How to Make Chicken Tenders

Learning how to make chicken tenders is very simple and people love then; both young and old. While looking for recipes, you might also come across some titled “chicken strips” or “chicken fingers”. These are all basically the same. Even the recipes for chicken nuggets are very similar with exception for the way the chicken is cut; the nuggets being more bite size. Most of the great sauces and seasonings can be used interchangeably so take a look at all of them.

How to Make Chicken TendersHow to Make Chicken Tenders

Restaurant chains have made chicken tenders very popular. Many started serving these smaller chicken breast strips or fingers as appetizers. Most were deep fried and served with various well seasoned sauces. The delicious flavors of these sauces is what made the people keep coming back for more. At least, for me, this is how I felt about it. For instance, Italian restaurants might offer Parmesan spaghetti sauces to dip the chicken in, Mexican restaurants would have a spicy jalapeno sauce and Chinese maybe a sweet and sour sauce. All these are delicious!


After I learned how to make chicken tenders, I found all kinds of flavors. I also found chicken tender recipes are not just for appetizers but make a great meal. Kids really love them and like I said the sauces add so much. Ones flavored with soy or other Asian products are great served with rice. Italian chicken tenders goes well with all kinds of pasta and Mexican flavored strips are good used to fill both corn and flour tortillas. The chicken can be cooked in almost any way; fried, baked, broiled or grilled.


When learning how to cook chicken tenders, the first thing to learn is how to cut the chicken. Start with fresh chicken breasts, flatten out into fillets and then cut into strips measuring about 1 ½ inches wide and 3 to 4 inches long. When I want to cook a lot of chicken tenders, I buy a large amount of breasts. After cutting, I package them in usable amounts to freeze. If you place parchment paper between layers, they are easier to pry apart for quick thawing and cooking.

MUSTARD BARBEQUE CHICKEN TENDERS 

Mustard Barbeque Chicken TendersMustard Barbeque Chicken Tenders

Learn how to cook chicken tenders making great sandwiches.

  • 10 to 12 Chicken tenders
  • 1 ½ Cups water
  • 1 Cup favorite barbeque sauce
  • 1 Cup yellow mustard

In large deep skillet combine chicken tenders and water.

Boil chicken about 5 minutes over medium high heat.

Add the barbeque sauce and mustard; gently stir to mix.

Cook chicken until water is almost cooked off and sauce becomes thick.

Serve on bread on buns.

HOW TO MAKE CHICKEN TENDERS RECIPE

Chicken Tenders with a Spicy Cream SauceChicken Tenders with a Spicy Cream Sauce

Learn how to make chicken tenders with spicy cream sauce.

  • 8 Skinless boneless chicken breast halves
  • 2 Cups milk
  • 1 Teaspoon salt
  • ½ Teaspoon pepper
  • ½ Teaspoon lemon pepper
  • 2 Cups flour
  • Vegetable oil for frying

Spicy Dipping Sauce

  • ½ Cup mayonnaise
  • ¼ Cup olive oil
  • 3 Tablespoons chili sauce
  • 2 Tablespoons ketchup
  • 1 Tablespoon water
  • 2 Teaspoons Worcestershire sauce
  • 2 Teaspoons prepared mustard
  • 1 Teaspoon coarse black pepper
  • Dash paprika
  • Dash hot sauce
  • 1 Small minced onion
  • 1 Clove minced garlic

Cut chicken into strips; combine chicken with next 4 ingredients.

Toss in a bowl to coat; cover and chill for 4 hours.

Drain the chicken and coat with flour.

Pour oil in large Dutch oven 3 inches deep; heat to 350F degrees.

Cook a few pieces of chicken at a time (Not to overcrowd).

Cook until golden brown; drain on paper towels and keep warm.

Combine and mix spicy sauce; serve with chicken tenders.

Makes about 16 appetizers.

CHICKEN FINGERS RECIPE

Learn how to make chicken tenders with honey sauce.

