Homemade chicken tenders from chicken breasts are a delicious and healthier alternative to chicken nuggets. They are easy to make and can be customized with your favorite spices and dipping sauces.
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Healthier Than Store-Bought Chicken Tenders
Homemade chicken tenders from chicken breasts are a delicious and healthier alternative to chicken nuggets. They are easy to make and can be customized with your favorite spices and dipping sauces.
Cut boneless, skinless chicken breasts into long strips to make chicken tenders. Then, season the chicken strips with salt, pepper, garlic powder, and other desired spices. Dip each strip in beaten egg, then coat in flour and breadcrumbs.
Heat a skillet with vegetable oil over medium-high heat. Once the oil is hot, add the chicken tenders and cook for three to four minutes on each side until golden brown and cooked through.
Homemade chicken tenders can be served with dipping sauces like honey mustard, ranch, or barbecue sauce. My all-time favorite dipping sauce is homemade country-style gravy! I love it with these. It is a savory, yummy combination. Pair that with some french fries and Texas toast; it makes for a great meal or snack.
Why Homemade Chicken Tenders Are Better Than Store-Bought
- They are made from fresh chicken breasts, while frozen prepackaged ones are made from processed chicken that has been frozen and thawed. Fresh chicken breasts are more nutritious and flavorful than processed chicken.
- They allow you to control the ingredients and spices used in the recipe. You can add your preferred herbs and spices and adjust the seasoning to your taste. Prepackaged chicken tenders often have added preservatives, artificial flavors, and high sodium levels.
- They can be customized to your dietary needs and preferences. You can use gluten-free flour and breadcrumbs or swap the regular flour for almond flour. Additionally, you can use healthier cooking methods like air-frying instead of deep-frying.
- They are more cost-effective in the long run than prepackaged ones. While prepackaged chicken tenders may seem convenient, they can be more expensive than making them at home, and you get more control over the ingredients’ quality.
These even reheat well in the toaster oven if you have any leftovers, which most likely you won’t. They will be finished off quickly.
How I Developed This Recipe
I have always been a fan of fried chicken tenders but had only ever had the frozen pre-packaged kind from the grocery store. One day, I decided to try making homemade ones. I had fried chicken legs, so I figured it wouldn’t be too different. I was intrigued by making chicken tenders from scratch, using ingredients and spices that I could personalize to my and my family’s tastes.
The first couple of times that I made it, I used regular all-purpose flour, mixing it with garlic powder, onion powder, paprika, Tony Chachere’s seasoning, salt, and black pepper in a bowl and dipping the chicken strips into a mixture of beaten eggs and buttermilk before coating them with the seasoned flour mixture. These tasted good, but I wanted something a little lighter and, hopefully, crispier. With that goal in mind, I swapped the all-purpose flour with self-rising flour.
I have been so bad about not measuring my dry ingredients. I typically add until I think there is enough of each ingredient. My mom and daughter got after me to measure and write down my recipe. I am now glad that I did. This way, more can enjoy this delicious combination of spices and crispy batter.
I have also found that I prefer to fry these in my Dutch oven. I used to pan-fry them in a frying pan, but I love the even cooking heat that the dutch oven offers.
Step-by-Step Photo Guide
Homemade Crispy Chicken Tenders
Equipment
Ingredients
- 1 pound boneless skinless chicken breast cut into strips
- 2 cups whole milk
- 2 tablespoons vinegar
- 3 cups self-rising flour
- 2 tablespoons paprika
- 1 tablespoon black pepper
- 1 ½ teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon no salt Tony Chachere's
Instructions
- Whisk together the flour, garlic powder, onion powder, paprika, Tony Chachere's seasoning, salt, and black pepper in a bowl. Set aside.
- In a separate bowl, combine the milk and vinegar. Soak the chicken in this mixture for 10-15 minutes.
- In a separate bowl, mix the eggs. Beating until well mixed.
- Dip each chicken strip into the egg mixture, then coat in the seasoned flour mixture to shake off any excess.
- Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.
- Once the oil is hot, add the chicken strips to the skillet, cooking for 3-4 minutes on each side until golden brown and cooked.
- Remove the chicken strips from the skillet and place them on a paper towel-lined plate to drain off any excess oil.
- Serve immediately with your favorite dipping sauce.
Variations
- Gluten-free: Use gluten-free flour instead of self-rising flour.
- Try buttermilk: Instead of the milk and vinegar, you can use buttermilk.
- Baked instead of fried: You can bake the chicken tenders in the oven at 400°F for 15-20 minutes instead of frying them.
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