Chicken Tenders You’ll Never Forget
Golden, crispy, and dripping in creamy garlic parmesan sauce…These tenders are here to steal the show. Each piece is marinated for maximum juiciness, dredged in a perfectly seasoned breading, then fried to perfection and finished with a silky garlic parm drizzle that clings in all the right ways. Whether you’re making them for game day, dinner, or a late-night craving, these tenders deliver indulgence you’ll be thinking about long after the last bite.
Why You’re Going to Love This Recipe
- Flavor on flavor – Buttermilk, mustard, herbs, and warm spices give the chicken real depth before it even hits the fryer.
- Crispy, golden perfection – The seasoned flour breading locks in the juices and delivers that perfect crunch.
- That garlic parm drizzle – Creamy, cheesy, and loaded with garlic, this sauce takes everything over the top.
- Great for sharing (or not) – Make a platter for a crowd or hoard them for yourself, no judgment here.
- Versatile and addictive – Serve them over fries, stuff them in a sandwich, or eat them straight off the plate.
Ingredients You’ll Need
For the Chicken Marinade
Buttermilk, yellow mustard, garlic paste or powder, ground thyme, onion powder, ground ginger, celery salt, salt, pepper, paprika, chicken tenders
For the Crispy Breading
Flour, ground thyme, onion powder, ground ginger, pepper, paprika, celery salt, salt
For the Creamy Garlic Parm Sauce
Heavy cream, grated parmesan cheese, unsalted butter, garlic, onion powder, salt, pepper
For Frying
Canola oil
Garnish
Fresh chopped parsley, grated parmesan cheese
How to Make It (WATCH HERE)
Marinate the Chicken
In a large bowl, combine all marinade ingredients and mix well. Add the chicken tenders and let them soak up all that flavor for at least an hour or overnight if you’ve got the time.
Make the Crispy Breading
In another bowl, whisk together the dry ingredients until evenly combined. Set aside.
Make the Garlic Parm Sauce
Melt butter in a saucepan over medium heat. Add garlic and cook until fragrant. Whisk in the cream, then season with onion powder, salt, and pepper. Let it simmer until thickened, then stir in the parmesan until melted and smooth. Set aside to cool slightly, it’ll thicken even more as it rests.
Fry the Tenders
Heat a deep pot of canola oil to 350°F. Dredge the marinated tenders in the breading, pressing gently to adhere. Shake off any excess and fry in batches until golden and crisp, and the chicken is fully cooked through.
Assemble and Serve
Once all the tenders are fried, arrange them on a platter, drizzle generously with that garlic parm sauce, and finish with a sprinkle of fresh parsley and a little extra grated parmesan. Serve immediately while they’re hot and the sauce is warm and dreamy.
How to Store & Reheat
To Store: Keep leftover chicken tenders in an airtight container in the fridge for up to 3 days. Store the sauce separately if possible.
To Reheat: Pop the tenders in a 375°F oven or air fryer until hot and crispy again. Gently reheat the sauce on the stovetop or microwave, stirring frequently to bring it back to life.
Crispy Garlic Parm Chicken Tenders
Ingredients
- Canola oil for frying
Chicken Marinade
- 1 1/2-2 lbs chicken tenders
- 1 cup buttermilk
- 1 tbsp yellow mustard
- 1 tsp garlic paste or powder
- 1/2 tsp ground thyme
- 1/2 tsp onion powder
- 1/2 tsp ground ginger
- 1/2 tsp celery salt
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
Crispy Breading
- 2 cups flour
- 1 tsp ground thyme
- 1 tsp onion powder
- 1 tsp ground ginger
- 1 tsp pepper
- 1 tsp paprika
- 1/2 tsp celery salt
- 1/2 tsp salt
Creamy Garlic Parm Sauce
- 2 cups heavy cream
- 1/2 cup parmesan cheese grated
- 2 tbsp butter unsalted
- 1 tsp garlic
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp pepper
Garnish
- Parsley freshly chopped
- Parmesan cheese grated
Instructions
Chicken Marinade
- In a large bowl, add all ingredients listed under “Chicken Marinade.” Mix thoroughly and set aside to marinate for at least 1 hour or up to 24 hours.
Crispy Breading
- In a large bowl, add all ingredients listed under “Crispy Breading” and whisk until everything is combined. Set aside.
Creamy Garlic Parm Sauce
- Add butter to a sauce pan over medium heat.
- Once melted add garlic and cook until fragrant, about 1-2 minutes.
- Whisk in heavy cream and season with onion powder, salt and pepper.
- Continue whisking until the sauce is thick and can coat the back of a spoon. This should take 4-5 minutes.
- Once thickened, mix in grated parmesan cheese and set aside.
Assemble
- Once the chicken tenders are marinated to your liking, heat a large deep pot of canola oil to 350°F.
- Working in batches, dredge the tenders in the crispy breading, pressing lightly to adhere. Shake off any excess and deep fry for 7-8 minutes until golden brown and the internal temperature reaches 165°F.
