There’s something about biting into a juicy, perfectly crispy chicken tender that just feels like home. Chick Fil A Chicken Tenders have that magic balancegolden outside, tender inside, with just enough seasoning to make every bite crave-worthy.
I spent a summer in 2019 testing this at least eight times until I nailed that signature crunch. My daughter grabbed one straight from the cooling rack and said, “Mom, this tastes just like the real thing”and that’s when I knew the pickle brine was the secret. The CIA taught me plenty, but sometimes the best tricks come from persistence and a good ear for texture.
Olivia Farnsworth
Chick Fil A Chicken Tenders Recipe Made Easy at Home
Enjoy homemade Chick Fil A Chicken Tenders that are crispy, flavorful, and perfect for dunking in your favorite sauces. This easy copycat recipe brings the classic taste right to your kitchen with simple ingredients and straightforward steps.
Place the chicken tenders in a bowl and pour the dill pickle juice over them. Cover and chill in the refrigerator for at least 30 minutes or up to overnight to soak in the flavor.
Take the marinated chicken out and drain off the pickle juice completely.
In a bowl, beat together the egg and milk until combined, then add the chicken pieces into this mixture.
Add the flour, confectioner’s sugar, paprika, cayenne pepper, salt, and pepper into a large resealable plastic bag. Close it and shake well to blend the coating evenly.
Lift the chicken from the egg and milk bath, allowing the excess to drip off, and drop the pieces into the flour mixture bag. Seal tightly and shake until the chicken is well coated on all sides.
Heat the peanut or canola oil in a heavy pan on medium heat or prepare a fryer.
Fry the chicken in batches, cooking each piece for about 3 to 5 minutes until they turn golden brown and crispy. Remove and place on paper towels to drain off the excess oil.
Serve the tenders fresh and warm alongside your favorite dipping sauces for a delicious treat.
Notes
Store any leftovers in a sealed container in the refrigerator for up to 5 days. You can also use chicken breasts cut into strips if chicken tenders are not available.
Why You’ll Love This Homemade Version
There’s something so satisfying about pulling off a restaurant favorite in your own kitchen. You get that same golden crunch and juicy bite, but with the freedom to make them exactly how you likeless spice, more spice, or served straight from the pan while they’re piping hot.
Budget-friendly: Making a big batch at home costs a fraction of the drive-through price, and you can stretch it into two meals easily.
Pickle juice magic: That briny marinade isn’t just for flavorit tenderizes the chicken so every piece stays moist inside while crisping up beautifully.
Customizable heat: Dial the cayenne up or down depending on who’s at the table. My family likes a little kick, but you’re in control here.
Kid-approved: If you’ve got picky eaters, this one wins every time. Serve with ketchup, honey mustard, or whatever sauce makes everyone happy.
Key Ingredients You’ll Need
Most of these pantry staples are probably already in your kitchen. The star player? That dill pickle juice sitting in your fridge. Don’t toss it after finishing the jarit’s the secret to that signature tangy flavor and tender texture.
The flour coating gets its golden color from a touch of confectioner’s sugar and paprika, while cayenne pepper adds just enough warmth without overpowering. Peanut oil is ideal for frying because it handles high heat beautifully, but canola oil works just as well if that’s what you have on hand.
Pro Tip: If you’re using chicken breasts instead of tenders, slice them into even strips so they cook at the same rate. Nobody wants one piece overdone and another undercooked.
How to Make Chick Fil A Chicken Tenders at Home
The process is straightforward, but the pickle juice marinade is non-negotiableit’s what sets these apart from any other fried chicken recipe. Plan ahead so the chicken has time to soak up all that briny goodness.
