How to make chicken tenders on the stove — step-by-step with breadcrumbs. Learn how to make breading stick with or without eggs so you can prepare tender, moist homemade strips for frying, baking, or the air fryer. If you like frozen chicken tenders but want to make them from scratch, this recipe is for you.
This simple homemade chicken strips recipe uses just a few pantry staples and delivers crispy, flavorful results. With minimal ingredients you can make a quick meal or snack, season to taste, and skip buying prepackaged tenders.
How to Make Chicken Tenders Step by Step
Below you’ll find clear pictures and instructions plus a few variations. You don’t need to buy pre-sliced tenders — boneless skinless chicken breasts are perfect and more economical. Yes, you can make tenders from breasts; I’ll show you how to save money while getting great results.
Why we love chicken strips
They’re a family favorite and simple to make. When time is short many reach for frozen options, but homemade tenders are healthier and versatile. Use the same method to make nuggets or other breaded chicken recipes.
How to Make Batter for Chicken
There are two common approaches to coating chicken for a crispy finish: a dry breading (flour, egg, breadcrumbs) or a wet batter. The dry method works well for frying, baking, or air frying. A wet tempura-style batter yields a lighter, crispier shell but requires frying in oil.
Ingredients
- All-purpose flour for crunch
- Paprika for color and flavor
- Salt and pepper to season
- Eggs to help the coating adhere (see alternatives below)
- Italian breadcrumbs or your favorite breadcrumbs
- Optional: 1/4 cup grated Parmesan for extra flavor
What can you use instead of eggs?
If you prefer not to use eggs, several options work well. Mayonnaise or Greek yogurt brushed on the chicken gives excellent adhesion and keeps the meat moist. Other options include buttermilk, milk, or a simple slurry of flour and water — choose what best fits your dietary needs and flavor preferences.
What can be used instead of breadcrumbs?
If you don’t have breadcrumbs, crushed crackers, panko, or crushed cereal can be used. For a light batter-style coating, a tempura or beer batter creates a different texture that must be fried. For gluten-free options, try gluten-free breadcrumbs, crushed rice cakes, or crushed GF crackers.
Air Fryer Directions
Preheat the air fryer to 400°F (200°C) for 5 minutes. Arrange the breaded tenders in a single layer and cook 8–12 minutes, flipping halfway through, until golden and crisp. Cooking time depends on tender size — smaller strips finish faster.
How to Bake in the Oven
Bake on a sheet lined with parchment or a rack at 400°F (200°C) for about 12–18 minutes, flipping once, until the coating is golden and the chicken reaches 165°F internally. Thicker pieces may need slightly longer. Spritz with oil before baking to encourage browning.
How to Pan Fry on the Stove
Heat oil in a skillet over medium-high heat until it reaches 350–370°F. Carefully add the breaded tenders and fry 4–5 minutes per side, or until deep golden and cooked through. Drain on paper towels and serve immediately for best texture.
How do you make leftovers crispy again?
To restore crispiness, reheat tenders in the air fryer for a few minutes at 375–400°F until warmed and crisp. Avoid the microwave, which makes the coating soggy and gummy. For a quick option, re-fry in hot oil for about 1 minute, but only once oil is up to temperature (around 360°F).
Frying gives the crispiest coating but adds more fat and calories. Baking can be crispy if you use a dry breading and add a light oil spray or finish under the broiler. Wet batters usually require frying for best results.
For extra crispiness, double-dip the chicken (flour, egg, breadcrumbs, then repeat), spray or brush with oil before baking, finish under the broiler briefly, or fry for a final minute to deepen the crunch.
Use boneless, skinless breasts on a clean board. If they’re thick, chill or lightly freeze for 15–20 minutes to firm them up for easier slicing. Cut lengthwise into strips about 1/2 to 1 inch wide, slicing against the grain for more tender bites. Use a very sharp knife and, if needed, halve large breasts lengthwise before cutting into strips. You can marinate the strips before breading for extra flavor.
How to Make Chicken Tenders
Print Recipe
Equipment
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3 shallow bowls
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1 pan or skillet
Ingredients
- 1 lbs. chicken tenders (or sliced chicken breasts)
- 1/2 c all-purpose flour
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 eggs, whisked (or brush on mayonnaise/Greek yogurt instead)
- 1 c Italian breadcrumbs
Instructions
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In a shallow dish combine flour, paprika, salt, and pepper. In a second shallow bowl beat the eggs with a splash of water (or use mayonnaise/Greek yogurt spread). Place breadcrumbs in a third shallow dish.
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Dredge each chicken piece in the flour mixture, then in the egg (or alternative), then press into breadcrumbs to coat both sides. Place coated tenders on a plate until all are prepared.
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To pan-fry: heat oil to 350–370°F in a skillet and carefully add tenders. Fry 4–5 minutes per side until golden and cooked through; drain on paper towels.
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To air-fry: preheat to 400°F (200°C) and cook in a single layer for 8–12 minutes, flipping halfway, until golden and crispy.
Nutrition
Nutrition information is an estimate and should be used as a guide only.
Additional Info
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