The Best Crispy Chicken Tenders Recipe for Busy Nights

If you’re craving that crispy, juicy, golden perfection of restaurant-style chicken tenders but want to make them at home — this chicken tenders recipe is for you. I’ve tested so many variations over the years, from buttermilk fried to baked, and this version hits the sweet spot: easy, crunchy, and super flavorful.

When my kids were little, they always begged for fast food chicken strips. I decided to crack the code for making a healthier, homemade version that tastes even better. Whether you love pan-frying, baking, or the air fryer, these tenders stay tender (pun intended!) inside while getting that irresistible crunch outside.

In this post, you’ll find my step-by-step method, smart ingredient swaps, and all my secrets for the crispiest chicken tenders ever. Let’s make chicken tenders you’ll be proud to serve — with plenty of dipping sauce, of course!

Why You’ll Love This Chicken Tenders Recipe

✔️ Quick & Easy: Ready in about 30 minutes — faster than takeout!
✔️ Family-Friendly: A guaranteed hit with kids and picky eaters.
✔️ Healthier: You control the ingredients, the oil, and the method.
✔️ Versatile: Fry them, bake them, or air-fry — they’re all delicious!
✔️ Crispy & Juicy: The perfect crunch outside with tender chicken inside.

Bonus: This recipe works with chicken breast or tenderloins!

Ingredients You’ll Need

Here’s what you need for homemade crispy chicken tenders:

For the Chicken:

• 1.5 lbs chicken tenderloins or boneless, skinless chicken breasts sliced into strips
• Salt and black pepper, to taste
• 1 cup buttermilk (or milk + 1 tbsp lemon juice)
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper (optional for a little heat)

For the Breading:

• 1 1/2 cups breadcrumbs (Panko for extra crunch!)
• 1/2 cup grated parmesan cheese
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper, to taste
• 1/2 cup all-purpose flour
• 2 large eggs, beaten

For Cooking:

• Vegetable oil, if pan-frying
• Non-stick spray, if baking
• Dipping sauces: honey mustard, ranch, or BBQ

Mini Tips:

✔️ Use Panko breadcrumbs for crunchier tenders.
✔️ Season every layer: the flour, eggs, and breadcrumbs.
✔️ Grated parmesan adds a savory kick!

Ingredient Substitutions

No worries if you need to tweak things — here are my favorite swaps:

✅ Chicken: Use chicken breast cut into strips or pre-cut chicken tenderloins.
✅ Buttermilk: Substitute with milk + a splash of lemon juice or plain yogurt thinned with milk.
✅ Breadcrumbs: Use crushed cornflakes for extra crunch, or gluten-free breadcrumbs for a GF option.
✅ Spices: Add smoked paprika, cayenne, or Italian seasoning for extra flavor.
✅ Dairy-Free: Skip parmesan or use a vegan version.

How to Make Chicken Tenders (Step-by-Step)

1. Prep the Chicken (5 minutes)

Pat the chicken dry with paper towels. Season with salt and pepper.

2. Marinate (15 minutes or up to overnight)

In a bowl, combine buttermilk, garlic powder, and cayenne. Add the chicken strips and toss to coat. Cover and marinate in the fridge for at least 15 minutes for extra tenderness and flavor.

3. Set Up the Breading Station (5 minutes)

Place flour in one shallow bowl, beaten eggs in another, and combine breadcrumbs, parmesan, and spices in a third bowl.

4. Bread the Chicken (10 minutes)

Remove chicken from the marinade, letting excess drip off. Dredge each piece in flour, dip into the egg, then coat well in the breadcrumb mixture. Press gently to help the crumbs stick.

5. Cook the Chicken (10–15 minutes)

Option A – Pan Fry:

• Heat 1/2 inch vegetable oil in a large skillet over medium-high heat.
• Fry tenders in batches for 3–4 minutes per side, until golden and cooked through (internal temp 165°F).
• Drain on a paper towel-lined plate.

Option B – Bake:

• Preheat oven to 425°F. Line a baking sheet with parchment paper and place a wire rack on top (for airflow).
• Arrange breaded tenders on the rack, spray with non-stick spray.
• Bake 12–15 minutes, flipping halfway, until golden brown.

Option C – Air Fryer:

• Preheat air fryer to 400°F. Lightly spray tenders with oil.
• Air fry in batches for 8–10 minutes, flipping halfway.

Expert Tips for Success

💡 Marinate for Flavor: Even 15 minutes in buttermilk makes a difference!
💡 Keep One Hand Dry: Use one hand for wet ingredients and the other for dry to avoid breading mess.
💡 Use a Wire Rack: Keeps the bottoms crispy when baking.
💡 Check Temp: Use a meat thermometer to ensure chicken is cooked to 165°F.
💡 Serve Immediately: Tenders are crispiest right out of the pan or oven!

