From quick weeknight dinners to game-day snacks and everything in between, chicken tenders are the versatile hero we all love. Whether you’re craving something crispy, spicy, or smothered in your favorite sauce, our roundup of 21 delicious recipes has got you covered. Dive in and discover new ways to turn this simple ingredient into mouthwatering meals that’ll have everyone asking for seconds!
Crispy Buttermilk Chicken Tenders
Just imagine biting into a piece of chicken that’s perfectly crispy on the outside, yet tender and juicy on the inside. That’s exactly what you’ll get with these Crispy Buttermilk Chicken Tenders, a dish that’s as fun to make as it is to eat. Follow these steps closely, and you’ll have a crowd-pleaser that’s sure to impress.
Ingredients
- 1 1/2 cups of creamy buttermilk
- 1 cup of all-purpose flour, finely sifted
- 1 tsp of garlic powder, aromatic and finely ground
- 1 tsp of smoked paprika, for a subtle smoky flavor
- 1/2 tsp of salt, for seasoning
- 1/4 tsp of freshly ground black pepper, for a slight kick
- 1 lb of chicken tenders, fresh and evenly sized
- 1 cup of vegetable oil, for a crisp golden fry
Instructions
- In a large bowl, combine the creamy buttermilk with the garlic powder, smoked paprika, salt, and freshly ground black pepper. Whisk until the spices are fully incorporated.
- Add the fresh chicken tenders to the buttermilk mixture, ensuring each piece is fully submerged. Cover and refrigerate for at least 4 hours, or overnight for maximum flavor.
- In a separate bowl, place the finely sifted all-purpose flour. This will be your dry coating for the chicken.
- Heat the vegetable oil in a deep skillet over medium heat until it reaches 350°F. Use a cooking thermometer for accuracy.
- Remove each chicken tender from the buttermilk mixture, allowing excess to drip off, then dredge in the flour until fully coated. Shake off any excess flour.
- Carefully place the coated chicken tenders into the hot oil, frying in batches to avoid overcrowding. Fry for 3-4 minutes on each side, or until golden brown and crispy.
- Transfer the fried chicken tenders to a wire rack set over a baking sheet to drain any excess oil. This keeps them crispy.
The result is a batch of chicken tenders with a satisfying crunch that gives way to moist, flavorful meat inside. Serve them with a side of honey mustard or your favorite dipping sauce for an extra layer of flavor. They’re perfect for a casual dinner or as the star of your next game day spread.
Honey Garlic Chicken Tenders
Preparing Honey Garlic Chicken Tenders is a straightforward process that yields deliciously crispy and flavorful results, perfect for a weeknight dinner or a casual gathering. Let’s dive into the methodical steps to create this crowd-pleaser.
Ingredients
- 1 lb chicken tenders, patted dry with paper towels
- 1/2 cup all-purpose flour, sifted for lightness
- 2 large eggs, beaten until frothy
- 1 cup panko breadcrumbs, for extra crunch
- 1/3 cup honey, pure and golden
- 3 cloves garlic, minced finely for pungent flavor
- 2 tbsp soy sauce, rich and savory
- 1 tbsp apple cider vinegar, for a tangy kick
- 1/2 tsp red pepper flakes, for a subtle heat
- 2 tbsp olive oil, extra virgin for frying
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Dredge each chicken tender in the sifted flour, shaking off any excess.
- Dip the floured tenders into the beaten eggs, ensuring full coverage.
- Coat the tenders evenly with panko breadcrumbs, pressing gently to adhere.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Fry the breaded tenders for 2-3 minutes per side until golden brown.
- Transfer the tenders to the prepared baking sheet and bake for 10 minutes to ensure they’re cooked through.
- While the tenders bake, combine honey, minced garlic, soy sauce, apple cider vinegar, and red pepper flakes in a small saucepan over low heat. Stir until the mixture is smooth and slightly thickened, about 5 minutes.
- Brush the baked tenders generously with the honey garlic sauce, reserving some for serving.
- Return the tenders to the oven for an additional 2 minutes to caramelize the sauce slightly.
Crispy on the outside and tender on the inside, these Honey Garlic Chicken Tenders are a delightful balance of sweet and savory. Serve them over a bed of steamed rice with a drizzle of the remaining sauce for an extra flavor boost.
Spicy Buffalo Chicken Tenders
Now, let’s dive into making Spicy Buffalo Chicken Tenders, a dish that combines the fiery kick of buffalo sauce with the comforting crunch of perfectly fried chicken. This recipe is straightforward, ensuring even beginners can achieve delicious results.
Ingredients
- 1 lb chicken tenders, patted dry with paper towels
- 1 cup all-purpose flour, sifted for lightness
- 1 tsp garlic powder, for a savory depth
- 1 tsp smoked paprika, adding a subtle smokiness
- 1/2 tsp salt, to enhance flavors
- 1/2 tsp freshly ground black pepper, for a bit of heat
- 1 cup buttermilk, for tenderizing the chicken
- 1/2 cup hot sauce (like Frank’s RedHot), for that signature buffalo spice
- 2 tbsp unsalted butter, melted, to smooth out the sauce
- Vegetable oil, for frying, enough to fill a skillet 1 inch deep
Instructions
- In a large bowl, whisk together the sifted flour, garlic powder, smoked paprika, salt, and black pepper.
