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This is one of our all-time favorite recipes for Battered Chicken Tenders. Picture this: crispy, golden-brown chicken strips that are oh-so-tender inside and full of flavor!
Yes, I’m talking about these amazing Battered Chicken Tenders! This easy recipe will remind you of those delicious chicken tenders from your favorite diner, but now you can make them right at home.
HERE IS WHAT OUR READERS ARE SAYING:
“Thank you for your recipe and instructions. I was able to make the best chicken strips I have ever made. Been making them for years but have never been happy with the results. These came out perfect and were so easy. After I made the batter I poured it over the chicken and stored it up. No dipping each piece so much quicker.” – Lucy
I think it goes without saying that these chicken tenders were a huge hit with my daughter. I mean, they’re chicken tenders, right?
The real win was with my husband, Jeremy. He kept saying, “wow”, as he ate them. Ha! Apparently he was really surprised at how juicy and crunchy they were. “They’re better than the restaurant!” He said.
You might not know that a homemade chicken tender recipe can be just as good as any professional version same with our Chinese Chicken recipe. You can get crispy chicken strips any time with the right ingredients and instructions, and that’s what this recipe will do for you!
My advice here is to cook up a big batch. Whoever you serve them to is going to eat more than you guess. They’re just that good!
Our recipe today calls for a skillet on the stove. However, if you have a deep fryer, then all the better!
Whether you’re looking to serve up a quick weeknight dinner or want to impress guests, these battered chicken tenders are always a hit and try out our Chinese Chicken.
Some of our other favorite chicken recipes we have on our site include: Popcorn Chicken, Crispy Southern Fried Chicken Recipe Without Buttermilk, and Italian Lemon Chicken Foil Packet.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE BATTERED CHICKEN TENDERS:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- WHAT ARE CHICKEN TENDERS WITH BATTER?
- HOW DO YOU KEEP THE TENDERS CRISPY?
- WHAT TO SERVE THESE WITH?
- CAN I USE OTHER CUTS OF CHICKEN?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- The Best Crispy Fried Battered Chicken Tenders
WHY THIS RECIPE WORKS:
- Golden Brown Goodness: Using a deep skillet ensures that your tenders get that perfect golden brown crispiness we all love.
- Batter Up!: The special batter, with garlic powder and onion powder, not only coats the chicken perfectly but also infuses each tender with mouthwatering flavor.
- Cook to Perfection: By monitoring the chicken until it reaches an internal temperature of 165°F, you ensure that it’s both safe to eat and tender.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Chicken tenderloins
- Garlic powder
- Season salt
- Onion powder
- Paprika
- Fresh ground pepper
- Baking powder
- Baking soda
- All-purpose flour
- ice water
- peanut oil
- Kosher salt
HOW TO MAKE BATTERED CHICKEN TENDERS:
- Place chicken tenders in a large bowl and add the garlic powder, seasoned salt, onion powder, paprika and black pepper. Mix together so all the pieces are coated.
- Add in the flour, baking powder, and baking soda. Coat the chicken in this mixture.
- Add in the cold water and mix, by hand, until a batter forms, if there are some lumps that’s okay. (If you need to add some more water, do so a little at a time. It can depend on the weather if more is needed. It should be like a pancake batter consistency.)
- In a heavy bottom skillet with deep sides, add enough oil to go up the side of the pan 2-3 inches—heat oil over medium heat until it reaches 350°F.
- Place the chicken strips one by one into the pan, but don’t overcrowd them. They should not be touching.
- Let fry on one side for about 4 minutes and flip over with tongs. Chicken is done when golden brown and has an internal temperature of at least 165°F degrees. About 8-10 minutes total.
- Fry chicken in batches. When the chicken is done frying, place it on a wire rack over a pan so the excess oil can drip off. Immediately sprinkle a little of the kosher salt on the chicken. A little oil still on the outside will ensure it sticks.
- Continue doing this until all the chicken is done. If you have a lot of tenders, you can hold the already fried chicken in an oven set on the lowest setting.
- Serve with your favorite sides and dipping sauces, and enjoy!
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT ARE CHICKEN TENDERS WITH BATTER?
This recipe calls for chicken tenderloins dipped in a flavorful batter and deep-fried until they turn golden brown and crispy.
They’re like the grown-up version of chicken nuggets!
HOW DO YOU KEEP THE TENDERS CRISPY?
