8 Easy Chicken Tender Recipes

You're about to discover eight chicken tender recipes that'll transform your dinner routine. From the double-dredged crunch of classic breaded tenders to coconut-crusted tropical versions, each recipe brings something unique to your table. Whether you're feeding picky eaters or entertaining guests, these foolproof methods ensure perfectly cooked chicken every time. With options for baking, frying, and air frying, plus gluten-free alternatives, you'll find the ideal recipe for your kitchen style and dietary needs. Let's explore how to master each variation.

Classic Crispy Breaded Chicken Tenders

Classic Crispy Breaded Chicken Tenders are a timeless favorite that brings comfort food to your dinner table. The golden-brown coating, perfectly seasoned and crispy, protects juicy, tender chicken inside, making it an irresistible dish for both children and adults.

The secret to achieving restaurant-quality chicken tenders lies in the double-dredging technique and maintaining the right oil temperature. This method ensures a crunchy exterior that adheres well to the meat while keeping the chicken moist and flavorful throughout the cooking process.

Ingredients:

• 2 pounds chicken tenderloins
• 2 cups all-purpose flour
• 2 large eggs
• 1/2 cup milk
• 2 cups panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 2 teaspoons salt
• 1 teaspoon black pepper
• Vegetable oil for frying

Start by setting up three shallow dishes: one with flour mixed with half the seasonings, one with beaten eggs and milk, and one with panko breadcrumbs mixed with the remaining seasonings. Pat the chicken tenders dry with paper towels and season them lightly with salt. Dredge each tender in flour, then egg mixture, and finally in the seasoned breadcrumbs, pressing gently to ensure even coating.

Heat oil in a large skillet or deep fryer to 350°F (175°C). Cook the breaded tenders for 4-5 minutes per side until golden brown and cooked through, working in batches to avoid overcrowding. Place cooked tenders on a wire rack over a baking sheet to maintain crispiness.

For best results, avoid flipping the tenders more than once during cooking, and maintain consistent oil temperature throughout the process. Let the cooked tenders rest for 3-5 minutes before serving to allow the coating to set and the juices to redistribute within the meat. Store any leftovers in an airtight container in the refrigerator for up to 3 days, and reheat in a 350°F oven for 10 minutes to restore crispiness.

Honey Mustard Baked Chicken Tenders

Honey mustard chicken tenders offer the perfect balance of sweet and tangy flavors while maintaining the crispy exterior that makes chicken tenders so appealing. This baked version is healthier than traditional fried tenders but doesn't compromise on taste or texture.

The secret to these tenders lies in the honey mustard mixture, which not only serves as a marinade but also creates a flavorful coating when combined with the breadcrumbs. Using Dijon mustard adds depth to the flavor profile, while honey provides the perfect amount of sweetness.

Ingredients:

• 2 pounds chicken tenderloins
• 1/3 cup honey
• 1/4 cup Dijon mustard
• 2 tablespoons whole grain mustard
• 2 cups panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs
• Cooking spray

Preheat the oven to 400°F (200°C). In a bowl, whisk together honey, Dijon mustard, and whole grain mustard. Divide the mixture in half – one portion for marinade and one for dipping sauce. Place chicken tenders in a large bowl with half the honey mustard mixture and let marinate for 30 minutes.

Meanwhile, combine panko breadcrumbs, garlic powder, paprika, salt, and pepper in a shallow dish. In another bowl, beat the eggs.

Remove tenders from marinade and discard the used mixture. Dip each tender in beaten egg, then coat thoroughly in the seasoned breadcrumb mixture. Place on a lined baking sheet sprayed with cooking spray. Bake for 15-20 minutes, turning halfway through, until golden brown and internal temperature reaches 165°F (74°C).

For best results, place the breaded tenders on a wire rack set inside the baking sheet – this allows air to circulate underneath, resulting in crispier chicken. Avoid overcrowding the pan, as this can create steam and make the coating soggy. The reserved honey mustard mixture can be served as a dipping sauce, or stored in an airtight container in the refrigerator for up to one week.

Coconut-Crusted Chicken Tenders

Coconut-crusted chicken tenders offer a tropical twist on the classic comfort food favorite. The combination of sweet coconut flakes and tender chicken creates a uniquely crispy exterior while maintaining juicy meat inside, making it an instant hit with both kids and adults.

This recipe transforms ordinary chicken tenders into a restaurant-worthy dish that pairs perfectly with sweet chili sauce or mango dipping sauce. The natural sweetness of the coconut complements the savory chicken, while the double-coating process ensures a perfectly crispy crust that won't fall off during cooking.

