This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
Now you can make Chick-Fil-A Chicken Tenders at home. This easy copycat recipe is a crowd pleaser and perfect for dipping into your favorite sauce.
Chick-Fil-A Chicken Tenders Recipe:
The Chicken Tenders at Chick-Fil-A is one my favorite items at get at this popular fast food restaurant. This copycat recipe gives the same flavorful and juicy chicken that we love.
We prepare the chicken by seasoning it with easy ingredients. The chicken is then dipped in flour and egg to give a breading coating to fry in a skillet.
Making this copycat recipe saves me time and money and my kids love that I can make their favorite chicken at home. If you like this chicken tenders recipe, you may love this Crock Pot Chicken Tenders Recipe.
Ingredients:
- Boneless Chicken Chicken Tenders
- Dill Pickle Juice
- Egg
- Milk
- All Purpose Flour
- Powdered Sugar
- Paprika
- Cayenne Pepper
- Pepper
- Salt
- Peanut Oil or Canola Oil for Frying
How to Make Copycat Chick-Fil-A Chicken Strips:
- Marinate Chicken in Pickle Juice – Combine the chicken and pickle juice in a medium size bowl. Cover and refrigerate to marinate the chicken in the pickle juice for 30 minutes to 60 minutes (or overnight).
- Drain Pickle Juice – Remove the chicken from the refrigerator and drain off the pickle juice.
- Whisk Milk and Egg together – In a small bowl, whisk together the milk and egg. Then pour this mixture over the chicken.
- Add seasoning to zip lock bag – Then in a large ziplock bag, add the flour, sugar, paprika, cayenne pepper, salt and pepper. Seal the bag and shake to combine all the ingredients. For added flavor, you can add a teaspoon of onion powder or garlic powder.
- Add Chicken to Bag – Drain the excess milk mixture off the chicken and place the chicken in the ziplock bag with the flour mixture.
- Seal and Shake Bag – Seal the bag and then shake to thoroughly coat the chicken pieces in the flour mixture.
- Heat Oil – Then heat the peanut oil or canola oil in a large pan over medium heat or in a fryer.
- Cook Chicken – Working in batches, add the chicken to the hot oil and cook until the chicken is golden brown and crispy (approximately 3-5 minutes).
- Place Chicken on Plate – Once cooked, move the chicken to a plate lined with a paper towel to soak up the excess oil.
- Serve and Enjoy – Serve immediately while warm with your favorite dipping sauces!
How to Fry Chick-Fil-A Tenders:
Peanut oil or Canola oil is best for frying chicken tenders. You need a cast iron skillet or fryer.
Once you heat the oil to medium heat, the tenders go in and take just 3 to 5 minutes to cook.
Another way to cook these chicken tenders, is to air fryer them. It easy to do and less clean up.
What to Serve with Chicken Tenders:
How to know when Chicken Tenders are done:
When making these chick-n-strips it is important to use a meat thermometer. This ensures that your chicken is done. Insert the thermometer in the chicken and it should have a reading of 165 degrees when chicken is done.
Chicken Tender Tips:
- Pickle Juice – Don’t skip the step soaking the chicken in the pickle juice. It gives the sandwich a lot of flavor. It also helps to make the chicken very tender and moist.
- Fry Chicken – Once the chicken has been breaded, go ahead and fry it. If you wait, the chicken will be soggy and not the right texture.
- Serve Immediately – The chicken is best served right away while hot. It will taste the most authentic and be the most crispy.
What is the Best Chicken to Use:
We used chicken tenders for this recipe but you can also use chicken breasts and slice it into strips as well.
How to Store Leftovers:
Refrigerate the leftovers in an airtight container for up to 5 days.
Print Recipe here for Chick-Fil-A Chicken Tenders:
Chick-Fil-A Chicken Tenders
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
- 1/4 cup Peanut Oil or Canola Oil for Frying
Instructions
- Combine the chicken and pickle juice in a medium size bowl. Cover and refrigerate to marinate the chicken in the pickle juice for 30-60 minutes (or overnight).
- Remove the chicken from the refrigerator and drain off the pickle juice.
- In a small bowl, whisk together the milk and egg. Then pour this mixture over the chicken.
- Then in a large ziplock bag, add the flour, sugar, paprika, cayenne pepper, salt and pepper. Seal the bag and shake to combine all the ingredients.
- Drain the excess milk mixture off the chicken and place the chicken in the ziplock bag with the flour mixture. Seal the bag and then shake to thoroughly coat the chicken pieces in the flour mixture.
- Then heat the peanut oil or canola oil in a large pan over medium heat or in a fryer.
- Working in batches, add the chicken to the hot oil and cook until the chicken is golden brown and crispy (approximately 3-5 minutes). Once cooked, move the chicken to a plate lined with a paper towel to soak up the excess oil.
- Serve immediately while warm with your favorite dipping sauces!
I made these for a Super Bowl party. I got lots of compliments and they were gone within an hour. I personally didn’t think they had as much flavor as I expected. I only used half the cayenne pepper amount because I don’t like a lot of spice but I could still really taste the cayenne pepper. I used canola oil. Maybe peanut oil would’ve given it more flavor.
I’m glad you enjoyed the recipe. I think all the cayenne pepper adds to the flavor as well without adding a ton of spice so I would recommend using the entire amount next time.
I always forget to leave reviews after I make a recipe but this was a slam dunk so I had to come back! This was perfect! It did help I had chickfila sauce on hand but really pulled it all together.
Thank you so much! Thank you for sharing and thank you for the positive review!
So easy and soon tender. Pickle juice is the winner. I took tenders out of freezer and poured pickle juice in while thawing. Followed recipe. 5?
Curtis, I’m so glad you loved it! Love the idea of thawing in the pickle juice.
So how long should I marinate chicken breast for the perfect tenderness.
At least 60 minutes or up to 24 hours. I prefer to soak them overnight and they turn out delicious and tender!
Pretty darn close. I cut strips into small nuggets before marinated in vinegar/water/dill mixture.
Sub chili powder for the cayenne. And a bit more sugar.
I’m so glad you enjoyed it Andy! Thank you for sharing and thank you for the positive review.
They taste good, but don’t attempt to air fry them first…total fail 🙁
These were great . I will tweak it a little for more sweetness but great base recipe
Thank you for leaving a review!