Chicken Tenders Recipe

Chicken Tenders recipe made with chicken breasts soaked in cold buttermilk, dipped in a spicy coating of flour and masa, then fried to a crispy golden brown.

Included is a delicious Honey Mustard Dip.

The original recipe for Chicken Fingers came in the mail advertising a monthly recipe collection program.

I was not interested in enrolling in a club, but I  did like the idea of making homemade chicken nuggets because that was all my granddaughter wanted to eat.

It had a bland taste and I wanted to improve it's taste to more like my favorite take-out chicken... KFC.

I could not duplicate that secret recipe, but I did developed a version my family loved.

Here it is for you and yours.

Chicken Tenders Recipe

  • 2 1/2 to 3 lbs. boneless, skinless chicken breasts

  • 1/2 cup whole buttermilk

  • 1 cup all-purpose flour

  • 1/2 cup corn (masa) flour

  • 1/2 teaspoon salt

  • 1/2 teaspoon paprika

  • 1/4 teaspoon ground thyme

  • 1/8 teaspoon rubbed sage

  • 2 garlic cloves, minced

  • 1 cup peanut vegetable oil

  • Honey Mustard Dip (recipe below)

Wash the chicken until the water is clear and drain.

Cut the chicken into finger size pieces about 1 1/2 to 2 inches wide and 3 1/2 to 4 inches long.

Place the pieces in a shallow bowl and pour the buttermilk over them.

Mix them well being sure that all the sides are covered with the milk.

Marinate in the refrigerator for 2 hours.

In the meantime, sift together the flours, salt, paprika, thyme and rubbed sage into a bowl.

Stir in the minced garlic.

Set it aside.

When the chicken has finished marinating, remove it from the refrigerator.

Heat the oil in an iron skillet or an electric skillet until it reaches 350F.

Dip the chicken tenders into the flour mixture and coat it well on both sides.

Carefully, using tongs drop the pieces of chicken into the hot oil without them touching each other.

Cover the skillet with a lid and cook the tenders for 4 to 5 minutes or until they are brown on the bottom side.

Remove the lid and turn the chicken onto the other side.

Cook 4 to 5 more minutes until the chicken is crispy golden brown and the meat tests done when a knife is inserted into center of the chicken.

Remove it to a hot platter or serving dish.

This tender chicken is so delicious, hot or cold.

Honey Mustard Dip

  • 1/2 cup honey

  • 1/4 cup prepared mustard

Stir the honey and mustard together in a small glass bowl or cup until it is well mixed.

Chill in the refrigerator for a couple of hours before serving so that flavors will permeate. 

These Chicken Tenders are excellent dipped with the Honey Mustard Dip, Homemade Barbecue Sauce, Ranch Dressing or Blue Cheese Dressing with or without the Port Wine.

For a chicken salad, cut the cooked chicken tenders into cubes and sprinkle them over a tossed salad. 

Add a Homemade Creamy Italian Dressing or another favorite dressing.

Honey And Dijon Mustard Sauce

  • 1 cup Homemade Mayonnaise

  • 3 tablespoons Dijon Mustard

  • 2 teaspoons honey

  • 1 teaspoon fresh lemon juice 

Stir together the Homemade Mayonnaise, Dijon Mustard, honey and the fresh lemon juice.

Use immediately or store in the refrigerator in a container with a tight fitting lid.

History Of Chicken Tenders

Chicken Tenders are chicken breast meat that has been skinned, deboned, cut into strips and coated with flour or bread crumbs and seasonings of your choice. 

A chef working at a New Orleans restaurant created the name Chicken Tenders and the recipe in the 1960s.

Chicken Tenders are also known as Chicken Strips, Chicken Nuggets and Chicken Fillets.

Related Pages

BBQ Chicken Recipe

Cocktail Wieners Recipe

Return to Chicken Recipes


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