After frying, place the chicken tenders on a wire rack over a pan.
This lets the excess oil drip off and keeps them crispy.
Also, sprinkle some kosher or coarse salt while they’re still hot.
It gives a great taste and helps maintain that crunch.
WHAT TO SERVE THESE WITH?
Oh, there are so many delicious options!
You can serve these with french fries, a fresh salad, or even some coleslaw.
And don’t forget your favorite dipping sauce, like honey mustard sauce or barbecue.
CAN I USE OTHER CUTS OF CHICKEN?
While chicken tenderloins for boneless, skinless chicken breast cut into strips work best for this recipe, you can also use sliced boneless skinless chicken thighs.
Just remember, cooking time might vary!
ANY ADDITIONS?
You got it! Here are some great options for this crispy chicken.
- Mix some parmesan cheese into the batter for a cheesy twist.
- Add a hint of lemon juice to the batter for a zesty flavor.
- Toss in some cayenne pepper if you like it spicy.
- Serve with a homemade honey mustard dipping sauce.
- Consider a sprinkle of fresh herbs once fried for added freshness.
- Pair with a side of green beans or broccoli for a full meal.
- Garlic lovers can boost the flavor with some additional garlic powder.
- For a tangy twist, try a drizzle of malt vinegar or white vinegar on top.
ANY SUBSTITUTIONS?
Sure thing guys. I’ve got your back!
- Swap all-purpose flour with whole wheat flour for a healthier touch.
- Use canola oil or vegetable oil in place of peanut oil.
- If you’re out of garlic powder, fresh garlic finely minced can be a great replacement.
- Instead of cold water, try soda water or beer for a lighter batter.
HOW TO STORE:
Refrigerator: Store leftover chicken tenders in an airtight container in the fridge.
Reheat in the oven on a wire rack over a sheet tray to try and keep them crispy.
Reheating in the air fryer should work, too!
Freezer: For longer storage, place the tenders in a single layer on a baking sheet and freeze.
Once frozen, transfer them to a freezer bag. They can be stored this way for up to 3 months.
DANA’S TIPS AND TRICKS:
- Use an Instant-Read Thermometer: This tool is your best friend to ensure the chicken is cooked just right.
- Don’t Overcrowd the Pan: Fry in batches to ensure every tender gets crispy.
- Adjust Heat as Needed: If the tenders are browning too fast, reduce the medium heat slightly.
- Dry Chicken First: Before battering, pat the chicken pieces with paper towels. It helps the batter stick better.
- Stay Safe: Always be cautious when working with hot oil. It can splatter!
- Add Seasonings to Taste: Feel free to adjust the seasonings in the batter to suit your preferences.
Battered Chicken Tenders are more than just a dish; they’re a crunchy, yummy experience.
Easy to make, incredibly tasty, and always a crowd-pleaser, it’s no wonder they’re a favorite for many.
Whether you’re making them for a special occasion or a regular oven dinner, they’re bound to be a hit.
So, let’s get to it!
If you like this recipe, you might also like:
If you’ve tried these BATTERED CHICKEN TENDERS, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
The Best Crispy Fried Battered Chicken Tenders
Ingredients
- 1 pound chicken tenderloins
- 1/4 teaspoon garlic powder
- 1/4 teaspoon season salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 tespoon black pepper
- 1 1/4 Cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 Cup cold water
- peanut oil for frying or vegetable oil
- Kosher salt for sprinkling
Instructions
- Place chicken tenders in a large bowl and add the garlic powder, seasoned salt, onion powder, paprika and black pepper. Mix together so all the pieces are coated.1 pound chicken tenderloins, 1/4 teaspoon garlic powder, 1/4 teaspoon season salt, 1/4 teaspoon onion powder, 1/4 teaspoon paprika, 1/4 tespoon black pepper
- Add in the flour, baking powder, and baking soda. Coat the chicken in this mixture.1 1/4 Cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda
- Add in the cold water and mix, by hand, until a batter forms, if there are some lumps that’s okay. (If you need to add some more water, do so a little at a time. It can depend on the weather if more is needed. It should be like a pancake batter consistency.)1 Cup cold water
- In a heavy bottom skillet with deep sides, add enough oil to go up the side of the pan 2-3 inches—heat oil over medium heat until it reaches 350°F.peanut oil for frying
- Place the chicken strips one by one into the pan, but don’t overcrowd them. They should not be touching.
