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