Homemade Chicken Tenders
Crispy on the outside and juicy on the inside, our homemade chicken tenders are full of flavor and texture. One bite of these and you’ll never want restaurant chicken strips again.
Who doesn’t love a great chicken tenders recipe? Well, except for Kim, I can’t think of anyone else that would pass up a great fried chicken recipe.
That’s why Kim created this dish, I knew she had to share it. It’s a simple homemade chicken tenders recipe that’s sure to please the whole family.
The breading is crispy, while the chicken is flavorful and moist. You’ve got to try this one out for yourself!
Pair these crunchy chicken strips with some loaded mashed potatoes, jalapeno cheddar biscuits, or Instant Pot potato salad and you’ve got a full meal! Or, better yet, use them on a Crispy Chicken Salad for a fantastic lunch option!
How to Make Homemade Chicken Tenders:
Chicken Tender Batter Instructions:
First, start by making the dry mixes. In one bowl combine flour and seasoned salt.
Next, in another bowl, combine flour and one sleeve of saltine crackers that have been crushed into small pieces.
Then, prepare the wet mix, which consists of eggs, hot sauce, and milk. Now, place this bowl on the counter between the first and third dry mixes.
These will make up your “dry, wet, dry,” batter.
Season the Chicken:
First, generously season the raw chicken tenders with salt and pepper.
Next, pour the vegetable or canola oil into your skillet until it is half-full and heat the oil over medium heat.
Then, let the oil preheat for about four to five minutes or until the oil is hot.
How to Fry Chicken Tenders:
Now that the oil is hot and everything is prepped, start cooking the tenders.
Gently, dip the tenders into the dry mix and shake off the excess flour. Then, fully submerge the chicken into the wet batter, again shake off the excess mix.
Afterward, dip the wet chicken into the final dry mix, press it gently on both sides.
Last, carefully, place the chicken tenders into the hot oil to cook for 5-6 minutes on each side. That’s it, remove the finished tenders and place them on a paper towel to drain off the grease and then serve.
Tips for Making the Best Crispy Chicken Strips:
- Use the “dry, wet, dry,” method when frying. It locks in the juices and keeps the meat moist.
- Out of saltines? Then try corn flakes or buttery, Ritz Crackers in your breading.
- Preheat the oil over medium heat and don’t overfill the pan with raw chicken. Only fry a few pieces at a time.
- Instead of using a deep fryer, try a cast iron skillet to make these chicken tenders. Cast iron works beautifully!
More Chicken Recipes to Try
Ingredients
For the Chicken
- 1 pound chicken tenders, cut into bite-sized pieces
- Salt and pepper, for seasoning chicken
- Canola oil, for frying
For Dry Mix #1
- 1 cup all-purpose flour
- 2 tablespoons seasoned salt, to taste
For the Wet Mix
- 2 large eggs
- 1 tablespoon hot sauce
- ¼ cup milk
For Dry Mix #2
- 1 package saltine crackers, crushed into small pieces
- 1 to 1 ½ cups all-purpose flour
Instructions
- Season chicken generously with salt and black pepper.1 pound chicken tendersSalt and pepper
- Pour cooking oil into a deep skillet leaving about 2 inches from the top of the skillet for the oil to expand. Heat on medium-high heat.
Dry Mix #1
- Combine flour and seasoned salt in a medium bowl.1 cup all-purpose flour2 tablespoons seasoned salt
Wet Mix
- Beat eggs, hot sauce and milk in a medium bowl until combined.2 large eggs1 tablespoon hot sauce¼ cup milk
Dry Mix #2
- Combine crushed saltine crackers and flour in medium bowl.1 package saltine crackers1 to 1 ½ cups all-purpose flour
- One at a time, place a piece of chicken in the first dry mix, making sure it is evenly coated. Shake off excess flour.
- Dip in wet mix and allow excess to drip off.
- Place in the second dry mix and thoroughly cover with cracker mixture. Press gently to ensure crackers stick.
- Carefully place chicken in hot oil.
- Cook for 5-6 minutes. Use tongs to turn chicken and cook the other side for an additional 4-5 minutes.
- Place cooked chicken on paper towels to cool.
- Serve immediately or store in the refrigerator for up to 3 days.
Notes
- The calories listed are an approximation based on the listed ingredients and a serving size of 2-3 homemade chicken tenders. Actual calories may vary.
We love chicken tenders in our house. LOL Frying them is probably the best way to go for the crispy outside but have you ever tried baking them? I wonder if they’d still turn out okay 🙂
Thank you for commenting, Rachel! These chicken tenders usually don’t make it to the next day lol! In regards to baking them, I cannot remember a time when we tried baking them using this recipe. However, I make a different baked chicken tender recipe. Instead of using crackers for the last coating, I use Japanese panko bread crumbs and cook the tenders at 350 degrees. That gives me a crunchy crust, most of the time.