Fried, air-fried, or baked, chicken tenders are a classic, kid-friendly meal that’s quick and easy! Truly crispy fried chicken tenders are a dinnertime staple your whole family will love. Juicy, tender, and crispy chicken that’s ready within 20 minutes; minimal prep is required! Serve it with Russian Dressing!
Chicken tenders are the best kid-friendly food there is, next to chicken nuggets. Kids love anything that they can pick up and eat. Chicken tenders are not just kid food, but also adult food since everyone loves them! You can put these on top of a salad or dip them in a sauce such as Russian Dressing or the ever classic Honey Mustard. You can even enjoy these plain! When I’m craving chicken tenders, this is the recipe I use. Rather than paying $10+ for 5 chicken tenders and fries, I can pay $10 for 2 pounds of chicken tenders and a bag of precut fries and make them myself. This recipe is the best in having a minimal mess, easy-to-find ingredients, simple steps, and can be cooked in 3 different ways! It’s also budget-friendly.
How to make Chicken Tenders
You can air-fry, oven-bake or deep fry them. No matter what you choose, it will result in juicy tenders. This recipe is very budget friendly if you’re looking for a low-cost meal to feed your picky child (or husband in my case!). Experiment with seasonings or add some buttermilk to the egg instead of milk. Instructions for baking and air-frying in the recipe card. (Full ingredient amounts and complete instructions are available in the recipe card down below).
- Chicken Tenders: The tender is a cut of meat found underneath and attached to the chicken breast, it’s the most tender part of the chicken breast even though it’s so small. Every chicken has 2 tenders (since it has 2 breasts), and they’re moist and tender if cooked properly.
- All-Purpose Flour: For dredging the chicken. I add the seasonings directly to the flour.
- Egg: To bind the flour and breadcrumbs together.
- Breadcrumbs: I used Italian-seasoned breadcrumbs. You can use plain or panko if you wish.
- Milk: I used this to mix with the egg. Substitute for buttermilk if you want. If you are allergic to eggs or don’t keep them in your house because you don’t like them, you can use olive oil only.
- Salt, Ground Black Pepper, Garlic Powder, Onion Powder, Paprika, Cayenne Pepper
- Canola Oil: Used for frying. You can use vegetable or avocado oil for frying instead.
Set up a station for the chicken tenders. In one bowl, combine the flour and seasonings. In a second bowl, whisk together the milk and egg. In a third bowl, pour in the breadcrumbs. Pour the oil into a large Dutch oven or a large heavy-bottomed pot about 1 to 2 inches from the bottom and heat to 350F. Dredge the tenders in the flour, shaking off the excess. Dip into the egg mixture. Bread in the breadcrumbs. Place onto a baking sheet with foil or parchment paper while the oil heats to temperature. Repeat with the remaining tenders. Gently place one tender into the frying oil. If the chicken sizzles, add about 5 pieces at a time and cook until golden brown on that side–about 8 to 10 minutes or so. Place onto a plate lined with paper towels and repeat with the remaining tenders.
Tips & FAQs
- Storage: Keep in an airtight container for 3-4 days.
- Freeze: Cooked tenders can be frozen for up to 3 months.
- Reheat from Frozen: Put the frozen tenders on a wire rack on top of a rimmed baking sheet and warm in a 350F oven until heated through and crisp, about 25 minutes, flipping halfway through.
- Reheat from Fridge: I recommend using a toaster oven or air fryer for reheating since it’ll crisp up. Microwaving might result in non-crispy tenders.
- Don’t overcook the chicken tenders: They cook so quickly and if they’re overcooked they can turn out stringy, dry, and tough. They are ready when the internal temperature reaches 165F.
- Make sure your flour is well seasoned. I’ve given you measurements for the seasonings in the recipe. If you feel it needs a bit more salt or pepper, you can sprinkle some in the flour or on the chicken when it comes right out of the oil.
- Don’t overcrowd the pot: The chicken will not cook evenly if it’s too crowded. Fry 4 to 5 tenders at a time, depending on how large the pot is. Fry in batches.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Chicken Tenders
Ingredients
- 2 lb chicken tenders
- 3/4 cup all-purpose flour
- 1 tsp salt, plus more if needed
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1 egg
- 1/2 cup whole milk
- 1 cup plain breadcrumbs
- Canola oil, for frying
Instructions
- In a heavy-bottomed pot or Dutch oven, pour the canola oil about 1 to 2 inches from the bottom. Heat on high heat until it reaches 350F. Adjust the heat to maintain the temperature. This is important.
- Set up a station for the chicken. In one bowl, combine the flour, salt, pepper, garlic powder, onion powder, paprika, and cayenne. In a second bowl, whisk together the egg and milk. In a third bowl, pour in the breadcrumbs. Set up a baking sheet lined with foil or parchment paper. Line a plate with paper towels.
- Dredge the chicken in the flour mixture, shaking off any excess. Dip into the egg mixture; let the excess drip off. Roll it around in the breadcrumbs until completely coated. Place onto the baking sheet. Repeat with the remaining tenders.
- Gently place a few tenders of chicken into the heated oil at a time. You want to cook in batches. Do not drop them in. Oil will splatter and no one wants to be burned! Cook until golden brown on the bottom side, then flip and cook until the second side is also golden, and the internal temperature is 165F, about 8-10 minutes. Place the cooked chicken onto the plate with the paper towels. Repeat with the remaining chicken.
- Preheat the oven to 400F. Line a baking sheet with foil and spray with nonstick cooking spray. Follow the recipe up to step 3.
- Bake for 10 minutes. Flip and bake for a further 5-10 minutes or until the internal temperature is 165F. Broil in the last 2-3 minutes for a golden crispy crumb!
- Follow the recipe up to step 3. Preheat your air-fryer at 380F for 5 minutes.
- Working in batches, place the tenders in a single layer, with about 1/2-inch of space between them. Cook in the air fryer set at 380F for 8 minutes. Flip and continue to cook for 4-6 minutes longer, until the internal temperature of the chicken reads 165F. Repeat with the remaining tenders.
Notes
Nutrition and time information are based on the frying method.
Storage: Keep in an airtight container for 3-4 days.Freeze: Cooked tenders can be frozen for up to 3 months.
- Reheat from Frozen: Put the frozen tenders on a wire rack on top of a rimmed baking sheet and warm in a 350F oven until heated through and crisp, about 25 minutes, flipping halfway through.
- Reheat from Fridge: I recommend using a toaster oven or air fryer for reheating since it’ll crisp up. Microwaving might result in non-crispy tenders.
Don’t overcook the chicken tenders: They cook so quickly and if they’re overcooked they can turn out stringy, dry, and tough. They are ready when the internal temperature reaches 165F.
Make sure your flour is well seasoned. I’ve given you measurements for the seasonings in the recipe. If you feel it needs a bit more salt or pepper, you can sprinkle some in the flour or on the chicken when it comes right out of the oil.
Don’t overcrowd the pot: The chicken will not cook evenly if it’s too crowded. Fry 4 to 5 tenders at a time, depending on how large the pot is. Fry in batches.
Nutrition Facts
Calories
820.81Fat (grams)
62.42Sat. Fat (grams)
5.84Carbs (grams)
26.48Fiber (grams)
1.41Net carbs
25.06Sugar (grams)
2.22Protein (grams)
37.82Sodium (milligrams)
658.27Cholesterol (grams)
126.49The nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
Miss Raven's Kitchen 
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