Would you like to save this?
We'll email this post to you, so you can come back to it later!
Chicken Tenders Recipe
Crispy, golden, and kid-approved: this Chicken Tenders Recipe brings homemade comfort right to your dinner table.
Full Recipe Introduction
You know what? There’s something about homemade chicken tenders that beats store-bought every single time. These aren’t just any chicken strips tossed in breadcrumbs—they’re marinated in buttermilk, coated in seasoned panko, and baked or fried until irresistibly crispy. I first whipped up this recipe on a rainy Saturday when my grandkids begged for something crunchy and fun. It’s family-friendly, easy enough for weeknight dinners, yet special enough for weekend gatherings. Plus, with a few simple swaps—like Greek yogurt instead of mayo—you’ve got a lighter, healthier twist on a classic comfort dish.
Why You’ll Love This Recipe
- Ready in under 30 minutes (yes, really!).
- Perfectly crispy outside, juicy inside every time.
- Baked or fried options—pick your preference.
- Kid-approved and adult-celebrated.
- Uses pantry staples you likely already have.
- Easy to double or halve for any gathering.
- Gluten-free tweak available with almond flour.
- No complicated technique—just straightforward steps.
- Ideal for dipping in honey mustard, ranch, or BBQ sauce.
Ingredients
• 1½ pounds chicken tenders (about 8–10 pieces)
• 1 cup buttermilk (or whole milk Greek yogurt thinned with 2 Tbsp water)
• 1 large egg
• 1½ cups panko breadcrumbs (I love Japanese panko from Kikkoman)
• ½ cup all-purpose flour (or gluten-free blend)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika (for a hint of warmth)
• ½ tsp salt (adjust to taste)
• ½ tsp black pepper
• ¼ tsp cayenne pepper (optional, for a gentle kick)
• Cooking spray or 2 cups vegetable oil for frying
(Substitutions: replace panko with crushed cornflakes; use coconut yogurt for dairy-free.)
Directions
- Marinate the chicken. In a shallow bowl, whisk together buttermilk and egg until smooth. Add chicken tenders, cover, and chill for at least 15 minutes—this tenderizes and seasons from within.
- Prep your dredging station. On one plate, mix flour, garlic powder, onion powder, salt, and pepper. On another, combine panko, smoked paprika, and cayenne.
- Coat each strip. Remove a tender from the marinade, shake off excess, then dredge in flour mixture. Tap gently to remove clumps. Dip back into marinade, then press into panko until fully coated—think of it as a little crunchy blanket.
- Choose baking or frying.
• Baking: Preheat oven to 425°F, line a baking sheet with parchment, and lightly spray with cooking oil. Arrange tenders with space between and spritz tops. Bake 12–15 minutes, flipping halfway, until golden.
• Frying: Heat oil in a deep skillet to 350°F (you can test with a breadcrumb—if it sizzles, it’s ready). Fry tenders in batches, 3–4 minutes per side, until deep golden. Drain on a paper towel–lined rack. - Rest briefly, then serve. Let tenders sit a minute—it helps the juices redistribute and gives that extra crispiness.
Servings & Timing
Yield: Serves 4–5 (10 tenders)
Prep Time: 15 minutes (plus 15 minutes marinade)
Cook Time: 15 minutes
Total Time: About 45 minutes from fridge to table
Variations
• Buffalo Style: Toss hot tenders in buffalo sauce and serve with blue cheese.
• Parmesan-Herb: Mix ¼ cup grated Parmesan and 1 Tbsp chopped parsley into the panko.
• Gluten-Free Crunch: Swap flour for almond flour and use crushed gluten-free cereal instead of panko.
• Lemon-Garlic Zest: Add 1 tsp lemon zest and minced garlic to the marinade.
• Southwestern: Stir 1 tsp cumin and chili powder into the flour mix for a Tex-Mex twist.
Storage & Reheating
Refrigerator: Store cooled tenders in an airtight container for up to 3 days.
Freezer: Freeze in single layers on a sheet, then transfer to a zip-top bag for up to 1 month.
Reheat: Bake at 375°F for 8–10 minutes (no thawing needed), or air-fry at 350°F for 5 minutes to regain crispiness.
Make-Ahead Tip: Prep and coat tenders up to 6 hours ahead, keep covered in the fridge, then bake or fry when guests arrive.
Notes
• Don’t skip the marinade—there’s a subtle tang and added moisture you’ll miss otherwise.
• If you like extra crunch, double-dip: flour–buttermilk–panko, then buttermilk–panko again.
• I once forgot to flip in the oven and discovered that rotating the pan mid-bake works just as well!
• For truly uniform crisp, press panko gently—no need to slam it on.
• Use a meat thermometer; chicken should read 165°F at the thickest part.
FAQs
Q: Can I use chicken breasts instead of tenders?
A: Absolutely—slice breasts into ¾-inch strips, then follow the same steps.
Q: Why did my coating fall off?
A: Likely too much excess marinade—shake off gently but thoroughly before dredging.
Q: Is baking healthier than frying?
A: Yes, baking uses far less oil and still yields a satisfyingly crispy exterior.
Q: Can kids help make these?
A: Definitely! Little hands love the dipping station—just watch the hot oven or oil.
Q: What dipping sauces pair well?
A: Ranch, honey mustard, BBQ sauce, or even a squeeze of fresh lemon—it’s all good.
Q: How do I make sure they’re cooked through?
A: A quick poke with a fork should reveal clear juices, or use an instant-read thermometer.
Q: Can I prep the breading station the night before?
A: You sure can—just cover the plates tightly and dredge right before cooking.
Q: Are these dairy-free?
A: Swap buttermilk for a dairy-free yogurt mix, and you’re all set.
Conclusion
These chicken tenders are crispy, tender, and utterly foolproof—perfect for weeknights, parties, or lunchboxes. Give them a whirl, then swing back here to share your tweaks or photos. If you loved this Homemade Chicken Tenders Recipe, don’t forget to explore my baked mac ’n’ cheese or family-favorite meatballs next!
Chicken Tenders Recipe
Ingredients
- 1½ pounds chicken tenders (about 8–10 pieces)
- 1 cup buttermilk (or whole milk Greek yogurt thinned with 2 Tbsp water)
- 1 large egg
- 1½ cups panko breadcrumbs
- ½ cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika (for a hint of warmth)
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- ¼ tsp cayenne pepper (optional, for a gentle kick)
- Cooking spray or 2 cups vegetable oil for frying
Instructions
- In a shallow bowl, whisk together buttermilk and egg until smooth. Add chicken tenders, cover, and chill for at least 15 minutes—this tenderizes and seasons from within.
- On one plate, mix flour, garlic powder, onion powder, salt, and pepper. On another, combine panko, smoked paprika, and cayenne.
- Remove a tender from the marinade, shake off excess, then dredge in flour mixture. Tap gently to remove clumps. Dip back into marinade, then press into panko until fully coated—think of it as a little crunchy blanket.
- Baking: Preheat oven to 425°F, line a baking sheet with parchment, and lightly spray with cooking oil. Arrange tenders with space between and spritz tops. Bake 12–15 minutes, flipping halfway, until golden. Frying: Heat oil in a deep skillet to 350°F (you can test with a breadcrumb—if it sizzles, it’s ready). Fry tenders in batches, 3–4 minutes per side, until deep golden. Drain on a paper towel–lined rack.
- Let tenders sit a minute—it helps the juices redistribute and gives that extra crispiness.
