Homemade Fried Chicken Tenders are a grownup version of the classic childhood dish. These are SO much better than anything you can pick up from the freezer aisle or a fast food drive-thru. Serve them with homemade honey mustard sauce for the best 20-minute meal you’ve had in months! 

Frying Your Own Chicken Tenders? Do It! 

For the crispiest, crunchiest homemade chicken tenders, you simply must fry them. You don’t need to bust out a deep fryer, but you will need a high-sided pot and about 2 inches of piping hot oil. 

If frying chicken tenders sounds scary, trust me when I say it’s anything but. I’ve given my top tips for making perfectly golden brown and crispy chicken tenders in the post below, but the main thing to remember is to preheat your oil and to keep it hot. 

A thermometer is going to be your BFF for this recipe, and other than that all you have to do is bread some chicken tenders. Say goodbye to limp and flavorless frozen chicken strips, because this homemade recipe is going to be your new go-to! 

Did you know? Chicken tenders are an actual part of chicken anatomy! Yep, they’re actually the two strips that live UNDER the chicken breast. Chicken tenders are (surprise, surprise!) super tender and flavorful. 

Tips for Deep Frying Success 

• Oil temperature. One of the most important aspects of a perfectly crispy chicken tender is to fry them in hot oil. Once you add tenders to the oil, the temperature goes down; keep a steady flame underneath it and use a thermometer to gauge the oil temp. Let your oil come back up to temperature between batches.
• Let your breaded tenders sit. After you bread your chicken tenders, let them sit out for about 15 minutes. The breading gets a little soft and frying them this way yields a crispier homemade chicken tender.
• Keep your tenders warm. If I’m frying a large batch of chicken tenders, I keep my oven at 200 degrees F. Once I have some fried tenders, I keep them in the oven while I fry the rest. Keeping them warm ensures that all the tenders will still be crispy by the time you’re done.
• Use the right vessel. Using a pot or skillet that holds heat well is essential to frying. I love using my 4-quart Dutch oven, but you can also use a high-sided cast-iron skillet. Just make sure you have an inch or two of room at the top after you add the oil to prevent spills.

Key Ingredients and Swaps

• Chicken. Either buy a package of chicken tenders, or cut up a chicken breast into 1″ strips.
• Flour + Eggs. Breading meats usually require separate containers for flour, eggs, and then breadcrumbs. To simplify the method, I whisk the eggs and flour together to make a flavorful batter and then dip the tenders in the panko. Way easier and less mess!
• Panko Breadcrumbs. These are a staple in Japanese cooking and they yield the crispiest fried goods.
• Za’atar seasoning + sesame seeds. Together these form a flavor and texture powerhouse that’s a little zesty, a little nutty, and a little earthy. They’re mixed with the breadcrumbs and used to flavor the breading of the chicken tenders. 
• Dijon Mustard. Dijon mustard is in the batter and the honey mustard sauce. It’s so flavorful!
• Worcestershire. I add Worcestershire sauce to my batter as well because it adds so much flavor. Don’t skip it!
• Oil. Because we’re frying our chicken tenders, oil is necessary. I like to use canola or peanut oil, but vegetable oil will work too. Use something that’s neutral in flavor that has a high smoke point (i.e. not olive oil!). 
• Pickle Juice. Pickle juice is an important component of our creamy honey mustard sauce. It adds a little acid for balance and it’s addictingly good.

How to Fry Chicken Tenders 

1. Season the chicken tenders. Start by seasoning your chicken tenders with kosher salt and freshly ground pepper. Seasoning is the base of flavor and every element should be seasoned.
2. Prepare your batter and breading stations. In one bowl, whisk together the eggs, flour, dijon, Worcestershire, and water. In another bowl, combine the panko breadcrumbs with the sesame seeds and za’atar.
3. Bread the chicken tenders. First dip your chicken tenders into the batter, then coat in the panko mixture. lay the strips on a baking sheet. 

