Name: Chick-Fil-A Chicken Tenders Recipe
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Cuisine: American
Ingredients: Marinate the Chicken: Begin by combining the chicken tenders and dill pickle juice in a bowl. Cover and refrigerate, allowing the chicken to marinate for 30 to 60 minutes, or overnight for deeper flavor.; Prepare the Wet Mixture: In a separate small bowl, whisk together the milk and egg. Pour this mixture over the marinated chicken.; Mix the Dry Ingredients: In a large ziplock bag, combine the flour, powdered sugar, paprika, cayenne pepper, salt, and pepper. Seal and shake the bag to mix the ingredients thoroughly.; Coat the Chicken: Drain the excess milk mixture from the chicken and add the tenders to the ziplock bag with the flour mixture. Seal the bag and shake well, ensuring each piece is fully coated.; Fry the Chicken: Heat the oil in a large pan or fryer. Once hot, fry the chicken tenders in batches until golden brown and crispy, about 3-5 minutes per batch.; Drain and Serve: Transfer the cooked chicken tenders to a plate lined with paper towels to drain any excess oil. Serve warm with your favorite dipping sauces.

Description

Craving Chick-Fil-A? Try this easy homemade chicken tenders recipe! It’s just like your fast-food favorite – crispy, juicy, and absolutely delicious. Perfect for a family dinner or a snack!

Ingredients

Marinate the Chicken: Begin by combining the chicken tenders and dill pickle juice in a bowl. Cover and refrigerate, allowing the chicken to marinate for 30 to 60 minutes, or overnight for deeper flavor.
Prepare the Wet Mixture: In a separate small bowl, whisk together the milk and egg. Pour this mixture over the marinated chicken.
Mix the Dry Ingredients: In a large ziplock bag, combine the flour, powdered sugar, paprika, cayenne pepper, salt, and pepper. Seal and shake the bag to mix the ingredients thoroughly.
Coat the Chicken: Drain the excess milk mixture from the chicken and add the tenders to the ziplock bag with the flour mixture. Seal the bag and shake well, ensuring each piece is fully coated.
Fry the Chicken: Heat the oil in a large pan or fryer. Once hot, fry the chicken tenders in batches until golden brown and crispy, about 3-5 minutes per batch.
Drain and Serve: Transfer the cooked chicken tenders to a plate lined with paper towels to drain any excess oil. Serve warm with your favorite dipping sauces.

Instructions

Marinate the Chicken: Begin by combining the chicken tenders and dill pickle juice in a bowl. Cover and refrigerate, allowing the chicken to marinate for 30 to 60 minutes, or overnight for deeper flavor.
Prepare the Wet Mixture: In a separate small bowl, whisk together the milk and egg. Pour this mixture over the marinated chicken.
Mix the Dry Ingredients: In a large ziplock bag, combine the flour, powdered sugar, paprika, cayenne pepper, salt, and pepper. Seal and shake the bag to mix the ingredients thoroughly.
Coat the Chicken: Drain the excess milk mixture from the chicken and add the tenders to the ziplock bag with the flour mixture. Seal the bag and shake well, ensuring each piece is fully coated.
Fry the Chicken: Heat the oil in a large pan or fryer. Once hot, fry the chicken tenders in batches until golden brown and crispy, about 3-5 minutes per batch.
Drain and Serve: Transfer the cooked chicken tenders to a plate lined with paper towels to drain any excess oil. Serve warm with your favorite dipping sauces.

Notes

Tips for Cooking: For an extra flavor boost, consider adding a teaspoon of onion powder or garlic powder to the flour mixture. Also, using a cast iron skillet can provide a more even heat distribution for frying.

Prep Time: 45
Cook Time: 5
Category: Main Course
Method: Frying
Cuisine: American