Mmm, who doesn’t love crispy, golden chicken tenders? Whether you’re craving quick weeknight dinners, cozy comfort food, or fun new twists on a classic, we’ve got you covered. Dive into these 29 revitalizing recipes that promise to turn simple tenders into something spectacular. Get ready to fire up your skillet and fall in love with chicken all over again!
Baked Almond-Crusted Chicken Tenders
Sometimes, the simplest recipes deliver the most satisfaction, especially when they transform a classic like chicken tenders into a crispy, nutty delight that feels both wholesome and indulgent. This baked almond-crusted version is a fantastic weeknight solution that comes together with minimal fuss and maximum flavor, perfect for anyone looking to add a healthy crunch to their dinner rotation. Let’s walk through each step methodically to ensure your tenders turn out perfectly golden and juicy every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Chicken:
– 1.5 pounds chicken breast tenders
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
For the Breading Station:
– 1/2 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup finely ground almonds
– 1/2 teaspoon garlic powder
– 1/2 teaspoon paprika
For Baking:
– 2 tablespoons olive oil
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken tenders completely dry with paper towels to help the coating adhere better.
3. Season the chicken evenly on both sides with the salt and black pepper.
4. Set up a breading station with three shallow dishes: place the flour in the first, the beaten eggs in the second, and mix the ground almonds, garlic powder, and paprika in the third.
5. Dredge each tender first in the flour, shaking off any excess.
6. Dip the floured tender into the beaten eggs, allowing any extra to drip off.
7. Press the tender firmly into the almond mixture, coating all sides evenly for a thick crust.
8. Arrange the coated tenders in a single layer on the prepared baking sheet, leaving space between them for even cooking.
9. Drizzle the olive oil lightly over the top of each tender to promote browning.
10. Bake in the preheated oven for 18-20 minutes, flipping the tenders halfway through, until the crust is golden brown and the internal temperature reaches 165°F when checked with a meat thermometer.
11. Let the tenders rest on the baking sheet for 5 minutes before serving to allow the juices to redistribute.
Delightfully crunchy on the outside and tender inside, these almond-crusted chicken tenders offer a subtle nutty flavor enhanced by the warm spices. Serve them alongside a bright lemon-dill yogurt dip or tuck them into a wrap with fresh greens for a satisfying meal that’s as versatile as it is delicious.
Air-Fried Lemon Herb Chicken Tenders
A crispy, tangy twist on a classic, these air-fried lemon herb chicken tenders are a quick, healthy dinner solution that’s perfect for busy weeknights. Using an air fryer ensures they come out golden and juicy with minimal oil, while the bright lemon and aromatic herbs add a fresh, zesty flavor everyone will love. Let’s walk through each step together to get them just right.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– For the chicken marinade:
– 1.5 pounds chicken tenders
– 2 tbsp olive oil
– 2 tbsp fresh lemon juice
– 1 tsp lemon zest
– 1 tsp dried oregano
– 1 tsp dried thyme
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– For the coating:
– 1 cup panko breadcrumbs
– 1/4 cup grated Parmesan cheese
– Cooking spray
Instructions
1. In a large bowl, combine 1.5 pounds chicken tenders, 2 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tsp lemon zest, 1 tsp dried oregano, 1 tsp dried thyme, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Tip: Zest the lemon before juicing it for easier prep.
2. Toss the chicken in the marinade until evenly coated, then let it sit at room temperature for 10 minutes to absorb the flavors.
3. In a shallow dish, mix 1 cup panko breadcrumbs and 1/4 cup grated Parmesan cheese.
4. Dredge each marinated chicken tender in the breadcrumb mixture, pressing gently to adhere the coating on all sides.
5. Preheat your air fryer to 400°F for 3 minutes.
6. Lightly spray the air fryer basket with cooking spray, then arrange the coated tenders in a single layer without overcrowding. Tip: Work in batches if needed to ensure even crisping.
7. Air fry the chicken tenders at 400°F for 6 minutes.
8. Open the air fryer, flip each tender using tongs, and spray lightly with more cooking spray. Tip: Flipping halfway through helps achieve a uniform golden crust.
9. Continue air frying at 400°F for another 6 minutes, or until the internal temperature reaches 165°F and the coating is crispy and browned.
10. Remove the tenders from the air fryer and let them rest for 2 minutes before serving.
Succulent and tender inside with a delightfully crunchy, herb-infused crust, these chicken tenders burst with bright lemon notes. Serve them over a fresh salad for a light meal, or pair with roasted vegetables and a creamy dipping sauce for a comforting dinner that’s sure to become a family favorite.
