There’s something undeniably delightful about biting into a juicy, crispy chicken tender. Whether you’re serving them for dinner, packing them for lunch, or enjoying them as a snack, homemade chicken tenders are sure to please everyone at the table. This recipe is not only simple but also yields tender, flavorful chicken with a golden, crunchy exterior. Perfect for dipping in your favorite sauce or enjoying plain, these chicken tenders will quickly become a family favorite.
Why This Recipe Works
The secret to achieving the perfect homemade chicken tenders lies in the combination of seasoned flour, a rich egg wash, and crispy panko breadcrumbs. The seasoned salt infuses each layer with flavor, ensuring that every bite packs a punch. Using panko breadcrumbs adds extra crunch, making these tenders irresistibly satisfying. Additionally, the cooking spray helps achieve a golden brown finish without the need for deep frying, resulting in a healthier version of this classic dish.
What Goes In
- 1 pound chicken tenderloins or boneless, skinless chicken breasts cut into 1-inch thick strips
- 1 cup all-purpose flour
- 1 teaspoon seasoned salt, for seasoning flour
- 3 large eggs
- 1/4 cup water
- 1 teaspoon seasoned salt, for seasoning eggs
- 2 cups plain panko bread crumbs
- 1 teaspoon seasoned salt, for seasoning breading
- Cooking spray, I recommend olive oil or avocado oil cooking spray
Prep & Cook Tools
- Large mixing bowls – for mixing the flour, eggs, and breadcrumbs.
- Whisk – for beating the eggs and water together.
- Cutting board – to prepare your chicken strips.
- Baking sheet – lined with parchment paper for easy cleanup.
- Oven – for baking the chicken tenders to crispy perfection.
The Method for Homemade Chicken Tenders
Step 1: Prepare the Chicken
Begin by cutting your chicken breasts into 1-inch thick strips if you are not using tenderloins. This size ensures even cooking and a perfect bite.
Step 2: Set Up Your Breading Station
In one large mixing bowl, combine the all-purpose flour and 1 teaspoon of seasoned salt. In a second bowl, whisk together the eggs, water, and 1 teaspoon of seasoned salt until well blended. In a third bowl, pour in the panko breadcrumbs and season with 1 teaspoon of seasoned salt, mixing thoroughly.
Step 3: Bread the Chicken
Coat each chicken strip first in the seasoned flour, shaking off any excess. Then, dip it into the egg mixture, allowing any extra to drip off. Finally, roll the chicken in the panko breadcrumbs, pressing gently to adhere. Repeat this process until all chicken strips are coated.
Step 4: Prepare for Baking
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the breaded chicken tenders on the baking sheet in a single layer, making sure they do not touch.
Step 5: Spray and Bake
Lightly spray the chicken tenders with your choice of cooking spray. This step is crucial for achieving that golden brown color. Bake in the preheated oven for 15-20 minutes, flipping halfway through, until the chicken is cooked through and crispy.
Step 6: Serve and Enjoy
Once cooked, remove the chicken tenders from the oven and let them rest for a few minutes before serving. Pair them with your favorite dipping sauces or enjoy them plain for a delicious treat.
Make It Fit Your Plan
- Gluten-free: Substitute all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs.
- Spicy: Add cayenne pepper or hot sauce to the egg mixture for a kick of heat.
- Herb-infused: Mix dried herbs like oregano or thyme into the flour or breadcrumbs for added flavor.
- Air-fryer option: Cook the breaded chicken tenders in an air fryer for a quicker, healthier alternative.
What Could Go Wrong
- Chicken not crispy: Ensure you use panko breadcrumbs and spray the tenders with cooking spray before baking.
- Uneven cooking: Make sure your chicken strips are of uniform thickness for even cooking.
- Flour clumping: Whisk the flour thoroughly with the seasoned salt to avoid clumps.
- Burnt edges: Keep an eye on the chicken in the last few minutes of baking to avoid overcooking.
Save for Later: Storage Tips
Homemade chicken tenders can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 375°F (190°C) for 10-15 minutes until heated through. For longer storage, freeze the cooked tenders in a single layer on a baking sheet before transferring them to a freezer-safe bag. They will last for up to 3 months in the freezer.
Handy Q&A
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will give you a juicier result, but make sure they are boneless and skinless for this recipe. Adjust the cooking time as needed since thighs may take a bit longer to cook.
What dipping sauces pair well with chicken tenders?
Some popular dipping sauces include ranch dressing, barbecue sauce, honey mustard, or even a spicy sriracha mayo. Feel free to get creative with your favorite flavors!
Can I make these tenders ahead of time?
Yes, you can prepare the chicken tenders in advance and store the breaded strips in the refrigerator for a few hours before baking. This allows the flavors to meld together, and they will still turn out crispy when cooked.
Is it possible to bake these in advance and reheat them later?
Definitely! You can bake the chicken tenders in advance and store them in the fridge. To reheat, simply pop them back in the oven until warmed through, ensuring they regain their crispy texture.
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Time to Try It
This homemade chicken tenders recipe is a delightful way to enjoy a classic dish that is both comforting and delicious. With simple ingredients and straightforward steps, you’ll have a plate of golden, crispy chicken tenders in no time. Perfect for family dinners, parties, or just a cozy night in, these tenders are sure to impress. So gather your ingredients, roll up your sleeves, and get ready to create a meal that everyone will love. Happy cooking!
Homemade Chicken Tenders
Ingredients
- 1 pound chicken tenderloins or boneless, skinless chicken breasts cut into 1-inch thick strips
- 1 cup all-purpose flour
- 1 teaspoon seasoned salt for seasoning flour
- 3 large eggs
- 1/4 cup water
- 1 teaspoon seasoned salt for seasoning eggs
- 2 cups plain panko bread crumbs
- 1 teaspoon seasoned salt for seasoning breading
- Cooking spray I recommend olive oil or avocado oil cooking spray
Instructions
- Begin by cutting your chicken breasts into 1-inch thick strips if you are not using tenderloins. This size ensures even cooking and a perfect bite.
- In one large mixing bowl, combine the all-purpose flour and 1 teaspoon of seasoned salt. In a second bowl, whisk together the eggs, water, and 1 teaspoon of seasoned salt until well blended. In a third bowl, pour in the panko breadcrumbs and season with 1 teaspoon of seasoned salt, mixing thoroughly.
- Coat each chicken strip first in the seasoned flour, shaking off any excess. Then, dip it into the egg mixture, allowing any extra to drip off. Finally, roll the chicken in the panko breadcrumbs, pressing gently to adhere. Repeat this process until all chicken strips are coated.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the breaded chicken tenders on the baking sheet in a single layer, making sure they do not touch.
- Lightly spray the chicken tenders with your choice of cooking spray. This step is crucial for achieving that golden brown color. Bake in the preheated oven for 15-20 minutes, flipping halfway through, until the chicken is cooked through and crispy.
- Once cooked, remove the chicken tenders from the oven and let them rest for a few minutes before serving. Pair them with your favorite dipping sauces or enjoy them plain for a delicious treat.
Equipment
- Large mixing bowls
- Whisk
- Cutting Board
- Baking Sheet
- Oven
Notes
- For a gluten-free option, use gluten-free flour and panko breadcrumbs.
- Add cayenne pepper to the egg mixture for a spicy kick.
- Store leftovers in an airtight container for up to 3 days.
