Best Chicken Tenders recipe for tender, juicy & flavorful chicken. Two simple tips to take your chicken strips from good to great! Shows how to make chicken tenders from scratch!
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Chicken Fingers are a favorite at our house! I’ve made homemade chicken strips many, many times over the years but until recently, they’ve just been mediocre. There are 2 small things you can do that really take homemade chicken up a notch or two. Add in some homemade fry sauce and you’ve got yourself an incredible batch of tender, juicy chicken! To show you the process, I created a video for this recipe that helps show just how to do it.
What do you serve with Chicken Fingers?
I love to serve these Homemade Chicken Tenders with some classic comfort food favorites like our Fried Cinnamon Apples, Loaded Baked Potato Rounds, Sour Cream Biscuits and Roasted Ranch Potatoes. Finish off the meal with our Easy Peach Pie. Yum!
Making the Best Chicken Tenders
It’s really simple! You start with some fresh chicken. I used boneless, skinless chicken breasts but you’re welcome to use boneless thighs instead. Getting super tender, juicy chicken strips comes down to a couple of easy steps- cutting the chicken across the grain and adding in cornstarch to the quick marinade. Yep- corn starch! Trust me it works. Follow the recipe below and you’ll see for yourself.
Chicken Tender Ingredients
Here’s what you’ll need to make our Homemade Chicken Strips recipe:
To make the quick chicken marinade you’ll need
- boneless skinless chicken
- milk
- lemon juice
- sugar
- cornstarch
- Frank’s Red Hot Sauce- optional! It doesn’t add HEAT, just flavor, unless you want to add more!
- pepper
Chicken Tender coating
- Panko breadcrumbs
- regular breadcrumbs (or Italian)
- all-purpose flour
- onion powder
- salt or garlic salt
- pepper
- shortening or oil, for frying (omit if baking)
How to correctly cut chicken for chicken strips
To cut chicken into strips: This is one of the tips behind better chicken strips! To get a more tender strip, you need to cut against the grain of the chicken. Don’t just cut the chicken any way you like- notice where the grain lines are and be sure to cut opposite them. This makes the cooked fibers of the chicken shorter, so they tear apart easier. Cut strips as big or small as you’d like, just cut against the grain! Place chicken in a ziplock bag and set aside.
How to Make Homemade Chicken Tenders
Best Way to Cook Chicken Tenderloins
The fastest way to cook chicken tenderloins is to fry them! But if you’re reducing your fat intake like we are, spritzing with olive oil and cooking tenderloins in the air fryer or oven is likely a better option. They take about 6-7 minutes in an air fryer, or 11-12 minutes in a 400°F oven.
Quick marinade to tenderize and flavor chicken
Next, combine milk, lemon juice and sugar in a small bowl or 2-cup measuring cup.
Whisk in the cornstarch. This is the 2nd tip I use to make better chicken! I first noticed asian recipes calling for cornstarch in the marinade. When I researched it, it turns out adding cornstarch to chicken prior to cooking it gives it a protective coating that locks in juices. You know what?! It works! It’s amazing actually! The trick is to not let it marinate for too long.
Add in the hot sauce (feel free to add more if you’d like!) and the pepper and whisk to combine. Pour marinade in the ziplock with the chicken and gently shake until chicken is coated. Place bag in the fridge and let marinate for at least 20 minutes, but no longer than 1 hour.
Heat oil for fried chicken tenders
Heat about 2 cups of oil to 365 degrees in a frying pan. Frying the chicken in Crisco (plain shortening) yields the crispiest tenders!
Coat the chicken with simple breading
While the oil is heating, combine all ingredients for the coating in a shallow bowl. Remove chicken pieces from bag a few at a time and thoroughly coat them in the breadcrumb mixture. I like to place them in the breadcrumbs, then spoon some on the top of the chicken, then press the chicken down- then flip and repeat the process. Repeat until all chicken is coated.
How to fry chicken fingers
Once oil is hot, fry chicken pieces for anywhere from 2-4 minutes per side, depending on how big they are. The small pieces cook quickly! If you’re unsure if the chicken is done, by all means use a meat thermometer. It should register 165 degrees F.