Grilled Citrus Marinated Chicken Tenders
Kick off your weeknight dinner with a dish that’s both vibrant and effortless. Grilled Citrus Marinated Chicken Tenders transforms simple chicken into a zesty, juicy meal perfect for busy evenings. This recipe uses a bright marinade to infuse flavor and a quick grill for a delicious result.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
For the Marinade:
– 1/4 cup fresh orange juice
– 2 tbsp fresh lime juice
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
For the Chicken:
– 1.5 lbs chicken tenders
Instructions
1. In a medium bowl, whisk together 1/4 cup fresh orange juice, 2 tbsp fresh lime juice, 2 tbsp olive oil, 2 cloves minced garlic, 1 tsp salt, and 1/2 tsp black pepper until fully combined.
2. Place 1.5 lbs chicken tenders in a large resealable plastic bag or shallow dish.
3. Pour the marinade over the chicken, ensuring all pieces are coated evenly.
4. Seal the bag or cover the dish, then refrigerate for at least 15 minutes or up to 2 hours for deeper flavor.
5. Preheat a grill or grill pan to medium-high heat, about 400°F.
6. Remove the chicken from the marinade, letting any excess drip off, and discard the used marinade.
7. Place the chicken tenders on the preheated grill in a single layer, not touching.
8. Grill for 4-5 minutes per side, or until the internal temperature reaches 165°F and the exterior has visible grill marks.
9. Transfer the grilled chicken to a clean plate and let it rest for 3 minutes before serving.
Grilled to perfection, these tenders boast a tender, juicy interior with a slightly charred, caramelized exterior from the citrus sugars. The marinade imparts a tangy, bright flavor that pairs wonderfully with a simple side salad or tucked into warm tortillas for a quick wrap. For a creative twist, slice them over a grain bowl with avocado and fresh herbs.
Honey Mustard Glazed Chicken Tenders
Let’s make a simple, crowd-pleasing dinner that’s perfect for busy weeknights. Honey Mustard Glazed Chicken Tenders combine sweet, tangy flavor with a crispy, juicy bite, and they come together with minimal fuss. Follow these clear steps for a foolproof result every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Chicken:
– 1.5 pounds chicken tenders
– 1 cup all-purpose flour
– 2 large eggs
– 1 cup panko breadcrumbs
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup vegetable oil
For the Glaze:
– 1/4 cup honey
– 2 tablespoons Dijon mustard
– 1 tablespoon whole-grain mustard
– 1 tablespoon apple cider vinegar
– 1/4 teaspoon garlic powder
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken tenders dry with paper towels to help the coating stick better.
3. In a shallow bowl, mix the flour, salt, and black pepper.
4. In a second shallow bowl, beat the eggs until smooth.
5. In a third shallow bowl, place the panko breadcrumbs.
6. Dredge each chicken tender first in the flour mixture, shaking off any excess.
7. Dip the floured tender into the beaten eggs, letting any extra drip off.
8. Press the tender into the panko breadcrumbs, coating it evenly on all sides.
9. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
10. Carefully place the breaded tenders in the skillet, cooking for 2-3 minutes per side until golden brown.
11. Transfer the browned tenders to the prepared baking sheet.
12. In a small bowl, whisk together the honey, Dijon mustard, whole-grain mustard, apple cider vinegar, and garlic powder until smooth.
13. Brush half of the honey mustard glaze evenly over the tops of the tenders.
14. Bake the tenders at 400°F for 10 minutes.
15. Remove the baking sheet from the oven and brush the remaining glaze over the tenders.
16. Return the tenders to the oven and bake for an additional 5 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
17. Let the tenders rest on the baking sheet for 5 minutes before serving to allow the juices to redistribute.
Keep these tenders warm for a family meal—they boast a crispy, golden crust that gives way to tender, juicy chicken, all coated in a sticky-sweet glaze with a tangy mustard kick. For a fun twist, chop them up and toss into a salad or wrap them in warm tortillas with fresh veggies.
Spiced Paprika Chicken Tenders with Avocado Dip
Diving into a weeknight dinner that’s both flavorful and fuss-free, these Spiced Paprika Chicken Tenders with Avocado Dip deliver a satisfying crunch and creamy contrast. Let’s walk through each step methodically to ensure tender, well-seasoned results every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the Chicken Tenders:
– 1.5 pounds chicken tenders
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup panko breadcrumbs
– 2 tablespoons smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup vegetable oil
For the Avocado Dip:
– 2 ripe avocados, pitted and peeled
– 1/4 cup plain Greek yogurt
– 2 tablespoons lime juice
– 1/4 cup chopped fresh cilantro
– 1/4 teaspoon salt
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken tenders dry with paper towels to help the coating adhere better.