- Dip each chicken tender into the buttermilk, allowing any excess to drip off, then coat thoroughly in the flour mixture. Tip: Let the coated tenders sit for 5 minutes for a crispier crust.
- Heat the vegetable oil in a large skillet over medium-high heat until it reaches 375°F. Use a candy thermometer for accuracy.
- Fry the chicken tenders in batches, about 3-4 minutes per side, until golden brown and the internal temperature reaches 165°F. Tip: Avoid overcrowding the skillet to ensure even cooking.
- While the chicken cooks, mix the hot sauce and melted butter in a small bowl until well combined.
- Once cooked, transfer the tenders to a wire rack to drain any excess oil, then immediately toss them in the buffalo sauce mixture until evenly coated. Tip: For extra crispiness, place the sauced tenders under a broiler for 1-2 minutes.
Best enjoyed hot, these Spicy Buffalo Chicken Tenders boast a crispy exterior with a juicy, flavorful interior. Serve them with a side of cool ranch or blue cheese dressing and celery sticks for a classic buffalo experience.
Parmesan Crusted Chicken Tenders
For a dish that combines simplicity with gourmet flair, Parmesan crusted chicken tenders are a perfect choice. Follow these steps to create a crispy, flavorful meal that’s sure to impress.
Ingredients
- 1 lb chicken tenders, preferably organic and free-range
- 1 cup freshly grated Parmesan cheese, sharp and nutty
- 1/2 cup panko breadcrumbs, golden and crispy
- 1/2 cup all-purpose flour, finely sifted
- 2 large eggs, farm-fresh and beaten
- 1 tsp garlic powder, aromatic and pungent
- 1/2 tsp salt, fine sea salt preferred
- 1/4 tsp black pepper, freshly ground
- 2 tbsp rich extra virgin olive oil
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
- In a shallow dish, combine the freshly grated Parmesan cheese, panko breadcrumbs, garlic powder, salt, and black pepper, mixing well to ensure even distribution of flavors.
- Place the finely sifted flour in another shallow dish and the beaten eggs in a third, creating a standard breading station.
- Dip each chicken tender first into the flour, shaking off any excess, then into the beaten eggs, and finally coat thoroughly with the Parmesan mixture, pressing gently to adhere.
- Heat the rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, then add the coated chicken tenders, cooking for 2-3 minutes on each side until golden brown.
- Transfer the browned chicken tenders to the prepared baking sheet and bake in the preheated oven for 10-12 minutes, or until the internal temperature reaches 165°F (74°C).
- Let the chicken tenders rest for 5 minutes before serving to allow the juices to redistribute, ensuring moist and tender meat.
Just out of the oven, these Parmesan crusted chicken tenders boast a golden, crispy exterior with a juicy, flavorful interior. Serve them alongside a vibrant arugula salad or with a side of marinara sauce for dipping to elevate this simple dish into a memorable meal.
BBQ Glazed Chicken Tenders
Great for a quick dinner or a fun appetizer, these BBQ Glazed Chicken Tenders are a surefire way to bring smiles to the table. Let’s walk through the process of making them, ensuring each step is clear and manageable, even for beginners.
Ingredients
- 1 lb fresh chicken tenders
- 1/2 cup smoky BBQ sauce
- 2 tbsp rich honey
- 1 tbsp vibrant apple cider vinegar
- 1 tsp finely ground garlic powder
- 1/2 tsp freshly cracked black pepper
- 1/4 tsp sea salt
- 2 tbsp extra virgin olive oil
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the tenders.
- In a small bowl, whisk together the smoky BBQ sauce, rich honey, vibrant apple cider vinegar, finely ground garlic powder, freshly cracked black pepper, and sea salt until well combined.
- Heat the extra virgin olive oil in a large skillet over medium-high heat. Once hot, add the fresh chicken tenders, cooking for 2-3 minutes on each side until lightly browned.
- Transfer the browned chicken tenders to a baking dish and generously coat them with the prepared BBQ glaze.
- Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the glaze is sticky and caramelized.
- Let the chicken tenders rest for 5 minutes before serving to allow the juices to redistribute.
Velvety with a perfect balance of sweet and smoky, these BBQ Glazed Chicken Tenders are irresistible. Serve them atop a crisp salad for a light meal or alongside creamy coleslaw for a classic BBQ experience.
Lemon Pepper Chicken Tenders
Whipping up a batch of Lemon Pepper Chicken Tenders is a straightforward process that yields deliciously crispy and flavorful results. Whether you’re a novice in the kitchen or looking to add a quick and tasty dish to your repertoire, this recipe is sure to impress.
