These homemade crispy chicken tenders are golden, crunchy on the outside, and juicy on the inside. Coated in a seasoned breadcrumb mixture and either fried, baked, or air-fried, they’re versatile and crowd-pleasing. Paired with your choice of tangy honey mustard or creamy ranch dipping sauce, they’re a guaranteed hit with both kids and adults. Whether served as a main dish or a party appetizer, these tenders deliver bold flavor and satisfying crunch in every bite.
Ingredients:
For the Chicken Tenders:
- 1 lb (450g) chicken tenders or boneless chicken breasts, cut into strips
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup Panko breadcrumbs (for extra crunch)
- ½ cup grated Parmesan cheese (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp black pepper
- ½ tsp salt
- ½ tsp cayenne pepper (optional, for heat)
- 1 cup buttermilk (for marinating, optional)
- Oil for frying (vegetable or canola)
For the Honey Mustard Sauce:
- ¼ cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 1 tbsp lemon juice
- ½ tsp garlic powder
- Salt & pepper to taste
For the Ranch Sauce:
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp fresh chopped parsley (or ½ tsp dried)
- ½ tsp salt
- ½ tsp black pepper
Instructions:
1. Marinate the Chicken (Optional but Recommended)
- Place chicken strips in a bowl with buttermilk. Cover and refrigerate for 30 minutes to 1 hour. This tenderizes the meat and helps the coating stick better.
2. Set Up a Dredging Station
- Bowl 1: Mix flour with salt, pepper, paprika, garlic powder, onion powder, and cayenne.
- Bowl 2: Beat the eggs.
- Bowl 3: Combine Panko breadcrumbs with Parmesan cheese (if using).
3. Coat the Chicken
- Remove chicken from buttermilk and let excess drip off.
- Dredge each piece in the seasoned flour, then dip into the egg mixture, and finally coat with the breadcrumb mixture. Press gently to adhere.
4. Choose Your Cooking Method
Frying:
- Heat oil in a deep skillet to 350°F (175°C).
- Fry tenders in batches for 3–4 minutes per side until golden brown and cooked through.
- Drain on paper towels.
Baking:
- Preheat oven to 400°F (200°C).
- Place tenders on a greased baking sheet. Spray lightly with cooking spray.
- Bake for 20–25 minutes, flipping halfway through, until golden and crispy.
Air Frying:
- Preheat air fryer to 375°F (190°C).
- Spray tenders lightly with oil.
- Air fry for 10–12 minutes, flipping halfway, until crisp and cooked through.
5. Make the Dipping Sauces
- Honey Mustard: Mix all ingredients in a bowl until smooth. Chill for 15 minutes.
- Ranch: Combine all ingredients and stir well. Refrigerate for 15–30 minutes to let flavors meld.
6. Serve and Enjoy
- Serve chicken tenders hot with dipping sauces on the side.
- Pair with fries, coleslaw, or a fresh salad for a complete meal.
Tips for the Best Chicken Tenders:
- ✅ Use buttermilk: It makes the chicken extra juicy and flavorful.
- ✅ Double coat: For extra crunch, repeat the egg and breadcrumb step.
- ✅ Don’t overcrowd: When frying, cook in batches to maintain oil temperature.
- ✅ Let coating rest: Let breaded tenders sit for 10 minutes before cooking to help the coating stick.
- ✅ Use Panko: It creates a crispier texture than regular breadcrumbs.
These crispy chicken tenders are everything you want in comfort food—crunchy, juicy, and packed with flavor. Whether you dip them in honey mustard, ranch, or both, they’re bound to disappear fast. Want to try a spicy buffalo version next? 🔥