3. In a shallow bowl, combine the flour, smoked paprika, garlic powder, onion powder, salt, and black pepper.
4. Place the beaten eggs in a second shallow bowl.
5. In a third shallow bowl, add the panko breadcrumbs.
6. Dredge each chicken tender first in the flour mixture, shaking off any excess.
7. Dip the floured tender into the beaten eggs, allowing any excess to drip off.
8. Press the tender into the panko breadcrumbs, coating it evenly on all sides.
9. Arrange the coated tenders on the prepared baking sheet in a single layer.
10. Drizzle the vegetable oil evenly over the tenders.
11. Bake for 12-15 minutes, flipping halfway through, until the coating is golden brown and the internal temperature reaches 165°F.
12. While the chicken bakes, make the dip: in a medium bowl, mash the avocados with a fork until mostly smooth.
13. Stir in the Greek yogurt, lime juice, chopped cilantro, and salt until well combined.
14. Let the chicken rest for 5 minutes after baking to keep it juicy.
15. Serve the warm chicken tenders with the avocado dip on the side.
Lightly crisp on the outside and tender within, these tenders pair smoky paprika warmth with the cool, creamy dip. For a fun twist, try serving them in lettuce wraps or alongside a simple cucumber salad for extra freshness.
Coconut Flour Crusted Chicken Tenders
Baking with coconut flour can be tricky, but these crispy chicken tenders make it easy for beginners to master a gluten-free favorite. You’ll love how the coconut flour creates a delicate, golden crust that stays crunchy without deep frying. Let’s walk through each step together to ensure perfect results every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– For the chicken:
– 1.5 lbs chicken tenders
– 1 tsp salt
– 1/2 tsp black pepper
– For the coating:
– 1 cup coconut flour
– 2 large eggs
– 1/4 cup milk
– 1 tsp garlic powder
– 1 tsp paprika
– For cooking:
– 1/4 cup avocado oil
Instructions
1. Pat the chicken tenders completely dry with paper towels.
2. Season both sides of the chicken tenders evenly with 1 tsp salt and 1/2 tsp black pepper.
3. In a shallow bowl, whisk together 2 large eggs and 1/4 cup milk until fully combined.
4. In a separate shallow bowl, combine 1 cup coconut flour, 1 tsp garlic powder, and 1 tsp paprika.
5. Dip each seasoned chicken tender into the egg mixture, letting excess drip off.
6. Immediately coat the chicken tender in the coconut flour mixture, pressing gently to adhere.
7. Place the coated chicken tenders on a wire rack for 5 minutes to help the coating set.
8. Heat 1/4 cup avocado oil in a large skillet over medium heat until it shimmers (about 350°F).
9. Carefully place chicken tenders in the hot oil without overcrowding, cooking in batches if needed.
10. Cook for 4-5 minutes per side until the crust turns deep golden brown and reaches an internal temperature of 165°F.
11. Transfer cooked tenders to a paper towel-lined plate to drain excess oil.
Light and crispy with subtle coconut notes, these tenders offer a satisfying crunch that holds up beautifully to dipping sauces. Try serving them with a tangy honey mustard or spicy sriracha mayo for a flavor contrast that highlights their delicate texture. They’re perfect for meal prep since they reheat well in the oven at 375°F for 8-10 minutes.
Garlic and Herb Yogurt Marinated Chicken Tenders
Let’s create a simple yet flavorful weeknight dinner that transforms basic chicken tenders into something special with a garlic-herb yogurt marinade. This method ensures juicy, tender results every time, perfect for beginners looking to build confidence in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Marinade:
– 1 cup plain whole-milk yogurt
– 3 cloves garlic, minced
– 1 tablespoon fresh lemon juice
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
For the Chicken:
– 1.5 pounds chicken tenders
For Cooking:
– 1 tablespoon olive oil
Instructions
1. In a medium bowl, combine 1 cup plain yogurt, 3 minced garlic cloves, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 teaspoon oregano, 1 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until smooth.
2. Add 1.5 pounds chicken tenders to the bowl, tossing to coat each piece evenly in the marinade. Tip: For deeper flavor, cover and refrigerate for at least 30 minutes or up to 4 hours.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Remove chicken from the marinade, letting excess drip off, and place in the skillet in a single layer without crowding. Tip: Work in batches if needed to avoid steaming.
5. Cook chicken for 5-6 minutes per side, until golden brown and internal temperature reaches 165°F on an instant-read thermometer. Tip: Avoid moving the chicken too early to develop a good sear.
6. Transfer cooked chicken to a plate and let rest for 5 minutes before serving.
The chicken emerges with a creamy, tangy crust from the yogurt, locking in moisture for a tender bite infused with aromatic garlic and herbs. Serve it over a crisp salad, tucked into warm pitas with tzatziki, or alongside roasted vegetables for a complete meal.
