Chicken Tenders: A Fresh Take on the Crispy Classic
There’s something universally satisfying about crispy chicken tenders. Whether it’s the crunch of the golden coating, the juicy interior, or the perfect crispy finish, they remain a favorite for many. As someone who enjoys making homemade meals, I wanted to recreate that perfect crisp without the mess of traditional breading. I discovered a game-changing technique—toast the breadcrumbs in the oven before coating the chicken. This step ensures a golden, crunchy texture that’s just as good as your favorite takeout. Paired with a simple buttermilk marinade and a quick pan-fry, these tenders have become my go-to for a fast and delicious dinner. They strike the ideal balance of convenience and flavor, ready in just 15 minutes. Whether you’re preparing for a busy weeknight meal or entertaining friends, these chicken tenders are sure to impress.
What Makes This Recipe a Favorite?
Chicken tenders are beloved for their timeless appeal. Whether you bake, fry, or grill them, the crispy exterior, tender interior, and golden-brown finish make them a hit with both kids and adults. As a home cook, I appreciate how easy they are to prepare, making them ideal for busy evenings. Their mild flavor also acts as a perfect canvas for endless combinations of sauces and seasonings. For me, they evoke a sense of nostalgia—comfort food that reminds me of my childhood yet remains a common favorite in homes and restaurants today.
Chicken tenders are not just popular; they are practical. Their versatility allows them to be enjoyed as snacks, quick meals, or a complete dinner. Plus, with lean protein, they provide essential nutrients that contribute to muscle building and overall health.
Ingredients for Chicken Tenders
Chicken Base
- 500 g (1 lb) chicken tenderloins or breasts, cut into 2/3-inch (1.5 cm) thick slices
Marinade
- 1 cup buttermilk
- 1 ½ teaspoons garlic powder
- ¼ teaspoon cayenne pepper
- Salt to taste
- A pinch of paprika (optional)
- 2 cloves garlic, crushed or minced
Coating Mix
- 1 ½ cups all-purpose flour
- 1 heaping spoon baking powder
- Black pepper to taste
- Panko breadcrumbs or regular breadcrumbs, as needed
- 3 tablespoons buttermilk
Batter
- 1 egg
- 1 ½ tbsp Dijon mustard
- 1 tbsp mayonnaise
- 2 tbsp flour
- ½ tsp salt
- Black pepper to taste
Cooking Oils
- 3–4 cups olive oil, vegetable oil, or a mix
- Oil spray (for oven-baked version)
Finishing Touches
- 2 tablespoons butter, melted and divided
- Chopped fresh parsley, as needed
- Italian seasoning to taste
- Garnish, as needed
Instructions
Step 1: Marinate the Chicken
Combine the marinade ingredients in a bowl and thoroughly coat the chicken tenders. Refrigerate for at least 4 hours or up to 24 hours for the best flavor. Slice the chicken into ¾-inch-thick pieces for even cooking.
Step 2: Set Up for Coating
Remove the chicken from the marinade. Line a baking tray with aluminum foil and place a wire rack on top. This setup minimizes mess and helps keep your fingers clean while breading.
Step 3: Prepare the Batter and Breading
In a separate bowl, whisk together the batter ingredients until smooth. Using tongs, dip each chicken tender into the batter, then coat it in the breading mixture (flour, breadcrumbs, garlic powder, paprika, and black pepper). Press the coating gently to ensure it sticks. For extra crunch, toast the breadcrumbs beforehand and store them in the fridge for up to 2 days.
Step 4: Baking Method
Preheat the oven to 200°C (390°F) or 180°C for fan-forced ovens. Lightly spray the tenders with oil spray and sprinkle with a pinch of salt. Bake for 15 minutes or 20 minutes for larger tenders, until golden-brown and crispy. Check the internal temperature—it should reach 165°F. If you’re unsure, listen for the sizzling sound of the breading crisping up.
Step 5: Frying Method (Alternative)
Heat 3–4 cups of oil in a deep skillet or pot until shimmering. Drop a bread cube into the oil—if it sizzles, it’s ready. Fry the tenders in batches, flipping after about 3 minutes, until both sides are golden brown. Drain on paper towels, adjusting the heat to maintain a crispy finish.
Step 6: Deglaze and Add Flavor
If frying, deglaze the pan by adding 2 tablespoons of water to loosen the browned bits. These flavorful bits can be added to dipping sauces like Honey Mustard or Chick-Fil-A Sauce. Add garlic and cook for 30–60 seconds until fragrant, but be careful not to burn it.
Step 7: Serve and Pair
Serve your chicken tenders with classic sides like French fries, coleslaw, red potato salad, or Caesar salad. Add a sprinkle of fresh parsley, basil, or Italian seasoning for a finishing touch. For an indulgent pairing, I recommend garlic butter pasta—it complements the tenders beautifully.
Step 8: Freezing and Reheating
Once cooled, these tenders can be frozen for up to 3 months. To reheat, place them on a wire rack over a baking sheet and bake at 350°F for about 25 minutes, flipping halfway through. Freezing raw tenders is not recommended as it can ruin the coating and make the texture dry.
Tips for Perfecting Your Chicken Tenders
- Marinate for Flavor: Let the chicken soak in buttermilk for at least 4 hours, or up to 24 hours, for the best flavor and tenderness.
- Toast Breadcrumbs: Toast your breadcrumbs beforehand for extra crunch and a golden finish.
- Fry in Batches: Avoid overcrowding the pan. Fry the tenders in batches for a crispy, even coating.
- Use a Wire Rack: When baking, use a wire rack to ensure even cooking and crispiness.
- Serve with Sauce: Pair your tenders with delicious dipping sauces like honey mustard or garlic butter for an extra boost of flavor.