I use a meat thermometer all the time! I have 5 kids- getting distracted while cooking is a common occurrence for me and I detest overcooked chicken! My all-time favorite meat thermometer is the Thermapen. It’s super fast and incredibly durable. Another great meat thermometer is the ThermoPop which is a more basic version that works just as well!
Remove cooked chicken and place on a plate lined with a paper towel. Repeat until all chicken is cooked. Serve hot, with Homemade Fry Sauce (it’s a Utah thing- SO good!) alongside.
How long do you bake chicken strips?
Heat oven to 400 degrees F. Spray a cookie sheet with non-stick spray and arrange chicken tenders. Spray chicken tenders lightly with a couple sprays of oil (non stick spray.) Cook 12-15 minutes, until tenders register 165 degrees on a meat thermometer. (Cooking time varies depending on the size of your chicken tenders!
Pay attention and check often as to not overcook them!) Note that my recommendation is to fry these tenders (the photos are of fried tenders), but if you opt to bake them, they will look different as you’re not submerging them in oil. To add a little moisture, I like to spray my baked tenders with a little olive oil spray prior to baking, after you bread them. It’s a lot less oil than frying but I like the way they taste better that way..
Homemade Fry Sauce recipe
- 1/4 cup mayo
- 2 TBSP ketchup
- 1/4 tsp garlic powder
- dash of Worcestershire sauce
- a couple dashes of salt & pepper
Combine all ingredients in a small bowl and whisk. Serve alongside Homemade Chicken Strips or french fries. Or chicken AND french fries- even better!
Need more appetizer recipes? You’ve got to try these:
- Bacon Avocado Deviled Eggs appetizer
- Baked Cheesy Meatball Bites appetizer
- Pizza Pinwheels appetizer
- Ranch Chicken Bacon Kabob appetizer
- Best Meatball and Lil Smokies appetizer
- Quick & Easy Chicken Salad appetizer recipe
- Baked Bacon Meatball appetizer
- Incredible Cheese Fondue appetizer
- Ranch Sausage Rolls appetizer
- Easy Nacho Cheese recipe
- Best Texas Caviar appetizer recipe
- Honey Glazed Chicken Wings appetizer recipe
- Buffalo Chicken Cheesy Dip
- Sandwich Appetizer Skewers
What is the best cooking thermometer to use?
It’s important to have a reliable, durable cooking thermometer on hand! My all-time favorite thermometer is the Thermapen. It’s super fast and incredibly durable. Another great cooking thermometer is the ThermoPop which is a more basic version that works just as well! I use a cooking thermometer to test a variety of foods for doneness- meats, breads, and even oil for frying. They’re a staple in my kitchen!
Homemade Chicken Tenders
Ingredients
- 2 chicken breasts, sliced boneless, skinless
Quick Marinade
- 1 cup milk
- 1 tsp lemon juice
- 1 tsp sugar
- 2 tsp cornstarch
- 1 TBSP Frank’s Red Hot Sauce
- ¼ tsp pepper
Crispy Chicken Tender Coating
- ½ cup Panko breadcrumbs
- ½ cup regular breadcrumbs or Italian
- ½ cup all-purpose flour
- 1 TBSP onion powder
- 1 tsp salt
- ½ tsp pepper
- 2 cups shortening or oil for frying (omit if baking)
Instructions
- To cut chicken into strips: This is one of the tips behind better chicken strips! To get a more tender strip, you need to cut against the grain of the chicken. Don't just cut the chicken any way you like- notice where the grain lines are and be sure to cut opposite them. This makes the cooked fibers of the chicken shorter, so they tear apart easier. Cut strips as big or small as you'd like, just cut against the grain! Place chicken in a ziplock bag and set aside.
- Next, combine milk, lemon juice and sugar in a small bowl or 2-cup measuring cup.
- Whisk in the cornstarch. This is the 2nd tip I use to make better chicken! I first noticed Asian recipes calling for cornstarch in the marinade. When I researched it, it turns out adding cornstarch to chicken prior to cooking it gives it a protective coating that locks in juices. You know what?! It works! It's amazing actually! The trick is to not let it marinate for too long.