Ingredients
- 1 pound of fresh, skinless chicken tenders
- 1 cup of all-purpose flour, finely sifted
- 2 large, farm-fresh eggs
- 1 cup of panko breadcrumbs, golden and crispy
- 2 tablespoons of lemon zest, freshly grated
- 1 tablespoon of coarsely ground black pepper
- 1 teaspoon of sea salt, finely ground
- 1/2 cup of rich extra virgin olive oil
- 1 tablespoon of fresh lemon juice
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
- In a shallow bowl, whisk together the flour, lemon zest, black pepper, and sea salt until well combined.
- In another bowl, beat the eggs with the fresh lemon juice until smooth.
- Place the panko breadcrumbs in a third shallow bowl, creating a breading station.
- Dip each chicken tender first into the flour mixture, shaking off any excess, then into the egg mixture, and finally coat it thoroughly with the panko breadcrumbs.
- Heat the olive oil in a large skillet over medium-high heat until shimmering but not smoking, about 2 minutes.
- Carefully add the breaded chicken tenders to the skillet, cooking for 2-3 minutes on each side or until golden brown and crispy.
- Transfer the tenders to the prepared baking sheet and bake in the preheated oven for 10 minutes, or until the internal temperature reaches 165°F (74°C).
- Let the tenders rest for 5 minutes before serving to allow the juices to redistribute.
Delightfully crispy on the outside and tender on the inside, these Lemon Pepper Chicken Tenders boast a vibrant citrus kick balanced by the warmth of black pepper. Serve them alongside a creamy dipping sauce or atop a fresh garden salad for a complete meal.
Maple Dijon Chicken Tenders
You’re about to embark on a culinary journey that will transform simple chicken tenders into a mouthwatering masterpiece with the perfect balance of sweet and tangy flavors. Let’s dive into the methodical process of creating Maple Dijon Chicken Tenders, ensuring every step is clear and achievable for beginners.
Ingredients
- 1 pound of high-quality, boneless chicken tenders
- 1/2 cup of pure maple syrup, preferably grade A for its rich flavor
- 1/4 cup of smooth Dijon mustard
- 2 tablespoons of rich extra virgin olive oil
- 1 teaspoon of finely ground black pepper
- 1/2 teaspoon of sea salt, for a clean, crisp taste
- 1 tablespoon of fresh thyme leaves, for an aromatic touch
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
- In a medium mixing bowl, whisk together the pure maple syrup and smooth Dijon mustard until fully combined. Tip: The consistency should be smooth with no lumps.
- Add the rich extra virgin olive oil, finely ground black pepper, and sea salt to the bowl, whisking again to incorporate all flavors evenly.
- Place the high-quality, boneless chicken tenders in a large baking dish, arranging them in a single layer for even cooking.
- Pour the maple Dijon mixture over the chicken tenders, ensuring each piece is generously coated. Tip: Use a brush to spread the mixture if necessary for full coverage.
- Sprinkle the fresh thyme leaves over the coated chicken tenders for an added layer of flavor.
- Bake in the preheated oven for 25 minutes, or until the chicken tenders reach an internal temperature of 165°F (74°C). Tip: For extra crispiness, broil for the last 2-3 minutes, watching closely to prevent burning.
Succulent and flavorful, these Maple Dijon Chicken Tenders boast a delightful contrast of textures—crispy on the outside, tender on the inside. Serve them atop a bed of mixed greens for a light meal or alongside roasted vegetables for a hearty dinner. The combination of sweet maple and tangy Dijon creates a memorable dish that’s sure to impress.
Coconut Crusted Chicken Tenders
Zesty and utterly satisfying, these Coconut Crusted Chicken Tenders are a tropical twist on a classic favorite, perfect for adding a bit of crunch and sweetness to your meal. Let’s dive into making this delightful dish with a methodical approach that ensures success even for beginners.
Ingredients
- 1 lb of boneless, skinless chicken tenders, patted dry
- 1 cup of unsweetened shredded coconut, finely chopped for extra texture
- 1 cup of panko breadcrumbs, for a light and crispy coating
- 2 large farm-fresh eggs, beaten
- 1/2 cup of all-purpose flour, for dredging
- 1 tsp of garlic powder, for a hint of savoriness
- 1/2 tsp of sea salt, finely ground
- 1/4 tsp of freshly ground black pepper, for a slight kick
- 1/2 cup of rich extra virgin olive oil, for frying
Instructions
- Preheat your oven to 375°F (190°C) to keep the tenders warm after frying.
- In a shallow dish, mix the finely chopped shredded coconut and panko breadcrumbs with garlic powder, sea salt, and black pepper.
- Place the all-purpose flour in another shallow dish and the beaten eggs in a third dish, creating a dredging station.
- Dredge each chicken tender in the flour, shaking off any excess, then dip into the beaten eggs, allowing any excess to drip off.
- Coat the tenders in the coconut-panko mixture, pressing gently to adhere the coating evenly on all sides.