  • 3 Whole chicken breasts (Boneless)
  • Salt/ pepper
  • 2 Egg whites
  • 1 Tablespoon water
  • Soft cracker crumbs
  • Butter
  • Vegetable oil

Honey Sauce

  • 1 Cup honey
  • ½ Cup horseradish

Pound the chicken breasts until thin; season with salt and pepper.

Cut into strips; beat egg whites slightly adding the water.

Dip the chicken strips in the egg white; roll in crumbs to cover.

Place strips on parchment lined tray; let stand 30 minutes.

Heat 1 part butter with 2 parts oil in a large skillet.

Sauté over medium until golden brown on both sides.

TO MAKE SAUCE blend honey and horseradish.

Serve with chicken fingers; serves 4 to 6.

CHICKEN TENDERS RECIPE

Learn how to make chicken tenders with plum sauce.

  • 8 Chicken breast halves
  • Salt/ pepper
  • 2 Cups ground walnuts
  • ½ Cup dry bread crumbs
  • 3 Tablespoons butter
  • 3 Tablespoons cooking oil
  • 2 Beaten eggs

Plum Sauce

  • 1 ½ Cups canned pitted plums with syrup
  • ¾ Cup plum preserves
  • ¼ Cup dry sherry
  • 2 Tablespoons butter
  • ¾ Cup chicken broth
  • 1 ½ Teaspoons lemon juice
  • 1 Tablespoon cornstarch
  • 3 Tablespoons water

Place chicken breasts between 2 sheets of plastic wrap.

Pound lightly to flatten; cut into strips and season with salt and pepper.

Combine walnuts with bread crumbs.

Dip chicken strips in beaten egg; coat with nut mixture.

Heat butter with oil in large skillet over medium heat.

Brown chicken on both sides turning one time.

FOR SAUCE combine plums and next 5 ingredients in food processor.

Process until chunky; pour mixture into medium saucepan.

Bring mixture to a boil; REDUCE HEAT to simmer.

Stir and cook for 20 minutes.

Stir together cornstarch and water until blended.

Stir cornstarch into hot mixture stirring until thickened.

Serve with chicken strips.

GRILLED ORANGE CHICKEN STRIPS

Learn how to make chicken tenders under broiler.

  • 2 Tablespoons chopped fresh orange segments
  • ¼ Cup orange juice
  • ¼ Cup olive oil
  • 2 Teaspoons lime juice
  • 3 Cloves minced garlic
  • 1 Teaspoon thyme
  • 1 Teaspoon oregano
  • 1 Teaspoon cumin
  • ½ Teaspoon salt
  • 1 pound chicken breast (Cut into strips ¼ inch thick)

Combine orange segments and next eight ingredients in a shallow dish.

PREHEAT BROILER.

Add chicken strips to the mixture; cover and refrigerate for 1 hour.

Drain chicken from marinade; place on greased broiler rack.

Broil about 3 to 4 minutes on each side or until done.

Serves 4.

CHICKEN TENDERS AND SALSA RECIPE

Learn how to make chicken tenders with spice.

  • 2 Minced jalapeno peppers
  • ¼ Cup minced fresh cilantro
  • 1 Can (14 Ounces) coconut milk
  • 2 Tablespoons fresh lime juice
  • 4 Boneless chicken breast halves

Salsa Recipe

  • ½ Cup chopped tomato
  • ½ Cup chopped purple onion
  • ½ Cup chopped papaya
  • ¼ Cup chopped yellow bell pepper
  • ¼ Cup chopped green bell pepper
  • 2 Minced jalapeno peppers
  • 2 Tablespoons fresh lime juice
  • ½ Teaspoon chili powder
  • 1 Tablespoon honey
NOTE: 

Make salsa ahead and refrigerate to enhance flavor.

Cut chicken into strips; place in shallow dish.

Combine jalapenos and next 3 ingredients; pour over chicken.

