Name: Homemade Chicken Tenders
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 0.5 kg boneless, skinless chicken breasts (cut into strips); 0.25 cup buttermilk; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1.5 cup all-purpose flour; 0.5 cup cornstarch; 1 teaspoon paprika; 0.5 teaspoon garlic powder; 0.25 teaspoon cayenne pepper (optional); 0.5 teaspoon salt; 0.25 teaspoon black pepper; 3 cup vegetable oil (or other high smoke point oil)

Oh, you guys. I’ve been meaning to share this with you for ages! You know those nights when the fridge looks a little bare, the clock is ticking towards dinnertime, and the thought of complicated meals makes you want to just order pizza? Yeah, I’ve been there more times than I can count. But this… this recipe for homemade Chicken Tenders has been my absolute lifesaver. Seriously, it’s the kind of thing that feels like a treat, something everyone in the family (even the pickiest eaters!) devours, yet it’s surprisingly simple to whip up. Forget those sad, frozen versions from the grocery store; we’re talking about tender, juicy chicken enveloped in the most perfectly crispy, golden-brown coating. It’s got that satisfying crunch that makes you close your eyes and just savor it. It’s like my childhood memories of Friday night dinners, but even better. If you’re looking for a go-to meal that hits all the right notes – flavor, ease, and pure comfort – then you’ve found it. This is the real deal, the kind of recipe you’ll be making again and again.

What are some good home made chicken tenders?

So, what exactly *are* these magical homemade chicken tenders? Think of them as your ultimate upgrade to the classic kid-favorite. It’s essentially boneless, skinless Chicken Breast or thighs, cut into strips, coated in a flavorful breading, and then baked (or fried, if you’re feeling fancy!) until they’re golden and delicious. But the magic is in the details, right? It’s about getting that perfect balance: chicken that’s still incredibly moist and tender on the inside, and a crust that’s delightfully crunchy, not greasy or soggy. We’re not talking about a complicated breading process here, either. It’s a simple, foolproof method that anyone can master. It’s the kind of food that feels both familiar and exciting, a culinary hug in every bite. It’s the answer to the perpetual “what’s for dinner?” question, delivered with a side of pure, unadulterated deliciousness.

Why you’ll love this recipe?

What are some good reasons to make homemade Chicken Tenders?flavor is just out of this world. We’re talking savory, slightly seasoned chicken with a crust that has a hint of herby goodness. It’s not just plain chicken; it’s *flavorful* chicken. And the texture? Oh my goodness. That satisfying crunch gives way to the juiciest, most tender chicken you’ve ever had. It’s a flavor and texture party happening in your mouth!

What is the second category?simplicity. I know, I know, “homemade” can sometimes sound intimidating, but trust me on this one – it’s shockingly easy. I can get these prepped and into the oven in under 20 minutes on a weeknight. It’s one of those recipes that makes you feel like a kitchen superhero, even when you’re exhausted.

And let’s talk about cost-efficiency. Buying pre-made chicken tenders can add up, especially if you have a hungry family. Using Chicken Breasts or thighs is so much more budget-friendly, and you end up with a much higher quality product. It feels like a win-win for your wallet and your taste buds!

Finally, the versatility! These homemade chicken tenders are fantastic on their own, of course. But they’re also amazing in wraps, on salads, or even chopped up in a pasta dish. You can dip them in your favorite sauce – BBQ, Honey Mustard, ranch, you name it. They are truly a blank canvas for deliciousness. What I love most about this recipe is that it’s so forgiving. Even if you’re new to cooking, you’re going to nail this. It’s the perfect, crowd-pleasing dish that never fails to make people happy. It’s the kind of recipe that becomes a staple in your repertoire, and you’ll wonder how you ever lived without it.

