10 Must-Try Chicken Tenderloin Recipes in 2024

Chicken tenders cook quickly and are known for being flavorful and easy to eat. Also called chicken tenderloins, these strips of meat are found right under the central portion of the chicken breast. They are more tender than regular chicken breast meat and are typically deep-fried or baked after being breaded. 

The ease of cooking and eating makes chicken tenders a popular snack, appetizer, or main dish, especially for kids and casual dining. According to our in-house nutritionist, they are also versatile and easy to include in various healthy and nutritious recipes (not just deep-fried foods).

Together with our nutritionist, I put together a list of easy recipes that all beginner home chefs can try. The recipes vary from crispy fried chicken tenders to salads, so even the fussy eaters can find something they like. Also, if you want more ideas for kid-friendly recipes, check out our list of best meal delivery services for kids.

1. Crispy and Flavorful Fried Chicken Tenders

Ingredients

• 2 pounds of chicken tenders

• 1 1/2 cups all-purpose flour

• 1 egg beaten with 2 tablespoons water

• 3/4 teaspoon salt

• 1/2 teaspoon black pepper

• vegetable oil for frying

Method

1. Place a skillet or cast iron over medium-high heat. Add about 2 inches of oil and let it heat up (do not let it out of your sight!). 

2. Meanwhile, start breading the chicken: in a large bowl, mix the flour, salt, and pepper, and in another large bowl, beat the egg and water.

3. Dip the chicken in the flour and make sure it’s well-coated on all sides. Shake off the excess and dip it in the egg, then dip it back in the flour. Set each piece to the side on a plate covered with a paper towel or parchment paper. 

4. Check your oil temperature by dropping in a little bit of flour–if it sizzles, you can start adding the chicken.

5. Add about 5 pieces at a time (or how many fit in your skillet without sticking to each other) and cook until golden brown on one side (about 5 to 8 minutes). Turn and repeat on the other side.

6. Continue breading and frying until all the chicken strips are done.

7. Transfer the cooked chicken to a paper towel-lined plate and sprinkle with more salt if needed.

Overview

The secret of this recipe stands in its crispy and flavorful crust. Also, while it has a short list of ingredients, it’s not exactly the most beginner-friendly recipe. You need a bit of practice with frying foods to get the crispiest crust on the outside and the most tender and delicious meat on the inside.

If you have a cast iron skillet, use it here! This pan builds up heat during the frying process and then maintains it at an optimal level without much intervention on your part. If you don’t have a cast iron, a regular skillet with taller walls also works; just try to keep the temperature constant once you start frying. 

Lastly, if you want the breading to stick to the meat, let the breaded pieces rest for a few minutes before plopping them in hot oil. This also helps with the crispiness of the crust.

2. Chicken Tenders Parmesan Baked in the Oven

Ingredients

• 12 chicken tenders

• 1 cup seasoned bread crumbs

• 1 cup shredded part-skim mozzarella

• 1/4 cup grated Parmesan cheese

• 1 large egg (beaten)

• 1 1/2 cups marinara sauce

• 1 teaspoon kosher salt

• olive oil spray (around 2 tablespoons)

• chopped basil leaves for garnish

Method

1. Preheat the oven to 425℉. Meanwhile, line a sheet pan with foil and spray with olive oil (you don’t want the batter to stick to the foil).

2. Season the chicken tenders with salt. 

3. Next, it’s time to prepare your work surface. Get 2 shallow bowls on the counter. In one of the bowls, add the beaten egg and, in the other, the breadcrumbs. Bring the seasoned chicken tenders and the sheet pan nearby.

4. Dip each chicken strip into the egg, then into the breadcrumbs (shake off the excess), and place on a sheet pan. Repeat until all the chicken strips are breaded and on the sheet pan.

5. Place in the preheated oven and bake for around 18 minutes, flipping halfway, until the chicken is cooked. 

6. Once cooked, remove from the oven and transfer the chicken strips to a 9×13-inch baking pan (or whatever size you have around). Spread the marinara sauce on top and sprinkle the mozzarella and Parmesan.