Zesty Lime and Chile Chicken Tenders
These zesty lime and chile chicken tenders are a perfect weeknight dinner that packs a punch of flavor without requiring hours in the kitchen. They combine a crispy, seasoned crust with a bright, tangy sauce for a meal that’s sure to become a new family favorite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Chicken and Coating:
– 1.5 lbs chicken breast tenders
– 1 cup all-purpose flour
– 2 large eggs
– 1 cup panko breadcrumbs
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/4 cup vegetable oil, for frying
For the Zesty Lime and Chile Sauce:
– 1/4 cup fresh lime juice (about 2 limes)
– 2 tbsp honey
– 1 tbsp soy sauce
– 1 tsp chili powder
– 1/2 tsp red pepper flakes
– 2 cloves garlic, minced
– 1 tbsp unsalted butter
Instructions
1. Pat the 1.5 lbs of chicken breast tenders completely dry with paper towels to help the coating adhere better.
2. In a shallow bowl, whisk together 1 cup of all-purpose flour, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika.
3. In a second shallow bowl, beat 2 large eggs until uniform.
4. Place 1 cup of panko breadcrumbs in a third shallow bowl.
5. Dredge each chicken tender first in the flour mixture, shaking off any excess.
6. Next, dip the floured tender into the beaten eggs, letting any excess drip off.
7. Finally, press the tender firmly into the panko breadcrumbs, ensuring an even, complete coating on all sides.
8. Place the breaded tenders on a wire rack set over a baking sheet; this prevents the bottom from getting soggy while you finish breading the rest.
9. Heat 1/4 cup of vegetable oil in a large skillet over medium heat until it shimmers, about 350°F.
10. Carefully place the breaded tenders in the hot oil, working in batches to avoid overcrowding the pan.
11. Fry the tenders for 3-4 minutes per side, or until the crust is golden brown and crispy and the internal temperature reaches 165°F.
12. Transfer the cooked tenders back to the wire rack to drain any excess oil.
13. While the last batch of chicken cooks, make the sauce: In a small saucepan, combine 1/4 cup fresh lime juice, 2 tbsp honey, 1 tbsp soy sauce, 1 tsp chili powder, 1/2 tsp red pepper flakes, and 2 minced garlic cloves.
14. Bring the sauce mixture to a simmer over medium heat, stirring frequently, and let it cook for 2-3 minutes until slightly thickened.
15. Remove the saucepan from the heat and whisk in 1 tbsp of unsalted butter until melted and the sauce is glossy.
16. Drizzle the warm zesty lime and chile sauce over the crispy chicken tenders just before serving.
Fresh from the skillet, these tenders offer a fantastic contrast between the crunchy panko crust and the tender, juicy chicken inside. The sauce provides a vibrant balance of tangy lime, sweet honey, and a gentle kick of heat from the chile. For a complete meal, serve them over a bed of cilantro-lime rice or tucked into warm tortillas with shredded cabbage and a dollop of cool sour cream.
Mediterranean Grilled Chicken Tenders
Craving a quick, healthy dinner that feels like a vacation? Mediterranean Grilled Chicken Tenders are your answer, combining lean protein with the vibrant, sun-drenched flavors of the region in a dish that’s surprisingly simple to master. This methodical guide will walk you through each step to ensure juicy, flavorful results every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the Marinade:
– 1.5 lbs chicken breast tenders
– 1/4 cup extra virgin olive oil
– 3 tbsp fresh lemon juice
– 4 cloves garlic, minced
– 1 tbsp dried oregano
– 1 tsp kosher salt
– 1/2 tsp black pepper
For Serving:
– 1 lemon, cut into wedges
– 1/4 cup chopped fresh parsley
Instructions
1. In a large bowl, whisk together 1/4 cup extra virgin olive oil, 3 tbsp fresh lemon juice, 4 minced garlic cloves, 1 tbsp dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper until fully combined.
2. Add 1.5 lbs of chicken breast tenders to the bowl, ensuring each piece is fully coated in the marinade. Tip: For maximum flavor, let the chicken marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
3. Preheat your grill or grill pan to medium-high heat, approximately 400°F. Tip: To prevent sticking, lightly oil the grill grates with a paper towel dipped in vegetable oil before heating.
4. Place the marinated chicken tenders on the preheated grill in a single layer, leaving space between each piece.
5. Grill the chicken for 4-5 minutes without moving it to develop grill marks.
6. Using tongs, flip each chicken tender and grill for an additional 4-5 minutes. Tip: The chicken is done when its internal temperature reaches 165°F on an instant-read thermometer and the juices run clear.
7. Transfer the grilled chicken tenders to a clean plate and let them rest for 5 minutes.
8. Garnish the rested chicken with 1/4 cup of chopped fresh parsley and serve immediately with lemon wedges on the side.
Accomplishing this recipe yields tender, juicy chicken with a beautifully charred exterior and a bright, herby flavor from the lemon and oregano marinade. For a creative twist, slice the tenders and toss them into a Greek salad or stuff them into warm pita bread with tzatziki and fresh vegetables for a complete meal.
