Golden, crispy, and unbelievably tenderthat’s what makes Chick Fil A Chicken Tenders so irresistible. You can recreate them at home with just a handful of pantry staples and a little love.
I’ve been making copycat versions since 2009, back when my daughters begged for them every Saturday after dance class. The secret isn’t complicatedit’s all about the pickle juice brine and getting your oil temperature just right. After testing this more than a dozen times in my own kitchen, I finally nailed that signature crunch and juicy bite they always ask for.
PrintChick Fil A Chicken Tenders Recipe: Easy Homemade Perfection
Enjoy making Chick Fil A Chicken Tenders at home with this easy copycat recipe. These homemade chicken tenders come out perfectly crispy, making them a favorite for family meals and quick snacks. Perfectly golden and delicious every time.
- Prep Time: 45 minutes
- Cook Time: 5 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Standard
Ingredients
- 2 lb Boneless Chicken Chicken Tenders
- 1 cup Dill Pickle Juice
- 1 large Egg
- 1 cup Milk
- 1 cup All Purpose Flour
- 1 Tbsp Confectioner’s Sugar
- 1 tsp Paprika
- 2 tsp Cayenne Pepper
- 1 tsp Pepper
- 1 tsp Salt
- ¼ cup Peanut Oil or Canola Oil for Frying
Instructions
- Place the chicken in a bowl and cover it with dill pickle juice, then refrigerate for 30 to 60 minutes to let the flavors soak in.
- Take the chicken out and discard the marinade.
- Mix the egg and milk together in a small bowl and pour this over the chicken.
- In a large resealable bag, combine the flour, confectioner’s sugar, paprika, cayenne pepper, salt, and pepper by shaking well.
- Drain the milk mixture from the chicken and coat the pieces inside the flour mixture bag by shaking it until evenly covered.
- Heat the peanut or canola oil in a frying pan over medium heat.
- Fry the chicken in batches for 3 to 5 minutes until they are golden and crispy, then place the cooked tenders on a paper towel to absorb excess oil.
- Serve your tenders warm with your favorite dipping sauces.
Notes
- Refrigerate leftovers in an airtight container for up to 5 days
- You can substitute chicken breasts sliced into strips if needed
Nutrition
- Calories: 574kcal
- Sugar: 5g
- Sodium: 1772mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 6g + 9g
- Trans Fat: 1g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 55g
- Cholesterol: 193mg
Why You’ll Love This Copycat Recipe
There’s something magical about recreating a beloved favorite in your own kitchen. The briny tang from the pickle juice works wonders on the chicken, keeping it incredibly moist while adding that signature flavor everyone recognizes.
- Budget-friendly: Skip the drive-through and make a whole batch for less than the cost of two restaurant orders
- Customize the heat: Adjust the cayenne pepper to suit your family’s tastemore for spice lovers, less for little ones
- Quick comfort: From fridge to table in under an hour, with most of that time being hands-off marinating
The Secret Ingredients That Make It Work
You probably have most of these in your pantry already. The real magic happens with just a few simple staples working together in perfect harmony.
The pickle juice brine is the star player hereit tenderizes the chicken while infusing it with that unmistakable tangy flavor. The confectioner’s sugar in the coating might surprise you, but it helps create that golden-brown crust without tasting sweet at all. And don’t skip the milk and egg bath; it’s what makes the flour mixture cling beautifully to every piece.
| Ingredient | Why It Matters |
|---|---|
| Dill Pickle Juice | Tenderizes and adds signature tangy flavor |
| Confectioner’s Sugar | Creates golden crust and balances spices |
| Peanut Oil | High smoke point for crispy, not greasy, results |
| Cayenne Pepper | Adds gentle warmth without overwhelming heat |
How to Make Them (Step by Step)
The process is wonderfully straightforwardperfect for a weeknight when you want something special without the fuss.
Start by marinating your chicken tenders in the pickle juice for at least 30 minutes, though overnight works beautifully if you’re planning ahead. After draining, coat them in the milk and egg mixture, then shake them up in a ziplock bag with all your dry ingredients. This bag method is geniusno mess, perfectly coated chicken every time.
