These homemade breaded chicken tenders taste so much better than anything you’ve had at a restaurant. There’s no deep frying, but good quality chicken is key.
If you like chicken tenders from a restaurant, these will knock your socks off. Believe it or not, they’re not deep fried.
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Once again, top quality ingredients are key–I cannot stress this enough. You can eat these as they are, put them on a bun if you want a really tasty chicken sandwich, or chop them onto a salad–the possibilities are endless!
Another easy chicken recipe you may enjoy.
Without further ado, the recipe for homemade breaded chicken tenders.
Homemade Breaded Chicken Tenders
- 1 lb organic, free range chicken breast tenders (or breast, cut into pieces as desired)
- 1 egg, organic, free range
- breadcrumbs (homemade, preferably)
- salt
- freshly ground black pepper
- thyme, fresh or dried
- (OPTIONAL: grated Parmesan cheese (the real stuff) if you want to make breaded Parmesan chicken tenders)
- light olive oil
Beat the egg with a little salt and 1 tsp of water in a bowl, in which the chicken will be dipped.
In a similar bowl, place some breadcrumbs, add a little salt, pepper and the thyme. Mix well (add Parmesan cheese at this point, if using).
Place the chicken on a plate nearby the beaten egg.
Begin dipping the chicken, one piece at a time into the egg.
Hold the chicken against the side of the bowl for a second or two to let the excess egg drain.
Next, dredge the chicken in the breadcrumbs.
Coat evenly with the breadcrumb mixture.
Place on a tray, and repeat until all the chicken is coated.
Put approximately 3 tablespoons of olive oil into a frying pan, preferably non-stick (but not necessary) on medium high heat.
Place a few chicken tenders into the pan when hot. Cook until golden brown on each side and cooked thoroughly, adding oil as needed.
If in doubt, cut into a thicker piece to make sure it is no longer pink in the center.
Place on a paper towel lined plate, then place on serving plate or in a bowl.
These homemade chicken tenders are perfect as is, chopped onto a green salad or even in a sandwich with lettuce and some Buffalo Wing hot sauce!
And if you want to cook chicken breast in the oven, here’s a way to ensure it’s not going to end up dry and tasteless, from my friends at Diabetes Strong.
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Breaded Chicken Tenders, Homemade Style
One of the easiest and tastiest ways to prepare chicken breast. No deep frying required.
Ingredients
- ½ lb organic, free range chicken breast tenders (or breast, cut into pieces as desired)
- 1 egg, organic, free range
- breadcrumbs (homemade, preferably)
- 1/4 tsp salt
- black pepper
- 1/8 tsp thyme, fresh or dried
- 4 Tbsp olive oil
Instructions
- Beat the egg with a little salt and 1 tsp of water in a bowl, in which the chicken will be dipped.
- In a similar bowl, place some breadcrumbs, add a little salt, pepper and the thyme and mix well (add Parmesan to this if using)
- Place the chicken on a plate nearby the beaten egg and begin dipping the chicken, one piece at a time into the egg.
- Hold the chicken against the side of the bowl for a second or two to let the excess egg drain.
- Next, dredge the chicken in the breadcrumbs and coat evenly.
- Place on a tray, and repeat until all the chicken is coated.
- Put approximately 3 tablespoons of light olive oil into a frying pan, preferably non-stick and heat over medium high heat.
- Place some chicken tenders into the pan when hot, and cook until golden brown on each side and cooked thoroughly, adding oil as needed. If in doubt, cut into a thicker piece to make sure it is no longer pink in the center.
- Place on a paper towel lined plate, then place on serving plate or in a bowl.
Notes
Make these gluten free by using gf bread crumbs and flour mix.
Nutrition Information:
Yield: 2 Serving Size: 1 half breastAmount Per Serving:Calories: 483Total Fat: 20gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 43gCholesterol: 150mgSodium: 232mgCarbohydrates: 20gFiber: 2gSugar: 2gProtein: 61g
Nutrition information is only estimated.
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