There’s something about biting into a perfectly crispy, juicy chicken tender that just hits different. Chick Fil A Chicken Tenders are iconic for a reason that golden crunch, the tender inside, the way they taste like a little piece of heaven dipped in sauce. Now you can make them at home, and honestly? They’re just as good.
I spent a summer working the fryer at a local chicken spot back in 2018, and I learned that the secret to great tenders isn’t just the breadingit’s the brine. A quick soak in pickle juice (yes, really) keeps everything moist and adds that signature tang. After testing this recipe a dozen times with my nephew as the official taste-tester, I can say with confidence: these are the real deal.
Enjoy making Chick Fil A Chicken Tenders right in your own kitchen. This recipe delivers crispy and juicy tenders that perfectly mimic the popular fast-food favorite. It’s quick, easy, and ideal for dipping in your preferred sauces.
Ingredients
Scale
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
¼ cup Peanut Oil or Canola Oil for Frying
Instructions
Place the chicken in a medium bowl and pour the dill pickle juice over it. Cover and chill for 30 to 60 minutes to marinate.
Remove the chicken and drain the marinade. In a small bowl, whisk together the egg and milk, then pour this over the chicken.
Combine the flour, confectioner’s sugar, paprika, cayenne pepper, salt, and pepper inside a large sealable bag. Shake to mix the dry ingredients evenly.
Drain the excess wet mixture from the chicken, then put the chicken into the bag with the flour mixture. Seal and shake well until the chicken is thoroughly coated.
Heat the peanut or canola oil in a pan over medium heat or preheat a fryer.
Fry the chicken pieces in batches until golden and crispy, about 3 to 5 minutes per batch. Transfer to a paper towel-lined plate to remove excess oil.
Serve hot alongside your favorite dipping sauces.
Notes
Store leftover tenders in an airtight container in the fridge for up to 5 days
You can also use chicken breasts cut into strips instead of tenders
Prep Time:45 minutes
Cook Time:5 minutes
Category:Main Course
Method:Stovetop
Cuisine:American
Nutrition
Calories:574 kcal
Sugar:5 g
Sodium:1772 mg
Fat:23 g
Saturated Fat:5 g
Unsaturated Fat:6 g + 9 g
Trans Fat:1 g
Carbohydrates:34 g
Fiber:1 g
Protein:55 g
Cholesterol:193 mg
Why This Copycat Recipe Works So Well
The magic behind these tenders starts with pickle juice. It might sound unusual, but that tangy brine keeps the chicken incredibly moist while adding a subtle flavor that makes you wonder what the secret is. After that, a simple milk and egg wash helps the seasoned flour stick perfectly, creating that signature crunch.
Here’s what makes this recipe a keeper:
Simple ingredients: Nothing fancy or hard to findjust pantry staples and chicken
Quick marinade: Even 30 minutes makes a difference, though overnight is even better
Crispy every time: The flour mixture with a hint of sugar creates that golden, crunchy coating
Family-approved: Kids and adults both reach for seconds (and thirds)
Key Ingredients You’ll Need
Let’s talk about what goes into making these Chick Fil A Chicken Tenders at home. The ingredient list is refreshingly short, and chances are you already have most of it.
The chicken: Boneless chicken tenders are ideal because they’re already the perfect size and shape. You can also slice chicken breasts into strips if that’s what you have on hand.
The brine: Dill pickle juice is non-negotiable here. It’s the secret ingredient that makes these taste like the real deal. Don’t skip this stepit’s what keeps everything juicy and adds that signature tang.
The coating: All purpose flour mixed with confectioner’s sugar (yes, sugar!), paprika, cayenne pepper, salt, and pepper creates a perfectly seasoned crust. The tiny bit of sugar helps with browning and balances the spice.
Pro Tip: Peanut oil is traditional for frying and gives the best flavor, but canola oil works great too if you need a substitute.
How to Make Them Step by Step
The process is straightforward, even if you’ve never fried chicken before. You’re basically doing three things: marinating, coating, and frying. The ziplock bag method makes cleanup easy and ensures every piece gets evenly coated.