- Add in the hot sauce (feel free to add more if you’d like!) and the pepper and whisk to combine. Pour marinade in the ziplock with the chicken and gently shake until chicken is coated. Place bag in the fridge and let marinate for at least 20 minutes, but no longer than 1 hour.
- Heat about 2 cups of oil to 365 degrees in a frying pan. Frying the chicken in Crisco (plain shortening) yields the crispiest tenders!
- While the oil is heating, combine all ingredients for the coating in a shallow bowl. Remove chicken pieces from bag a few at a time and thoroughly coat them in the breadcrumb mixture. I like to place them in the breadcrumbs, then spoon some on the top of the chicken, then press the chicken down- then flip and repeat the process. Repeat until all chicken is coated.
- Once oil is hot, fry chicken pieces for anywhere from 2-4 minutes per side, depending on how big they are. The small pieces cook quickly! If you’re unsure if the chicken is done, by all means use a meat thermometer. It should register 165 degrees F. (I use one all the time! I have 5 kids- getting distracted while cooking is a common occurrence for me and I detest overcooked chicken!)
- Remove cooked chicken and place on a plate lined with a paper towel. Repeat until all chicken is cooked. Serve hot, with Homemade Fry Sauce (it’s a Utah thing- SO good!) alongside.
- To Bake Chicken Strips: Heat oven to 400 degrees F. Spray a cookie sheet with non-stick spray and arrange chicken tenders. Cook 12-15 minutes, until tenders register 165 degrees on a meat thermometer. (Cooking time varies depending on the size of your chicken tenders! Pay attention and check often as to not overcook them!) Note that my recommendation is to fry these tenders (the photos are of fried tenders), but if you opt to bake them, they will look different as you're not submerging them in oil. To add a little moisture, I like to spray my baked tenders with a little olive oil spray prior to baking, after you bread them. It's a lot less oil than frying but I like the way they taste better that way.
Video
Notes
Homemade Fry Sauce recipe
- 1/4 cup mayo
- 2 TBSP ketchup
- 1/4 tsp garlic powder
- dash of Worcestershire sauce
- a couple dashes of salt & pepper
Nutrition
Want a spicy take on homemade chicken tenders? Chick out this Flamin’ Hot Cheeto Chicken Tenders recipe here! It’s so good!
What do you serve with Chicken Fingers?
I love to serve these Homemade Chicken Tenders with some classic comfort food favorites like our Fried Cinnamon Apples, Loaded Baked Potato Rounds, Sour Cream Biscuits and Roasted Ranch Potatoes. Finish off the meal with our Easy Peach Pie. Yum!
Need more Easy Chicken recipes? Here you go!
- Easy Chicken Fried Rice recipe
- Easy Chicken Curry recipe
- 5 Minute Chicken Salad recipe
- Slow Cooker Hawaiian Chicken recipe
- Classic Chicken Noodle Soup recipe
- Easy Salsa Chicken recipe
- Easy Chicken Pot Pie recipe
- 20-minute Chicken Stew recipe
- Best Chicken & Dumplings recipe
- Creamy Lemon Chicken Pasta
- Easy Indian Butter Chicken
- Honey Lime Chicken Enchiladas
- Easy Chicken Cacciatore Bake
- Grilled Chicken Salad with Pesto Ranch Recipe
- Baked Chicken Parmesan Recipe
Chicken Finger Recipe FAQ
Really, I think they’re all a variation of the same type of recipe! I do think they vary a bit in size though. Chicken Strips and Chicken Tenders are larger than Chicken Fingers. There is a cut of chicken called the tenderloin that I think works really well for this recipe. It’s naturally incredibly tender! There is a thin silvery membrane that runs along the length of the chicken tenderloin. You can remove it if you’d prefer, but it’s not easy since the rest of the tenderloin can be damaged in the process. You might end up with chicken nuggets instead!
