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These golden and crispy fried chicken tenders recipe is the ultimate comfort food—easy to make, budget-friendly, and perfect for the whole family. With a flavorful marinade and crunchy coating, these tenders are fried to perfection and ready in no time!
When I make chicken tenders, I want something that’s not only crispy and flavorful but also quick and simple without cutting corners. This recipe nails it with a delicious marinade that infuses the chicken with flavor in just 15 minutes, and the breading stays perfectly crunchy after frying. It’s not overly complicated, uses ingredients I already have in my pantry, and the result is restaurant-quality tenders that my family loves.
What I Love About This Fried Chicken Tenders Recipe
- Quality Ingredients: Made with pantry staples that are much better than anything store-bought.
- Kid-approved: They are a hit with the whole family, especially the little ones! They are perfect for dipping with your favorite sauces.
- Quick to cook: They’re ready in minutes, perfect for a fast meal.
Ingredients
- Chicken Tenders
- Milk
- Lemon juice
- Cornstarch
- Sugar
- Ground black pepper
- Panko bread crumbs
- All-purpose flour
- Onion powder
- Oregano
- Salt
- Garlic powder
Equipment
- large bowl
- whisk
- pie plate
- large deep skillet
- tongs
- Measuring spoons and cups
- mixing spoon
- Liquid measuring cup
How To Make Chicken Tenders
***This is just a teaser! To see the complete ingredient list and step-by-step instructions, scroll to the recipe card at the bottom of the page.
- Trim off any white bits from the chicken.
- Mix the milk marinade ingredients in a bowl.
- Add the chicken, cover, and chill for 15-60 minutes.
- In a pie dish, mix the coating ingredients.
- Heat oil in a skillet to 360°F and line a plate with paper towels.
- Take two tenders from the marinade, let the excess drip off, coat them in the breadcrumb mixture, and place them on a plate. Repeat with the rest.
- Fry 2-3 tenders at a time, 3-4 minutes per side, until golden brown and fully cooked. Drain on paper towels. Fry the remaining tenders.
- Serve with your favorite dipping sauce.
Recipe Tip
Make sure the oil is at the right temperature—360°F. If the oil is too hot, the coating will burn before the chicken cooks through; if it’s too cool, the tenders absorb too much oil and become greasy.
Before putting chicken into the oil, check the temperature of the oil. You’ll need to do this each time the chicken is put into the hot oil. This will ensure you get golden, crispy fried chicken tenders every time.
Storage Tips
STORE: Place leftovers in an airtight container and store in the refrigerator for 2-3 days.
FREEZE: Cool the tenders and place them on a baking sheet. Freeze for 1-2 hours or until frozen solid. Then, transfer them to a freezer-safe container and freeze them for 6 months.
REHEAT: Place the frozen tenders in a 350°F oven and bake until heated about 15-20 minutes.
Recipe FAQs
How do I prevent the chicken tenders from becoming greasy?
Avoid overcrowding the skillet, which can lower the oil temperature. Fry in small batches to ensure each tender cooks evenly and remains crispy.
Can I use a different type of oil for frying?
You can use other oils with a high smoke point, like canola or vegetable oil. Peanut oil is also an excellent option for its high heat tolerance and flavor.
How can I ensure the chicken tenders are cooked through?
Use an instant-read thermometer to check that the chicken’s internal temperature reaches 165°F. This ensures that the tenders are fully cooked and safe to eat.
What dipping sauces go well with these chicken tenders?
They pair well with classic sauces like honey mustard, barbecue sauce, ranch dressing, or ketchup. Feel free to experiment with your favorite sauces! I love this DIY Chick-fil-A sauce.
More Main Dish Recipes
Fried Chicken Tenders
Equipment
- Large Bowl
- whisk
- pie plate
- large deep skillet
- tongs
- Measuring spoons and cups
- Mixing spoon
- Liquid measuring cup
Ingredients
INGREDIENTS:
- 3 pounds chicken tenderloins
MARINADE:
- 1 ½ cup milk
- 1 Tablespoon lemon juice
- 1 Tablespoon cornstarch
- 1 ½ teaspoon sugar
- ½ teaspoon ground black pepper
COATING:
- 1 ½ cup plain panko bread crumbs
- ¾ cup all- purpose flour
- 1 ½ Tablespoon onion powder
- ½ teaspoon oregano
- 1 ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon garlic powder
FOR FRYING:
- 2 ½ cups vegetable or peanut oil
Instructions
PREP THE CHICKEN:
- Trim the chicken of any of the white membranes.
MARINATE THE CHICKEN:
- In a large bowl, whisk to combine the marinade ingredients.
- Add the chicken, cover, and chill in the refrigerator for at least 15 minutes but no more than 60 minutes.
MAKE COATING:
- In a pie plate, whisk together all the coating ingredients.
HEAT THE OIL OR OVEN:
- Place 2 cups of oil in a large, deep skillet. Heat oil over medium-high heat until it reaches 360 degrees F. Line a large plate with 3 layers of paper towels.
COAT CHICKEN:
- Take 2 chicken tenders from the milk marinade and let the excess marinade drip off. Then, place the chicken in the breadcrumbs mixture and cover all sides with the breadcrumbs.
- Transfer the chicken tenders to a clean plate and repeat the coating with the remaining ones.
FRY:
- Once the oil is up to temp, add 2-3 pieces of chicken to the hot oil.
- Fry for 3-4 minutes or until golden. Then, flip the chicken and cook for another 2-3 minutes or until golden. When an instant-read thermometer is inserted into the thickest part of it, the chicken is done with it registers 165 degrees F.
- Move the chicken fingers to the paper towel-lined plate to drain.
- Repeat the frying with the remaining chicken. Serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