- Heat the extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 350°F (175°C).
- Fry the chicken tenders in batches, about 2-3 minutes per side, until golden brown and crispy. Avoid overcrowding the skillet to ensure even cooking.
- Transfer the fried tenders to a paper towel-lined plate to drain any excess oil, then keep warm in the preheated oven while frying the remaining batches.
- Serve immediately for the best texture and flavor. Tip: For an extra crunch, you can briefly broil the tenders for 1-2 minutes before serving.
Bursting with a crispy coconut exterior and juicy chicken inside, these tenders are a delightful contrast of textures. Serve them with a sweet chili sauce or a tangy mango salsa for a vibrant, flavor-packed meal that’s sure to impress.
Sweet and Sour Chicken Tenders
Whipping up a batch of Sweet and Sour Chicken Tenders is easier than you think, and today, I’ll guide you through each step to ensure crispy, flavorful results every time.
Ingredients
- 1 pound of boneless, skinless chicken tenders, patted dry
- 1 cup of all-purpose flour, sifted for lightness
- 2 large farm-fresh eggs, beaten until frothy
- 1 cup of panko breadcrumbs, for extra crunch
- 1/2 cup of cornstarch, for that perfect crisp
- 1/2 cup of granulated sugar, for a touch of sweetness
- 1/4 cup of apple cider vinegar, for tangy depth
- 1/4 cup of ketchup, for a rich, tomatoey base
- 1 tablespoon of soy sauce, for umami richness
- 1 teaspoon of garlic powder, for aromatic warmth
- 1/2 teaspoon of finely ground black pepper, for a slight kick
- Vegetable oil, for frying to golden perfection
Instructions
- Preheat your oven to 200°F to keep cooked tenders warm.
- In a shallow bowl, mix flour, cornstarch, garlic powder, and black pepper.
- Dip each chicken tender first in the flour mixture, then in the beaten eggs, and finally coat with panko breadcrumbs. Tip: Press the breadcrumbs gently to adhere better.
- Heat vegetable oil in a deep skillet to 375°F. Fry tenders in batches for 3-4 minutes per side until golden brown. Tip: Avoid overcrowding to ensure even cooking.
- Transfer fried tenders to a wire rack over a baking sheet; keep warm in the oven.
- In a saucepan, combine sugar, vinegar, ketchup, and soy sauce. Bring to a simmer over medium heat, stirring until sugar dissolves and sauce thickens slightly, about 5 minutes. Tip: Let the sauce cool a bit before serving to thicken further.
- Drizzle the warm sauce over the tenders or serve on the side for dipping.
Optimal serving suggests pairing these tenders with a side of steamed jasmine rice and a sprinkle of sesame seeds for an extra layer of texture and flavor. The contrast between the crispy exterior and the tender chicken inside, coated in a glossy, tangy-sweet sauce, makes this dish a surefire hit.
Garlic Herb Chicken Tenders
Every home cook needs a reliable, flavorful chicken tender recipe in their arsenal, and this Garlic Herb Chicken Tenders recipe is just that. Easy to follow and packed with flavor, it’s perfect for beginners and seasoned cooks alike.
Ingredients
- 1.5 lbs of tender, boneless chicken breast strips
- 1/4 cup of rich extra virgin olive oil
- 3 cloves of fresh, minced garlic
- 2 tbsp of finely chopped, aromatic fresh rosemary
- 1 tbsp of vibrant, freshly squeezed lemon juice
- 1 tsp of coarse, flaky sea salt
- 1/2 tsp of finely ground black pepper
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large mixing bowl, combine the olive oil, minced garlic, chopped rosemary, lemon juice, sea salt, and black pepper, whisking until fully blended.
- Add the chicken breast strips to the bowl, tossing them gently to coat each piece evenly with the marinade.
- Let the chicken marinate at room temperature for 15 minutes, allowing the flavors to penetrate the meat.
- Arrange the marinated chicken strips on a baking sheet lined with parchment paper, ensuring they’re not touching for even cooking.
- Bake in the preheated oven for 20-25 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
- For an extra crispy finish, broil the chicken tenders for the last 2-3 minutes of cooking, watching closely to prevent burning.
Now, these Garlic Herb Chicken Tenders boast a juicy interior with a crispy, herb-infused crust. Serve them atop a fresh salad, with a side of creamy dipping sauce, or as a hearty addition to your favorite pasta dish for a meal that’s sure to impress.
Asian Zing Chicken Tenders
Let’s dive into creating a dish that’s bursting with flavor and perfect for any occasion. Asian Zing Chicken Tenders are a delightful blend of sweet, spicy, and tangy, coated in a crispy exterior that’s sure to please.
