If you need a quick dinner that everyone actually gets excited about, these Homemade Chicken Tenders deliver every single time. They cook fast, use pantry staples, and turn out golden and crisp on the outside while staying juicy inside. Whether you’re planning a quick kids meal or craving classic comfort food, this recipe keeps things simple and satisfying. Plus, you can make them in under 20 minutes, which makes weeknights feel effortless.

Story

I started making Homemade Chicken Tenders when I needed a reliable dinner that didn’t require complicated prep. After testing different coatings and frying methods, I found that a simple seasoned flour mixture combined with buttermilk creates the perfect crust. These Homemade Chicken Tenders fry up beautifully every time, and they taste far better than anything from a drive-thru.

Because they rely on minimal pantry ingredients, they also work perfectly as minimal ingredient chicken for busy nights. The coating stays crisp, the inside remains tender, and the flavor balances savory with just a subtle kick from hot sauce. Whenever I serve Homemade Chicken Tenders, plates clear quickly. They also pair well with dipping sauces, fries, or a fresh salad. Once you try this method, you’ll skip frozen versions for good.

Ingredients

1 lb chicken tenderloins
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
3/4 cup buttermilk
1 large egg
2 teaspoons hot sauce
Oil for frying (about 3 inches deep in pan)

Step-by-Step Instructions

Preparing the Ingredients

Start by placing the flour, baking powder, salt, black pepper, and garlic powder into a medium bowl. Stir until everything distributes evenly. In a second bowl, whisk together the buttermilk, egg, and hot sauce until smooth. Meanwhile, pour about three inches of oil into a heavy-bottom skillet or Dutch oven. Heat over medium-low until the oil reaches 325°F. While the oil heats, dredge each chicken tender in the flour mixture, shake off excess, dip into the buttermilk mixture, allow excess to drip, then coat again in flour. Press the flour gently onto the chicken to form a solid crust.

Cooking Instructions

Once the oil reaches temperature, carefully place the coated tenders into the hot oil without crowding the pan. Fry in batches if necessary. Cook each side for 3 to 5 minutes until golden brown and crispy. Check that the internal temperature reaches 165°F. Transfer cooked tenders to a wire rack to maintain crispness while finishing remaining batches. Serve immediately for the best texture.

Tips for Perfect Results

Common Mistakes to Avoid

First, avoid overcrowding the pan, because crowded tenders lower the oil temperature and create soggy coating. Next, always monitor oil temperature with a thermometer. If the oil runs too hot, the outside browns before the inside cooks. If it runs too cool, the coating absorbs excess oil. Also, press the second flour coating firmly so it adheres well during frying.

Pro Tips for Better Flavor

For deeper flavor, let the chicken rest in the buttermilk mixture for 15 minutes before dredging. Additionally, add a pinch of paprika or cayenne if you prefer extra warmth. For ultra crisp texture similar to crispy fried chicken, double dip carefully and keep oil steady at 325°F throughout cooking.

Serving and Storage

How to Serve

Serve Homemade Chicken Tenders hot with classic dipping sauces like ranch, honey mustard, or barbecue sauce. They pair well with fries, coleslaw, mac and cheese, or even inside wraps. Because they cook quickly, they also make excellent easy chicken strips for lunchboxes or game-day platters.

How to Store Leftovers

Allow leftovers to cool completely before storing in an airtight container in the refrigerator for up to three days. Reheat in a 375°F oven or air fryer until warmed through and crisp. Avoid microwaving, as it softens the coating.

Conclusion

Homemade Chicken Tenders bring comfort, crunch, and convenience to your table in less than 20 minutes. With simple ingredients and straightforward steps, you get golden, juicy results every time. Once you make them from scratch, you’ll appreciate how easy and satisfying homemade truly tastes.

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Frequently Asked Questions

Can I bake these instead of frying?

Yes, you can bake them at 400°F on a wire rack over a baking sheet for about 18–22 minutes, flipping halfway through. However, frying creates the crispiest crust and most authentic texture.

Can I make these ahead of time?

You can coat the chicken and refrigerate it for up to two hours before frying. Fry just before serving for the best crunch.

What oil works best for frying chicken tenders?

Use neutral oils with high smoke points such as vegetable oil, canola oil, or peanut oil. These maintain steady heat and produce even browning.