Yes, chicken tenders can be made ahead of time! If you are cooking chicken tenders with the plan of freezing them and then reheating them, be sure to fry just until the chicken reaches 160 degrees F. Cool on a paper towel, then freeze in a single layer on a cookie sheet. Transfer to a freezer bag to store for up to 1 month. To reheat, place frozen chicken tenders on a cookie sheet and bake at 400 degrees F for 15 minutes.
I use two different methods to yield super tender, juicy chicken strips. First is to cut chicken breasts against the grain. Don’t just cut the chicken any way you like- notice where the grain lines are and be sure to cut opposite them. This makes the cooked fibers of the chicken shorter, so they tear apart easier. Cut strips as big or small as you’d like, just cut against the grain! The second method is to add cornstarch to the chicken marinade. I first noticed asian recipes calling for cornstarch in the marinade. When I researched it, it turns out adding cornstarch to chicken prior to cooking it gives it a protective coating that locks in juices. It works so well!
Dried out chicken fingers have likely been overcooked. Use a cooking thermometer to make sure your chicken is perfectly cooked to 165°F.
The best way to get the coating to stick to chicken tenders is to both sprinkle and press the coating onto each piece. We place the chicken on top of the coating, then press the chicken into the mixture as well as spooning some on top. Flip the chicken oven and repeat the process.
Best Chicken Tenders Recipe Storage and Reheating
Store leftover chicken tenders in an airtight container in the fridge. To reheat, spritz with olive oil and air fry for 3-4 minutes. You can also bake them at 400°F for 5-6 minutes.
How do you keep chicken fingers crispy?
The crispiest chicken fingers are ones that have been fried. If you’d rather bake or air fry, spritzing with olive oil helps them be more crispy without the calories of frying.
Can you freeze chicken tenders?
Yes! Freeze in a single layer on a cookie sheet. Transfer to a freezer bag to store for up to 1 month. To reheat, place frozen chicken tenders on a cookie sheet and bake at 400 degrees F for 15 minutes.
Best Chicken Tenders recipe for tender, juicy & flavorful chicken. Two simple steps to take your chicken strips from good to great! Shows how to make chicken tenders from scratch!
Anita Sullivan says
I am a fan of all your recipes. My family enjoys eating and I love cooking.
Nicole says
thanks so much for the kind words Anita, it means a lot to know you’re a fan
Karen says
Are there air fryer options for these?
Shirley says
Best chicken tenders ever. My grandson loves them.
Nicole says
Thats so awesome to hear, glad you guys like them 🙂
Joyce novick says
Thank you so much for this recipe. I enjoyed it to the utmost what a great recipe
Nicole says
Thank you so much for trying it and letting us know that you liked it 🙂
Katie says
This has been my favorite go to recipe, but recently I’ve had to go dairy free. Do you think I could substitute a different milk such as almond and have the same results??
Nicole says
Yes, you can use a non-dairy milk or whatever you have on hand and this recipe should still turn out tasting great. I’d recommend plain unsweetened almond milk or soy milk.
Troy says
Just made them and the teenagers are tearing them up as we speak, or I type! Lol I added some more hot sauce to half and I liked how they came out. I did the fry method and jabbed a few to check the temp of the chicken, as I was pulling em out by the look of them. I had the oven ready to finish cooking, but it was not needed. It wasn’t a made out plan for us, just a quick google search then made it. I will be looking here more for good ones, as this dad gets stuck sometimes on “What’s for dinner?”
Thank you, Troy
Nicole says
So glad you liked them! 🙂
Wonderful cook says
I love chicken strips. This recipe is amazing. I am so happy with the flavor. It will definitely become one of our family’s favorite recipes. Thank you for sharing! I will definitely make this recipe again.
Tammy says
This was a great recipe! Family loved them! And the sauce was a yummy bonus. Thank you!
Jessica says
So glad to hear Tammy!
Tammy says
This is now my go to recipe and I’ve shared it with my loved ones! We all agree we will never make chicken any other eat or eat boxed chicken strips again! Thank you so much for sharing this! “BEST CHICKEN STRIPS EVER”!!
Jessica says
So glad to hear you liked them Tammy!!