Ingredients
- 1 pound of fresh, plump chicken tenders
- 1 cup of all-purpose flour, sifted for lightness
- 2 large, farm-fresh eggs, beaten until smooth
- 1 cup of panko breadcrumbs, for extra crunch
- 1/2 cup of honey, for a natural sweetness
- 1/4 cup of soy sauce, rich and savory
- 2 tablespoons of sriracha sauce, for a spicy kick
- 1 tablespoon of fresh ginger, finely grated
- 2 cloves of garlic, minced to release their aroma
- 1 tablespoon of sesame oil, for a nutty depth
- 1/2 teaspoon of finely ground black pepper
- Vegetable oil, for frying to golden perfection
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the tenders after frying.
- In a shallow bowl, mix the sifted flour with the finely ground black pepper, creating a light coating for the chicken.
- Dip each plump chicken tender first into the beaten eggs, then coat evenly with the flour mixture, and finally press into the panko breadcrumbs for a crispy layer.
- Heat vegetable oil in a large skillet over medium-high heat until it shimmers, indicating it’s ready for frying.
- Fry the breaded chicken tenders in batches for 2-3 minutes per side, or until they achieve a golden-brown crust. Avoid overcrowding the skillet to ensure even cooking.
- Transfer the fried tenders to a baking sheet lined with parchment paper and bake in the preheated oven for 10 minutes, ensuring they’re cooked through.
- While the chicken bakes, whisk together the honey, soy sauce, sriracha, grated ginger, minced garlic, and sesame oil in a small saucepan over low heat until the mixture is smooth and slightly thickened, about 5 minutes.
- Brush the warm Asian zing sauce generously over the baked chicken tenders, coating them evenly for maximum flavor.
- Serve the tenders hot, garnished with sesame seeds and sliced green onions for an extra pop of color and texture.
Kick back and enjoy the irresistible combination of crispy, juicy chicken tenders glazed with a sauce that’s perfectly balanced between sweet and spicy. These tenders are fantastic served over a bed of steamed jasmine rice or alongside a crisp Asian slaw for a complete meal.
Ranch Seasoned Chicken Tenders
Crafting the perfect Ranch Seasoned Chicken Tenders is simpler than you might think, and today, I’ll guide you through each step to ensure crispy, flavorful results every time.
Ingredients
- 1 pound of fresh, boneless chicken tenders
- 1 cup of finely ground all-purpose flour
- 2 large, farm-fresh eggs
- 1 cup of panko breadcrumbs, for extra crunch
- 1 packet (1 oz) of ranch seasoning mix, for that signature flavor
- 1/2 cup of rich extra virgin olive oil, for frying
- 1/2 teaspoon of finely ground black pepper, to enhance the seasoning
Instructions
- Preheat your oven to 375°F (190°C) to keep the tenders warm as you fry them in batches.
- In a shallow bowl, whisk the farm-fresh eggs until fully beaten, creating a smooth base for coating.
- In another shallow bowl, combine the finely ground all-purpose flour with the ranch seasoning mix and finely ground black pepper, ensuring an even distribution of flavors.
- Place the panko breadcrumbs in a third shallow bowl, setting up a standard breading station with flour, eggs, and breadcrumbs in that order.
- Dip each fresh, boneless chicken tender first into the flour mixture, shaking off any excess, then into the beaten eggs, and finally coat thoroughly with the panko breadcrumbs.
- Heat the rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, indicating it’s ready for frying.
- Carefully place the breaded chicken tenders into the hot oil, frying for about 3-4 minutes per side or until golden brown and crispy.
- Transfer the fried tenders to a wire rack set over a baking sheet and keep warm in the preheated oven while you fry the remaining batches.
Perfectly crispy on the outside and juicy on the inside, these Ranch Seasoned Chicken Tenders are a crowd-pleaser. Serve them with a side of cool ranch dressing or atop a fresh salad for a delightful crunch.
Mango Habanero Chicken Tenders
Ready to spice up your dinner routine with a dish that’s as vibrant in flavor as it is in color? Mango Habanero Chicken Tenders combine the sweet juiciness of ripe mangoes with the fiery kick of habanero peppers, all coating tender, succulent chicken strips. This recipe is perfect for those who love a balance of sweet and heat in their meals.
Ingredients
- 1 lb of fresh, boneless chicken tenders
- 1 cup of ripe, pureed mango
- 2 finely minced habanero peppers (seeds removed for less heat)
- 1/2 cup of smooth, golden honey
- 1/4 cup of fresh, tangy lime juice
- 2 tbsp of rich, extra virgin olive oil
- 1 tsp of finely ground sea salt
- 1/2 tsp of freshly cracked black pepper
- 1 cup of all-purpose flour for dredging
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
- In a medium bowl, whisk together the pureed mango, minced habanero peppers, honey, lime juice, olive oil, sea salt, and black pepper until well combined.
- Place the flour in a shallow dish. Dredge each chicken tender in the flour, shaking off any excess.
- Dip the floured tenders into the mango habanero mixture, ensuring each piece is evenly coated.
- Arrange the coated tenders on the prepared baking sheet, leaving space between each for even cooking.
- Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is sticky and slightly caramelized.