Variations & Add-Ons

• Spicy Tenders: Add more cayenne or a dash of hot sauce to the marinade.
• Herb-Crusted: Mix fresh chopped parsley or basil into the breadcrumbs.
• Cheesy: Use extra parmesan or shredded cheddar for cheesy tenders.
• Gluten-Free: Use GF flour and breadcrumbs.
• Low-Carb: Use almond flour and crushed pork rinds instead of breadcrumbs.

Serving Suggestions

These chicken tenders are the star of any meal — here’s how to serve them:

With Fries: Classic combo!
With a Salad: Try a fresh green salad or coleslaw.
In Wraps: Tuck tenders into a tortilla with lettuce and honey mustard.
Kid Platter: Serve with carrot sticks, celery, and a trio of dips.
Dipping Sauces: Honey mustard, ranch, BBQ, buffalo, or spicy mayo — the more the merrier!

Storage & Reheating

✔️ Fridge: Store cooked tenders in an airtight container for up to 4 days.
✔️ Freezer: Cool completely, then freeze in a single layer. Transfer to a zip-top bag and freeze for up to 2 months.
✔️ Reheat: Bake at 375°F for 8–10 minutes or air fry for 5–6 minutes to restore crispiness.

Nutrition Information (Approximate per serving)

• Calories: 280
• Protein: 25g
• Carbs: 15g
• Fat: 12g
• Fiber: 1g
• Sodium: 320mg

Prep, Cook, and Total Time

Conclusion

There you have it — a chicken tenders recipe that’s crispy, juicy, and better than your favorite diner’s. Whether you pan-fry, bake, or air-fry, you’ll get that golden crunch every time. So gather your ingredients, whip up your favorite dipping sauce, and dig in!

If you try this recipe, I’d love to hear how it turned out! Leave a comment below, rate it, or share your delicious chicken tenders on social media. Happy cooking!

Chicken Tenders Recipe

If you’re craving crispy, juicy, restaurant-style chicken tenders at home, this recipe is for you. It’s easy, crunchy, and packed with flavor — the perfect homemade version that hits the sweet spot every time.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 29 minutes mins

Servings: 4 Servings

Course: Appetizer, Dinner, Snack

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

  

• For the Chicken:
• 1.5 lbs chicken tenderloins or boneless skinless chicken breasts sliced into strips
• Salt and black pepper to taste
• 1 cup buttermilk or milk + 1 tbsp lemon juice
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper optional for a little heat
• For the Breading:
• 1 1/2 cups breadcrumbs Panko for extra crunch!
• 1/2 cup grated parmesan cheese
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 1/2 cup all-purpose flour
• 2 large eggs beaten
• For Cooking:
• Vegetable oil if pan-frying
• Non-stick spray if baking
• Dipping sauces: honey mustard ranch, or BBQ

Method

 

1. Prep the Chicken (5 minutes)
2. Pat the chicken dry with paper towels. Season with salt and pepper.
3. Marinate (15 minutes or up to overnight)
4. In a bowl, combine buttermilk, garlic powder, and cayenne. Add the chicken strips and toss to coat. Cover and marinate in the fridge for at least 15 minutes for extra tenderness and flavor.
5. Set Up the Breading Station (5 minutes)
6. Place flour in one shallow bowl, beaten eggs in another, and combine breadcrumbs, parmesan, and spices in a third bowl.
7. Bread the Chicken (10 minutes)
8. Remove chicken from the marinade, letting excess drip off. Dredge each piece in flour, dip into the egg, then coat well in the breadcrumb mixture. Press gently to help the crumbs stick.
9. Cook the Chicken (10–15 minutes)
10. Option A – Pan Fry:
11. Heat 1/2 inch vegetable oil in a large skillet over medium-high heat.
12. Fry tenders in batches for 3–4 minutes per side, until golden and cooked through (internal temp 165°F).
13. Drain on a paper towel-lined plate.
14. Option B – Bake:
15. Preheat oven to 425°F. Line a baking sheet with parchment paper and place a wire rack on top (for airflow).
16. Arrange breaded tenders on the rack, spray with non-stick spray.
17. Bake 12–15 minutes, flipping halfway, until golden brown.
18. Option C – Air Fryer:
19. Preheat air fryer to 400°F. Lightly spray tenders with oil.
20. Air fry in batches for 8–10 minutes, flipping halfway.

Notes

• Marinate for Flavor: Even 15 minutes in buttermilk makes a difference!
• Keep One Hand Dry: Use one hand for wet ingredients and the other for dry to avoid breading mess.
• Use a Wire Rack: Keeps the bottoms crispy when baking.
• Check Temp: Use a meat thermometer to ensure chicken is cooked to 165°F.
• Serve Immediately: Tenders are crispiest right out of the pan or oven!