How to Make Homemade Chicken Tenders

Quick Overview

The process is beautifully straightforward. We’re essentially going to coat our chicken strips in a seasoned flour mixture, then dip them into a binding agent (like egg or buttermilk), and finally into a wonderfully crunchy breadcrumb mixture. Then, it’s a quick bake until golden and perfect. What makes this method special is the double-coating technique, which ensures maximum crispiness without any fuss. It’s all about creating layers of flavor and texture that lead to the most satisfying homemade chicken tenders you’ve ever tasted. You’ll have dinner on the table in no time!

Ingredients

For the Chicken:
1.5 lbs boneless, skinless chicken breasts or thighs: I usually go for breasts because they’re lean and readily available, but thighs are wonderfully forgiving and stay extra moist. Feel free to use whichever you prefer! I like to cut them into strips about 1/2 inch thick and 3-4 inches long. Aim for uniform sizes so they cook evenly.

For the Dredging Station:
1 cup all-purpose flour: This is our base for the crispy coating. You can also experiment with a gluten-free blend here if needed, though results might vary slightly in crispiness.

2 teaspoons smoked paprika: This gives our coating a lovely color and a subtle smoky depth. It’s not overpowering, just adds a lovely nuance.

1 teaspoon garlic powder: Because, let’s be honest, garlic makes everything better!

1 teaspoon onion powder: Adds another layer of savory flavor to the crust.

1/2 teaspoon dried oregano: A little herbaceousness that really complements the chicken.

1/2 teaspoon salt: Crucial for bringing out all the flavors.

1/4 teaspoon black pepper: Just a little kick.

2 large eggs, beaten: This is our binder. It helps everything stick! If you prefer, you can use buttermilk here for an extra tangy and tenderizing effect. I’ve tried it both ways, and while buttermilk adds a subtle richness, the eggs are super reliable and easy.

1.5 cups Panko breadcrumbs: This is KEY for that amazing crunch! Panko are Japanese breadcrumbs that are lighter and airier than regular breadcrumbs, creating a superior crispiness. Don’t skip this if you can help it!

1/4 cup grated Parmesan cheese (optional, but highly recommended!): This adds a fantastic salty, nutty flavor and helps the breadcrumbs get extra golden and crispy.

2 tablespoons olive oil or melted butter: We’ll drizzle this over the tenders before baking to help them achieve that beautiful golden-brown color and extra crispiness.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, get that oven preheated to a nice 400°F (200°C). This hot temperature is crucial for getting that golden, crispy exterior. While the oven is warming up, grab a large baking sheet. For easiest cleanup, I always line mine with parchment paper or aluminum foil. If you’re feeling ambitious and want an extra-crispy bottom, you can lightly grease the pan, but parchment paper does the trick for me.

Step 2: Mix Dry Ingredients

In a shallow dish or a wide bowl, whisk together the flour, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Give it a good stir until all the spices are evenly distributed throughout the flour. This mixture is going to give our chicken tenders all their savory flavor and form the first layer of our delicious crust.

Step 3: Mix Wet Ingredients

In another shallow dish or bowl, whisk the eggs until they’re well beaten and no streaks of white remain. If you’re using buttermilk, just pour about 1/2 cup into a dish. This egg wash is what our breadcrumbs will cling to, creating that perfect coating.

Step 4: Prepare the Breadcrumbs

In a third shallow dish or bowl, combine the Panko breadcrumbs and the grated Parmesan cheese (if you’re using it). Give them a quick toss to mix. This is where the real crunch factor comes from! The Panko is light and airy, and the Parmesan adds a salty kick and helps them brown beautifully.

Step 5: Coat the Chicken

Now for the fun part – coating the chicken! Take one chicken tender at a time and first dredge it in the seasoned flour mixture, making sure it’s coated on all sides. Shake off any excess flour. Next, dip it into the beaten eggs, letting any excess drip off. Finally, press the chicken tender into the Panko-Parmesan mixture, coating it completely. Gently press the breadcrumbs onto the chicken to ensure they adhere well. Place the coated tenders in a single layer on your prepared baking sheet. Repeat this process with all the chicken tenders.

