Thanks to these chicken tenderloin recipes, you can plan out dinner for the whole month!
They’re family-friendly, inexpensive, and insanely delicious!
30 Chicken Tender Recipes You’ll Love
You might know chicken tenderloins as chicken fingers, goujons, strips, chicken tenders, or fillets.
But no matter what you call them, they’re ideal for family dinners.
The meat itself is flavorful and tender, and the cooking time is half that of a chicken breast.
So, here are 25 of my all-time favorite chicken tenderloin recipes. Let me know which is your favorite!
I had to start with a classic, and this version is insanely easy.
Bisquick speeds things up like you wouldn’t believe, leaving these tenders crisp, buttery, and impossible to resist.
Ready in just 15 minutes, they make a terrific busy, weeknight dinner.
Serve them with mashed potatoes, brown rice, saucy noodles, or pasta. Delish!
As good as those Bisquick tenders are, they have more of a battered texture once baked.
So, if you like an audible crunch, you have to try this fantastic panko and cornflake recipe.
Panko bread crumbs are a little bigger, allowing more surface to turn golden.
So you get a satisfying bite in every mouthful.
The key to these gorgeous honey soy chicken tenderloins is the sweet and garlicky sauce.
You’ll coat the meat in a mix of cornstarch, salt, pepper, and oregano. And yes, cornstarch is a must!
That’s how the glaze thickens up and turns sticky and glossy.
And as the title says, you’ll have a plate of sticky, hot chicken ready in just 15 minutes.
The next time you need something for game night, make these insanely tender chicken strips with homemade buffalo sauce.
What makes them so special? Well, you’ll dredge the meat in hot sauce before adding the breadcrumbs.
That’ll infuse the meat with heat before it even hits the oven.
Trust me, one bite of these babies will have your taste buds humming.
Want something quick, easy, and delicious for tonight’s dinner? Try these succulent Cracker Barrel chicken tenders.
Surprisingly, they’re not battered or deep-fried. Instead, they’re grilled or fried in a skillet.
And the marinade? It’s a blend of honey, lime juice, and Italian dressing, which is to die for.
This recipe had me at ‘bacon,’ but that jalapeńo sauce tipped it over the edge. So how could I not make it immediately?
Full of bacon, onion, and peppers, along with a healthy glug of cream, that sauce is so yummy, you’ll want it on everything.
This is the kind of weeknight meal you’ll turn to again and again. And it pairs well with roasted potatoes, sweet potato fries, and fluffy brown rice.
Classic chicken tenders are breaded and crunchy. But that meat is so moist, they’re ideal for stir-fries, too.
The sauce features sesame oil, hoisin sauce, oyster sauce, and soy sauce, so it’s a sweet and savory umami bomb.
There’s also shredded cabbage and sliced shiitake mushrooms to help bulk it out.
Though, of course, this will taste incredible with noodles or rice.
There are cheesy chips, and then there are Doritos.
I don’t think you can compare generic brands to Doritos. So if you make this chicken tenders recipe, go for the real deal!
Just remember to crush them small; otherwise, they won’t stick.
I like to hold a few back, break them just a little, and sprinkle them over the top to serve.
Air Fryers rush hot air around your food, like a mini convection oven.
So if you throw your tenders in the Air Fryer basket and give them enough room to breathe, they’ll come out crispy and golden every single time.
Better yet, you don’t need a ton of olive oil to get them crunchy.
Make these Air Fryer classic chicken tenders once, and you’ll never deep fry again.
I just checked, and I have three unopened jars of Trader Joe’s Everything Bagel Seasoning (and two open).
For me, it’s kind of like ketchup. I grab it when I see it, just in case I run out! And that’s because it’s insanely good on everything – especially chicken strips!
These bad boys are baked, but you could Air Fry them if you like.
Looking for crunchy chicken strips without all the carbs? These gluten-free almond strips are ideal.
You’ll blitz almonds with garlic powder, paprika, black pepper, ground mustard, and cayenne until they resemble breadcrumbs.
Then coat the chicken as you would with panko breadcrumbs.
Feel free to use other nuts, too! I’ve done this with sweet chili spiced pistachios and even some candied pecans I had left over.
In the same way Doritos add flavor and crunch, so do Cornflakes. Plus, they’re gluten-free, which is a bonus.
I like to use Honey Nut Cornflakes and serve the hot chicken with sweet chili sauce and fried rice.
That said, they pair just as well with mashed potatoes or baked sweet potatoes.
I’ve used this recipe for salads, tacos, and even as a topping to my favorite nachos.
Just mix crushed corn chips with panko breadcrumbs, regular breadcrumbs, shredded Mexican cheese, taco seasoning, and cayenne pepper.
After a quick spin in the oven, they’re cheesy, spicy, and to die for.
Need a quick weeknight dinner with minimal effort? It doesn’t get any easier than a sheet pan meal!
Tenders are the best chicken for this because they cook faster. That means they’ll be ready when the veggies are – unless you use root veggies, of course!
