Homemade Chicken Tenders
Ingredients
- 2 chicken breasts
sliced, boneless, skinless
- 1 cup milk
- 1 tsp lemon juice
- 1 tsp sugar
- 2 tsp cornstarch
- 1 TBSP Frank's Red Hot Sauce
- ¼ tsp pepper
- 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
Directions
- 1
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.
- 2
Next, combine milk, lemon juice and sugar in a small bowl or 2-cup measuring cup. Whisk in the cornstarch.
- 3
Add in the hot sauce (feel free to add more if you'd like!) and the pepper and whisk to combine.
- 4
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.
- 5
Heat about 2 cups of oil to 365 degrees in a frying pan. Frying the chicken in Crisco (plain shortening) yields the crispiest tenders!
- 6
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.
- 7
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.
- 8
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!
- 9
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!)
Homemade Chicken Tenders
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About this Recipe
Craving truly delicious, restaurant-quality chicken tenders without leaving your kitchen? This recipe shows you how to make homemade chicken tenders that are tender, juicy, and packed with flavor, ready in under 30 minutes.
What sets these chicken tenders apart are two simple yet incredibly effective tips that elevate them from good to truly great. You'll discover how to achieve that perfect juicy interior and a flavor profile that makes every bite satisfying, far surpassing the dry, bland versions you might have encountered before. This approach ensures your chicken strips are consistently excellent.
When you bite into these homemade chicken tenders, you'll immediately notice the difference. The chicken is remarkably tender and moist, with a robust flavor that comes through in every piece. The exterior offers a delightful contrast, providing that satisfying textural experience. It's a straightforward recipe designed to deliver impressive results, making it an ideal choice for a weeknight meal or a casual gathering. Expect a dish that feels both comforting and a step above the usual.
Customizing these chicken tenders is simple. You can adjust the heat level by adding more or less Frank's Red Hot Sauce, or substitute it with your favorite hot sauce for a different flavor. For a slightly different texture, you can experiment with using only Panko breadcrumbs for extra crispiness or only regular breadcrumbs for a classic coating. While the recipe is designed for frying, the ingredient list suggests it can be adapted for baking if you prefer.
These chicken tenders are perfect for family dinners, game day snacks, or a fun meal with friends. Serve them alongside your favorite dipping sauces for a complete and enjoyable experience.