• 1½ pounds chicken tenders
• 2 cups sweetened coconut flakes
• 1 cup all-purpose flour
• 2 large eggs
• ½ cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• Vegetable oil for frying

Set up a breading station with three shallow dishes. In the first, combine flour, salt, pepper, garlic powder, and paprika. In the second, beat the eggs until well combined. In the third, mix coconut flakes with panko breadcrumbs. Dip each chicken tender in the seasoned flour, then egg mixture, and finally coat thoroughly with the coconut-panko mixture, pressing gently to adhere.

Heat oil in a large skillet over medium heat until it reaches 350°F. Cook the breaded tenders for 4-5 minutes per side until golden brown and cooked through. Work in batches to avoid overcrowding, and place finished tenders on a wire rack over a baking sheet to maintain crispiness.

For best results, maintain oil temperature between 350-375°F throughout cooking, as coconut can burn quickly at higher temperatures. The chicken tenders can also be baked at 400°F for 15-20 minutes, turning halfway through, though they won't be quite as crispy as the fried version. Store leftovers in an airtight container and reheat in the oven at 350°F for 10 minutes to restore crispiness.

Parmesan-Herb Chicken Tenders

Parmesan-Herb Chicken Tenders combine the crispy, satisfying crunch of breaded chicken with the rich, savory flavors of Italian herbs and aged Parmesan cheese. This elevated take on the classic chicken tender transforms a simple comfort food into a restaurant-worthy dish that appeals to both children and adults alike.

These tenders are versatile enough to serve as a main course with sides, cut into strips for salads, or used in sandwiches. The combination of fresh herbs and Parmesan creates a coating that stays crispy and flavorful, whether served hot from the oven or at room temperature, making them perfect for meal prep or party platters.

• 2 pounds chicken tenderloins
• 2 cups Italian-seasoned breadcrumbs
• 1 cup grated Parmesan cheese
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 3 large eggs
• 1/4 cup milk
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• Cooking spray

Preheat the oven to 400°F (200°C). In a shallow bowl, combine breadcrumbs, Parmesan cheese, basil, oregano, garlic powder, onion powder, and black pepper. In a separate bowl, whisk together eggs and milk. Place flour mixed with salt in a third bowl. Dredge each chicken tender in flour, then egg mixture, and finally the breadcrumb mixture, pressing gently to adhere.

Place breaded tenders on a baking sheet lined with parchment paper and lightly coated with cooking spray. Spray the tops of the tenders with cooking spray to help achieve a golden-brown crust. Bake for 15-20 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F (74°C).

For best results, avoid overcrowding the baking sheet as this can prevent proper crisping. Let the tenders rest for 5 minutes before serving to help the coating set and retain moisture. If making ahead, cool completely before storing in an airtight container, and reheat in a 350°F oven for 5-7 minutes to restore crispiness.

Spicy Buffalo Chicken Tenders

Spicy Buffalo Chicken Tenders combine the crispy satisfaction of classic chicken tenders with the bold, tangy heat of buffalo sauce. This fusion creates a perfect balance between comfort food and spicy excitement, making it an ideal choice for game days, casual dinners, or any time you're craving something with a kick.

The key to achieving the perfect buffalo chicken tender lies in the double coating process and maintaining the right oil temperature during frying. This method ensures a crispy exterior that stays crunchy even after being tossed in the buffalo sauce, while keeping the chicken inside tender and juicy.

Ingredients:

• 2 pounds chicken tenderloins
• 2 cups all-purpose flour
• 1 cup buttermilk
• 2 eggs
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup buffalo sauce
• 1/4 cup butter
• Vegetable oil for frying
• Ranch or blue cheese dressing for serving

Mix the flour with the seasonings in a shallow dish. In a separate bowl, whisk together the buttermilk and eggs. Dip each chicken tender in the flour mixture, then the buttermilk mixture, and again in the flour mixture. Heat oil in a large, deep skillet or Dutch oven to 350°F. Fry the tenders in batches for 5-6 minutes, turning once, until golden brown and cooked through. While the chicken is frying, melt butter in a small saucepan and combine with buffalo sauce.

Once all tenders are fried, toss them in the warm buffalo sauce mixture until evenly coated. Serve immediately with ranch or blue cheese dressing on the side.

For best results, maintain oil temperature between 350-375°F throughout frying, and don't overcrowd the pan. Let the coated tenders rest on a wire rack for 5-10 minutes before frying to help the coating adhere better. If you prefer milder heat, mix the buffalo sauce with additional melted butter to reduce the spiciness.

Gluten-Free Almond Flour Chicken Tenders

Gluten-free chicken tenders are a delicious alternative to traditional breaded tenders, offering a nutty, crispy coating that's both healthy and flavorful. Using almond flour creates a low-carb option that's perfect for those following gluten-free, paleo, or keto diets while maintaining the satisfying crunch everyone loves.