7. Place the pan in the oven and bake for 8 to 10 minutes, until the marinara is hot and the cheese is melted. Add the chopped basil leaves at the top, and enjoy!

Overview

This recipe is not about crispy chicken tenders but about taste and flavor. The combination of baked chicken, marinara sauce, and cheese is so flavorful that it makes my mouth water, even when I think about it. Plus, most kids and fussy eaters love it!

Not to mention that it’s a recipe that only takes you 35 minutes, so it’s perfect for those nights when everyone is hungry and craving comfort food. You can also combine it with pasta or add a salad next to it to make it even more satisfying. 

If there are leftovers, the recipe lasts in the fridge, in an air-tight container, for up to 4 days. You can also freeze it for up to 3 months without losing any of the texture or taste.

3. Fried Chicken Tenders with Cajun Spice Mix

Ingredients

• 2 pounds chicken tenders

• 1/2 cup buttermilk

• 2 eggs

• 1/4 cup milk

• 2 cups flour

• 2 tablespoons cornstarch

• 1 teaspoon hot sauce

• 2 tablespoons Cajun seasoning

• 1/2 tablespoon black pepper

• 1 1/4 cup canola oil for frying

Method

1. Marinate the chicken. This will take 2+ hours, so make sure to plan ahead. To make the marinade, whisk the buttermilk, 1 tablespoon of Cajun seasoning, and hot sauce in a large bowl. Add the chicken tenders and make sure they are fully coated in the marinade. Cover and refrigerate for at least 2 hours. 

2. Remove the chicken strips from the marinade and pat dry.

3. In a bowl, whisk together the eggs and milk. In another bowl, combine flour, cornstarch, the remaining Cajun seasoning, and black pepper.

4. Working in an assembly line, dip the chicken in the flour mixture, then the egg, and back in the flour. For each step, make sure the egg and flour mixture cover up the entire surface of the chicken.

5. Place a large pan over medium heat and add the oil. Let it heat up, add the chicken tenders, and fry until golden brown on all sides (about 3 minutes per side). Fry in batches to avoid overcrowding the pan. 

6. Once fried, remove the chicken tenders from the oil and place them on a plate lined with paper towels. Sprinkle a bit of salt on top. Serve hot with a dipping sauce.

Overview 

The marinade step is the real game-changer here. You could fry the chicken tenders without it and get a reasonably tasty meal. But if you want to enjoy the most tender chicken you’ve ever tasted, don’t skip the marinade. The buttermilk tenderizes the chicken, while the Cajun seasoning and hot sauce give it a unique flavor specific to Louisiana‘s Cajun cuisine.

The Cajun spice may be a bit more challenging to find, but you can make your own. It typically includes paprika, cayenne, garlic and onion powder, pepper, and oregano (you can play with the measurements, but paprika and cayenne are usually dominant).

These chicken tenders are at their most delicious when fresh, so make sure to prepare some side dishes ahead. They pair well with fries, mashed potatoes, or a flavorful dip such as honey mustard, garlic aioli, or a creamy ranch dip.

4. Chinese Takeout Style Bourbon Chicken

Ingredients

• 2 pounds chicken tenders

• 1 tablespoon minced garlic

• 3 tablespoons cornstarch

• 1 teaspoon salt

• ½ teaspoon black pepper

• ⅓ cup bourbon

• ¼ cup olive oil

For the sauce:

• ½ cup apple juice

• 1 cup chicken broth

• ½ cup soy sauce

• ¼ cup ketchup

• ½ cup brown sugar

• 1 teaspoon dried ginger

• 1 teaspoon onion powder

Method

1. Cut the chicken tenders into bite-sized cubes and season with salt and pepper.

2. Sprinkle half of the cornstarch over the chicken and, using gloves, mix the chicken with your hands to coat every surface.

3. Place a large skillet over medium-high heat, add olive oil, and wait until it gets shimmering (which means it’s hot). Add chicken and cook until no longer pink in the middle (about 5 to 8 minutes). Once cooked, remove the bits of chicken from the skillet and set aside on a plate lined with paper towels.