Heat your oil to medium (around 350°F if you’re using a thermometer), then fry the tenders in small batches for 3 to 5 minutes until they’re golden and crispy. Pro tip: Don’t crowd the pan, or you’ll end up with soggy coating instead of that satisfying crunch.
Getting That Perfect Golden Crunch
Temperature is everything when it comes to crispy chicken. Oil that’s too cool makes the coating absorb grease and turn limp. Too hot, and you’ll burn the outside before the inside cooks through.
- Look for gentle bubbling around the chicken when you add it to the oilthat’s your visual cue
- If the coating slides off during frying, your chicken was probably too wet; let excess milk mixture drip off completely before coating
- The chicken should float and sizzle steadily without violently spattering
Note: Canola oil works just as well as peanut oil if you have allergy concerns or simply prefer it.
Simple Swaps and Tweaks
This recipe is forgiving and loves a little creative adjustment based on what you have on hand.
| Original | Swap Option | What Changes |
|---|---|---|
| Chicken Tenders | Chicken breasts (sliced into strips) | Same great flavor, just cut them evenly |
| Peanut Oil | Canola Oil | Works perfectly, slightly milder flavor |
| 2 tsp Cayenne Pepper | 1 tsp Cayenne Pepper | Milder heat for sensitive palates |
| Dill Pickle Juice | Can’t swapit’s essential! | The signature flavor depends on this |
Serving and Storing Your Tenders
These Chick Fil A Chicken Tenders are best enjoyed fresh and hot, straight from the pan with your favorite dipping sauces waiting nearby. They’re perfect alongside coleslaw, waffle fries, or a simple green salad.
Leftovers can be refrigerated in an airtight container for up to five days. To reheat, pop them in a 375°F oven for about 10 minutesthis brings back some of that crispy texture much better than the microwave ever could.
Make-ahead tip: You can marinate the chicken in pickle juice the night before, then bread and fry when you’re ready to eat. The coating doesn’t hold up well if applied too far in advance, so keep that step for cooking day.
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FAQs ( Chick-Fil-A Chicken Tenders )
What makes these tenders taste like the restaurant version?
The key is the pickle juice brine and pressure cooking method. Brining for 2-4 hours adds moisture and that signature tangy flavor. The seasoned flour coating with paprika and garlic powder creates the perfect crispy exterior when fried at 350°F.
Can I bake these instead of frying?
Yes, you can bake this recipe at 425°F for 18-22 minutes. Spray the breaded tenders with cooking oil before baking for better browning. While they won’t be quite as crispy as fried, they’ll still have great flavor from the pickle brine.
How long should I marinate the chicken?
Marinate for at least 2 hours, but overnight gives the best results. The pickle juice tenderizes the meat and infuses it with flavor. Don’t go longer than 24 hours as the acid can make the texture mushy.
What oil temperature works best for frying?
Maintain oil at 350°F for perfect results. Too hot and the coating burns before the chicken cooks through. Too cool and you’ll get greasy, soggy tenders. Use a thermometer and fry in small batches to keep temperature steady.
Can I make this dish ahead of time?
You can bread the tenders up to 4 hours ahead and refrigerate them. For best texture, fry just before serving. Cooked tenders reheat well in a 350°F oven for 8-10 minutes to restore crispiness.
You’ll love how these Chick Fil A Chicken Tenders turn outgolden and crispy on the outside, tender and juicy within. The pickle juice works its magic in less than an hour, and that first bite brings pure comfort. It’s the kind of meal that gathers everyone around the table with smiles.
Try serving them with honey mustard or your family’s favorite barbecue sauce for dipping. If you have leftover tenders, tuck them into lunchboxes or slice them over a garden salad the next day. A little trick I learned long ago: let the coated chicken rest on a wire rack for five minutes before fryingit helps the crust stick beautifully and crisp up even better.
I’d love to hear how these tenders turn out in your kitchen. Did they remind you of a favorite family meal or a special outing with your little ones? Share a photo or a memory in the comments belowit warms my heart to see these recipes bring joy to your table. Save this one for a night when you want something truly satisfying without leaving home.