These almond flour chicken tenders are easy to prepare and cook quickly, making them ideal for weeknight dinners or meal prep. The natural oils in the almond flour help create a golden-brown crust when baked or fried, and the coating stays crispy without becoming soggy.

• 1½ pounds chicken tenderloins
• 2 cups almond flour
• 2 large eggs
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon onion powder
• Olive oil or avocado oil for cooking

Set up a breading station with three shallow dishes. In the first, place the almond flour mixed with all seasonings. In the second dish, beat the eggs. Leave the third dish for the chicken tenders. Dip each chicken tender in the beaten egg, then coat thoroughly in the seasoned almond flour mixture, pressing gently to ensure the coating adheres well.

Heat oil in a large skillet over medium heat. Cook the chicken tenders for 4-5 minutes on each side until golden brown and cooked through, or until internal temperature reaches 165°F (74°C). Alternatively, bake in a preheated 400°F (200°C) oven for 15-20 minutes, flipping halfway through.

For best results, don't overcrowd the pan when cooking, as this can make the coating soggy. The almond flour burns more easily than traditional breadcrumbs, so maintain medium heat and watch carefully. Store any leftovers in an airtight container in the refrigerator for up to 3 days, and reheat in the oven to maintain crispiness.

Air Fryer Garlic Parmesan Chicken Tenders

Air Fryer Garlic Parmesan Chicken Tenders combine the crispy satisfaction of fried chicken with the rich flavors of garlic and parmesan cheese, all while being healthier than traditional deep-fried versions. This dish delivers restaurant-quality results using the convenience of an air fryer, making it perfect for busy weeknight dinners or when craving a elevated take on classic chicken tenders.

The success of this recipe lies in the perfectly seasoned coating and the proper air fryer temperature. The parmesan cheese creates a golden-brown crust while the garlic adds depth to the overall flavor profile. When cooked correctly, these tenders remain juicy on the inside while achieving a satisfying crunch on the outside.

Ingredients:

• 1.5 pounds chicken tenderloins
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup grated parmesan cheese
• 1 cup breadcrumbs
• 2 teaspoons garlic powder
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Olive oil spray

Preheat the air fryer to 375°F (190°C). Set up a breading station with three shallow dishes: flour in the first, beaten eggs in the second, and a mixture of parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper in the third. Dredge each chicken tender in flour, then egg, and finally in the parmesan-breadcrumb mixture, ensuring even coating.

Spray the air fryer basket with olive oil spray and arrange the breaded tenders in a single layer, making sure they don't touch. Spray the tops of the tenders lightly with olive oil spray. Cook for 5-6 minutes, then flip, spray again with olive oil, and cook for an additional 5-6 minutes until golden brown and the internal temperature reaches 165°F (74°C).

For best results, avoid overcrowding the air fryer basket as this prevents proper air circulation and even cooking. Work in batches if necessary, and keep the first batch warm in a low-temperature oven while completing the remaining tenders. The chicken can be prepped and breaded up to 4 hours in advance and stored in the refrigerator until ready to cook, making this recipe great for meal planning.

Pretzel-Crusted Ranch Chicken Tenders

Pretzel-crusted ranch chicken tenders combine the satisfying crunch of crushed pretzels with the beloved flavor of ranch seasoning. This innovative twist on traditional chicken tenders creates a uniquely textured coating that stays crispy even after baking, making it a healthier alternative to deep-fried versions.

These crowd-pleasing tenders are perfect for both casual family dinners and game day gatherings. The ranch seasoning adds a zesty kick while the pretzel coating provides a salty crunch that both kids and adults will love. Plus, they can be prepared ahead of time and frozen for quick weeknight meals.

• 1½ pounds chicken tenderloins
• 2 cups crushed pretzels
• 2 large eggs
• ¼ cup milk
• 1 packet ranch seasoning mix
• 1 cup all-purpose flour
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• Cooking spray
• Ranch dressing for serving

Preheat the oven to 400°F and line a baking sheet with parchment paper. Set up three shallow dishes: fill the first with flour mixed with half the ranch seasoning packet; the second with beaten eggs and milk; and the third with crushed pretzels mixed with remaining ranch seasoning, pepper, and garlic powder. Dip each chicken tender in flour, then egg mixture, and finally coat with the pretzel mixture, pressing gently to adhere.

Arrange the coated tenders on the prepared baking sheet, leaving space between each piece. Spray the tops lightly with cooking spray to help achieve a golden-brown finish. Bake for 15-20 minutes, flipping halfway through, until the chicken is cooked through and the coating is crispy and golden.

For best results, crush the pretzels into fine crumbs with some slightly larger pieces for texture variation. The tenders can be prepared up to the coating stage and frozen for up to 3 months – simply add 5-7 minutes to the cooking time when baking from frozen. Avoid overcrowding the baking sheet as this can lead to soggy coating instead of the desired crispiness.