Short Description

These Chick‑Fil‑A‑style chicken tenders are succulent strips of chicken marinated in tangy pickle juice, coated in a flavorful seasoned flour, and fried until golden and crispy. Perfect for snacking, dipping, or serving with fries and your favorite sauce.

Why You’ll Love This Recipe

Juicy and tender every time: Pickle juice marinade infuses the chicken with moisture and subtle tang.
Restaurant‑quality crunch: The seasoned flour mix ensures a crisp, flavorful exterior.
Customizable spice level: Adjust cayenne pepper to make it mild or spicy.
Crowd‑pleaser: Great for family meals, parties, or game‑day snacking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 lb boneless 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 freshly ground pepper
1 tsp salt
¼ cup peanut oil or canola oil, for frying

Directions

Place the chicken tenders in a medium bowl and pour the pickle juice over to cover. Cover and refrigerate for 30–60 minutes—or overnight for maximum flavor and tenderness.
After marinating, drain off the pickle juice.
In a small bowl, whisk together the egg and milk until well blended. Pour this milk mixture over the drained chicken.
In a large resealable plastic bag, combine the flour, confectioner’s sugar, paprika, cayenne pepper, salt, and ground pepper. Seal the bag and shake to mix thoroughly.
Add the chicken tenders—draining off excess milk—into the flour mixture bag. Seal and shake until each piece is fully coated in the seasoned flour.
In a large skillet or deep fryer, heat the oil over medium heat (around 350 °F).
Working in batches to avoid overcrowding, fry the chicken tender strips for about 3–5 minutes per side, until golden brown and crispy.
Transfer cooked tenders to a plate lined with paper towels to absorb excess oil.
Serve immediately while warm with your favorite dipping sauces—honey mustard, ranch, or Chick‑Fil‑A sauce are excellent choices!

Servings and Timing

Serves: About 4 people (6–8 tenders each, depending on portion size)
Prep time: 10 minutes (plus 30–60 minutes marinating)
Cook time: 12–15 minutes (in batches)
Total time: Around 55–75 minutes

Variations

Spicy kick: Increase cayenne to 3 tsp or add ½ tsp chili powder to the flour mix.
Herby flavor: Stir in 1 tsp dried oregano or thyme into the flour blend.
Gluten‑free option: Use a gluten‑free flour blend in place of all‑purpose flour.
Air‑fryer version: Lightly spray coated tenders with oil and cook at 400 °F for 8–10 minutes, flipping halfway through.
Double dip: After the first coating, dip tenders again in the milk‑egg mixture and repeat the flour step for extra crunch.

Storage/Reheating

Storage: Cool completely, then store in an airtight container in the fridge for up to 3 days.
Reheating: Preheat oven to 375 °F. Place tenders on a rack over a baking sheet and reheat for 8–10 minutes until heated through and crispy.
Freezing: Freeze cooled tenders in a single layer on a baking sheet. Once solid, transfer to a freezer bag. Reheat from frozen in a 400 °F oven for 15–18 minutes.

FAQs

1. Can I skip the pickle juice marinade?

Yes, but the pickle juice adds moisture and a unique tang. Without it, increase milk to 1½ cups with the egg for better coating.

2. How can I tell when the oil is hot enough?

Use a kitchen thermometer to reach about 350 °F. No thermometer? Drop a pinch of flour in—if it sizzles immediately, it’s ready.

3. Can I bake these instead of frying?

Yes—place coated tenders on a greased baking sheet, spray with oil, and bake at 400 °F for 15–20 minutes, flipping halfway for even crisping.

4. What dipping sauces pair best?

Honey mustard, barbecue sauce, ranch, buffalo, or Chick‑Fil‑A sauce are all excellent matchups.

5. Is there a make‑ahead option?

Absolutely. Marinate and coat tenders ahead of time. Store in the fridge, and fry (or bake) just before serving.

6. Can I use chicken breasts instead of tenders?

Yes—slice boneless chicken breasts into strips. Adjust cooking time slightly to ensure they’re cooked through (165 °F internal temp).

7. How spicy are these tenders?

With 2 tsp cayenne, they’re mildly spicy. Reduce to 1 tsp for less heat or increase to 3 tsp for more kick.

8. What size should the chicken strips be?

Aim for pieces about 4–5 inches long and 1½ inches thick for even cooking and optimal texture.

9. Is confectioner’s sugar necessary?

It helps balance the savory and spicy coatings. For a pure savory version, omit it or replace with 1 Tbsp granulated sugar.

10. Can I air‑fry these instead of frying?

Yes—see variation section above. Air‑frying yields a crispy result with less oil.

Conclusion

These Chick‑Fil‑A‑style chicken tenders bring that iconic restaurant flavor home with minimal fuss. With zingy pickle juice marinade, a crispy seasoned coating, and juicy interior, they’re sure to become a favorite for family dinners, game days, or casual gatherings. Serve them hot with your preferred dipping sauce—and enjoy that craveable crunch in every bite!

Ezabella