If there’s one recipe I always turn to when I want to wow my family—no matter their age or picky tendencies—it’s Chicken Tenders. These golden, crispy delights are everything you crave in comfort food: juicy strips of chicken, tender from a flavorful buttermilk marinade and enveloped in a light, shatteringly crisp coating. Whether you’re feeding kids, adults, or looking for an easy, crowd-pleasing dinner, these Chicken Tenders deliver big-time on flavor, texture, and pure nostalgia.

Ingredients You’ll Need

One of the best things about Chicken Tenders is how just a handful of straightforward ingredients can create such crave-worthy results. Every item in your lineup has a job to do: the marinade makes the chicken super juicy, the seasoned coating brings layers of flavor and crunch, and a quick fry yields that golden perfection. Here’s everything you’ll need, plus some kitchen wisdom for each one:

Chicken tenders: These pre-cut strips are tender and cook quickly, making them ideal for this recipe—just trim any excess cartilage for the best bite.
Buttermilk: This magic ingredient not only tenderizes the chicken but also helps the coating stick for ultimate crispiness.
Salt: Don’t skimp; this seasoning enhances every savory note in your tenders.
Black pepper: Brings mild heat and depth without overpowering the other flavors.
Paprika: Adds beautiful color and a subtle smoky taste to the blend—try smoked paprika for extra oomph.
Garlic powder: Just a bit ensures each bite is savory and aromatic.
Onion powder: Rounds out the seasoning, working hand-in-hand with the garlic for classic diner flavor.
All-purpose flour: Starts the coating process, forming a base that grabs onto the breadcrumbs.
Panko breadcrumbs: The secret to extra-crispy Chicken Tenders—these Japanese-style breadcrumbs stay light and crunchy.
Eggs: Whisked eggs act as the glue that locks the coating onto your chicken.
Vegetable oil: Use a neutral oil with a high smoke point for frying—canola or peanut oil work well too.

How to Make Chicken Tenders

Step 1: Marinate for Maximum Flavor

Start strong by whisking together buttermilk, salt, black pepper, paprika, garlic powder, and onion powder in a large bowl. Toss in the chicken tenders, making sure each piece is well-coated. This marinade not only infuses the chicken with deep flavor but also keeps it unbelievably juicy while cooking. Cover and refrigerate for at least 30 minutes—though if you have time, letting it rest overnight is even better for flavor and tenderness.

Step 2: Set Up the Breading Stations

Breaded Chicken Tenders are all about that crunchy coating. Get two shallow bowls: whisk the eggs in one, and in the other, mix the flour with the panko breadcrumbs. Assembly-line your stations for a smooth, no-mess process—this keeps your breading crispy and your workspace organized.

Step 3: Coat Each Tender

One at a time, remove the marinated chicken tenders and dip them in the beaten eggs, turning to coat all sides. Immediately dredge each tender in the flour-panko mixture, pressing lightly to adhere the coating evenly. Placing the breaded pieces on a wire rack as you go ensures the breading sets up nicely before frying.

Step 4: Fry Until Crispy and Golden

Pour about an inch of vegetable oil into a large skillet and heat over medium. Once the oil is shimmering (about 350°F if you want to check), carefully fry the chicken tenders in batches—don’t crowd the pan, or you’ll lose that coveted crunch. Cook them for 3–4 minutes per side until gorgeously golden and cooked through, then let them drain on paper towels to soak up extra oil.

Step 5: Serve (and Watch Them Disappear!)

Once your Chicken Tenders have rested just a minute to set their crust, serve them hot and fresh. Whether you’re dishing up a family dinner or prepping for a party, don’t be surprised if these disappear as soon as they hit the table!

How to Serve Chicken Tenders

Garnishes

A sprinkle of chopped fresh parsley, a little flaky sea salt, or even a squeeze of lemon can make your Chicken Tenders look and taste extra inviting. For dipping, lay out a few colorful sauces in ramekins—think honey mustard, ranch, or classic ketchup for a playful, crowd-pleasing platter.

Side Dishes

Chicken Tenders play so well with others! Crispy fries, creamy coleslaw, or even a vibrant tossed salad all pair beautifully for an easy and complete meal. For a lighter touch, try some roasted veggies or a classic macaroni salad alongside.

Creative Ways to Present

Up the fun factor by serving your tenders in a lined basket, just like your favorite diner. Tuck them into wraps or soft rolls for sandwiches, or slice them over a green salad with your favorite dressing. Kids (and adults!) love when you serve them alongside a “dip bar,” complete with a mix of different sauces for every personality at the table.

Make Ahead and Storage

Storing Leftovers

If you somehow end up with extra Chicken Tenders, stash them in an airtight container in the fridge for up to three days. Let them cool to room temperature first so condensation doesn’t make them soggy, and keep any dipping sauces separate.

Freezing

Chicken Tenders freeze beautifully! Lay cooked, cooled tenders in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep their flavor and crunch for up to two months—perfect for impromptu cravings or lunchbox emergencies.

Reheating

To get your tenders crisp again, reheat them in a 400°F oven for about 10 minutes or until hot and crunchy. Avoid the microwave if you want to keep that signature crunch, but an air fryer is a fantastic option for reheating too.

FAQs

Can I use chicken breasts instead of tenders?

Absolutely! Simply slice boneless, skinless chicken breasts into strips about one inch wide. The result will be just as delicious and tender.

Are Chicken Tenders gluten-free?

By default, this recipe includes flour and panko, but you can easily swap in gluten-free substitutions for both the flour and the breadcrumbs. The taste and crunch will still be top-notch!

What’s the secret to super crispy Chicken Tenders?

Using panko breadcrumbs in the breading is key, along with not crowding the skillet during frying. Frying in small batches helps keep the coating crisp and lets the tenders brown evenly.

Can I bake these Chicken Tenders instead of frying them?

Yes, for a lighter spin, place the breaded tenders on a parchment-lined baking sheet, spray lightly with cooking spray, and bake at 425°F for 18–20 minutes, flipping halfway through. They’ll get nice and golden, though slightly less crunchy than the fried version.

How do I make dairy-free Chicken Tenders?

Simply use a plant-based buttermilk substitute (like almond milk mixed with a little lemon juice or vinegar) in place of dairy buttermilk. The flavor and texture will still be fantastic!

Final Thoughts

If you love comfort food that’s easy, versatile, and universally adored, Chicken Tenders are impossible to beat. They’re the ultimate family favorite and always a hit at parties or potlucks. Give them a try—you might just find they’re even better than your favorite restaurant version!

Chicken Tenders Recipe