Chicken Tenders

Published July 11, 2025

Time Requirements

• Total Time: 50 minutes (20 minutes marinating + 30 minutes active prep/cooking)

• Prep Time: 10 minutes

• Cook Time: 20 minutes (plus 20 minutes marinating)

Ingredients

• Spice Blend:

• 2 teaspoons onion powder

• 2 teaspoons garlic powder

• 2 teaspoons ground cayenne pepper (adjust for heat preference)

• 2 teaspoons black pepper

• Marinade & Coating:

• 1 large egg

• 1 tablespoon yellow, Dijon, or honey mustard

• 1 tablespoon + 1 teaspoon Cajun seasoning (homemade or store-bought), divided

• ¼ cup water (for marinade)

• 1½ cups all-purpose flour

• 2 pounds boneless chicken tenders (trimmed if necessary)

• Frying:

• 2 cups frying oil (vegetable, canola, or peanut oil)

• Optional: ¼ teaspoon kosher salt (adjust to taste; see comments for salt preference)

• Dipping Sauce: Barbecue, honey mustard, or your preferred variety

Preparation

Step 1: Prepare the Spice Blend

In a small bowl, whisk together the onion powder, garlic powder, ground cayenne, and black pepper. Set aside.

Step 2: Marinate the Chicken

In a large bowl, combine 4 teaspoons of the spice blend, the egg, mustard, 1 tablespoon Cajun seasoning, and ¼ cup water. Add the chicken tenders, toss to coat thoroughly, and let marinate at room temperature for 20 minutes. For deeper flavor, refrigerate for up to 24 hours (bring to room temperature before dredging).

Step 3: Prepare the Flour Coating

In a large resealable bag, mix the flour, remaining 1 teaspoon Cajun seasoning, and remaining 4 teaspoons of the spice blend. (Residual spice blend = total blend - 4 tsp used in marinade.) Add 3 tablespoons of the chicken marinade to the bag, seal, and shake vigorously to combine—this creates a shaggy, crispy crust when fried.

Step 4: Dredge the Chicken

Working one tender at a time, remove chicken from the marinade, letting excess drip back into the bowl. Transfer to the flour mixture in the bag, shake to coat thoroughly, and place on a parchment-lined sheet pan. Repeat with remaining tenders.

Step 5: Deep-Fry the Tenders

• Prep the fryer: Heat 2 cups oil in a large cast-iron skillet to 375°F over medium-high heat. Place a wire rack over a sheet pan for draining.

• Fry in batches: Cook 4–5 tenders at a time, turning occasionally, until golden brown and cooked through (internal temperature reaches 165°F), about 4 minutes per batch. Adjust oil temperature to 350°F between batches.

• Drain: Transfer fried tenders to the wire rack and let rest 2–3 minutes before serving.

Air Fryer Alternative

For those avoiding deep-frying (ubiquitous now, per reader feedback):

1. Marinate & dredge as in Steps 1–4.

2. Preheat air fryer to 380°F. Lightly spray the basket with nonstick spray.

3. Air-fry: Arrange tenders in a single layer (no overcrowding). Cook 15–18 minutes, turning halfway (every 8–10 minutes) until golden and 165°F internal temp.

Comments

• Sally: "This looks yummy! My son is back from college and lives on frozen tenders. I wish recipe sites included air fryer directions—air fryers are so common now."

• Response to Sally: "I’ve made similar in an air fryer: preheat to 380°F, spray basket, cook 15–18 minutes, turning every 8–10 minutes."

• User 4: "Baking? Family avoids fried food—texture won’t match but worth trying."

• User 5: "Swapped Old Bay for Cajun, ½ tsp paprika for half the cayenne, added ½ tsp salt (Old Bay is saltier than expected)."

• User 6: "Recipe lacks salt! First batch: 100% original, flavorless. Second batch: 2 tsp kosher salt—super yummy."

Serving

Serve chicken tenders immediately with your favorite dipping sauce (barbecue, honey mustard, or ranch). For meal prep, freeze fried tenders in a sealed container for up to 1 month; reheat in a 350°F oven for 10 minutes or air fryer at 380°F for 8–10 minutes.

Private Notes: Adjust heat, salt, or spice intensity to personal taste. For extra crunch, double-dredge (dip in marinade again before flour).