- Tip: For an extra crispy finish, broil the tenders for the last 2-3 minutes of cooking, watching closely to prevent burning.
- Tip: Serve with a side of cool, creamy yogurt or sour cream to balance the heat.
- Tip: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, making them perfect for meal prep.
These Mango Habanero Chicken Tenders boast a sticky, sweet exterior with a tender, juicy interior, offering a delightful contrast in textures. The bold flavors make them a standout dish that’s sure to impress at any gathering, or simply as a weeknight treat. Try serving them over a bed of fluffy jasmine rice or alongside a crisp, green salad for a complete meal.
Bacon Wrapped Chicken Tenders
So, you’re looking to elevate your weeknight dinner with something both simple and spectacular? Bacon Wrapped Chicken Tenders are your ticket to a meal that’s irresistibly juicy, with a crispy, smoky exterior that’s sure to please any crowd. Let’s dive into how you can master this dish with ease.
Ingredients
- 1 lb chicken tenders (preferably organic, free-range)
- 8 slices thick-cut bacon (smoky, high-quality)
- 1 tbsp olive oil (rich extra virgin)
- 1 tsp garlic powder (finely ground)
- 1 tsp paprika (sweet, vibrant)
- 1/2 tsp salt (fine sea salt)
- 1/2 tsp black pepper (freshly ground)
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
- In a small bowl, mix together the garlic powder, paprika, salt, and black pepper to create your seasoning blend.
- Pat the chicken tenders dry with paper towels to ensure the seasoning sticks well, then lightly brush each tender with olive oil.
- Sprinkle the seasoning blend evenly over all sides of the chicken tenders, pressing gently to adhere.
- Wrap each seasoned chicken tender with one slice of bacon, starting at one end and spiraling to the other, ensuring the bacon overlaps slightly.
- Place the bacon-wrapped tenders on the prepared baking sheet, leaving space between each for even cooking.
- Bake in the preheated oven for 20-25 minutes, or until the bacon is crispy and the chicken reaches an internal temperature of 165°F (74°C).
- For extra crispiness, broil the tenders for the last 2-3 minutes, watching closely to prevent burning.
Delightfully crispy on the outside and tender on the inside, these Bacon Wrapped Chicken Tenders are a perfect blend of smoky and savory. Serve them alongside a cool, creamy dip or slice them over a fresh salad for a delightful contrast of textures and flavors.
Teriyaki Chicken Tenders
Preparing teriyaki chicken tenders at home is simpler than you might think, and the results are incredibly rewarding. Perfect for a weeknight dinner or a casual gathering, these tenders are a crowd-pleaser with their sweet and savory glaze.
Ingredients
- 1 pound of fresh, boneless chicken tenders
- 1/2 cup of high-quality soy sauce
- 1/4 cup of pure honey
- 2 tablespoons of finely minced garlic
- 1 tablespoon of freshly grated ginger
- 1/4 cup of cold water
- 1 tablespoon of cornstarch
- 1 tablespoon of toasted sesame oil
- 1 teaspoon of crushed red pepper flakes
- 2 tablespoons of chopped green onions for garnish
Instructions
- In a medium bowl, whisk together the soy sauce, honey, minced garlic, and grated ginger until well combined.
- Place the chicken tenders in a large resealable bag and pour half of the marinade over them. Seal the bag and marinate in the refrigerator for at least 30 minutes, turning once halfway through.
- Heat the sesame oil in a large skillet over medium-high heat. Remove the chicken from the marinade, letting excess drip off, and cook for 4-5 minutes on each side until golden brown and cooked through.
- While the chicken cooks, mix the cold water and cornstarch in a small bowl until smooth. Add this mixture to the remaining marinade in the skillet, stirring constantly until the sauce thickens, about 2 minutes.
- Return the cooked chicken to the skillet, tossing to coat evenly with the sauce. Sprinkle with crushed red pepper flakes and chopped green onions before serving.
Once cooked, the teriyaki chicken tenders boast a sticky, glossy coating with a perfect balance of sweetness and spice. Serve them over a bed of steamed rice or alongside crisp vegetables for a complete meal that’s as visually appealing as it is delicious.
Cajun Spiced Chicken Tenders
Preparing Cajun Spiced Chicken Tenders is a straightforward process that yields deliciously crispy and flavorful results, perfect for any meal or snack time. Let’s dive into the methodical steps to achieve this mouthwatering dish.
Ingredients
- 1 lb chicken tenders, patted dry
- 1 cup buttermilk, creamy and tangy
- 1 cup all-purpose flour, finely sifted
- 2 tbsp Cajun seasoning, robust and aromatic
- 1 tsp garlic powder, finely ground
- 1 tsp onion powder, subtly sweet
- 1/2 tsp salt, finely ground
- 1/4 tsp cayenne pepper, for a hint of heat
- Vegetable oil, for frying, light and neutral
Instructions
- In a large bowl, combine the chicken tenders with buttermilk, ensuring each piece is fully coated. Let marinate in the refrigerator for at least 1 hour to tenderize.