Panko-Crusted Parmesan Chicken Tenders
Meticulously crafted for a satisfying crunch and savory flavor, these Panko-Crusted Parmesan Chicken Tenders are a foolproof weeknight favorite. By following a simple three-step breading process and baking to golden perfection, you’ll achieve restaurant-quality results with minimal fuss. Let’s walk through each stage methodically to ensure crispy, juicy tenders every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Chicken:
– 1.5 lbs chicken tenders
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the Breading Station:
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup panko breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1 tsp garlic powder
– 1 tsp dried oregano
For Baking:
– 2 tbsp olive oil
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Pat the chicken tenders completely dry with paper towels to help the coating adhere.
3. Season both sides of the chicken tenders evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
4. Set up a breading station with three shallow dishes: place 1 cup all-purpose flour in the first, 2 beaten eggs in the second, and a mixture of 1 cup panko breadcrumbs, 1/2 cup grated Parmesan cheese, 1 tsp garlic powder, and 1 tsp dried oregano in the third.
5. Dredge each chicken tender first in the flour, shaking off any excess.
6. Dip the floured tender into the beaten eggs, allowing any excess to drip off.
7. Press the tender firmly into the panko-Parmesan mixture, coating all sides evenly. Tip: For extra crunch, press the breadcrumbs gently onto the chicken.
8. Place the breaded tenders on the prepared baking sheet in a single layer, not touching.
9. Drizzle 2 tbsp olive oil evenly over the tops of the tenders. Tip: This helps them brown beautifully in the oven without frying.
10. Bake at 425°F for 10 minutes.
11. Carefully flip each tender using tongs.
12. Bake for an additional 8–10 minutes, until the crust is golden brown and the internal temperature reaches 165°F. Tip: Use an instant-read thermometer for perfect doneness.
13. Let the tenders rest on the baking sheet for 5 minutes before serving.
Baked to a deep golden hue, these tenders offer a delightful contrast between the crispy, herb-flecked crust and the tender, juicy chicken inside. The Parmesan adds a salty, umami depth that pairs wonderfully with a side of marinara for dipping or atop a fresh garden salad for a lighter meal.
Sesame Seed Encrusted Chicken Tenders
These sesame seed encrusted chicken tenders transform a simple protein into a crispy, nutty delight that’s perfect for weeknight dinners or casual gatherings. They’re surprisingly straightforward to prepare, requiring just a few pantry staples to achieve a golden, flavorful crust that will have everyone reaching for seconds.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the Chicken:
– 1.5 pounds chicken breast tenders
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper
For the Breading Station:
– 1/2 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup white sesame seeds
For Frying:
– 1/2 cup vegetable oil
Instructions
1. Pat the 1.5 pounds of chicken breast tenders completely dry with paper towels to help the coating adhere.
2. Season the dried tenders evenly on all sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
3. Set up a breading station with three shallow dishes: place 1/2 cup of all-purpose flour in the first, 2 beaten large eggs in the second, and 1 cup of white sesame seeds in the third.
4. Dredge one chicken tender first in the flour, shaking off any excess.
5. Next, dip the floured tender into the beaten eggs, allowing any excess to drip back into the bowl.
6. Finally, press the tender firmly into the sesame seeds, coating all sides evenly. Tip: Use one hand for dry ingredients and the other for wet to keep your fingers cleaner.
7. Place the breaded tender on a wire rack or plate. Repeat steps 4-6 with all remaining tenders.
8. Heat 1/2 cup of vegetable oil in a large skillet over medium heat until it reaches 350°F. Tip: Test the oil by dropping in a few sesame seeds; they should sizzle immediately.
9. Carefully place 3-4 breaded tenders into the hot oil, ensuring they are not touching. Do not overcrowd the pan.
10. Fry the tenders for 3-4 minutes per side, or until the sesame seed crust is a deep golden brown and the internal temperature of the chicken reaches 165°F.
11. Transfer the cooked tenders to a clean wire rack or a plate lined with paper towels to drain. Tip: Letting them rest on a rack keeps the bottom crust crisp.
12. Repeat the frying process with the remaining breaded tenders, adding more oil if necessary and allowing it to return to 350°F between batches.
The tenders emerge with an incredibly crunchy, nutty crust that gives way to juicy, tender chicken inside. Serve them immediately with a side of honey mustard or sweet chili sauce for dipping, or slice them over a fresh garden salad for a satisfying crunch.