Jenny’s Tip: Place the breaded chicken tenders on a parchment-lined baking sheet and let rest for 15 minutes before frying. This will make for a crispier breading once fried. 

4. Heat the oil to 360ºF. You’ll only need to heat about 2 inches of oil in a high-sided skillet. 
5. Fry the chicken tenders. Fry them in batches of 3 or 4 to prevent the oil temperature from dropping. You’ll know the chicken is done when it’s golden brown all over and the internal temperature reaches 160ºF.  

Dipping Sauce Options 

I’ve shared my favorite creamy honey mustard dipping sauce in the recipe card below, but some other delicious dipping sauces for these homemade chicken tenders include: 

• Chipotle Sauce
• Burger Sauce
• Teriyaki Sauce
• BBQ Sauce 
• Ketchup 

Side Dish Suggestions 

Make this the ultimate comfort food meal by pairing the crispy chicken tenders with one or more of the following: 

• Southern Baked Mac and Cheese
• Sumac Fries or Animal Style Fries
• Dressed Up Baked Beans
• Loaded Twice Baked Potatoes
• Classic Potato Salad
• BLT Pasta Salad

More Crispy Chicken Recipes You’ll Love

• Crispy Chicken Schnitzel
• Lemongrass Fried Chicken
• Pretzel Crusted Chicken
• Korean Fried Chicken Sandwiches

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Main Dishes

Crispy Fried Chicken Tenders Recipe

5 from 6 votes

Crispy fried chicken tenders are a grown-up take on classic chicken tenders. They’re juicy, delicious, and only take 20 minutes to make!

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Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

Makes: 4 servings

Ingredients

Chicken Tenders:

• 2 lbs chicken tenders (or chicken breast cut into 1" strips)
• 1 cup all-purpose flour
• 4 eggs
• 2 tablespoons dijon mustard
• 1 tablespoon Worcestershire
• 1/4 cup water
• kosher salt
• freshly ground pepper
• 4 cups panko bread crumbs
• 1 tablespoon sesame seeds
• 1 tablespoon za’atar seasoning
• canola oil , for frying

Honey Mustard Sauce:

• 2/3 cup mayonnaise
• 1 1/2 tablespoons honey
• 2 tablespoons dijon mustard
• 1 tablespoon whole grain mustard
• 2 tablespoons pickle juice
• 1 teaspoon prepared horseradish (optional)
• 2 tablespoons freshly minced chives
• Salt and Pepper to taste

Instructions

• To make the honey mustard sauce: Whisk together all the ingredients until smooth. Refrigerate until ready to use.
• To make the chicken tenders: Season chicken tenders with kosher salt and pepper.
• In a medium bowl, whisk together the flour, eggs, dijon, Worcestershire, water, 1/2 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground pepper until smooth. In a separate, shallow dish or pie plate, combine the panko with the sesame seeds and za’atar until well-mixed.
• Heat about 2 inches of canola oil in a wide-bottomed, high-sided pot (reduces splatter, a dutch oven works well, or a large cast-iron skillet) to 360 degrees F.
• Dip the chicken into the batter and coat it well. Shake off any excess as you lift it from the bowl and then transfer it to the panko crumbs and coat it really well. Lay the chicken in a single layer on a baking sheet. Repeat with the remaining chicken. Rest for 15 minutes.
• In batches of 3-4, gently lower the chicken into the oil and fry for 4-6 minutes, until golden brown. The internal temperature should reach 160 degrees F.
•  Transfer to a wire rack set over a baking sheet and into a 200-degree F oven. This keeps the chicken warm and crispy while you finish frying the rest. Serve warm with creamy honey mustard dipping sauce.

Notes

To store and reheat: 

In the fridge: You can store crispy chicken tenders in the fridge for about 3 days. To reheat, bake at 425ºF for 8-10 minutes. (If you microwave them, they’ll lose their crunch!)

In the freezer: After frying the chicken tenders, you can freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. To reheat, set an oven to 425ºF. Bake for 12-15 minutes, from frozen, until hot and crispy.