Step 6: Arrange and Drizzle

Once all your chicken tenders are coated and arranged on the baking sheet, give them a little space between each one. This helps them crisp up evenly. Now, drizzle the olive oil or melted butter evenly over the top of all the tenders. This is a little trick that really helps them get that gorgeous golden-brown color and extra crispiness in the oven.

Step 7: Bake to Perfection

Pop the baking sheet into your preheated 400°F (200°C) oven. Bake for 18-22 minutes, flipping the tenders halfway through (around the 10-minute mark). You’re looking for them to be golden brown and cooked through. The internal temperature should reach 165°F (74°C). Keep an eye on them, as oven temperatures can vary!

Step 8: Cool Slightly and Serve

Once they’re golden and cooked, carefully remove the baking sheet from the oven. Let the chicken tenders rest on the baking sheet for just a few minutes before serving. This helps them stay juicy. They’re best served warm!

Top Tips for Perfecting Your Homemade Chicken Tenders

Over the years, I’ve picked up a few little tricks that really elevate these homemade chicken tenders from good to absolutely spectacular. These are the lessons I’ve learned through trial and error, and I’m so happy to share them with you!

Chicken Prep: When cutting your chicken, try to make the strips as uniform in size as possible. This ensures they cook at the same rate, so you don’t end up with some overcooked and dry pieces while others are still underdone. I aim for about 1/2 inch thick and 3-4 inches long. Also, make sure your chicken is patted dry before you start coating; this helps the flour adhere better.

Mixing Advice: The key to a super crispy coating is to avoid overmixing the flour and wet ingredients. For the flour mixture, just whisk until combined. For the egg wash, beat until just blended. The breadcrumb mixture should be stirred to incorporate the Parmesan, but don’t go overboard. The goal is to get each piece well-coated without creating a dense paste.

Coating Technique: The “dredge, dip, coat” method is your friend here. Flour first helps the egg adhere, and the egg helps the breadcrumbs stick. When you’re pressing the tenders into the Panko, really give them a gentle press to make sure the crumbs stick firmly. This prevents them from falling off during cooking. I also like to do this process right before baking; letting coated tenders sit too long can make them a bit soggy.

Ingredient Swaps: While Panko breadcrumbs are my absolute favorite for their crunch, you can substitute regular breadcrumbs in a pinch. Just know they might not be quite as crispy. For the spices, feel free to get creative! A little chili powder can add a nice warmth, or some Italian seasoning can give it a Mediterranean flair. If you don’t have smoked paprika, regular paprika will work fine, but you’ll miss out on that subtle smoky depth.

Baking Tips: Don’t overcrowd the baking sheet! This is super important. If you pack the tenders too tightly, they’ll steam instead of crisping up. Bake them in a single layer, and if you have too many to fit on one sheet, use two sheets. Flipping them halfway through is crucial for even browning on both sides. Also, every oven is a little different, so keep an eye on them towards the end of the baking time. The internal temperature of 165°F (74°C) is your best guide for doneness.

Dipping Sauces: While not technically a cooking tip, having a delicious dipping sauce makes all the difference! My family loves classic ketchup and honey mustard, but I also love a good homemade ranch or a spicy sriracha mayo. Having a variety of sauces really makes these tenders feel like a special occasion meal.

Storing and Reheating Tips

These homemade chicken tenders are truly best right out of the oven, but life happens, and sometimes you have leftovers! Luckily, they store and reheat pretty well, so you can enjoy them again.

Room Temperature: If you’re not going to be eating them right away, it’s best to let them cool completely on a wire rack. Once fully cooled, you can leave them at room temperature for no more than two hours. After that, it’s time to refrigerate them to keep them fresh and safe.

Refrigerator Storage: Once cooled, store the chicken tenders in an airtight container or a resealable plastic bag in the refrigerator. They should stay good for about 3-4 days. I find that placing a paper towel in the container can help absorb any extra moisture and keep them from getting too soggy.