4. Add the garlic and bourbon to the hot skillet and cook over medium-high heat until it comes to a rolling boil. Reduce the heat and let the bourbon and garlic reduce until it reaches about ¼.

5. Meanwhile, mix the sauce ingredients. Once the bourbon has been reduced, add the sauce mixture to the skillet. Keep the heat low and continue stirring until the sauce starts to thicken.

6. Add a little bit of water to the remaining cornstarch (enough to dissolve it) and stir until no powder remains. Add the cornstarch mixture to the sauce in the pan and stir to combine.

7. Add the chicken back to the skillet and mix everything. Cook for 2 more minutes or until the chicken is heated back up. Next, turn off the heat and allow it to rest for 5 minutes (this is important as the sauce will continue to thicken during this time).

Overview

This is a relatively easy recipe that anyone can make regardless of cooking skills. It’s also a great way to enjoy the wonderful fragrance and savory sweetness of Chinese takeout but make it slightly healthier. 

Don’t be afraid of the bourbon! The alcohol evaporates during cooking, leaving behind the richness of the beverage and the caramelization that helps the sauce stick to the chicken. Of course, if you don’t want it, you can skip the whiskey.

This recipe pairs well with white rice (you can sprinkle some sesame seeds on top and chopped chives as decoration). If you have leftovers, place them in an airtight container, and they’ll stay fresh for about 4 days. Reheat over the stovetop and add a splash of chicken broth to bring the flavors back to life.

5. Thai Inspired Chicken Tenders

Ingredients

• 1-pound chicken tenders

• A 5oz bag of plantain chips (crushed)

• 1 egg

• ½ cup milk

• 1 ½ cups all-purpose flour

• ¼ cup peanut powder

• 2 tablespoons chopped cilantro

• 1 teaspoon sea salt

• ½ teaspoon black pepper

• 1 teaspoon smoked paprika

• 1 teaspoon chili powder

• 1 teaspoon garlic powder

• 1 teaspoon cumin

• 1 tablespoon brown sugar

• 1 cup corn oil for frying

For the chili sauce:

• 1 cup prepared sweet chili sauce

• ½ cup mango (finely chopped)

• ½ cup pineapple (finely chopped)

Method

1. Crush the plantain chips into crumbs and mix with flour, peanut powder, spices, and 1 tablespoon cilantro. 

2. Pat dry (with a paper towel) the chicken tenders and set aside.

3. In a bowl, mix the egg and milk until they are thoroughly combined.

4. Set up a conveyor belt system, where you dip each piece of chicken tenders into the egg wash, then into the crumb mixture, and place it on the side on another parchment-lined plate. After all the pieces have been coated, repeat the process to get a double-coating.

5. Place a large skillet over medium-high heat and add the oil. When the oil starts to shimmer, you can gently place your chicken tenders into the oil. Leave them to cook on one side for about 2 to 4 minutes, then gently turn them over for another 2 to 4 minutes (it depends on how thick your chicken tenders are).

6. After you’re done with the frying, it’s time to make the chili sauce. In a small bowl, blend the chili sauce, mango, pineapple, and the remaining chopped cilantro. Serve with the chicken tenders.

Overview

This is the perfect dish if you want to impress someone with your cooking skills without investing hours into learning how to prepare anything too fancy. It has a ton of flavor, and the sauce features an exotic combination of spicy and sweet, usually found in southern Asian cuisine. 

Also, you can play with the flavors by adding or removing ingredients. For instance, if you don’t like cilantro, you can remove it altogether or replace it with another herb that suits your taste. Do the same with the chili sauce if you think it’s too on the sweet and fragrant side. 

