorite dipping sauces: honey mustard, ranch, BBQ sauce, ketchup, or buffalo sauce. Pair with fries, coleslaw, or a fresh salad.

Recipe Tips & Variations:

• Spicy version: Add ½ tsp cayenne pepper to the coating.
• Cheesy twist: Mix grated Parmesan into breadcrumbs.
• Gluten-free: Use gluten-free flour and breadcrumbs.
• Extra crunchy: Double-coat the chicken by dipping it back into buttermilk, then breadcrumbs again before cooking.

Freezing & Storage

• Refrigerator: Store cooked tenders in an airtight container for up to 3 days.
• Freezer: Freeze uncooked breaded tenders for up to 2 months. Cook from frozen, adding a few extra minutes.
• Reheating Tip: Reheat in the oven or air fryer to keep them crispy.

Special Equipment Needed

• Mixing bowls
• Shallow dish for breading
• Large skillet or deep fryer (if frying)
• Baking sheet (if baking)
• Air fryer (optional)
• Meat thermometer

FAQ:

Q1: Can I skip the buttermilk?
Yes, but buttermilk tenderizes the chicken. You can use regular milk with lemon juice or vinegar as a substitute.

Q2: How do I keep the coating from falling off?
Pat chicken dry before breading and press the coating firmly into the chicken.

Q3: Can I make them ahead for parties?
Yes! Bread them ahead, refrigerate for up to 24 hours, then cook just before serving.

Conclusion

Chicken Tenders are the definition of comfort food — crispy, golden, and irresistibly juicy. They’re perfect for everything from kids’ lunches to game-day snacks. Whether fried, baked, or air-fried, this recipe guarantees tender meat with a crunchy bite every time. Once you try these homemade tenders, you’ll never go back to frozen store-bought ones.