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
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 minutes | 15 minutes | 30 minutes |
Frequently Asked Questions
Can I bake chicken tenders instead of frying?
Yes! Bake them at 425°F on a wire rack for 12–15 minutes, flipping once, for crispy, golden tenders without deep frying.
How do I keep breading from falling off?
Pat chicken dry, dredge well, and press the crumbs firmly onto the tenders. Letting them rest for a few minutes before cooking also helps!
Can I make chicken tenders ahead of time?
Absolutely! Bread the tenders, place them on a baking sheet, and freeze until solid. Store in bags, then cook straight from frozen, adding a few minutes to the cooking time.
What dipping sauces go best with chicken tenders?
Honey mustard, ranch, BBQ sauce, buffalo sauce, and spicy mayo are all delicious with crispy tenders!
Can I use an air fryer for this recipe?
Yes! Air fry at 400°F for 8–10 minutes, flipping halfway. They come out perfectly crispy with less oil!
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
Ingredients
Method
- Prep the Chicken (5 minutes)
- Pat the chicken dry with paper towels. Season with salt and pepper.
- 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.
- 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.
- 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.
- 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.
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!