6. Oven-Baked Chicken Tenders in Salad

Ingredients

• 1 pound chicken tenderloins

• 1 ½ cups seasoned Panko breadcrumbs

• 2 tablespoons all-purpose flour

• 1 large egg

• 8 cups of lettuce

• 1 cup halved cherry tomatoes

• 1 cup sliced cucumber

• ½ red onion (thinly sliced)

• 1 large avocado (sliced)

• 1 tablespoon mayonnaise

• 2 teaspoons Dijon mustard

• ½ teaspoon Italian seasoning

• ¼ teaspoon salt

• avocado oil spray (around 1 tablespoon)

For the honey mustard dressing:

• ¼ cup Dijon mustard

• ¼ cup honey

• ¼ cup apple cider vinegar

• 2 tablespoons mayonnaise

• 2 tablespoons olive oil

• ½ teaspoon garlic powder

Method

1. Preheat the oven to 400℉. 

2. Meanwhile, season your panko: spread the breadcrumbs on a parchment-lined baking sheet and spray them with avocado oil. Stir everything and place in the oven for 3 to 4 minutes until golden brown. Remove from the oven and transfer the breadcrumbs into a shallow dish. Set aside for later.

3. Add all-purpose flour, mayonnaise, dijon mustard, 1 egg, and Italian seasoning in a large bowl. Whisk everything together. Add the chicken tenders to the batter and, using tongs or your gloved hand, toss until the chicken is thoroughly coated.

4. Take 1 piece of chicken from the batter and dip it into the toasted panko crumbs on all sides. Make sure it’s thoroughly coated. Transfer back to the baking sheet. Repeat this process with all of the remaining chicken pieces.

5. Spray all the breaded chicken tenders with oil and bake in the oven for 6 to 8 minutes. Flip and spray the other side and bake for another 6 to 8 minutes. Take the chicken out of the oven and let it rest while you put together the salad and mustard dressing.

6. For the dressing, whisk together mayo, mustard, honey, apple cider vinegar, and garlic powder. Drizzle in olive oil and whisk until smooth.

7. Cut the chicken tenders into bite-sized chunks and place them on top of the assembled salad. Add the dressing and mix everything until the ingredients are thoroughly coated. Enjoy!

Overview

This incredibly versatile dish combines the crispiness and tenderness of oven-baked chicken tenders with the freshness of salad ingredients. Since half of this recipe is a salad, you can add whatever ingredients you have around, like shredded carrots or thinly sliced bell peppers. 

The salad is best enjoyed fresh, but you can prep the ingredients ahead of time as they’ll stay fresh in an air-tight container in the fridge. You can do the same with the dressing. This way, all you have to do right away is the chicken.

7. Creamy Romesco Chicken Tenders and Quinoa

Ingredients

• 10 oz chicken tenders (cut into bite-sized pieces)

• 10 oz tri-color quinoa (cooked)

• 3 oz baby spinach (chopped)

• 1 oz pitted olives

• ¼ cup labneh cheese

• 1½ tablespoons golden raisins

• 1 few leaves of fresh mint

• 3 tablespoons romesco sauce 

• 2 tablespoons red wine vinegar

• 1 tbsp smoky spice blend

Method

1. In a bowl, combine the romesco sauce and labneh cheese, salt, and pepper (season to your taste). Let it rest on the side.

2. In a separate bowl, place the chicken bits and season with salt, pepper, and the spice blend. Toss to coat. 

3. Place a large pan over medium-high heat with a drizzle of olive oil. When hot, add the seasoned chicken and cook for about 3 to 4 minutes on one side (or until lightly browned). Turn the chicken bits on the other side and continue to cook, stirring occasionally for another 3 to 4 minutes. When the chicken is cooked, transfer to a bowl and cover with foil to keep warm.

4. Add the spinach (tear it up with your hands), raisins, and olives in the same pan and cook on medium-high, stirring constantly for 30 seconds to 1 minute. Add half the vinegar and continue cooking while stirring frequently for 1 to 2 minutes or until the spinach is wilted.

5. Add the cooked quinoa and season with salt and pepper to your taste. Cook for 1 to 2 minutes, stirring frequently, until thoroughly combined and heated through. 

6. Serve the cooked chicken on a bed of prepared quinoa drizzled with creamy Romesco sauce. Add a few teared-up mint leaves as decoration, and enjoy!

Overview

This is quite an impressive recipe for the time it takes to put together. However, if you want to prepare this recipe in 15 minutes, you must have pre-cooked quinoa. Otherwise, you should factor in the time it takes to cook quinoa as well. 