Buttermilk Ranch Chicken Tenders
Diving into a classic comfort food, these buttermilk ranch chicken tenders offer a crispy, flavorful twist on a family favorite. By marinating the chicken in a tangy buttermilk mixture and coating it with seasoned breadcrumbs, you’ll achieve a juicy interior and a satisfying crunch. This methodical approach ensures consistent results, even for beginners in the kitchen.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
For the marinade:
– 1 1/2 pounds chicken tenders
– 1 cup buttermilk
– 1 packet (1 oz) ranch seasoning mix
For the coating:
– 1 1/2 cups panko breadcrumbs
– 1/2 cup all-purpose flour
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 large eggs
– 1/4 cup vegetable oil
Instructions
1. In a large bowl, combine 1 cup buttermilk and 1 packet ranch seasoning mix, whisking until fully dissolved.
2. Add 1 1/2 pounds chicken tenders to the buttermilk mixture, ensuring each piece is fully submerged.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
4. Preheat your oven to 400°F and line a baking sheet with parchment paper.
5. In a shallow dish, mix 1 1/2 cups panko breadcrumbs, 1/2 cup all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
6. In a separate shallow dish, beat 2 large eggs until smooth.
7. Remove one chicken tender from the marinade, letting excess drip off.
8. Dip the chicken tender into the beaten eggs, coating it evenly.
9. Press the chicken tender into the breadcrumb mixture, turning to coat all sides thoroughly.
10. Place the coated chicken tender on the prepared baking sheet and repeat with remaining tenders, leaving space between each.
11. Drizzle 1/4 cup vegetable oil evenly over the chicken tenders on the baking sheet.
12. Bake at 400°F for 12-15 minutes, flipping halfway through, until the coating is golden brown and the internal temperature reaches 165°F.
13. Transfer the chicken tenders to a wire rack to cool for 5 minutes before serving.
Outstandingly crispy and tender, these chicken tenders boast a savory ranch flavor that pairs perfectly with a cool dipping sauce. For a fun twist, serve them over a fresh salad or tucked into soft buns with pickles and lettuce. The contrast between the crunchy exterior and juicy meat makes them irresistible for both kids and adults.
Spicy Quinoa-Crusted Chicken Tenders
Diving into a healthier twist on a classic comfort food, these Spicy Quinoa-Crusted Chicken Tenders offer a satisfying crunch without the guilt. They’re perfect for a quick weeknight dinner or a fun appetizer, and the methodical steps below will guide you through achieving that golden, crispy crust every time.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 20 minutes
Ingredients
For the chicken:
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch strips
– 1 cup all-purpose flour
– 2 large eggs
– 1/4 cup milk
For the crust:
– 1 cup cooked quinoa, cooled completely
– 1/2 cup panko breadcrumbs
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp cayenne pepper
– 1/2 tsp salt
– 1/4 tsp black pepper
For baking:
– 2 tbsp olive oil
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Pat the chicken strips completely dry with paper towels to help the coating adhere better.
3. In a shallow bowl, whisk together the flour, salt, and black pepper.
4. In a second shallow bowl, whisk the eggs and milk until fully combined.
5. In a third shallow bowl, mix the cooked quinoa, panko, smoked paprika, garlic powder, onion powder, and cayenne pepper.
6. Dredge one chicken strip in the flour mixture, shaking off any excess.
7. Dip the floured strip into the egg mixture, letting any extra drip off.
8. Press the strip firmly into the quinoa mixture, coating all sides evenly.
9. Place the coated strip on the prepared baking sheet and repeat with all remaining chicken.
10. Drizzle the olive oil evenly over the coated chicken strips.
11. Bake for 10 minutes, then flip each tender carefully with tongs.
12. Bake for another 8-10 minutes, or until the crust is golden brown and the internal temperature reaches 165°F when checked with a meat thermometer.
13. Let the tenders rest on the baking sheet for 5 minutes before serving to allow the juices to redistribute.
Soaking up the spicy, smoky notes from the paprika and cayenne, these tenders boast a delightfully crunchy quinoa crust that stays crisp even after baking. Serve them with a cool yogurt dip or tucked into a whole-wheat wrap with fresh veggies for a complete meal that’s as versatile as it is delicious.
Smoky BBQ Chicken Tenders
A perfect weeknight dinner or game-day snack, these smoky BBQ chicken tenders are surprisingly simple to make from scratch. By marinating and baking them, you get juicy, flavorful chicken with a sticky-sweet glaze that’s far better than any frozen version.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the Marinade:
– 1.5 lbs chicken breast tenders
– 1/4 cup olive oil
– 2 tbsp apple cider vinegar
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp salt
– 1/4 tsp black pepper
For the BBQ Glaze:
– 1 cup BBQ sauce
– 2 tbsp honey
– 1 tbsp Worcestershire sauce
Instructions
1. In a large bowl, whisk together 1/4 cup olive oil, 2 tbsp apple cider vinegar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper until fully combined.
