Chicken Tenders Recipes
Crispy, juicy chicken tender recipes — classic breaded, air fryer, baked, and creative dipping sauce combos.
★ Fan Favorite
Fan FavoriteHoney Sriracha Chicken Tenders
Crispy chicken tenders with a sweet and spicy glaze
Ashley PanIngredients
- 6 Chicken tenders
- 1/2 cup A. P. Flour - plain
- Wet Batter:
- 1 Egg
- 1/3 cup A. P. Flour
- 1/2 cup Cold water
- Seasoned Flour Mix:
- 2 cups A. P. Flour
- 2 Tbsp Adobo seasoning
- 1 Tbsp Garlic powder
- 1 Tbsp Onion powder
- 2 tsp Paprika
- 2 tsp Salt
- 2 tsp Pepper
- Sweet & Spicy Glaze:
- 1/4 cup Honey
- 1/4 cup Sriracha
- 1 Tbsp White vinegar
- 1 tsp Korean chili powder
Instructions
- 1Pat dry chicken tenders
- 2Heat oil to 300 F
- 3In a small sauce pan, bring honey, sriracha chili powder, and vinegar to a simmer, let it reduce slightly, reduce heat to low
- 4Dip chicken in this order: plain flour, wet batter, seasoned flour, wet batter, seasoned flour, now fry in oil for 5 minutes
- 5Repeat for all chicken tenders
- 6Now heat oil to 350 F and fry each of the chicken tenders again for 2 more minutes, this makes them extra crispy. The internal temp of fully cooked chicken is 165 F
- 7Toss chicken tenders in sweet and spicy glaze
- 8Serve and Enjoy!
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Open in Pepper →Why Homemade Chicken Tenders Beat the Drive-Through
Homemade chicken tenders are one of those things that, once you make them yourself, you'll never go back to the frozen version. A proper brine, a seasoned breadcrumb coating, and the right frying temperature make all the difference.
For a lighter version, the air fryer and oven both produce excellent results. Double-breading — flour, egg, breadcrumbs — gives you that thick, shatteringly crispy crust without deep frying.
On Pepper, honey mustard classics and spicy Nashville-style preparations prove to be some of the most-saved tender recipes and dipping sauces.
Quick Tips
- 1
Buttermilk soak is key
Soak chicken tenders in buttermilk for at least 30 minutes — up to overnight — before breading. The acidity tenderizes the meat and helps the coating stick better during frying.
- 2
Double-dredge for crunch
For an extra-crispy coating, dredge in flour, dip in egg wash, then press into breadcrumbs twice. The second pass builds a thicker crust that stays crunchy longer.
- 3
Oil temp matters most
For frying, keep oil between 350–375°F. Too cool and tenders absorb oil and go greasy; too hot and the crust burns before the inside cooks through. A thermometer is your best friend here.
- 4
Rest before serving
Let fried or baked tenders rest on a wire rack for 2–3 minutes before serving. This keeps the bottom crust from going soggy and lets the juices redistribute inside.
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