I love how the chicken combines with the smoky flavor of the spices and the creaminess of the cheese. And, even though I’m not a big fan of quinoa, it didn’t bother me this time. Maybe it’s the sweetness of golden raisins or the briny flavor of olives that made the difference.

If you don’t have any premix of smoky spices, you can make your own by combining smoked paprika, sweet paprika, garlic and onion powder, and ground yellow mustard. You decide the proportions.

8. Mozzarella and Herb Chicken

Ingredients

• 12 oz carrots (cut into 1⁄2-inch-thick pieces)

• 10 oz chicken tenders

• ¼ cup panko breadcrumbs

• 2.5 oz couscous

• 1.5 tablespoon sour cream

• ½ cup mozzarella cheese

• 1 lemon

• 1 tablespoon Italian seasoning

• 1 teaspoon chili flakes

• 1 unit chicken stock concentrate

• 1 tablespoons olive oil

• 2 tablespoons of butter

• Salt and pepper to taste

Method

1. Preheat the oven to 425℉. Meanwhile, prepare the carrots and lemon (zest and quarter it).

2. Toss the carrots on a baking sheet lined with parchment paper and drizzle with olive oil, salt, pepper, and a pinch of chili flakes to taste. Place them in the oven to roast for about 5 minutes.

3. Meanwhile, in a bowl, combine panko, mozzarella, Italian seasoning, olive oil, salt, and pepper. 

4. Pat the tenderloins dry with paper towels, season with salt and pepper, and spread a layer of sour cream onto the top side of each piece of chicken. Over the sour cream, add the panko mixture, pressing firmly to adhere (no need to coat the undersides).

5. Once the carrots have roasted for 5 minutes, add the chicken tenders to an empty section of the sheet (you can move the carrots around if there isn’t enough space). Continue roasting until the chicken is golden brown and fully cooked and the carrots are browned and tender (it should take 15 to 20 minutes). If the carrots are done before the chicken, remove them first and set aside on a plate.

6. Meanwhile, place a small pot over medium-high heat and melt half the butter (careful not to burn it). Add the couscous and a pinch of salt, and stir for 2 to 3 minutes until toasted.

7. Add 3⁄4 cups of water and stock concentrate. Bring to a boil, then cover and reduce to a low simmer. Cook for 6 to 8 minutes until the couscous is tender. Turn off the heat and drain any excess liquid if necessary. 

8. Before serving, add the rest of the butter to the hot couscous and still until it’s fully melted. Stir in lemon zest and a squeeze of lemon juice to taste. Season with salt and pepper. 

9. Divide the couscous, chicken, and carrots between 2 plates. Serve with any remaining lemon wedges on the side.

Overview

If you want to impress someone or boast about your culinary skills to your partner, this is the recipe to try! I have to admit: if you’re not used to cooking and moving fast around the oven and stove top, it will take you more than 30 minutes. However, even if it takes longer, the result is worth the extra 15 to 20 minutes!

This recipe takes crispy to the next level with a flavorful twist. The chicken tenders are juicy and coated in a crunchy panko crust, enhanced with gooey mozzarella and a blend of Italian herbs. To top things up, the fluffy, buttery couscous and perfectly roasted carrots complete the show with their flavor and texture.

9. Sheet Pan Chicken Fajitas

Ingredients

• 10 oz chicken tenders (sliced lengthwise, if too thick)

• 6 (6-inch) flour tortillas

• 1 bell pepper

• 1 poblano pepper

• 1 red onion

• 1 lime

• 1 oz sour cream

• 4 oz salsa

• ¼ oz fresh cilantro

• ¼ oz chili powder

• 3 tablespoons olive oil

Method

1. Set your oven to preheat the broiler. Meanwhile, prep the veggies: cut the onion, bell, and poblano peppers into half-an-inch thick slices. Place the sliced veggies on a baking sheet, drizzle 2 tablespoons of oil on top, and sprinkle a generous pinch of salt. Make sure the veggies are well-spread on the entire surface of the baking sheet. 