Customizing Your Chicken Tenders: Flavor Variations
One of the best things about chicken tenders is their versatility. You can customize them to suit any occasion. Here are a few ways to put your spin on this classic dish:
Spicy Kick
Add extra heat by incorporating hot sauce or chili powder into the marinade. You can also sprinkle cayenne pepper or crushed red pepper flakes into the breading for an extra spicy crunch.
Herb Infusion
Fresh herbs like thyme, rosemary, or oregano can be added to the breading or batter for an herby twist. Fresh parsley or basil sprinkled over the finished tenders can give a fragrant touch.
Cheese Lover’s Delight
Mix grated Parmesan cheese into the breading for a cheesy, crispy coating. Serve with a cheesy dipping sauce like ranch or a creamy blue cheese dip for an indulgent treat.
Asian-Inspired
Use panko breadcrumbs and season the marinade with sesame oil and soy sauce for a unique Asian-inspired flavor. Pair with a tangy ginger-soy dipping sauce to complete the flavor profile.
Sweet and Savory
Add a tablespoon of honey to the batter or drizzle the tenders with honey mustard sauce to create a perfect balance of sweetness and savory flavor.
With endless possibilities for customization, you can make these chicken tenders your own. Whether you prefer them crispy, spicy, or cheesy, this recipe is a delicious base for any variation.
Chicken Tenders: (FAQ)
1. Can I use chicken breasts instead of tenderloins?
Yes, you can! If you’re using chicken breasts, simply slice them into ¾-inch-thick strips to mimic the size of tenderloins. This ensures even cooking and a similar texture to chicken tenders.
2. How long should I marinate the chicken?
For the best flavor and tenderness, marinate the chicken in buttermilk for at least 4 hours, but you can also marinate it for up to 24 hours. The longer the marination, the more flavorful and tender your chicken will be.
3. Can I bake the chicken tenders instead of frying them?
Absolutely! You can bake the tenders for a healthier alternative. Preheat your oven to 200°C (390°F), lightly spray the tenders with oil, and bake for 15-20 minutes until golden brown and crispy. A wire rack will help them cook evenly and maintain crispiness.
4. How do I prevent the coating from falling off when frying?
To ensure the coating sticks, be sure to press the breadcrumbs gently onto the chicken tenders. Fry in batches without overcrowding the pan, and make sure the oil is hot enough (shimmering) before adding the tenders.
5. Can I freeze the chicken tenders?
Yes, you can freeze cooked chicken tenders for up to 3 months. Let them cool completely before freezing. To reheat, place the tenders on a wire rack over a baking sheet and bake at 350°F for about 25 minutes, flipping halfway through for the best texture. Avoid freezing raw tenders, as it may affect the coating.
Chicken Tenders
Ingredients
- Chicken Base:
- 500 g 1 lb chicken tenderloins or breasts, sliced into ¾-inch strips
- Marinade:
- 1 cup buttermilk
- 1 ½ teaspoons garlic powder
- ¼ teaspoon cayenne pepper
- Salt to taste
- A pinch of paprika optional
- 2 cloves garlic crushed or minced
- Coating Mix:
- 1 ½ cups all-purpose flour
- 1 heaping spoon baking powder
- Black pepper to taste
- Panko breadcrumbs or regular breadcrumbs as needed
- 3 tablespoons buttermilk
- Batter:
- 1 egg
- 1 ½ tbsp Dijon mustard
- 1 tbsp mayonnaise
- 2 tbsp flour
- ½ tsp salt
- Black pepper to taste
- Cooking Oils:
- 3 –4 cups olive oil vegetable oil, or a mix
- Oil spray for oven-baked version
- Finishing Touches:
- 2 tablespoons butter melted and divided
- Chopped fresh parsley as needed
- Italian seasoning to taste
- Garnish as needed
Instructions
- Marinate the Chicken:
- In a bowl, combine the marinade ingredients. Coat the chicken tenders thoroughly and refrigerate for 4 hours or up to 24 hours for maximum flavor. Slice the chicken into ¾-inch thick pieces for even cooking.
- Set Up for Coating:
- Line a baking tray with aluminum foil and place a wire rack on top. This setup will help minimize mess and keep your fingers clean while breading the chicken.
- Prepare the Batter and Breading:
- In a separate bowl, whisk together the batter ingredients until smooth. Using tongs, dip each tender into the batter, then coat in the breading mixture made from flour, breadcrumbs, garlic powder, paprika, and black pepper. Press gently to ensure the coating sticks. For extra crunch, toast the breadcrumbs before using.
- Baking Method (Oven):
- Preheat your oven to 200°C (390°F) or 180°C for fan-forced ovens. Lightly spray the tenders with oil and sprinkle with a pinch of salt. Bake for 15–20 minutes or until golden brown and crispy. Check the internal temperature—it should reach 165°F.
- Frying Method (Optional):
- Heat 3–4 cups of oil in a deep skillet or pot until shimmering. Fry the tenders in batches, flipping after 3 minutes, until golden brown on both sides. Drain on paper towels and adjust the heat for an even crispy finish.
- Finish and Serve:
- If frying, deglaze the pan by adding 2 tablespoons of water to release the browned bits. Add garlic and cook for 30–60 seconds until fragrant. Serve the tenders with sides like French fries, coleslaw, or Caesar salad, and garnish with fresh parsley or basil.
Notes
- Storage:
Once cooled, store chicken tenders in an airtight container in the refrigerator for up to 3 days. - Freezing:
After the tenders have cooled, they can be frozen for up to 3 months. To reheat, place them on a wire rack over a rimmed baking sheet and bake at 350°F (175°C) for about 25 minutes, flipping halfway through. - Reheating:
For best results, reheat baked tenders in the oven. Avoid microwaving as it can make them soggy.