- In a separate bowl, whisk together flour, Cajun seasoning, garlic powder, onion powder, salt, and cayenne pepper until well blended.
- Heat vegetable oil in a deep fryer or large skillet to 375°F, ensuring there’s enough oil to submerge the tenders halfway.
- Remove chicken tenders from buttermilk, allowing excess to drip off, then dredge each piece in the flour mixture, pressing gently to adhere.
- Carefully place coated tenders into the hot oil, frying in batches to avoid overcrowding, for about 3-4 minutes per side or until golden brown and crispy.
- Transfer fried tenders to a wire rack set over a baking sheet to drain any excess oil, keeping them crispy.
Just out of the fryer, these Cajun Spiced Chicken Tenders boast a crispy exterior with a juicy, flavorful interior. Serve them with a side of creamy ranch or a spicy aioli for dipping, or slice them over a fresh salad for a protein-packed meal.
Cheesy Jalapeno Chicken Tenders
Just when you thought chicken tenders couldn’t get any better, we’re adding a spicy, cheesy twist that’ll make your taste buds dance. Perfect for a weeknight dinner or game day snack, these Cheesy Jalapeno Chicken Tenders are a surefire hit.
Ingredients
- 1 lb chicken tenders, skinless and boneless
- 1 cup buttermilk, creamy and tangy
- 1 cup all-purpose flour, finely sifted
- 1 cup panko breadcrumbs, golden and crispy
- 1/2 cup shredded cheddar cheese, sharp and melty
- 2 jalapenos, finely diced with seeds for extra heat
- 1 tsp garlic powder, aromatic and pungent
- 1 tsp smoked paprika, rich and slightly sweet
- 1/2 tsp salt, finely ground
- 1/2 tsp black pepper, freshly cracked
- 1/2 cup vegetable oil, for frying
Instructions
- In a large bowl, soak the chicken tenders in buttermilk for at least 30 minutes to tenderize.
- In a separate bowl, mix flour, panko, cheddar cheese, jalapenos, garlic powder, smoked paprika, salt, and pepper.
- Heat vegetable oil in a large skillet over medium heat until it reaches 350°F.
- Remove chicken from buttermilk, letting excess drip off, then dredge in the flour mixture, pressing to adhere.
- Fry chicken in batches for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
- Transfer to a wire rack to drain and cool slightly before serving.
Velvety inside with a crunchy, cheesy crust, these tenders pack a punch of flavor. Serve with a cool ranch or blue cheese dip to balance the heat, or slice them over a fresh salad for a hearty meal.
Smoky Paprika Chicken Tenders
Just when you thought chicken tenders couldn’t get any better, we’re introducing a twist that’ll make your taste buds dance. These Smoky Paprika Chicken Tenders are not only easy to make but packed with flavors that are sure to impress.
Ingredients
- 1 lb chicken tenders, patted dry
- 1 cup all-purpose flour, sifted
- 2 large eggs, beaten until frothy
- 1 cup panko breadcrumbs, golden and crispy
- 2 tbsp smoked paprika, deeply aromatic
- 1 tsp garlic powder, finely ground
- 1 tsp salt, finely ground
- 1/2 tsp black pepper, freshly cracked
- 1/2 cup vegetable oil, for frying
Instructions
- Preheat your oven to 200°F to keep the tenders warm as you fry them in batches.
- In a shallow dish, mix the sifted flour, smoked paprika, garlic powder, salt, and black pepper until well combined.
- Dip each chicken tender first into the beaten eggs, ensuring it’s fully coated, then dredge in the flour mixture, shaking off any excess.
- Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F, verified with a kitchen thermometer for accuracy.
- Fry the tenders in batches for 3-4 minutes per side, or until they’re golden brown and reach an internal temperature of 165°F.
- Transfer the cooked tenders to a wire rack set over a baking sheet and keep warm in the oven while you finish frying the remaining batches.
- Tip: For extra crispiness, let the breaded tenders rest for 5 minutes before frying to allow the coating to set.
- Tip: Avoid overcrowding the skillet to ensure each tender cooks evenly and stays crispy.
- Tip: Use a slotted spoon or tongs to gently turn the tenders, preserving their coating.
Golden and crispy on the outside, juicy on the inside, these Smoky Paprika Chicken Tenders are a revelation. Serve them with a side of creamy ranch or a spicy aioli for dipping, or slice them over a fresh salad for a protein-packed meal.
Greek Yogurt Marinated Chicken Tenders
Zesty and tender, these Greek Yogurt Marinated Chicken Tenders are a foolproof way to bring a protein-packed, flavor-rich dish to your table. Perfect for beginners, this recipe walks you through each step to ensure juicy, flavorful results every time.