Cover dish and refrigerate for 1 hour.

PREHEAT BROILER; lightly grease broiler rack.

Drain chicken and discard marinade.

Place chicken strips on broiler rack.

Broil 3 to 4 minutes on each side.

FOR SALSA combine all ingredients; cover and chill before serving.

Serve salsa with chicken tenders; serves 4.

RED HOT CHICKEN TENDERS

Learn how to make chicken tenders you will not forget.

  • 3 Pounds boneless chicken breast (Cut into strips)
  • 2 Tablespoons garlic salt
  • 2 Tablespoons ground red pepper (NOT cayenne)
  • ½ Teaspoon black pepper
  • 1 Cup flour
  • Vegetable oil for deep frying

Sprinkle the garlic salt all over the chicken strips turning to thoroughly cover.

Sprinkle the red pepper and the black pepper in the same manner.

Set chicken aside for about 1 hour to let chicken absorb the flavors.

Heat the oil (About 2-3 inches) in a deep fryer or large Dutch oven to 375F degrees.

Coat the chicken pieces with flour; deep fry for 3 minutes or until browned.

Drain chicken on paper towels; serves 6.

SESAME CHICKEN TENDERS

Learn how to make chicken tenders in the oven.

  • 6 Boneless chicken breast halves (Cut about 1 to 1 ½ inches wide)
  • 1 Cup sour cream
  • 1 Tablespoon lemon juice
  • 2 Teaspoons celery salt
  • 2 Teaspoons Worcestershire sauce
  • ½ Teaspoon salt
  • ¼ Teaspoon black pepper
  • 2 Cloves minced garlic
  • 1 Cup dry bread crumbs
  • ½ Cup sesame seeds
  • 4 Tablespoons melted butter

Combine in large bowl the sour cream, lemon juice, celery and salt.

Mix in the Worcestershire sauce, salt, pepper and garlic.

Add the chicken to the mixture and coat well; cover and refrigerate 8 hours.

PREHEAT OVEN TO 350F degrees; lightly grease 15X10 inch baking pan.

In medium bowl combine the bread crumbs and sesame seeds.

Remove chicken from the sour cream mixture.

Roll chicken in the crumb mixture coating evenly.

Arrange chicken in a single layer on the prepared pan.

Spoon melted butter evenly over the chicken.

Bake 40 to 45 minutes until golden brown; serve with honey mustard.

SAGE ROSEMARY CHICKEN TENDERS

Learn how to make chicken tenders with lots of flavor.

  • 1/3 Cup flour
  • ½ Teaspoon onion powder
  • ¼ Teaspoon salt
  • ¼ Teaspoon dried rosemary (Crushed)
  • 1/8 Teaspoon ground sage
  • 2 Whole boneless chicken breasts (Cut in 2 inch strips)
  • 3 Tablespoons oil PLUS
  • Favorite sauce OPTIONAL

Combine flour and next 4 ingredients in a shallow dish.

Generously coat the chicken strips with the flour mixture.

Heat oil in a large skillet over medium high.

Add chicken browning on all sides until thoroughly cooked.

Serves 4

SWEET SOUR CHICKEN TENDERS SALAD

Learn how to make chicken tenders and serve with delicious salad.

Dressing

  • ¼ Cup sugar
  • 1 Tablespoon cornstarch
  • ½ Cup ketchup
  • 3 Tablespoons vinegar
  • 2 Tablespoons pineapple juice
  • 2 Tablespoons soy sauce

Salad

  • 2 Tablespoons salad oil (Divide)
  • 1 cup thinly sliced carrots
  • ½ Green bell pepper (Cut in thin strips)
  • 2 Boneless chicken breast (Flatten and cut in strips)
  • 1 Jar (4 ½ Ounces) sliced mushrooms
  • 6 Cups spinach (Wash, drain well; tear leaves)
  • 1 Can (8 Ounces) pineapple chunks (Drain reserving 2 tablespoons juice)
  • 4 Cherry tomatoes (For garnish)

Combine sugar and cornstarch in a small bowl.