Step
What to Do
Time
1. Marinate
Combine chicken and pickle juice in a bowl, cover, and refrigerate
30-60 min
2. Wet Coating
Drain pickle juice, whisk egg and milk together, pour over chicken
2 min
3. Dry Coating
Mix flour and spices in ziplock bag, drain chicken, add to bag and shake
3 min
4. Fry
Heat oil to medium, fry chicken in batches until golden brown
3-5 min per batch
5. Drain & Serve
Transfer to paper towel-lined plate, serve warm with sauce
1 min
Note: Don’t overcrowd the pan when frying. Working in batches keeps the oil temperature steady and ensures crispy results instead of soggy chicken.
Smart Swaps and Variations
One of the best things about this recipe is how flexible it is. You can adjust the heat level, switch up the oil, or even experiment with the coating to match what you have in your kitchen.
Original Ingredient
Swap Option
Notes
Cayenne Pepper (2 tsp)
1 tsp for mild
Cut in half if cooking for kids
Peanut Oil
Canola or vegetable oil
Works perfectly, slightly different flavor
Chicken Tenders
Sliced chicken breasts
Cut into strips about the same size
All Purpose Flour
Gluten-free flour blend
Use 1:1 ratio, results may vary slightly
Serving and Storage Tips
These tenders are best enjoyed fresh and hot, straight from the fryer. Serve them with your favorite dipping saucesChick-fil-A sauce, honey mustard, ranch, or even a spicy mayo all work beautifully.
For storing leftovers, let the chicken cool completely before transferring to an airtight container. They’ll keep in the refrigerator for up to 5 days. To reheat, skip the microwave (it makes them soggy) and use your oven at 375°F for about 10 minutes to crisp them back up.
Pro Tip: If you’re meal prepping, you can marinate the chicken overnight and keep the flour mixture ready in the ziplock bag. When you’re ready to cook, just drain, coat, and frydinner in under 10 minutes.
How I Finally Nailed Homemade Chick-Fil-A Chicken Tenders
Getting these Chick-Fil-A Chicken Tenders right wasn’t quick. I spent months tweaking the brine, adjusting the breading ratio, and figuring out the perfect frying temperature. The early versions were either too salty or lacked that signature crunch, but now I’ve landed on something that truly delivers that craveable flavor at home.
FAQs ( Chick-Fil-A Chicken Tenders )
What makes these chicken tenders taste like the restaurant version?
The key is the pickle brine marinade and pressure cooking method. Soaking the chicken in pickle juice for at least 30 minutes adds that signature tangy flavor. The seasoned flour coating with paprika and garlic powder creates the perfect crispy exterior that matches the original taste.
Can I bake these instead of frying?
Yes, you can bake them at 425°F for 15-20 minutes, flipping halfway through. Spray the breaded tenders with cooking oil before baking for better browning. While they won’t be quite as crispy as fried, they’ll still be delicious and much healthier.
How long should I marinate the chicken?
Marinate for at least 30 minutes, but 2-4 hours gives the best flavor penetration. You can marinate overnight in the refrigerator if needed. Don’t go longer than 24 hours as the acid in the pickle juice can make the chicken mushy.
What oil temperature is best for frying?
Heat your oil to 350°F for perfect results. This temperature cooks the chicken through while creating a golden, crispy coating. Use a thermometer to monitor the oil – too hot and the outside burns before the inside cooks, too cool and you’ll get greasy tenders.
How do I know when the tenders are fully cooked?
The internal temperature should reach 165°F when checked with a meat thermometer. Visually, they should be golden brown and float to the surface when frying. The juices should run clear when pierced, and the coating should be crispy and set.
You’ll love how these Chick Fil A Chicken Tenders turn outgolden, crispy on the outside, juicy inside. The whole batch takes about 45 minutes start to finish, and every bite tastes like the real thing. That pickle juice brine really does all the heavy lifting here. Serve them hot with a drizzle of honey or your favorite dipping sauce, and watch everyone light up.
If you want extra heat, bump the cayenne up to a full tablespoonit won’t overpower, just adds a nice kick. For meal prep, fry these on Sunday and reheat in the oven during the week when dinner needs to happen fast. A trick I picked up from working in kitchens: let the coated chicken rest on a wire rack for five minutes before frying. It helps the breading stick even better and crisp up beautifully.
I’d love to see how yours turn outtag me if you share a photo or tell me which sauce you paired them with. Did you grow up sneaking extra chicken tenders at family dinners, or is this a new favorite for your table? Either way, save this recipe and make it again when you need something that feels like a hug on a plate. Happy cooking, friend.
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
