Introduction
Homemade chicken tenders are a classic comfort food loved by both kids and adults alike. With their crispy, golden exterior and tender, juicy interior, they’re perfect for dipping in sauces like ketchup, honey mustard, or barbecue. This dish can be customized in many ways, offering endless variations to suit personal preferences. Best of all, homemade chicken tenders are much healthier and tastier than their store-bought counterparts.
The History of Chicken Tenders
The exact origin of chicken tenders is a bit unclear, but they are believed to have been created in the United States during the mid-20th century. The dish evolved from the desire for a crispy, bite-sized chicken snack. Many credit the fast-food industry for popularizing the concept, but homemade versions have been a staple in family kitchens for decades. The name “chicken tenders” comes from the tenderloin part of the chicken, a small, tender piece of meat located along the breast.
Ingredients Breakdown
- Chicken Breast: Chicken breasts, or chicken tenderloins, are ideal for this dish as they are naturally tender and lean.
- Flour: All-purpose flour is used to coat the chicken before dipping it in the egg wash, helping the breading stick and form a crispy outer layer.
- Eggs: Eggs are used to create an adhesive layer for the breadcrumbs, ensuring the coating stays intact during frying.
- Breadcrumbs: For a crispy exterior, seasoned breadcrumbs are the most common choice. You can also use panko for a lighter, airier crunch.
- Seasonings: Salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper (optional) enhance the flavor of the tenders.
- Oil: Vegetable oil, canola oil, or peanut oil is used for frying. It ensures the tenders get crispy without absorbing too much oil.
- Parmesan (optional): For an extra boost of flavor, grated parmesan cheese can be mixed into the breadcrumbs.
Step-by-Step Recipe
- Prepare the Chicken: Cut the chicken breasts into strips, about 1-1.5 inches wide. Season them with a pinch of salt and pepper.
- Set Up Dipping Stations:
- Flour: In one bowl, place flour and season with a pinch of salt and pepper.
- Egg Wash: In another bowl, whisk together eggs and a little water or milk.
- Breadcrumbs: In a third bowl, mix breadcrumbs, garlic powder, onion powder, paprika, and parmesan (if using).
- Coat the Chicken:
- Dip each chicken strip into the flour, shaking off any excess.
- Then dip it into the egg wash, ensuring it’s fully coated.
- Finally, coat the chicken in the breadcrumb mixture, pressing lightly to ensure the breadcrumbs stick well.
- Fry the Chicken:
- Heat oil in a large pan over medium-high heat. You want enough oil to cover the bottom of the pan but not submerge the chicken entirely.
- Once the oil is hot (you can test by dropping a small piece of breadcrumb into the oil—if it sizzles, it’s ready), fry the chicken strips in batches.
- Cook each side for about 3-4 minutes until golden brown and crispy. Ensure the chicken is cooked through by checking that the internal temperature reaches 165°F (74°C).
- Drain and Serve: Once the tenders are crispy and cooked through, remove them from the oil and place them on a paper towel-lined plate to drain any excess oil. Serve hot with your favorite dipping sauces!
Tips for the Perfect Homemade Chicken Tenders
- Dry the Chicken: Pat the chicken strips dry with paper towels before seasoning and breading. Excess moisture can cause the breading to slide off during frying.
- Don’t Overcrowd the Pan: Fry the chicken in batches to avoid overcrowding the pan. This ensures the oil stays at the right temperature and results in a crispier texture.
- Oil Temperature: Keep the oil temperature around 350°F (175°C) for optimal crispiness. If the oil is too hot, the outside will burn before the chicken cooks through.
- Baking Option: For a healthier option, you can bake the chicken tenders in the oven. Preheat the oven to 400°F (200°C) and bake the breaded tenders on a greased baking sheet for 20-25 minutes, flipping halfway through.
Variations and Customizations
- Spicy Chicken Tenders: Add cayenne pepper or chili powder to the flour or breadcrumb mixture to give your tenders a spicy kick. You can also dip them in a spicy hot sauce after frying.
- Gluten-Free Chicken Tenders: Substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs or crushed rice cereal for the breading.
- Parmesan Crusted Chicken Tenders: Mix grated parmesan cheese into the breadcrumbs for a cheesy, crispy coating.
- Buttermilk Marinade: For extra flavor and tenderness, marinate the chicken strips in buttermilk for at least 30 minutes before breading. This helps tenderize the meat and infuses it with flavor.
- Air Fryer Chicken Tenders: For a lower-fat alternative, try air frying the chicken tenders. Spray them with a light coat of oil and cook at 400°F (200°C) for about 12-15 minutes, flipping halfway
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Homemade chicken tender
Homemade chicken tenders are a classic comfort food loved by both kids and adults alike. With their crispy, golden exterior and tender, juicy interior, they’re perfect for dipping in sauces like ketchup, honey mustard, or barbecue. This dish can be customized in many ways, offering endless variations to suit personal preferences. Best of all, homemade chicken tenders are much healthier and tastier than their store-bought counterparts.
Ingredients
- 16 ounces boneless skinless chicken breasts
- ⅓ cup 40 g all-purpose flour
- 1 teaspoon salt divided
- ½ teaspoon pepper divided
- 2 large eggs
- 1 ½ cups 75 g plain panko bread crumbs
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Vegetable oil for frying
Instructions
- Cut your chicken breasts into long, 1 inch thick strips, trimming off excess fat and removing tendons. Pat chicken dry on all sides with a paper towel.
- In a shallow bowl, add your flour, half of the salt, and half of the pepper. Stir to combine.
- In a separate shallow bowl, add your eggs and whisk to combine.
- In a third shallow bowl, add the bread crumbs, remaining salt and pepper, garlic powder, and paprika. Stir to combine.
- Toss chicken pieces in the flour mixture, lightly shaking to remove excess. Next, dip in the egg mixture and shake to remove excess. Then, toss your chicken pieces in the bread crumb mixture, lightly pressing to adhere the mixture to the chicken. Last, shake to remove excess bread crumbs and place on a clean plate.
- In a pot or pan with tall sides over medium heat, add 1 inch of oil. Heat to 350 degrees Fahrenheit.
- Cook chicken tenders in batches, taking care not to overcrowd the pan. Flip halfway through and cook until golden brown on the outside and no longer pink in the center. Use an instant-read thermometer to ensure chicken has reached 165 degrees Fahrenheit in the center (tenders cook very quickly, in about 3-4 minutes, so don’t walk away while frying).
- Transfer to a paper-towel lined plate to drain off excess grease before serving
Notes
- Breading falling off?: Don’t forget to pat your chicken dry with a paper towel before beginning. Breading will fall right off of wet, slimy chicken. Add thin layers of each ingredient (flour, egg, and bread crumbs). Thick layers fall off easily.
- Leftovers: Leftover chicken tenders will keep for 3 to 4 days in a tightly sealed container in the refrigerator.
- Baking directions: Preheat oven to 400 degrees Fahrenheit. In a skillet over medium heat, add panko bread crumbs and toast for about 2-3 minutes, stirring occasionally, until lightly browned. Pour into a shallow bowl and prepare the rest of the recipe as directed above. Place your breaded tenders on a parchment lined baking sheet and bake for about 15-20 minutes, or until chicken reaches 165 degrees Fahrenheit in the center.