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Breaded Chicken Tenders

These crisp Breaded Chicken Tenders are the kind you’ll pay top dollar for at a restaurant. The flavorful breading is the key and they’re seasoned perfectly. Serve them as an entrée for dinner or with a choice of dipping sauces as an appetizer at your next casual party. Either way, they won’t last long.

Breaded Chicken Tenders

Easy Breaded Chicken Tenders Recipe

There are few dining establishments that don’t offer fried chicken in some form on the menu. Chicken tenders in particular, are a favorite. Of course they must be accompanied by plenty of comeback sauce, barbecue sauce  or homemade honey mustard sauce for dipping. You can make them yourself at home and this recipe will show you how. How to make Easy Breaded Chicken Tenders: (Scroll down for full printable recipe.)

  • Marinate – Place the chicken tenders, buttermilk, hot sauce and kosher salt in a large Ziploc bag. Seal tightly shake then store in the fridge to marinate for 4 hours or overnight.
  • Prepare – Use a whisk to sift the flour, seasoned salt, garlic powder, onion powder, oregano, paprika, black pepper, cayenne and cumin together on a plate.
  • Dredge the Chicken – Remove the chicken tenders from the marinade letting the excess drip off. Roll in the seasoned flour then place onto a cookie sheet fitted with a rack.
  • After dredging all of the pieces once, repeat giving them a second coating. Press the flour onto the chicken pieces.
  • Refrigerate – Chill uncovered for 1 hour to set the breading.
  • Heat Oil – Heat the oil to 350°-360°F in a deep pot or dutch oven.
  • Fry – Cook the chicken tenders in batches for 4-5 minutes depending on the thickness, until golden and cooked through. Adjust the cooking time according to size.
  • Remove to a paper towel lined tray to drain.
  • Season immediately with additional seasoned salt. Rest for 5 minutes, then serve with your favorite dipping sauces.
Breaded Chicken Tenders

How to Make the BEST Breaded Chicken Tenders Recipe

It’s classic in the south to brine chicken wither in salted water, seasoned broths or buttermilk. Some like to brine their chicken in sweet tea. This recipe uses buttermilk.

  • Ingredients you’ll need to make Breaded Chicken Tenders: 3 pounds of chicken tenders, buttermilk, hot sauce, kosher or sea salt, self-rising flour, seasoned salt, garlic powder, onion powder, oregano, paprika, black pepper, cayenne, ground cumin and peanut or vegetable oil for frying.
  • Kitchen tools you’ll need: Dutch oven, fry thermometer, shallow bowls, whisk, measuring cups and spoons, stainless steel spider and sheet pan.
  • I like to soak the tenderloins in a buttermilk brine, then dredge them in a homemade seasoned flour and fry. Preferably in peanut oil but canola or vegetable oil will work.
  • After breading, if you’ll take the time to pop them into the fridge to rest for an hour or so it will allow the breading to cling more evenly to the chicken pieces.
  • Fry the tenders until crispy and golden then they’re ready to serve as an appetizer or entrée with your favorite dipping sauces.
  • Store Breaded Chicken Tenders chilled in the refrigerator for up to 3 days.
Breaded Chicken Tenders

More Easy Fried Chicken Recipes To Try

Fried chicken whether it’s fried in the traditional way or faux “fried” in the oven is always a tasty addition to the menu.

Breaded Chicken Tenders

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Helpful Kitchen Items:

Breaded Chicken Tenders

Prep Time15 minutes
Cook Time5 minutes
Marinate time4 hours
Total Time4 hours 20 minutes
Course: Appetizer, Main Course, Poultry
Cuisine: American, Southern
Keyword: breaded-chicken-tenders
Servings: 16 tenders [may vary]
Calories: 223kcal
Author: Melissa Sperka

Ingredients

  • 3 lb chicken tenders
  • 1 cup buttermilk
  • few dashes hot sauce
  • 1 tsp kosher or sea salt
  • 2 cup self-rising flour
  • 1 tsp seasoned salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne
  • 1/4 tsp ground cumin
  • 4 cups peanut or vegetable oil for frying

Instructions

  • Place the chicken tenders, buttermilk, hot sauce and 1 tsp of kosher salt in a plastic bag. Seal tightly shake then store in the fridge to marinate for 4 hours or overnight.
  • Prepare: Use a whisk to sift the flour, seasoned salt, garlic powder, onion powder, oregano, paprika, black pepper, cayenne and cumin together on a plate.
  • Remove the chicken tenders from the marinade letting the excess drip off. Roll in the seasoned flour then place onto a cookie sheet fitted with a rack.
  • After dredging all of the pieces once, repeat giving them a second coating. Press the flour onto the chicken pieces. Chill uncovered for 1 hour to set the breading.
  • Fry: Heat the oil to 350°-360°F in a deep pot or dutch oven. Cook the chicken tenders in batches for 4-5 minutes depending on the thickness, until golden and cooked through. Adjust the cooking time according to size.
  • Remove to a paper towel lined tray to drain. Season immediately with additional seasoned salt. Rest for 5 minutes, then serve with your favorite dipping sauce.

Notes

To substitute all-purpose flour in place of the self-rising flour add 1/2 tsp baking powder and increase the seasoned salt to 1 1/2 tsp.

Nutrition

Serving: 1serving | Calories: 223kcal | Carbohydrates: 13g | Protein: 20g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 406mg | Potassium: 361mg | Fiber: 1g | Sugar: 1g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

10 Comments

  1. DIdnt know you could buy “chicken tenders.” Where? Always had to cut the, from skinless ckn breasts.

    1. I can pick them up almost anywhere. Including our local grocery stores, Costco, Sam’s and beyond. Chicken breasts work, too.

    1. I can batter them perfectly, but I always overcook so they come out too dry. Is 5 mins really all you cook them for?

  2. This is basically how I do all my fried chicken. I do add a few crushed garlic cloves to the brine along with the hot sauce. Personal preference. Love your recipes!

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