Chicken tenders are one of my all-time favorite comfort foods. As a kid, I always ordered them at restaurants and begged my mom to buy the frozen ones to make at home.
Now as an adult and mom myself, I’ve perfected my own homemade chicken tender recipe that’s tastier than any restaurant or store-bought version.
The key to the best chicken tenders is all in the breading and seasoning. You want a crispy, crunchy exterior with tons of flavor that complements the juicy chicken inside.
I’ve experimented with lots of different methods over the years, and I’m excited to share my go-to recipe with you today.
Homemade Chicken Tenders Recipe
Ingredients
- 1 lb chicken tenderloins
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup regular breadcrumbs
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Olive oil cooking spray
Instructions
#1: Preheat your oven to 400°F. Line a baking sheet with parchment paper and set aside.
#2: Set up your breading station with 3 shallow dishes. In the first dish, add the flour. In the second dish, beat the eggs. In the third dish, mix together the panko, regular breadcrumbs, paprika, garlic powder, onion powder, salt and pepper.
#3: Working with one chicken tenderloin at a time, dip it first in the flour, shaking off any excess. Then dip it in the egg, letting the excess drip off. Finally, coat it well in the seasoned breadcrumb mixture, pressing gently to adhere. Place on the prepared baking sheet and repeat with remaining tenders.
#4: Spray the tops of the breaded tenders lightly with olive oil cooking spray. This helps them get extra golden and crispy in the oven.
#5: Bake for 15-20 minutes, flipping halfway through, until the tenders are cooked through and register 165°F on a meat thermometer. The breading should be crispy and golden brown.
#6: Remove from oven and let cool for a few minutes before serving with your favorite dipping sauces. Enjoy!
Tips for the Best Chicken Tenders
Over the years of perfecting my chicken tender game, I’ve learned a few tricks to take them from good to great:
- Cut the tenders in half crosswise if they are very thick or large. This helps them cook more evenly.
- Season the flour with a little salt and pepper for an extra layer of flavor before breading.
- Use a combination of panko and regular breadcrumbs. The panko adds great crunch, while the regular breadcrumbs fill in any gaps and provide a more even coating.
- Experiment with different seasonings in the breading! In addition to the paprika, garlic and onion, try adding some cayenne for heat, dried herbs like thyme or oregano for an earthy note, or lemon zest for brightness.
- Spray the breaded tenders with a little olive oil before baking. This makes a big difference in getting that satisfyingly crispy, golden exterior.
- Flip the tenders halfway through cooking so both sides get crispy. Use a thin spatula so you don’t knock off any breading.
- Let the baked tenders cool for 5 minutes before serving. This allows the juices to redistribute so you don’t lose all the moisture when cutting into them.
What To Serve With Chicken Tenders
While chicken tenders are delicious all on their own, it’s always fun to pair them with tasty side dishes to round out the meal. Here are some of my family’s favorite things to serve alongside crispy baked tenders:
- French fries or tater tots
- Sweet potato wedges
- Zucchini fries
- Creamy coleslaw
- Corn on the cob
- Garlic parmesan roasted broccoli
- Honey mustard Brussels sprouts slaw
- Three bean salad
- Macaroni and cheese
- Baked beans
And of course, don’t forget the dipping sauces! Ranch, honey mustard, BBQ sauce, and ketchup are classic pairings. But you can also get creative with sauces like garlic aioli, sweet chili sauce, or creamy avocado dip.
Make Once, Eat Twice
If you’re going to go through the effort of making homemade chicken tenders, you might as well make a double batch! These crispy tenders reheat beautifully, so they’re perfect for packing in lunchboxes or pulling out of the fridge for a quick dinner later in the week.
To reheat, place the tenders on a wire rack set over a baking sheet and bake at 350°F for about 10 minutes, until warmed through.
This allows the hot air to circulate around the tenders so they crisp back up again. Avoid microwaving, which can make the breading soggy.
You can also repurpose leftover chicken tenders in all sorts of delicious ways. Chop them up and add to salads, wraps, or quesadillas. Use them as a topping for pizza or nachos. Slice and serve over pasta with alfredo sauce. The possibilities are endless!
I hope this recipe inspires you to skip the frozen food aisle and takeout menu in favor of making your own perfectly seasoned, crispy, juicy chicken tenders at home.
With a few simple tips and your favorite dipping sauces, I think you’ll find this homemade version irresistible.
If you give this recipe a try, I’d love to hear what you think! Leave a comment, rate it, and don’t forget to tag me on Instagram so I can cheer you on in the kitchen.