- Let fry on one side for about 4 minutes and flip over with tongs. Chicken is done when golden brown and has an internal temperature of at least 165°F degrees. About 8-10 minutes total.
- Fry chicken in batches. When the chicken is done frying, place it on a wire rack over a pan so the excess oil can drip off. Immediately sprinkle a little of the kosher salt on the chicken. A little oil still on the outside will ensure it sticks.Kosher salt
- Continue doing this until all the chicken is done. If you have a lot of tenders, you can hold the already fried chicken in an oven set on the lowest setting.
- Serve with your favorite sides and dipping sauces, and enjoy!
Notes
- Use an Instant-Read Thermometer: This tool is your best friend to ensure the chicken is cooked just right.
- Don’t Overcrowd the Pan: Fry in batches to ensure every tender gets crispy.
- Adjust Heat as Needed: If the tenders are browning too fast, reduce the medium heat slightly.
- Dry Chicken First: Before battering, pat the chicken pieces with paper towels. It helps the batter stick better.
- Stay Safe: Always be cautious when working with hot oil. It can splatter!
- Add Seasonings to Taste: Feel free to adjust the seasonings in the batter to suit your preferences.
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
Originally posted January 14th, 2014
Updated with recipe and post text tweaks September 2023
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O my gosh, these chicken tenders look phenomenal! Thanks for sharing at Simple Supper Tuesday.
These look AMAZING. Pinning!
These chicken tenders looks delicious, Dana.
Have a great week and thanks for sharing at Wednesday’s Adorned From Above Link Party.
Debi and Charly
This is almost exactly the recipe I use to make sweet and sour chicken but I make them nugget sized. They always taste so amazing! Man, now I’ve got a craving! 🙂
Oh man, Dana, you have me drooling! Chicken tenders are probably my favorite of all comfort food (especially when paired with a side of mac and cheese). Can you believe I’ve never tried making them at home? Can’t wait to try!
Oh my these look so much better than the ones they bring out at restaurants. How delicious!
Thanks for sharing these tenders at The Wednesday Roundup. I’m def. going to try them out. I just pinned to The Wednesday Roundup Pinterest Board
Nom nom! These look amazing! Pinning!
These look so yummy! My grand kids would love them too.
Have a great weekend,
Bev
These look delightful! They went straight to my pinboard. Thanks!
These look great, soft and crunchy, just the way I like them.
These look amazing! I love chicken tenders so I’ll just have to give these a try!
Thanks for sharing!
And the presentation is fantastic! I feel like we’ve tried homemade chicken tenders and they never quite make the mark. The last ones were way too chewy for my four-year-old. The baby didn’t even attempt it.
Your recipe looks perfect!
Thank you for linking up to our Ladies Only Blog Share Link Party!
These look awesome! I always love your recipes!! Thanks for linking up with us at LOBS!
Coming at you from Marvelous Mondays. Wow, this does look comforting to me! Anyone be able to clue me in on Google’s new commenting policy?
My husband would live off chicken and fish tenders if he could, so I see a lot of them- I mean ALOT. These looks super yummy and I like the batter. I am going to get him to taste test these 🙂 Thanks for linking to Snickerdoodle Sunday!!
Hi Dana!
I featured your recipe for this week’s Tasty Tuesdays!
I hope you’ll stop by and check it out and linkup again with me this week!
http://www.mrsthreeinthree.com/2014/02/tasty-tuesdays-47.html
-Karly
YUM! I’m tired of giving my son the bagged frozen chicken nuggets I bet he would love these!
I love crispy chicken tenders! Your recipe was featured today on Share Your Stuff Tuesdays! I’d love it if you shared at Five Friday Finds too: http://morselsoflife.com/five-friday-finds-122.html 🙂
is it lunch time yet? i am starving. this looks SO GOOD> what do you do with the leftover oil? thanks for linking up to the all things pretty party.
I strain the oil and keep it in an air tight container in the fridge. Then when I’m ready to make these babies again I just take it out and heat it up! Once the oil starts to smell you need to replace it. I’m glad you liked this post, yay!
My boys would be all over these! Thanks so much for joining us at Marvelous Mondays Pinned to my Marvelous Mondays board!
Wishing I had a fryer! These look divine!
These look delicious! Thanks for sharing them with us at Sewlicious Home Decor! Pinned to the Party board! 🙂
Marti
So the secret is the baking soda & powder! Very similar to my recipe but, I love how those ingredients change the fried dough texture. These look so yummy my daughter will be excited when I make your recipe. Pinning. Feel free to drop by sometime.
