This version of my chicken tenders is based on the video I published, but I made a few changes for the blog so it’s more precise, easier to follow, and better adapted for readers in Canada and the USA. The base is the same: chicken breast cut into strips, classic three-step breading (flour → egg → breadcrumbs), and a quick Dijon dipping sauce made the Chef Michel way. In this written version I’m adding seasoning at every level, an optional short marinade to keep the chicken juicy, and better frying cues so you get a crunchy crust every time.

These chicken tenders are perfect for a fast dinner, kids’ meals, game day, or to serve next to something classic like authentic Belgian fries or a fresh side like homemade Caesar salad. If you like my other crispy chicken recipes such as the crispy popcorn chicken or the spicier version of fried chicken on the site.

Why this version works

chicken is cut in even strips so it cooks fast and stays moist
flour, egg and breadcrumbs are all seasoned → no bland chicken
short rest after breading → coating doesn’t fall off
frying temperature is set to 175–180°C / 347–355°F → golden, not greasy
Dijon dipping sauce from the video is kept, but balanced

You can serve these with homemade ranch dressing, with homemade mayonnaise, or even with a sweet-and-sour note if you like recipes such as my easy homemade sweet and sour sauce.

Ingredients

For the chicken tenders

400g / 14 oz boneless, skinless chicken breast, cut into 2 cm (¾ in) strips
200ml / ¾ cup milk or buttermilk (optional quick marinade)
6g / 1 tsp fine salt (for marinade)

For the breading

60g / ½ cup all-purpose flour
10g / 1 Tbsp cornstarch
4g / ¾ tsp fine salt
2g / ½ tsp black pepper
2g / ½ tsp paprika (sweet)
1g / ¼ tsp garlic powder
1 egg
15ml / 1 Tbsp milk or water
90–120g / 1–1¼ cups breadcrumbs or panko
3g / ½ tsp salt (for the breadcrumbs)
1g / ¼ tsp dried parsley or Italian herbs (optional)

For frying

1L / 4 cups neutral frying oil (canola, peanut, sunflower)
Temperature: 175–180°C / 347–355°F

Dijon dipping sauce (from the video, slightly adjusted)

15g / 1 Tbsp Dijon mustard
1 egg yolk
2g / ¼ tsp salt
100ml / ⅓ cup + 1 Tbsp neutral oil
5ml / 1 tsp lemon juice or white wine vinegar
Optional: 5ml / 1 tsp honey for a softer finish

Method

Optional quick marinade
Put the chicken strips in a bowl with the milk or buttermilk and the 1 tsp salt. Mix, cover and let sit 20–30 minutes. This step helps if your chicken breast is very lean or has been frozen.
Set up the breading station
In one shallow dish, mix the flour, cornstarch, salt, pepper, paprika and garlic powder. In a second dish, beat the egg with the 1 Tbsp milk/water. In a third dish, put the breadcrumbs and season them with a bit of salt and dried parsley.
Pat the chicken dry
Drain the chicken from the marinade (if using) and pat dry so the flour sticks.

Bread the chicken
Pass each strip in the seasoned flour and shake off excess. Dip into the egg. Roll in the breadcrumbs and press lightly so the coating adheres. Place the breaded tenders on a tray.

Rest the coating
Let the coated chicken rest 10–15 minutes at room temperature (or in the fridge). This is the step that prevents the crust from exploding in the fryer.

Make the dipping sauce
In a small bowl, whisk the egg yolk, Dijon and salt. Add the oil slowly in a thin stream while whisking to emulsify. Finish with lemon juice (and honey if you want). Cover and refrigerate.
Fry
Heat the oil to 175–180°C / 347–355°F. Fry 4–5 tenders at a time so the temperature doesn’t drop. Cook about 3–4 minutes total, turning if necessary, until golden and the internal temp reaches 72°C / 162°F. Drain on a rack.

Season and serve
While still hot, give a light sprinkle of salt. Serve with the sauce and your sides.

Substitutions

chicken breast → chicken thighs, trimmed and cut into strips
breadcrumbs → panko for extra crunch
milk marinade → plain yogurt + lemon for more tender meat
Dijon sauce → homemade tartare sauce or homemade ranch dressing
side → authentic Belgian fries, or even a classic homemade Caesar salad

FAQ

Can I bake them instead of frying?
Yes. Place the breaded tenders on a parchment-lined tray, spray with a bit of oil, and bake at 210°C / 410°F for 18–22 minutes, turning once.