2. Place the baking sheet in the oven on the upper rack, and broil until the vegetables are tender (about 5 minutes).

3. Meanwhile, quarter the lime, chop the cilantro and set aside until ready to serve.

4. Pat the chicken slices dry, then transfer to a medium bowl and coat with a mixture of 1 tablespoon oil, 2 teaspoons chili powder, and ½ teaspoon salt.

5. After the veggies have been broiling for 5 minutes, remove the baking sheet from the oven and make room on it for the chicken by pushing the veggies to one half. Place the chicken on the other half and return the backing sheet to the oven. Broil on the upper rack until the veggies are lightly charred and the chicken is cooked (about 3 to 5 minutes).

6. Stack the tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave in 30-second bursts until they are warmed through. 

7. It’s assembly time! Fill each tortilla with vegetables and chicken to your preference. Top with sour cream, salsa, chopped cilantro, and a squeeze of lime. 

Overview

Besides being quick and easy to make, this fajitas recipe is also fun. You can use it as a way to introduce the kids to cooking by asking them to help with prepping the veggies and seasoning the chicken tenders.

When everything is cooked, and it’s time to eat, let everyone fill their own tortilla. This way, you can focus on your own preferences while everyone else will work on theirs. Therefore, no one can complain that the serving was too big or that they had too many veggies and too little chicken. 

10. Guinness & Honey Glazed Chicken Tenders

Ingredients

• 1 pound grilled chicken tenderloins 

• 4 tablespoons honey

• 3 tablespoons brown sugar

• 2 ½ cups Guinness (or any other Irish stout beer)

• 2 teaspoons cornstarch

• 10 cloves of garlic (diced and fried)

Method

1. Grill the chicken tenderloins – you can do it at home or buy them pre-grilled to save time. There’s also the option to grill them earlier in the day, so they’re ready for assembly when it’s time to serve.

2. To make the glaze, a saucepan over medium heat. Add 2 cups of beer, honey, brown sugar, and allow the mixture to simmer and reduce for 15 minutes.

3. Meanwhile, mix the remaining half a cup of stout with the cornstarch in a small bowl. Whisk until fully combined.

4. Add the cornstarch mixture to the simmering saucepan and continue cooking for 5 to 7 minutes, stirring occasionally. Remove from heat and allow to thicken.

5. Coat the grilled chicken tenders with the glaze and add bits of crispy fried garlic on top. 

Overview

This is the type of recipe that will have everyone at the party asking for more, so be prepared with some extra servings. It also goes well near a charcuterie board or over a salad (if you want to keep things nutritionally balanced), but you can serve them as is, and everyone will love it.

Also, it’s a great recipe to cook as a couple since one partner can cover the grilling part while the other covers the glaze. And it’s so simple that even a beginner chef can make it.

FAQ  

How are chicken tenderloins different from chicken breasts?

Chicken tenderloins are smaller, leaner, and more tender than chicken breasts. They cook faster and are often more moist, but they can dry out if overcooked because they are thinner. 

Do chicken tenderloins need to be marinated?

Marinating chicken tenderloins isn’t required, but a good marinade, like the one used for the Fried Chicken Tenders with Cajun Spice Mix, can enhance their flavor and tenderness. Usually, a short marination time (15 to 30 minutes) with olive oil, lemon juice, and herbs can work wonders. 

How do you prevent chicken tenderloins from drying out?

To prevent them from drying out, avoid overcooking by using a meat thermometer to ensure an internal temperature of 165°F (74°C). Cook on medium heat to retain moisture and, if the recipe allows it (like the Chinese Takeout Style Bourbon Chicken), add a sauce during cooking to keep them juicy.

Can you cook chicken tenderloins from frozen?

Yes, chicken tenderloins can be cooked from frozen, but you will need to increase the cooking time by 50% to ensure they cook through. Baking or air frying from frozen works best, though pan-searing may require thawing first for even cooking.

Can you use chicken tenderloins instead of chicken breasts in recipes?

Yes, chicken tenderloins can often be used as a substitute for chicken breasts. I did this for the Creamy Romesco Chicken Tenders and Quinoa recipe, which originally was made with chicken breast. However, you’ll need to adjust the cooking time to prevent overcooking because tenders cook faster.