These golden, crunchy Breaded Chicken Tenders make an easy, family-friendly dinner. They’re simple to prepare, freeze well, and are always a hit at the table.
Breaded chicken tenders are a classic comfort-food favorite found on many family restaurant menus. They’re easy to eat, great for dipping, and appeal to both kids and adults. The good news is you can make restaurant-quality tenders at home with just a few pantry staples.
Homemade breaded chicken tenders are quick to prepare and often taste better than takeout. You can prepare a batch for dinner and freeze extras for busy nights ahead.
Alain’s Famous Breaded Chicken Tenders
In our house this is known as “Dad’s Famous Chicken Tenders.” It’s my husband Alain’s go-to dish and a family favorite. He makes this recipe frequently because the kids always ask for seconds.
The method is straightforward and forgiving, so it’s great for cooks of all skill levels — and a good one for kids to help with if you want to involve them in the kitchen.
Great for kids (of any age)
Alain learned this technique from his mom when he was a teen, and we’ve continued the tradition with our own children. The recipe uses familiar ingredients and a simple three-step breading process that yields a crisp, flavorful crust.
Because the steps are repetitive and hands-on, this recipe is ideal for letting kids help — they can season, dredge, and coat each tender while learning kitchen basics.
How do you make chicken tenders from scratch?
Making breaded chicken tenders is as easy as 1-2-3. Set up three shallow bowls for:
- Flour
- Beaten eggs
- Bread crumbs
- Season tenders on all sides with salt and pepper.
- Dredge each tender in flour until fully coated.
- Dip the floured tender into the beaten eggs.
- Coat the tender in bread crumbs, pressing gently so the crumbs adhere.
The order matters: flour helps the egg cling to the chicken, and the egg helps the bread crumbs stick. Skipping steps makes the coating more likely to fall off during cooking.
After breading, heat 2–4 tablespoons of olive oil in a skillet over medium-low heat. Sauté the tenders for about 5 minutes per side until golden brown and cooked through.
Cooking tips
Keep a thin layer of oil in the pan and add more as needed. Cook on medium-low so the breadcrumbs crisp evenly rather than burning. Turn the tenders gently to preserve the coating.
What temp should chicken tenders be?
Cooked chicken is safe when the internal temperature reaches 165°F (74°C). Use a meat thermometer to check the thickest part of a tender for the most reliable result.
What should I serve with chicken tenders?
Serve with your favorite dipping sauces or enjoy them plain. Classic sides include French fries (air-fried fries are a family favorite), a simple green salad, rice, corn, or raw vegetables like broccoli.
For a lighter meal, serve tenders over a bed of lettuce to make a crunchy chicken-tender salad.
Can I use frozen chicken?
If using frozen tenders, thaw them completely before breading and cooking. Breading frozen or partially frozen chicken can prevent the crumbs from adhering properly and may lead to uneven cooking.
Does this recipe freeze well?
Yes — these tenders freeze well. Cool them slightly at room temperature, arrange in a single layer on a plate or baking sheet, and freeze for at least 30 minutes to prevent sticking. Then transfer to a freezer-safe bag for longer storage. Reheat in the oven for best texture; microwaving can make the coating soft.
What Wine Pairs Well With Chicken Tenders
Because these tenders have a crispy, fried-like texture, they pair nicely with sparkling wine or a light, fruity red such as Gamay. Crisp white wines like Pinot Grigio or Pinot Blanc are also good choices. For a non-wine option, try a dry cider.
More yummy chicken recipes
- Dairy Free Marry Me Chicken
- Chicken Salad Tea Sandwiches
- Immunity Boosting Chicken Soup
- Crispy Air Fryer Chicken Wings
- Air Fryer Popcorn Chicken
Easy Breaded Chicken Tenders
Ingredients
- 4 tbsp extra virgin olive oil
- 1 dash salt
- 1 dash pepper
- 12 chicken tenders
- 1.5 cups flour
- 4 eggs, whisked
- 2 cups bread crumbs (seasoned or unseasoned)
Instructions
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Add olive oil to a large skillet and heat over medium-low.
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Arrange three shallow bowls: flour in the first, whisked eggs in the second, and bread crumbs in the third.
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Season raw chicken tenders with salt and pepper.
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Dredge each tender in flour, then dip in the egg wash, and coat with bread crumbs.
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Place breaded tenders in the skillet and sauté about five minutes per side, adding oil as needed and watching to avoid burning the breading.
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When the internal temperature reaches 165°F (74°C), remove from heat and serve.
Notes
Nutrition
Nutrition information is an approximation.
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