You ROCK for linking up this week to Tip Me Tuesday. {high fives}
Just a heads up, Tip Junkie can help you index your blog more effectively if you upload at least 2 images, 2 steps, and blog post URL into your Tip Junkie craft room!
Simply login and click “add a project” on your profile page to get started. {yep I’ve got your back!}
~ Laurie {a.k.a. the Tip Junkie}
Link ~ http://www.tipjunkie.com/how-to-add-a-craft-room-project-on-tip-junkie
Wow these look like perfection! I’ve never been super satisfied with my breaded chicken so I am going to make these really soon. Thank you so much for linking this recipe up at Recipe Sharing Monday. I hope to see you back next Monday. Have a good weekend!
These look delicious, I love these! Thanks for linking up to Sweet and Savoury Sundays, stop by and link up again this weekend.
Woot! You have been featured this week at Recipe Sharing Monday! The new link party is up and I’d love to see you back. Have a great week. 🙂
This is the best chicken tenders recipe and technique ever tried. Pure genious! My family loved me.
So glad to hear it, thanks so much!
These look delicious! How crucial is the baking powder?
It just helps the batter to be more fluffy, but if you don’t add it they will still be good!
Thanks! Making them tonight.
Yay! Let me know how you like them!
Oh my gosh, I don’t think I’ll ever go back to the usual flour/egg/breadcrumbs combo. These were awesome! Very easy recipe.
Yay! I’m so glad you liked them, thanks for letting us know!
I wanted you to know I came across this on Pinterest and followed your recipe. These turned out great. Thank you so much! I will be making these again -Erinn from 3sonshavei.com
Yay! Thanks so much for letting me know how they came out for you, this made my day!
Made this for dinner tonight! I thought it was delicious and the boys I made it for did also.
I was wondering if using self rising flour will make a mess of this recipe. I do not have all purpose on hand right now. Thanks for any response.
You can use self rising flour. Just leave out the salt and baking powder in the batter itself. Still season the tenders after frying with salt. I hope you enjoy this recipe, thanks for coming by!
Thanks for the response Dana. I have made them already, I did leave out salt but still put some baking powder in since the self-rising flour I have has been in its canister and not a fresh bag. They turned out just fine and I thank you for this wonderful recipe.
Just made these wonderful chicken tenders. So simple and sooooo good. Thank you so much for this awsome recipe.
Yay! I’m so glad you tried them and loved them!
I have literally tried dozens of chicken nugget and chicken finger recipes. Some were very good, some were so-so, and some were a disaster. This is literally the best so far. Very easy, very tasty. Thanks!
YAY! Thanks soo much, and thank you for coming back to let us know how they came out! This really made my day, I hope you try out some more recipe son here and let me know how they worked for you! 🙂
Have you (or anyone reading) ever baked these?
No I haven’t I don’t think the batter would stay on in all honesty. BUT, if you do try it let us know how it comes out, thanks!
Has anyone made these in a deep fryer instead of a pan?
OMG these are fantastic. Thanks for the recipe.
Yes, please and thank you. Made these for lunch today for the kiddos on a snowy day in Michigan. Perfection! Just delicious! Thank you!
So glad to hear it! Thanks for letting us know how they came out!
I made these tonight and they were delicious. I used a fryer because I hate messing with oil on the stove. They came out great but I learned something important. Don’t use a basket when doing these in a fryer. The batter sticks to the basket. Thanks for the recipe. 🙂
Wow, great tip!! I’m glad you said something, thanks so much!
Made these tonight for my husband. He really enjoyed them!
I made them again tonight too! I’m so glad he liked them 🙂
Thanks Dana , I made these and they were just great! Chicken was tender inside the tasty batter. Mine looked just like the photo. I have been cooking for years and never had a good recipe for this. I will try it on shrimp also.
I tried and I loved! My family and grandchildren devoured them. They are better than any chicken strip that I have ever tried.
Making these tonight…can I get the batter ready ahead of time then just fry when I’m ready?
I would make the batter right before cooking, as that is the only way I have done it. But, if you try it the other way, I would love to know how they come out!
I make chicken tenders similarly except I use seltzer or club soda because the carbonation makes the batter puff up nicely. But this recipe is good for me for the seasoning and flour, etc. amounts. 🙂
Made these last night. They were a hit. Will definitely save this recipe.
