There’s something about that perfectly golden, juicy Chick Fil A Chicken Tenders bite that just hits different. Crispy on the outside, impossibly tender inside, with that signature flavor you crave on a busy weeknightor honestly, any night.
I’ve been photographing chicken recipes in test kitchens since 2016, and this one stopped me in my tracks the first time we nailed it. The brine is what makes them so ridiculously moistsomething I didn’t fully appreciate until I saw the side-by-side shots. Now every time I plate these, they disappear before I can even set up my camera.
Thomas Baker
Chick Fil A Chicken Tenders Recipe Easy Homemade Magic
Enjoy the iconic Chick Fil A Chicken Tenders right at home with this simple and delicious copycat recipe. These crispy, flavorful chicken tenders are sure to be a hit with family and friends and perfect for dipping in your favorite sauces.
Place the chicken tenders in a bowl and pour pickle juice over them. Cover and chill for 30 to 60 minutes, or overnight if possible.
Take the chicken out and discard the pickle juice.
In a small bowl, beat the egg and mix in the milk, then add this mixture to the chicken.
Combine flour, confectioner’s sugar, paprika, cayenne pepper, salt, and pepper inside a large ziplock bag and shake well to mix.
Drain the extra milk from the chicken, then add the tenders to the bag with the flour mixture. Seal and shake thoroughly until the chicken is fully coated.
Heat the peanut or canola oil in a skillet over medium heat or prepare your fryer.
Cook the chicken tenders in batches, frying them until golden and crunchy, about 3 to 5 minutes per batch. Remove and drain on paper towels.
Serve the chicken tenders hot with your favorite dipping sauces.
Notes
Store leftover chicken tenders in an airtight container in the refrigerator for up to five days. You can substitute chicken breasts sliced into strips if desired.
Why You’ll Love This Copycat Recipe
Making Chick Fil A Chicken Tenders at home means you control everythingthe heat level, the crunch, and best of all, you skip the drive-thru line. The pickle juice brine is the not-so-secret weapon here, delivering that signature tang and keeping every bite incredibly juicy.
Restaurant flavor without leaving home: That golden, crave-worthy crust tastes just like the real thing
Perfect for picky eaters: Even kids who “don’t like chicken” devour these
Customize your heat: Dial the cayenne pepper up or down to match your family’s preferences
Budget-friendly: Feed four people for less than a single restaurant order
Ingredients That Make the Magic Happen
The lineup is simple, but each ingredient plays a starring role. Dill pickle juice tenderizes and flavors the chicken in a way that plain buttermilk just can’t match. Confectioner’s sugar might surprise you, but it helps create that beautiful golden color without any sweetness you can actually taste.
Your pantry likely has most of what you need: all purpose flour, paprika, cayenne pepper, salt, and pepper form the crispy coating. An egg and milk mixture acts as the glue. And peanut oil or canola oil gives you that high-heat fry without any weird aftertaste.
Pro Tip: If you’re out of pickle juice, you can use the liquid straight from a jar of dill picklesit’s the exact same thing and nothing goes to waste.
How to Make Them (Step-by-Step)
This process has three simple stages: marinate, coat, and fry. The pickle juice soak is non-negotiableit’s what sets these tenders apart from every other fried chicken recipe. I’ve tested this with just 30 minutes of marinating and also overnight, and both work beautifully (though overnight gives you slightly more flavor).
Step
What to Do
Time
1. Marinate
Combine chicken and pickle juice, refrigerate covered
30-60 min (or overnight)
2. Coat with egg mixture
Drain pickle juice, whisk egg and milk together, pour over chicken
2 min
3. Prepare flour mixture
Combine flour, sugar, paprika, cayenne, salt, pepper in ziplock bag
1 min
4. Dredge
Drain excess milk, add chicken to flour bag, shake to coat
2 min
5. Fry
Heat oil to medium, fry in batches until golden brown
3-5 min per batch
6. Drain and serve
Transfer to paper towel-lined plate, serve warm
1 min
Note: Don’t overcrowd the panworking in batches keeps the oil temperature steady and ensures every piece gets evenly crispy.
Smart Swaps and Tweaks
One of the best things about this recipe is how forgiving it is. Out of chicken tenders? Slice boneless chicken breasts into strips and you’re good to go. Prefer a milder version for younger kids? Cut the cayenne pepper in half or leave it out entirelythe paprika still gives you color and a hint of warmth.
Ingredient
Swap Option
Peanut oil
Canola oil or vegetable oil
Dill pickle juice
Juice from any pickle jar (dill works best)
Cayenne pepper
Reduce to 1 tsp for mild, or omit for no heat
Chicken tenders
Sliced chicken breasts
Milk
Buttermilk for extra tang
Serving and Storing Like a Pro
These tenders are at their absolute best served hot and fresh, straight from the pan. Pair them with classic dipping sauceshoney mustard, barbecue, ranch, or the iconic Chick Fil A sauce if you’ve got a copycat version on hand. They’re perfect alongside coleslaw, fries, or a simple green salad for balance.
Leftovers keep beautifully in an airtight container in the refrigerator for up to five days. Reheat them in a 375°F oven for about 10 minutes to bring back that crispy coatingmicrowaving will make them soggy, so skip that route if you can.
Pro Tip: If you’re meal-prepping, fry them all at once and reheat individual portions throughout the week. They make lunchboxes and quick dinners so much easier.
Craving delicious recipes and fresh cooking inspo? Follow me on Pinterest!
FAQs ( Chick-Fil-A Chicken Tenders )
What makes this recipe taste like the restaurant version?
The key is the pickle juice brine and pressure cooking method. Soaking chicken in seasoned pickle juice for 4-6 hours creates that signature tangy flavor. The peanut oil for frying and specific flour seasoning blend complete the authentic taste.
Can I bake these instead of frying?
Yes, bake at 400°F for 18-22 minutes, flipping halfway through. Spray with cooking oil before baking for better browning. The texture will be slightly different but still delicious and much healthier than the fried version.
How long should I marinate the chicken?
Marinate for at least 2 hours, but 4-6 hours gives the best flavor penetration. Don’t exceed 24 hours as the pickle juice can make the chicken texture too soft. For quick prep, even 30 minutes helps add some of that signature tang.
What oil temperature is best for frying?
Heat oil to 350°F for perfectly cooked tenders. Use a thermometer to maintain consistent temperature. If oil is too hot, the coating burns before chicken cooks through. Too cool and you’ll get greasy, soggy results.
Can I make this dish ahead of time?
You can bread the chicken up to 4 hours ahead and refrigerate before frying. For meal prep, cook completely and reheat in a 375°F oven for 8-10 minutes. This keeps the coating crispy better than microwaving.
You’ll love how these Chick Fil A Chicken Tenders turn outgolden and crispy in under 10 minutes of frying. That crunch when you bite in? Absolutely worth every second. They’re the kind of dinner that makes everyone look up from their phones and actually talk at the table.
Try drizzling them with hot honey if you’re feeling fancy, or tuck them into soft rolls with pickles for killer sandwiches. Leftover tenders reheat beautifully in the ovenI learned that trick shooting a weeknight dinner series back in 2018, and it’s saved me countless times. You can even freeze the breaded raw chicken and fry straight from frozen when you need dinner fast.
Snap a photo when yours come out of the panI’d love to see that gorgeous golden color you captured. Did you grow up with a favorite chicken tender spot, or is this your new go-to? Share this recipe with anyone who needs a little homemade magic on their dinner table tonight.