2. Add 1.5 lbs chicken breast tenders to the bowl, tossing to coat each piece evenly in the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to allow the flavors to penetrate the chicken.
4. Preheat your oven to 400°F and line a baking sheet with parchment paper.
5. Arrange the marinated chicken tenders in a single layer on the prepared baking sheet, spacing them about 1 inch apart.
6. Bake the chicken tenders at 400°F for 15 minutes, flipping them halfway through with tongs to ensure even cooking.
7. While the chicken bakes, combine 1 cup BBQ sauce, 2 tbsp honey, and 1 tbsp Worcestershire sauce in a small saucepan over medium heat.
8. Stir the BBQ glaze mixture constantly for 3-4 minutes until it thickens slightly and becomes glossy, then remove it from the heat.
9. After 15 minutes of baking, brush each chicken tender generously with the warm BBQ glaze using a pastry brush.
10. Return the glazed chicken to the oven and bake for an additional 8-10 minutes at 400°F until the internal temperature reaches 165°F on an instant-read thermometer.
11. Transfer the cooked chicken tenders to a serving platter and let them rest for 5 minutes before serving.
Ultra-tender and packed with smoky-sweet flavor, these chicken tenders have a caramelized exterior that gives way to juicy meat inside. Try serving them over a crisp salad, tucked into soft buns with coleslaw, or alongside roasted potatoes for a complete meal that’s sure to disappear quickly.
Pumpkin Seed Crusted Chicken Tenders
Unbelievably crispy and packed with nutty flavor, these pumpkin seed crusted chicken tenders are a healthy twist on a classic favorite that’s perfect for busy weeknights. Using simple ingredients you likely already have, this recipe transforms ordinary chicken into a crunchy, protein-packed meal that both kids and adults will love. Let’s walk through each step together to ensure your tenders come out perfectly golden and delicious every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Chicken:
– 1.5 pounds boneless, skinless chicken tenders
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
For the Coating Station:
– 1/2 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup raw pumpkin seeds, finely ground
– 1/2 cup panko breadcrumbs
– 1 teaspoon garlic powder
– 1/2 teaspoon paprika
For Cooking:
– 1/4 cup vegetable oil
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken tenders dry with paper towels to help the coating stick better.
3. Season the chicken evenly on both sides with salt and black pepper.
4. Place the flour in a shallow dish, the beaten eggs in a second dish, and combine the ground pumpkin seeds, panko, garlic powder, and paprika in a third dish.
5. Dredge each chicken tender in the flour, shaking off any excess.
6. Dip the floured tender into the beaten eggs, letting any extra drip off.
7. Press the tender firmly into the pumpkin seed mixture, coating all sides evenly for maximum crunch.
8. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
9. Carefully place the coated tenders in the skillet without overcrowding, cooking for 2-3 minutes per side until golden brown.
10. Transfer the seared tenders to the prepared baking sheet and bake for 10-12 minutes, or until the internal temperature reaches 165°F.
11. Let the tenders rest for 5 minutes on a wire rack to keep the crust crisp.
Zesty and satisfying, these tenders boast a delightful crunch from the pumpkin seeds paired with a tender, juicy interior. Serve them with a side of honey mustard or atop a fresh salad for a complete meal that’s as versatile as it is delicious.
Sriracha Honey Lime Chicken Tenders
Let’s make a weeknight dinner that’s both easy and exciting with these Sriracha Honey Lime Chicken Tenders. This recipe combines sweet, spicy, and tangy flavors in a crispy, baked package that’s perfect for dipping or adding to salads. You’ll find the method straightforward, even if you’re new to cooking.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Chicken:
– 1.5 lbs chicken breast tenders
– 1 cup all-purpose flour
– 2 large eggs
– 1 cup panko breadcrumbs
– 1 tsp salt
– 1/2 tsp black pepper
For the Sauce:
– 1/3 cup honey
– 3 tbsp Sriracha sauce
– 2 tbsp fresh lime juice
– 1 tbsp soy sauce
– 1 tsp minced garlic
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Pat the chicken tenders dry with paper towels to help the coating stick better.
3. In a shallow bowl, whisk the eggs until smooth.
4. In a second shallow bowl, combine the flour, salt, and pepper.
5. Place the panko breadcrumbs in a third shallow bowl.
6. Dredge each chicken tender first in the flour mixture, shaking off any excess.
7. Dip the floured tender into the beaten eggs, letting any extra drip off.
8. Press the tender into the panko breadcrumbs, coating it evenly on all sides.
9. Arrange the coated tenders on the prepared baking sheet in a single layer, not touching.
10. Bake for 18-20 minutes, or until the internal temperature reaches 165°F and the coating is golden brown and crispy.
11. While the chicken bakes, combine the honey, Sriracha, lime juice, soy sauce, and minced garlic in a small saucepan over medium heat.