Add ketchup, vinegar, juice and soy; blend well and set aside.

FOR SALAD heat 1 TABLESPOON oil in a large skillet.

When hot stir fry carrots and green peppers for 2 minutes; remove from pan.

Add 1 TABLESPOON oil; add chicken and sauté until cooked about 5 minutes.

Add the dressing stirring until thickened; add mushrooms, carrots and green pepper.

Cook mixture until thoroughly heated.

Arrange the spinach on 4 plates; spoon hot mixture over the spinach.

NOTE: Divide all the mixture evenly distributing the meat and vegetables.

Garnish with pineapple chunks and cherry tomatoes; serve immediately.

Serves 4.

FRIED PARMESAN CHICKEN TENDERS

Learn how to make chicken tenders and serve with favorite spaghetti sauce.

  • 1 ½ Pounds boneless chicken breast (Flatten and cut in strips)
  • 2 Beaten eggs
  • 1 ½ cups Italian dry bread crumbs
  • ½ Teaspoon onion salt
  • ½ Teaspoon garlic powder
  • ½ Teaspoon oregano
  • ½ Teaspoon parsley
  • ½ Teaspoon salt
  • 1 Teaspoon dry Parmesan cheese
  • Oil for frying

Combine crumbs and remaining ingredients in shallow bowl.

Dip chicken strips in beaten eggs; coat with crumb mixture.

Heat oil in a large skillet; brown chicken on both sides until done.

Serve with spaghetti sauce.

ADDITIONAL SAUCES FOR CHICKEN TENDERS

TOMATO BASIL SAUCE

  • ¼ Cup finely chopped onion
  • ¼ Cup finely chopped green bell pepper
  • ½ Teaspoon minced garlic
  • 2 Tablespoons butter
  • 2 Cans (8 Ounces each) tomato sauce
  • ½ Teaspoon salt
  • ¼ Teaspoon pepper
  • ½ Cup chopped fresh basil leaves

Sauté the onion, green pepper and garlic in butter until tender.

Stir in tomato sauce; add salt and pepper.

Simmer mixture for 10 minutes; add chopped basil at end.

Serve with cooked chicken tenders.

LEMON SAUCE RECIPE

  • ¼ Cup sugar
  • ¼ Cup lemon juice
  • 4 Teaspoons cornstarch
  • 1 Tablespoon grated lemon peel
  • ½ Teaspoon salt
  • ¼ Teaspoon ground ginger
  • 1 Cup water
  • 1 Drop yellow food coloring OPTIONAL

Combine all ingredients in medium saucepan stirring to blend well.

Cook and stir over medium heat until slightly thickened; serve hot.

CHILI HOT SAUCE RECIPE

  • 10 Ounces Serrano chili peppers
  • ¼ Cup chopped onion
  • 2 Cloves garlic
  • 1 Can (28 Ounces) whole tomatoes
  • 2 Tablespoons white vinegar
  • ¼ Teaspoon salt
  • 1/8 Teaspoon pepper

Combine all ingredients in food processor.

Pulse 3-4 times until finely chopped.

OPTION: If not thick enough combine 1 teaspoon cornstarch with a little of the cold liquid and blend well. Place everything in a saucepan. Cook and stir over medium heat until slightly thickened.

EASY HOMEMADE MATCHSTICK FRENCH FRIES

Easy Homemade Matchstick French FriesEasy Homemade Matchstick French Fries

When learning how to make chicken tenders, you will find that most chicken tender recipes go great with homemade French fries. Peel about 2 pounds of large potatoes. Cut potatoes lengthwise into thin matchstick fries. Heat vegetable oil in a deep fryer to 340F degrees. Fry the potato sticks for 3 to 5 minutes until golden brown. Drain and serve; serves 6.