These Homemade Chicken Tenders are everything comfort food dreams are made of. So skip the drive-thru because these Chicken Tenders are better (and cheaper) than fast food and totally kid approved. Juicy chicken tenders are marinated in seasoned buttermilk for extra tenderness, then coated in a flavorful seasoned flour mixture and fried until perfectly golden and crispy. They’re crunchy on the outside, tender on the inside, and totally irresistible — perfect for weeknight dinners, game day, or a kid-approved family favorite. Also a great option for meal prepping lunches for the week!
Kelly’s Kitchen Tip’s
Marinate for maximum juiciness. Letting the chicken soak in seasoned buttermilk for a minimum of 30 minutes if in a pinch (or up to 24 hours) helps tenderize the meat and adds tons of flavor. The longer it marinates, the juicier the tenders will be.
Let excess marinade drip off before breading. You want the chicken coated, not dripping. Lightly shaking off excess buttermilk helps the flour coating stick better and prevents it from getting gummy or falling off while frying.
Press the breading on firmly. Gently press the seasoned flour mixture onto each piece of chicken to help create a thicker, crispier crust that stays put during frying.
Don’t overcrowd the pan. Fry the tenders in batches so the oil temperature stays hot. Overcrowding lowers the oil temp and can make the chicken greasy instead of crispy.
Use a thermometer if you have one. For best results, keep your oil around 350°F and cook until the internal temperature reaches 165°F. This ensures perfectly cooked, juicy chicken every time.
Drain on a wire rack, not paper towels. Placing fried tenders on a wire rack keeps them crispy by allowing air to circulate, instead of steaming on paper towels. But if you do not have one, paper towels will still work in a pinch.
Customization Tips
Make them extra crispy. Add 2–3 tablespoons of cornstarch or baking powder to the seasoned flour mixture for an even crunchier coating.
Parmesan crusted version. Mix ½ cup finely grated Parmesan cheese into the flour mixture for a cheesy, savory twist.
Air fryer or oven-baked option. Lightly spray breaded tenders with oil and air fry at 400°F for 10–14 minutes, flipping halfway, or bake at 425°F for 18–22 minutes until crispy and cooked through.
Gluten-free swap. Use a gluten-free all-purpose flour blend and double-check your seasonings for a gluten-free friendly version.
Storage & Reheating Tips
Refrigerator: Store leftover chicken tenders in an airtight container in the fridge for up to 3–4 days.
Freezer-friendly: Let tenders cool completely, then freeze in a single layer before transferring to a freezer-safe bag or container. They’ll keep well for up to 2 months.
Reheating for best crispiness: Reheat in the air fryer at 375°F for 5–7 minutes, or in the oven at 400°F for 10–12 minutes until heated through and crispy again. Avoid microwaving if possible as it softens the breading.
What to Serve With Homemade Chicken Tenders
These crispy Homemade Chicken Tenders pair perfectly with simple, comforting sides for an easy family dinner or fun weekend meal:
Classic French fries or potato wedges – Oven-baked, air-fried, or deep-fried for that diner-style combo.
Mac and cheese – A guaranteed kid favorite.
Mashed potatoes or mashed sweet potatoes – Cozy and comforting.
Coleslaw or simple side salad – Adds a fresh, crunchy balance.
Steamed or roasted veggies – Broccoli, green beans, carrots, or corn.
Buttered noodles – A great picky-eater friendly side.
Biscuits or dinner rolls – Perfect for mopping up sauces.
Dipping Sauce Ideas (Kid-Approved Favorites)
These Homemade Chicken Tenders are made for dipping! Try one (or a few) of these crowd-pleasing sauces:
Honey mustard – Sweet, tangy, and a total classic.
Ranch dressing – Creamy and always a hit with kids.
Country Style Gravy – My personal favorite.
BBQ sauce – Sweet and smoky comfort flavor.
Ketchup – Simple, nostalgic, and always welcome.
Chick-fil-A style sauce – A mix of honey mustard, BBQ, and mayo
Buffalo sauce – For spice lovers.
Garlic aioli – Mayo + garlic + lemon juice for an easy homemade dip.
Sweet chili sauce – Sweet with a mild kick.
The BEST Homemade Chicken Tenders
Equipment
- parchment paper lined baking sheet
- Wire rack with second baking tray underneath (to catch the dripping oil)
- pot for frying oil
- 2 Large Mixing Bowl
Ingredients
- 1 1/2 cups canola oil (for frying)
For the Chicken Marinade
- 1 pack of chicken tenderloins
- 16 fluid oz bottle of buttermilk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp cajun seasoning
- 1/2 tsp of ground cayenne pepper (optional, but super tasty)
Flour (breading) Mixture
- 3 cups of all-purpose flour
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp cajun seasoning
- 1/2 tsp onion powder
- 1/2 tsp ground black pepper
- 1/4 tsp paprika
- 1/2 tsp ground cayenne pepper (optional, but really adds extra flavor)
Instructions
- Optional – remove all the tendons from the chicken tenderloins. I like to use a paper towel to grip the end of the tendon. Take a fork & position the tendon in between the prongs & slide down quickly – easily removing the tendon.
- In a large mixing bowl, pour the entire bottle of buttermilk into the bowl & add seasonings (1/2 tsp salt, 1/4 tsp garlic powder, 1/4 tsp Cajun seasoning, 1/4 tsp black pepper, 1/4 tsp paprika, and 1/2 tsp ground cayenne pepper – optional). Whisk until combined.
- Add in chicken. Cover bowl with some cling wrap and let marinate in the fridge for at least 2 hours or overnight for maximum flavor.
- Once your chicken is done marinating. Prep your flour mixture. And start warming the canola oil (1 1/2 cups) over medium heat (about 350°F) with a sprinkle of salt over top.
- Mix your (3 cups) flour and (1 tsp salt, 1/2 tsp garlic powder, 1/2 tsp Cajun seasoning, 1/2 tsp onion powder, 1/2 tsp black pepper, 1/4 tsp paprika, and 1/2 tsp ground cayenne pepper – optional) seasonings until fully combined.
- Measure off 3 tablespoons of the buttermilk mixture & add it into the flour mix. Stir with a fork or wire whisk to start forming your “shaggy crumbs” coating. These bigger crumbs in your coating are what will make the crust extra crispy and crunchy.
- Prep a baking sheet lined with parchment paper and begin dipping your marinated chicken into the flour mixture. Gently press down until fully covered on both sides. Then lay onto the baking sheet – repeat until all chicken is breaded.
- Once you’re finished breading your chicken and your oil is ready. Test the oil by frying 1-2 tenders to make sure it is at the right temp (350°F).
- To test if your oil is hot enough: drop one of your larger shaggy crumbs in. It should immediately start to bubble in the hot oil. If it doesn’t, wait for it to get hotter or you’ll get soggy, greasy chicken.
- Fry the rest of your chicken in batches of 3-4 tenders, making sure to not over crowd the pot, and cook for 3-5 minutes (gently flipping every so often) until golden brown or at your preferred level of crispiness. Transfer to wire rack to cool. Repeat until all tenders are cooked.
- Pair with your favorite sides like mashed potatoes or gravy. Serve & enjoy!
Notes
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