Ingredients
- 1 cup thick, creamy Greek yogurt
- 2 tbsp freshly squeezed lemon juice
- 2 cloves garlic, finely minced
- 1 tbsp fragrant, dried oregano
- 1 tsp coarse sea salt
- 1/2 tsp freshly ground black pepper
- 1.5 lbs chicken tenders, patted dry
- 2 tbsp golden, extra virgin olive oil
Instructions
- In a large mixing bowl, whisk together the Greek yogurt, lemon juice, minced garlic, oregano, sea salt, and black pepper until fully combined.
- Add the chicken tenders to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
- Heat the olive oil in a large skillet over medium-high heat until shimmering but not smoking, about 2 minutes.
- Remove the chicken tenders from the marinade, letting excess drip off, and place them in the skillet. Cook for 4-5 minutes on each side, or until golden brown and the internal temperature reaches 165°F.
- Transfer the cooked chicken tenders to a plate lined with paper towels to absorb any excess oil, letting them rest for 3 minutes before serving.
These chicken tenders emerge from the skillet with a golden crust and a moist, tender interior, infused with the tangy flavors of the marinade. Try serving them over a crisp salad or alongside roasted vegetables for a balanced meal.
Panko Crusted Chicken Tenders
Now, let’s dive into making these irresistibly crispy Panko Crusted Chicken Tenders, a perfect blend of crunch and juiciness that’ll have everyone asking for seconds.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch strips
- 1 cup all-purpose flour, lightly seasoned
- 2 large farm-fresh eggs, beaten
- 1 1/2 cups Panko breadcrumbs, golden and crispy
- 1/2 tsp garlic powder, aromatic and finely ground
- 1/2 tsp smoked paprika, for a subtle warmth
- 1/4 tsp sea salt, finely ground
- 1/4 tsp freshly ground black pepper
- 1/2 cup rich extra virgin olive oil, for frying
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a shallow dish, mix the all-purpose flour with garlic powder, smoked paprika, sea salt, and black pepper.
- Dip each chicken strip into the seasoned flour, shaking off any excess.
- Coat the floured chicken strips in the beaten eggs, allowing any excess to drip off.
- Press the chicken strips into the Panko breadcrumbs, ensuring an even and thorough coating.
- Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering but not smoking.
- Fry the chicken tenders in batches for 2-3 minutes per side, or until golden brown and crispy.
- Transfer the fried chicken tenders to the prepared baking sheet and bake for 5-7 minutes, or until fully cooked through.
- Let the chicken tenders rest for a couple of minutes before serving to ensure juiciness.
Serve these Panko Crusted Chicken Tenders with a side of honey mustard or your favorite dipping sauce. The contrast between the crispy exterior and the tender, juicy chicken inside is simply divine. For a fun twist, try serving them over a fresh garden salad for a light yet satisfying meal.
Sriracha Lime Chicken Tenders
Unleash the vibrant flavors of summer with these Sriracha Lime Chicken Tenders, a perfect blend of spicy and tangy that’s sure to tantalize your taste buds. This dish is not only easy to make but also packs a punch of flavor, making it a hit for any occasion.
Ingredients
- 1 lb chicken tenders, preferably organic and free-range
- 1/4 cup Sriracha sauce, for that fiery kick
- 2 tbsp fresh lime juice, squeezed from ripe, juicy limes
- 1 tbsp honey, for a touch of natural sweetness
- 1 tsp garlic powder, for aromatic depth
- 1/2 tsp salt, to enhance all the flavors
- 1/4 cup all-purpose flour, for a light coating
- 1/4 cup panko breadcrumbs, for extra crunch
- 2 tbsp vegetable oil, for frying to golden perfection
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the tenders to crispy perfection.
- In a large bowl, whisk together the Sriracha sauce, fresh lime juice, honey, garlic powder, and salt until well combined.
- Add the chicken tenders to the bowl, ensuring each piece is thoroughly coated with the marinade. Let them marinate for at least 15 minutes to absorb all the flavors.
- Combine the all-purpose flour and panko breadcrumbs in a separate bowl. This mixture will give your tenders a delightful crunch.
- Dredge each marinated chicken tender in the flour and breadcrumb mixture, pressing lightly to adhere the coating.
- Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the coated chicken tenders, cooking for 2-3 minutes on each side until golden brown.
- Transfer the browned tenders to a baking sheet and bake in the preheated oven for 10 minutes, ensuring they’re cooked through and crispy.
- Let the tenders rest for a couple of minutes before serving to allow the juices to redistribute, ensuring maximum flavor.
Delight in the crispy exterior and juicy interior of these Sriracha Lime Chicken Tenders, where the heat of the Sriracha perfectly balances the zesty lime. Serve them with a cool dipping sauce or atop a fresh salad for a complete meal that’s bursting with flavor.
Conclusion
From weeknight dinners to party appetizers, these 21 chicken tender recipes offer something for every taste and occasion. We hope you’re inspired to try a few and discover new favorites. Don’t forget to leave a comment sharing which recipe you loved the most and pin this article on Pinterest to keep these delicious ideas handy for your next meal. Happy cooking!