Freezer Instructions: If you want to make a big batch and freeze some for later, that’s a fantastic idea! Once the tenders are completely cooled, lay them in a single layer on a baking sheet and freeze until solid (this prevents them from clumping together). Then, transfer the frozen tenders to a freezer-safe bag or airtight container. They’ll keep well in the freezer for up to 2-3 months. Thawing is easy: just transfer them to the refrigerator the night before you plan to reheat them.

Reheating: The best way to reheat these to bring back that glorious crispiness is in the oven or an air fryer. Preheat your oven to 350°F (175°C) or your air fryer to 375°F (190°C). Spread the tenders in a single layer on a baking sheet or in the air fryer basket. Reheat for about 8-12 minutes (oven) or 4-6 minutes (air fryer), or until heated through and crispy again. Microwaving them will result in a softer, less crispy texture, but it works in a pinch if you’re in a hurry!

Glaze Timing Advice: I actually prefer to add any dipping sauces *after* reheating, rather than trying to store them with the tenders. If you happen to have a glaze you’ve made, it’s best to store it separately and add it just before serving.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! You can definitely make these gluten-free. The easiest swap is to use a good quality gluten-free all-purpose flour blend in place of the regular flour. For the breadcrumbs, you can find excellent gluten-free Panko-style breadcrumbs in most grocery stores, or you can simply use regular gluten-free breadcrumbs. You might find the texture is slightly different, but the flavor will still be amazing. Make sure to check that all your spice blends are also gluten-free if you have sensitivities.

Do I need to peel the zucchini?

Actually, there’s no zucchini in this particular recipe! This is for chicken tenders. I think you might be thinking of a different recipe! If you *were* making something with zucchini, it’s usually best to leave the peel on for extra fiber and nutrients, unless the recipe specifically calls for peeling it.

Can I make this as muffins instead?

These are specifically designed as chicken tenders, so making them as muffins wouldn’t quite work in terms of texture and form. However, if you’re looking for a delicious chicken *muffin* recipe, I have a fantastic one for Savory Chicken & Cheddar Muffins that you might love! It uses shredded chicken and cheese in a tender muffin batter.

How can I adjust the sweetness level?

Since these chicken tenders aren’t inherently sweet (unless you’re dipping them in a sweet sauce!), there isn’t a direct sweetness level to adjust in the tenders themselves. If you’re finding the overall meal too sweet because of your chosen dipping sauce, you could opt for a less sweet sauce like a plain ketchup or a zesty Dijon mustard. If you were thinking of a sweet baked good, then yes, you could adjust sugar, but for these savory tenders, it’s all about the savory spices!

What can I use instead of the glaze?

These chicken tenders aren’t typically served with a glaze directly on them, but rather with dipping sauces! So, instead of a glaze, you have loads of options. Classic choices are ketchup, honey mustard, BBQ sauce, or ranch dressing. For something a little different, try a sweet chili sauce, a spicy mayo, garlic aioli, or even a tangy blue cheese dressing. The possibilities are endless and really let you customize the flavor experience!

Final Thoughts

So there you have it – the recipe for homemade chicken tenders that I absolutely adore. It’s more than just a meal; it’s that reliable, comforting dish that brings smiles to faces, simplifies busy weeknights, and makes everyone feel a little bit special. The crunch, the juiciness, the perfectly seasoned crust – it’s everything you want in a chicken tender and then some. I truly hope you give these a try and that they become a cherished recipe in your own home, just like they have in mine. If you love this recipe and are looking for more weeknight-friendly chicken dishes, you might also enjoy my recipe for Lemon Herb Roasted Chicken or my Quick and Easy Chicken Stir-Fry. They’re all about bringing delicious, homemade goodness to your table without the stress.

I can’t wait to hear how yours turn out! If you make these homemade chicken tenders, please leave a comment below and let me know what you think. Did your family love them? What dipping sauces did you serve them with? I love seeing your creations and hearing your stories. Happy cooking!

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