Crispy Chicken Tenders Recipe

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Chicken strips are a restaurant standard, but they taste so much better prepared at home. Add these Crispy Chicken Tenders to your meal planning rotation.

Crispy Chicken Tenders Recipe | Good Cheap Eats

Chicken strips are certainly a crowd pleaser, as many a restauranteur can attest. They appeal to diners of all ages, a ubiquitous player on the kids’ menu.

What most people don’t know is that it is super easy to make Crispy Chicken Tenders yourself — for a fraction of the price you’d pay at your local McDiner.

Crispy Chicken Tenders are also the protein building block for a number of recipes, including Chicken Parmesan, fried chicken salad, chicken piccata, chicken and noodles, or just plain eatin’ with a side of fries and some BBQ sauce.

It’s in your best interests to learn how to cook breaded chicken pieces yourself!

Crispy Chicken Tenders Recipe | Good Cheap Eats

How to make this good and cheap:

Here are some of the strategies you can use to make this recipe more economical:

  • Stock up on ingredients when they are on sale. When I find regular kitchen staples on sale, I buy a lot. I’m currently using a price book to track prices and that’s saving me money. For this recipe, keeping an eye on the prices of chicken can help keep the price down. Buy low whenever you see a great price and stash the chicken in the freezer.
  • Make your own breadcrumbs. I never commercial breadcrumbs. Not when I have children who eschew the heels of the bread loves. Whiz a few slices of bread through the food processor and you’re set for breadcrumbs.

How I make this recipe easy:

This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.

Here are the tools that I use for this recipe:

Crispy Chicken Tenders Recipe | Good Cheap Eats

Are you looking for more good cheap eats?

Updated February 27, 2017.

About Jessica Fisher

I believe great meals don't have to be complicated or expensive. There's a better way, and it won't take all afternoon.

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  1. Melissa D says:

    A little trick for lower-fat tenders (or chicken cutlets for bigger folks) is to substitute buttermilk for the eggs. I dip mine in flour for a light coating the buttermilk can hang on to first. So I have 3 bowls: chicken into flour, then buttermilk, then crumbs (I use panko crumbs).

  2. I’m new to freezer cooking and found this link under your freezer category on another page. How do you go about freezing these and reheating/recooking them so they stay crispy? Thx!

    • You can flash freeze them on a parchment lined tray after they have cooled and then store them in a freezer bag. Bake them at 350 for about 10 minutes.

  3. Made these for the first time yesterday and they are sooo good! I made them to put in the freezer, but of course I had to sneak a couple first. Small ones. 🙂

  4. Lindsey says:

    So, this post is like 5 years old, but I wanted to let you know that I made these the other night after trying a billion different chicken breading recipes and my husband said “Stop trying new ones, this is it! You’re done!” So, yay! Thank you! 🙂

  5. “Updated February 27, 1017″….oldie, but goodie, indeed LOL.

  6. Do you use trader joe’s frozen tenders for this recipe? If so, do you let them thaw before breading? Thx! Love your blog and your books. 🙂


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