I suggest a mix of onion, zucchini, and tomatoes, which will be tender, juicy, and flavorful after about 25 minutes.
The buffalo chicken tenders above are crunchy and delicious. But if you want something a little healthier, try this version.
You’ll sit the meat in a hot sauce and mayo marinade for about 15 minutes. Then pop them in the Air Fryer basket for about 10-15 minutes.
They’re not crunchy, but they’re bursting with spicy flavor. And that chicken is so tender, you won’t miss the breading.
Where most chicken tenderloin recipes call for beaten eggs and melted butter, this version takes things up a notch.
You’ll dip the meat in a blend of sour cream, garlic salt, onion salt, and paprika.
Since this is so much thicker than eggs or butter, the potato crust has more to stick to, making them impossibly crunchy!
Sriracha is one of those ingredients you should always have in the fridge.
It’s great on its own, mixed with mayo or blended with yogurt for something fresh and light.
And when you dip thin strips of chicken into it? Magic happens!
Paleo, low-carb, and gluten-free? You have to try this chicken recipe out!
You’ll use unsweetened coconut flakes for the coating, so it’s tasty and also nut-free.
And if you want to boost that coconut flavor, try sitting the meat in coconut milk for a couple of hours.
Chicken tenderloins are the perfect size for wraps.
They’re already in thin strips, and since they cook so much faster than chicken breasts, you can have lunch ready in minutes.
Any of the chicken strips above would work in a wrap, to be honest. But this sticky version is a must-make.
As the name suggests, one of the key ingredients in this chicken recipe is grated Parmesan cheese.
Tempting though it may be, please try to find a chunk and grate it yourself. I promise it makes all the difference.
I love that this doesn’t have a heavy sauce but instead uses a simple olive oil and garlic mix to coat everything. Yum!
Pesto has a pretty pronounced flavor, and in this dish, it doesn’t take a lot to make it stand out.
To ensure every bite is herby and scrumptious, coat the chicken, then let it sit for a couple of hours to get those juices flowing.
As for the coating, I added pine nuts and grated Parmesan to the breadcrumbs. That’s totally optional, but I think you’ll like the added flavor.
If you’re not on the hot honey train by now, I can’t recommend it enough!
I mean, how insanely drool-worthy do those tenders look? Crunchy, sticky, and spicy-sweet – what more could you ask for?
Serve them in a fluffy potato roll with crunchy slaw for the ultimate weeknight meal.
I’m a massive fan of Cobb salad and all the fun extras you find in there.
But a Cobb salad with crunchy chicken tenders to boot? I’m halfway to the kitchen already!
Every Cobb salad should include lettuce, chopped boiled eggs, red onion, tomato, bacon, and bleu cheese dressing.
From there, you can adapt and add anything you think will taste good.
As tasty as the chicken tenders are in this dish, let’s talk about that beautiful lemon and mushroom cream sauce!
You’ll cook mushrooms and onions in butter in the same pan you’ve already seared the chicken in for a boost of flavor.
Garlic comes next, followed by half & half, chicken broth, lemon juice, dill, and cornstarch.
Sounds good, huh?
Close your eyes and picture the look on your family’s faces when you bring out a platter full of cheesy, bacon-wrapped chicken.
I like to use mature cheddar or Gruyère since it’s nice and smokey.
This is extra scrumptious with BBQ sauce brushed over the top and would be the ultimate side to a big plate of mac & cheese.
Sweet, savory, citrusy, and loaded with herbs, this honey mustard chicken recipe is not one to miss.
They don’t have a crispy coating, but they’re overflowing with flavor.
Of course, the key to those beautiful char marks (and the taste that comes with them) is to cook these bad boys on the grill.
But don’t worry, they’re just as tasty fresh out of the oven.
27. BBQ Lime Chicken
BBQ sauce can be spicy, sweet, smoky, and even creamy (I’m looking at you, Alabama White Sauce).
But this recipe with a simple squeeze of lime juice is blowing my mind.
Who knew a dash of sweet citrus could make BBQ lime chicken so addictive?
Chicken Cordon Bleu (or schnitzel cordon bleu) typically features pounded chicken rolled up with cheese and ham. It’s then usually breaded and fried.
But if you want chicken Cordon Bleu without the hassle, give this chicken tenderloins recipe a shot.
It’s simplified but just as tasty.
I’m a huge fan of shrimp scampi for its fresh white wine and garlic butter sauce.
But this Olive Garden chicken scampi has been calling my name for weeks (and I’ve already made it twice!).
It takes a little longer to make than the shrimp version, but it’s still pretty quick. Plus, it’s an easy and healthy meal your family will love.
What’s better than a hot chicken tender? A plate of hot chicken tenders with homemade buttermilk ranch dressing!
If you really want to boost the ranch flavor, try adding dry ranch dressing to the breadcrumbs.
It’ll save you time and bring a wallop of flavor.
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