12. Whisk the sauce constantly for 3-4 minutes until it thickens slightly and becomes glossy, then remove it from the heat.
13. Once the chicken is done, brush each tender generously with the warm sauce using a pastry brush.
14. Serve the tenders immediately with any remaining sauce on the side for dipping.
Zesty and satisfying, these tenders offer a crunchy exterior that gives way to juicy chicken, all coated in a sticky, balanced glaze. For a fun twist, chop them up and toss them into a fresh cabbage slaw or serve over steamed rice to soak up every last drop of that sweet-spicy sauce.
Whole Wheat Breaded Chicken Tenders
Making crispy, wholesome chicken tenders at home is easier than you think, and this whole wheat version offers a satisfying crunch with a healthier twist. Let’s walk through each step together to ensure your tenders come out perfectly golden and juicy every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– For the chicken: 1 pound chicken tenders, 1 cup buttermilk, 1 teaspoon salt, 1/2 teaspoon black pepper
– For the coating: 1 cup whole wheat flour, 1/2 cup grated Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon paprika
– For frying: 1 cup vegetable oil
Instructions
1. In a medium bowl, combine the chicken tenders, buttermilk, salt, and black pepper, ensuring each piece is fully coated; let it marinate at room temperature for 10 minutes to tenderize the meat.
2. In a separate shallow dish, mix the whole wheat flour, Parmesan cheese, garlic powder, and paprika until evenly combined.
3. Remove one chicken tender from the buttermilk mixture, allowing excess liquid to drip off, then dredge it thoroughly in the flour mixture, pressing gently to adhere the coating.
4. Place the coated chicken tender on a wire rack; repeat with all remaining tenders, arranging them in a single layer without touching to prevent clumping.
5. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F, using a thermometer for accuracy to ensure even cooking.
6. Carefully add 3-4 chicken tenders to the hot oil, frying for 3-4 minutes per side until they turn golden brown and reach an internal temperature of 165°F.
7. Transfer the cooked tenders to a paper towel-lined plate to drain excess oil; repeat with the remaining tenders, maintaining the oil temperature between 350°F and 375°F.
8. Let the chicken tenders rest for 5 minutes before serving to allow the juices to redistribute, keeping them moist and flavorful.
Enjoy these tenders hot, as the whole wheat crust delivers a nutty, crisp texture that pairs beautifully with the juicy chicken inside. For a fun twist, serve them with a side of honey mustard or atop a fresh salad for a complete meal.
Baked Italian Herb Chicken Tenders
A simple yet flavorful weeknight dinner, these baked Italian herb chicken tenders come together with minimal effort for maximum taste. Perfect for busy families or anyone craving a healthier alternative to fried chicken, they’re coated in a crispy herb crust that bakes to golden perfection. Let’s walk through each step methodically to ensure success, even if you’re new to cooking.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the chicken:
– 1.5 pounds chicken tenders
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
For the coating:
– 1 cup panko breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 tablespoon dried Italian seasoning
– 1/2 teaspoon garlic powder
– 1/4 teaspoon onion powder
For the egg wash:
– 2 large eggs
– 1 tablespoon water
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken tenders completely dry with paper towels to help the coating adhere better.
3. Season the chicken tenders evenly on both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
4. In a shallow bowl, whisk together 2 large eggs and 1 tablespoon water until fully combined.
5. In a separate shallow bowl, mix 1 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese, 1 tablespoon dried Italian seasoning, 1/2 teaspoon garlic powder, and 1/4 teaspoon onion powder.
6. Dip each seasoned chicken tender into the egg wash, allowing any excess to drip off.
7. Press the chicken tender firmly into the breadcrumb mixture, coating all sides evenly for maximum crispiness.
8. Place the coated chicken tenders on the prepared baking sheet in a single layer, not touching.
9. Bake at 400°F for 18-20 minutes, flipping halfway through, until the coating is golden brown and the internal temperature reaches 165°F.
10. Let the chicken tenders rest on the baking sheet for 5 minutes before serving to allow juices to redistribute.
Now these tenders emerge from the oven with a delightfully crunchy exterior that gives way to juicy, tender chicken inside. Naturally, the Italian herb blend infuses every bite with aromatic garlic and savory Parmesan notes. Try serving them over a crisp salad, tucked into warm pita bread with tzatziki, or alongside roasted vegetables for a complete meal.
Conclusion
Overall, these 29 chicken tender recipes offer endless inspiration for easy, family-friendly meals. We hope you’ve found some new favorites to try in your kitchen! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to help other home cooks discover these delicious ideas. Happy cooking!