Step
What to Do
Time
1. Marinate
Combine chicken and pickle juice in a bowl, cover, and refrigerate
30-60 min (or overnight)
2. Egg Wash
Whisk milk and egg together, then pour over drained chicken
2 min
3. Season Flour
Combine flour, sugar, paprika, cayenne, salt, and pepper in a ziplock bag
1 min
4. Coat
Drain chicken, add to flour bag, seal, and shake until fully coated
2 min
5. Fry
Heat oil to medium, fry in batches until golden and crispy
3-5 min per batch
6. Drain & Serve
Transfer to a paper towel-lined plate, serve warm
Immediately
Note: Don’t crowd the pancook in small batches so the oil temperature stays steady and each piece gets crispy instead of soggy.
Tips for the Crispiest, Most Flavorful Results
After testing this recipe countless times, I’ve learned a few tricks that make all the difference. First, don’t skip draining the excess milk mixture before you coat the chickentoo much liquid makes the flour clump instead of creating that even, crispy crust.
If your oil isn’t hot enough, the coating will absorb too much grease and turn soft. Test it by dropping a pinch of flour into the panif it sizzles right away, you’re ready to go. And once the chicken is done, resist piling the pieces on top of each other. Let them breathe on that paper towel so the steam doesn’t make the coating soggy.
Pro Tip: Want extra crunch? Let the coated chicken rest on a wire rack for 5 minutes before frying. It helps the flour adhere better and gives you an even crispier finish.
Serving and Storage Ideas
These tenders are best enjoyed warm and fresh, straight from the pan with your favorite dipping sauces. Honey mustard, barbecue, ranch, or even a squeeze of lemonwhatever makes your family happy. I love serving them alongside coleslaw and sweet potato fries for a full comfort-food spread.
Storage
Method
Duration
Refrigerate
Store in an airtight container
Up to 5 days
Reheat
Oven at 375°F for 10 minutes (keeps them crispy)
Freeze
Wrap individually, freeze in a freezer bag
Up to 2 months
Pro Tip: Skip the microwave when reheatingit’ll make the coating soft. A quick trip in the oven or air fryer brings back that fresh-fried crunch.
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FAQs (Chick-Fil-A Chicken Tenders)
What makes this recipe taste like the original?
The secret lies in the pickle juice marinade and peanut oil for frying. Soaking the chicken in pickle juice for at least 2 hours creates that signature tang and tender texture. The seasoned flour coating with paprika and garlic powder completes the authentic flavor profile.
How long should I marinate the chicken?
Marinate the chicken strips in pickle juice for 2-4 hours minimum. For best results, I recommend overnight marination up to 24 hours. This extended time allows the pickle brine to fully penetrate the meat, creating incredibly tender and flavorful tenders.
Can I bake these instead of frying?
Yes, you can bake this dish at 425°F for 18-22 minutes, flipping halfway through. Spray the breaded tenders with cooking oil before baking for better browning. While delicious, the texture will be different from the traditional fried version.
What oil temperature is best for frying?
Heat your oil to 350°F for perfect results. Use a thermometer to maintain consistent temperature throughout cooking. If the oil is too hot, the coating burns before the chicken cooks through. Too cool, and you’ll get greasy, soggy tenders.
How do I know when the chicken is fully cooked?
The internal temperature should reach 165°F when checked with a meat thermometer. Visually, the coating will be golden brown and the juices run clear when pierced. Cooking time is typically 3-4 minutes per side in properly heated oil.
You’ll love how quickly these Chick Fil A Chicken Tenders come togethercrispy, golden, and tender in under an hour. That pickle juice marinade really does all the work, keeping every bite juicy while the coating crisps up beautifully. Serve them warm with your favorite sauce, and watch them disappear from the plate.
Try drizzling honey over the hot tenders for a sweet-savory twist, or toss them in buffalo sauce if your crew loves a little heat. They reheat wonderfully in the oven at 375°Fjust ten minutes and they taste fresh-fried again. A trick I learned from testing this so many times: let the coated chicken rest a few minutes before frying for an even crispier finish.
I’d love to see how yours turn outtag me with your photos or tell me what sauce won the dinner table vote. Did chicken tenders show up at your childhood table as often as they did mine? Save this recipe for Sunday suppers, game day spreads, or any night you want something cozy and crave-worthy. Happy cooking, friend.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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