How do I keep them crispy?
Let them cool on a wire rack, not on paper towel. Paper traps steam.

Can I freeze them?
Yes. Freeze them breaded but uncooked on a tray, then store in bags. Fry from frozen, adding 1–2 minutes.

Can I make them spicy?
Add cayenne or smoked paprika to the flour, and serve with homemade Big Mac sauce or a spicy mayo.

What to serve with these chicken tenders

Crispy Homemade Chicken Tenders Recipe (Juicy Breaded Chicken Strips for Family Dinners)

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Prep Time 15

Cooking Time 15

Category Main Course

Cuisine American

Portions 4 Portions

Calories 400 kcal

Ingredients

For the chicken tenders

400 g / 14 oz boneless skinless chicken breast, cut into 2 cm (¾ in) strips
200 ml / ¾ cup milk or buttermilk optional quick marinade
6 g / 1 tsp fine salt for marinade

For the breading

60 g / ½ cup all-purpose flour
10 g / 1 Tbsp cornstarch
4 g / ¾ tsp fine salt
2 g / ½ tsp black pepper
2 g / ½ tsp paprika sweet
1 g / ¼ tsp garlic powder
1 egg
15 ml / 1 Tbsp milk or water
90 –120g / 1–1¼ cups breadcrumbs or panko
3 g / ½ tsp salt for the breadcrumbs
1 g / ¼ tsp dried parsley or Italian herbs optional

For frying

1 L / 4 cups neutral frying oil canola, peanut, sunflower
Temperature: 175–180°C / 347–355°F

Dijon dipping sauce (from the video, slightly adjusted)

15 g / 1 Tbsp Dijon mustard
1 egg yolk
2 g / ¼ tsp salt
100 ml / ⅓ cup + 1 Tbsp neutral oil
5 ml / 1 tsp lemon juice or white wine vinegar
Optional: 5ml / 1 tsp honey for a softer finish

Instructions

Optional quick marinade

Put the chicken strips in a bowl with the milk or buttermilk and the 1 tsp salt. Mix, cover and let sit 20–30 minutes. This step helps if your chicken breast is very lean or has been frozen.

Set up the breading station

In one shallow dish, mix the flour, cornstarch, salt, pepper, paprika and garlic powder. In a second dish, beat the egg with the 1 Tbsp milk/water. In a third dish, put the breadcrumbs and season them with a bit of salt and dried parsley.

Pat the chicken dry

Drain the chicken from the marinade (if using) and pat dry so the flour sticks.

Bread the chicken

Pass each strip in the seasoned flour and shake off excess. Dip into the egg. Roll in the breadcrumbs and press lightly so the coating adheres. Place the breaded tenders on a tray.

Rest the coating

Let the coated chicken rest 10–15 minutes at room temperature (or in the fridge). This is the step that prevents the crust from exploding in the fryer.

Make the dipping sauce

In a small bowl, whisk the egg yolk, Dijon and salt. Add the oil slowly in a thin stream while whisking to emulsify. Finish with lemon juice (and honey if you want). Cover and refrigerate.

Fry

Heat the oil to 175–180°C / 347–355°F. Fry 4–5 tenders at a time so the temperature doesn’t drop. Cook about 3–4 minutes total, turning if necessary, until golden and the internal temp reaches 72°C / 162°F. Drain on a rack.

Season and serve

While still hot, give a light sprinkle of salt. Serve with the sauce and your sides.

Video

Notes

Substitutions

chicken breast → chicken thighs, trimmed and cut into strips
breadcrumbs → panko for extra crunch
milk marinade → plain yogurt + lemon for more tender meat
Dijon sauce → homemade tartare sauce or homemade ranch dressing
side → authentic Belgian fries, or even a classic homemade Caesar salad

FAQ

Can I bake them instead of frying?
Yes. Place the breaded tenders on a parchment-lined tray, spray with a bit of oil, and bake at 210°C / 410°F for 18–22 minutes, turning once.

How do I keep them crispy?
Let them cool on a wire rack, not on paper towel. Paper traps steam.

Can I freeze them?
Yes. Freeze them breaded but uncooked on a tray, then store in bags. Fry from frozen, adding 1–2 minutes.

Can I make them spicy?
Add cayenne or smoked paprika to the flour, and serve with homemade Big Mac sauce or a spicy mayo.

Keywords Chicken, Fried Chicken

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