Homemade Crispy Chicken Tenders

Homemade Crispy Chicken Tenders

Introducing the ultimate recipe for homemade crispy chicken tenders that will make you forget all about store-bought versions! These tender strips of chicken are marinated in a simple yet flavorful mixture of olive oil, pickle juice, and a blend of spices like paprika, cayenne, garlic powder, salt, and pepper. This marinade works its magic by infusing the chicken with juiciness and a subtle tanginess.

The secret to achieving that irresistible crunch lies in the double-dredging process. After marinating, the chicken strips are coated first in a wet batter featuring eggs, flour, and spices. They’re then generously coated in a mixture of flour and corn flake crumbs and seasoned to perfection with cayenne, garlic powder, salt, and pepper. This dual coating ensures that each bite is crispy, golden brown, and bursting with flavor. Pair them with your favorite dipping sauce and these homemade crispy chicken tenders are sure to become a family favorite!

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Homemade Crispy Chicken Tenders

Course Main Course
Cuisine American
Keyword chicken
Prep Time 1 hour
Cook Time 10 minutes
Servings 4


For The Chicken Tender Marinade

  • 1 lb chicken breast sliced into tenders
  • 1/4 cup olive oil
  • 1/4 cup pickle juice
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp garlic powder

For the wet batter

  • 1 egg
  • 1/2 cup flour
  • 2 tbsp water
  • 1/2 tsp cayenne
  • 1 tsp paprika
  • 1 tsp garlic powder
  • salt and pepper to taste

For The Dry Dredge

  • 1 cup flour
  • 1 cup corn flake crumbs
  • 1/2 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • salt and pepper to taste


  1. In a bowl, mix together olive oil, pickle juice, paprika, cayenne pepper, garlic powder, salt, and pepper. Add the chicken strips to the marinade, cover, and refrigerate for at least 30 minutes.

  2. Prepare the wet batter by whisking together egg, flour, water, cayenne pepper, garlic powder, salt, and pepper in a shallow dish.

  3. In another shallow dish, combine flour, corn flake crumbs, cayenne pepper, garlic powder, salt, and pepper to create the dredging mixture.

  4. Heat oil in a skillet over medium heat.

  5. Dredge each marinated chicken strip first in the wet batter, then coat evenly with the flour and corn flake crumb mixture.

  6. Fry the chicken strips in batches for a couple of minutes on each side until golden brown and crispy. Remove and drain on paper towels.





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