Crispy Chicken Tenders 🍗✨ — Golden, Crunchy & Juicy Homemade Recipe
These Crispy Chicken Tenders are hand-breaded with the perfect blend of spices and made with a secret ingredient, then fried until golden brown! Learn the secret to how to make chicken tenders like the Restaurants!
I found out the secret to commercial-making breaded chicken! These are hand-breaded and not processed, but I carefully watched how chicken tenders were made in a chicken facility, and the recipe development began! No Msg, buttermilk, or even a deep fryer machine! It’s all made from scratch and tastes like the boneless chicken wings a wing Restaurant makes near me!
The fast-food craving will easily be satisfied with this homemade fried chicken recipe! Make this chicken breading for skinless chicken breasts, chicken tenders, or any chicken cuts! This has the perfect blend of spices and tastes like the frozen pre-made bag of crispy chicken strips you’d pick up at the grocery store! Are you in for a real treat?
Crispy Chicken Tenders with Garlic Chili Sauce Recipe
Cornstarch is the secret to the crispiest fried chicken! Asian cuisine uses it for a Tempura batter, and there is a reason behind it! The chicken tenderloins at the facility were made with a 3-step technique. The conveyors would bread the chicken first, then run them through a slurry shower (which looked like a cornstarch slurry), and then bread them again. So that’s exactly what I did. But since I used chicken breasts, I quickly marinated the chicken strips in a baking soda solution that tenderizes the meat in as little as 10 minutes!
Pro Tips
- Craggy crust: After the second flour dip, pinch and press the coating so nubs form — those fry up super crisp.
- Rest the breading: 5–10 minutes on a rack before cooking = fewer blow-offs and better crunch.
- Batch frying: Don’t crowd; let oil rebound to 350°F between batches.