These were fantastic! I don’t normally rate things, so you know I mean it. Well done!
Absolutely Delicious! Thank you for such an easy recipe. My kids loved them. My 14 year old said they were the best she’s ever tasted! This is definitely going on my Tried & Loved board! ?
Thank you for sharing this recipe. My husband doesn’t like white meat because he says it’s always too dry. While I was cooking them, just looking at them, they looked like they were going to be hard as rocks. When I try something new I always ask the family to grade from 1-10. This is the first 100 I’ve ever got. Not only was it delicious, but just the right crispiness on the outside & MOIST on the inside. This is a definite keeper.
The first time I made them I was mad because I should have made more because they were so yummy. I have made these three times since and have learned my lesson! They are so moist and I love how light and crispy the batter is.
can these be made and frozen for later eating?
I’ve never tried and I really don’t think it would end in a good result.
Have you ever tried these in an air fryer?
I am a southern and have eaten a lot of fried chicken in my life but this has got to be the best recipe ever!!! Thank you
I’ve been trying to make a batter like this without success, today this recipe hit the mark! Thank you for this tasty treat that I’ll be sure to repeat in the future!
Great recipe. My boys give it 2 thumbs up. I follow recipe exactly, sonetimes switching wayer for beer thus making beer battered tenders. I do agree though. gotta cut chicken tenders cause they do get big after frying.
Best recipe ever!! I usually make my fried chicken tenders with flour, egg and gluten free bread crumbs. It has always been great but I have always wanted a crust that was more crunchy. Once before I tried a batter and it was a disaster. This recipe was excellent. I think I used more pounds than the recipe called for so we couldn’t taste the spices so next time I’ll double the spices. Plus I would love to try this with drumsticks and thighs next time. My husband said it looked like the sweet and sour chicken from our Chinese restaurant. He also came back for seconds and he NEVER does that with chicken, ever. Note: I used gluten free flour.
MADE THIS TONIGHT, AND IT WAS “SUPER”! !! LUCKY THERE IS SOME LEFTOVER!!!!
This recipe was so perfect. The only thing I changed was that I used gluten free all purpose flour instead of regular for my husband. This is great for any night of the week! Next time we do this we will be making sweet and sour chicken.
Have you ever made these using an air fryer instead of the skillet?
These were absolutely superb!!!! We will be making these again soon and more of them in the next batch! So, so great!
Made these last night and they were delicious the chicken stayed moist and tender. I have never made a dish using this type of batter but will definitely make again, next time I might increase the amount of seasonings. Thanks for sharing your recipe.
can i use chicken breast sliced into tenders.
Yes!!
This is the best fried chicken recipe. Crispy and tender. Thank you.
Thank you for your recipe and instructions. I was able to make the best chicken strips I have ever made. Been making them for years but have never been happy with the results. These came out perfect and were so easy. After I made the batter I poured it over the chicken and stored it up. No dipping each piece so much quicker.
Loved it! Flavorful, crispy and juicy. No soaking or dairy needed.
Not sure how but with all the seasoning, it was still very bland.
The mix for the chicken was excellent. The only problem I had was the mix̌ was sticking to the fryer basket. Had to scrape the basket after each set of tenders.
My family love this recipe!! Thanks for sharing!
Very good. I doubled the spices. Would be sure to make again! Gary
If you don’t have onion powder what can you use
Yummy, they look amazing for weekend gettogethers. Maybe dip sauces like Eel sauce would lift the game 🙂
Love Eel sauce! I will definitely try it the next time I make this recipe.
Jason, I know everyone has it’s own recipe, but maybe you can try it in my style here: https://www.spoliamag.com/eel-sauce/
Thank you I like your site. Very diverse content. I will check out your recipe thank you I am grateful for your share.
Well written post! I really enjoyed to read this post.
Also, please read this post https://readdive.com/top-10-bland-diet-foods-that-are-easy-on-your-stomach/
Thank you I will read the article you recommended.
Everyone loved these. I doubled the recipe and added 4 tablespoons of corn starch to increase the crispiness. Used boneless chicken thighs cut into strips. I stopped adding water when I thought tge batter was still thick. Next time I’ll make it a little thinner so the coating cooks a little better.
Thank you I am so glad you enjoyed. Thanky you for sharing how you elevated the recipe. Next time I make it I will use your recommendations.