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: 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. 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.
- 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, use a meat thermometer. It should register 165 degrees F.
- 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!
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, spray the tenders with a little olive oil prior to baking, after you bread them. It's a lot less oil than frying!
Video
Notes
Nutrition
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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!
Shannon P says
I just have a quick question before I make these. I’m concerned about using Frank’s Red Hot. My family doesn’t like spicy food. Does the Frank’s Red Hot add much spice? Thanks for the wonderful recipes!!
Jessica says
Hi Shannon, The Frank’s just adds flavor. If you want some real heat, you’ll have to add more. My husband mixed Frank’s with Ranch and dipped his in that. So don’t worry- they’re not spicy!
Carolyn McCartney says
I find that draining the chicken or any fried food on a brown or white paper sack is better than paper towel. Paper towels let the cooked meat cause the paper towel to get wet and soften the crust. Try it – I think you’ll like this hint.
Jessica says
Thank you! I’m going to try this for sure!
Marc says
I want to know how much sugar brook put into her’s, I think she added a cup of sugar, Oh if that is how Southerners Prepare food I think I will stay up North. LOL Just kidding brook but, I would be nice if you said Sorry :O
Tammy says
Have never made homemade chicken tenders before. They are marinating as I type. Wish me luck
Tammy says
Okay these were awesome. Didn’t have any hot sauce, used chili powder
Jessica says
Sounds like your first time making chicken tenders went well! So glad you liked them!
Kayla says
Hey Jessica I have a question I am using this recipe and I’m wondering how long I have to marinate them to cook fully
Jessica says
I’d marinate for 20 minutes to 1 hour using the cornstarch recipe I provided. 🙂
Katie says
I absolutely love how you responded to Stephanie’s hateful comment. It was so easy for her to hide behind her phone/computer. I admire you so much!! I can’t wait to try your recipe! Thank you!
Jessica says
I hope you enjoy them Katie! 🙂 Thank you for your kind words!
Etta Milhoan says
I have been looking for a recipe for chicken tenders and this one sounded great. Got my chicken breasts unthawing now. Thanks for sharing your recipe.
Jessica says
I hope you like them!
Jono says
Have made these twice now and both times came out amazing, I oven baked as had not enough oil to properly fry them, I drizzled them with oil, cooked in about 20 mins and to make them golden threw them in the pan for about 20 seconds (there should be enough oil on them to brown nicely) definitely recommend this recipe to anyone wanting to make there own strips
Jessica says
I love your method of baking them- so smart!! THank you and I’m so glad you like them!
Winnie says
This marinade is really great. This is the second time making and had no breadcrumbs or planko so I used crushed ritz crackers. They turned out great! I also switched onion powder for 1/4 to 1/2 tsp. of garlic powder because of allergy.
Jessica says
Love your modifications- so glad you’re enjoying the recipe Winnie!
Jami says
I made these yesterday and can only assume they were a hit since my family ate them all while I went to the gym. I had all of the ingredients on hand other than the Panko. They were easy to put together and I look forward to making them again, with the sauce nect time.
Jessica says
I’m glad your family liked them Jami! Next time make sure to stick around so you get one or two as well! The sauce is so good- you’ve got to try it!
Brady says
I hate these they are so bad they are like eating raw meat
Jessica says
did you cook them?
Jessica says
Did you cook them fully Brady?
Kelly says
Lol- Brady is a troll! and Brooke! Really? I love when people don’t follow the directions, sub ingredients and then give bad reviews! What the heck people? Jessica, I can’t wait to make these tonight!
Jessica says
I hope you like them Kelly! 🙂
Bud says
Fry sauce is not a Utah thing…but your strip recipe is good if you have good hot sauce.
Germans have been breading meats and frying them before America was formed.
Fry sauce has been around before Utah was a state. I lived in Logan when I went to school, and that’s all I heard was fry sauce is a Utah thing. Fortunately I visited France in the military and saw fry sauce used commonly throughout towns, and depending on the mustard they used depended on the taste.
Not to be a negative nanny, thank you for the recipe because it was a go to to help guide me in making delicious strips.
Renee says
I made these tonight. They were excellent! Perfect ratio for breading the chicken. Great instructions on how slicing the chicken and making the marinade help to keep it moist. I put them on wax paper once they were fried. I didn’t make the dipping sauce, but I will next time! There will definitely be a next time, I loved them and so did my family.
Jessica says
So glad you like them Renee! Oooh- you’ve got to try the sauce next time! We love it! IT’s actually sold in stores where I live!
Laura says
Always a favorite for big kids and small!
Ally's Sweet & Savory Eats says
Making for my kids soon!
Jessica says
Hope everyone enjoys it Ally!
Carolyn says
These look so yummy!
Richa Gupta says
These Chicken Tenders looks amazing and love that yummy dip too!
Megan says
I just made and am eating these now…OMG I am in chicken finger heaven!!
Jessica says
So glad you liked them Megan!
Abeer Rizvi says
Just looking at this is making my mouth water! This needs to happen very soon!
Jessica says
I hope you like them Abeer! 😉
Amy Nash says
Those are some good lookin’ chicken strips! My husband is a big fan of chicken strips so I’m going to have to make these for him!
Jessica says
I hope everyone enjoys them Amy!