- Now that all the tenders are cooked, drizzle with the creamy garlic parm sauce. Top with freshly chopped parsley and enjoy!
Nostalgia Never Tasted or Looked So Good!
If you love crispy chicken wraps, this homemade version will hit the spot. Juicy, golden-fried chicken is tucked into a warm tortilla with crisp lettuce, fresh tomatoes, and a rich peppery mayo. Every bite is packed with crunch, flavor, and a little kick. Whether you’re making it for lunch, dinner, or meal prep, this wrap is the perfect balance of comfort and convenience.
Why You’re Going to Love This Recipe
- Crispy, juicy perfection – Buttermilk-marinated chicken is coated in a flavorful breading and fried until golden brown.
- Bold and peppery mayo – A creamy sauce with a kick that complements the crispy chicken.
- Fresh and cheesy – Shredded lettuce and diced tomatoes add the perfect balance of crunch and richness.
- Quick and satisfying – Easy to make with simple ingredients for a homemade take on a fast-food favorite.
- Great for meal prep – Prepare the components ahead of time and assemble fresh when you’re ready to eat.
Ingredients
- Chicken tenders, buttermilk, yellow mustard, garlic, thyme, onion, ginger, celery salt, salt, pepper, and paprika
- Flour and additional seasonings for the crispy breading
- Mayonnaise, Worcestershire sauce, black pepper, celery salt for the peppery mayo
- Large tortillas, lettuce and tomatoes
Instructions (WATCH HERE)
Marinate the Chicken
In a bowl, mix the marinade ingredients until the chicken is well coated. Cover and refrigerate for at least an hour or overnight for deeper flavor.
Make the Peppery Mayo
Combine the mayo, black pepper, Worcestershire sauce, and celery salt in a small bowl. Stir until smooth and set aside.
Prepare the Breading
Whisk the flour and seasonings in a large bowl. Remove the chicken from the marinade and dredge each piece in the seasoned flour, pressing lightly to help it stick.
Fry the Chicken
Heat oil in a deep pot to 350°F. Fry the chicken in batches until golden brown and crispy, ensuring the internal temperature reaches 165°F. Drain on a wire rack to keep it crispy.
Assemble the Wrap
Warm the tortillas and spread a layer of peppery mayo down the center. Add shredded lettuce, diced tomatoes, crispy chicken, more lettuce, tomatoes, and another drizzle of mayo.
Wrap and Serve
Fold the bottom of the tortilla over the filling, tuck in the sides, and roll tightly. Serve immediately with extra sauce for dipping.
Air Fryer Instructions
Marinate the Chicken
Prepare the chicken as directed, letting it marinate for at least an hour or overnight for maximum flavor.
Prepare the Breading
Whisk together the flour and seasonings. Remove the chicken from the marinade, allowing excess to drip off, then dredge in the seasoned flour, pressing lightly to ensure an even coating.
Air Fry the Chicken
- Preheat the air fryer to 375°F.
- Lightly spray the breaded chicken with cooking oil to help it crisp up.
- Arrange the chicken tenders in a single layer in the air fryer basket, ensuring they are not overcrowded.
- Air fry for 10 to 12 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F.
- Let the chicken rest for a couple of minutes before assembling the wrap.
Assemble and Serve
Follow the same steps to assemble the wrap, adding the peppery mayo, lettuce, tomatoes, crispy chicken, and cheese. Wrap tightly and enjoy with extra sauce on the side.
Storage & Reheating
- Store leftover fried chicken in an airtight container in the fridge.
- Reheat in an air fryer or oven at 375°F until crispy and heated through.
- Store the mayo separately in the fridge and assemble fresh for the best texture.
Crispy Chicken Twister Wrap
Ingredients
- Canola oil for frying
- 4 large tortillas
- 2 cups lettuce shredded
- 1 cup tomatoes diced
Chicken Marinade
- 1 1/2 lbs chicken tenders
- 1 cup buttermilk
- 1 tbsp yellow mustard
- 1 tsp garlic paste or powder
- 1/2 tsp ground thyme
- 1/2 tsp onion powder
- 1/2 tsp ground ginger
- 1/2 tsp celery salt
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
Crispy Breading
- 2 cups flour
- 1 tsp ground thyme
- 1 tsp onion powder
- 1 tsp ground ginger
- 1 tsp pepper
- 1 tsp paprika
- 1/2 tsp celery salt
- 1/2 tsp salt
Peppery Mayo
- 1 cup mayo
- 1 1/2 tsp pepper
- 1/2 tsp Worcestershire sauce
- 1/4 tsp celery salt
Instructions
Chicken Marinade
- In a large bowl, add all ingredients listed under “Chicken Marinade.” Mix thoroughly and set aside to marinate for at least 1 hour or up to 24 hours.
Peppery Mayo
- In a small bowl, add all ingredients listed under “Peppery Mayo” and mix until fully incorporated. Set aside.
Crispy Breading
- In a large bowl, add all ingredients listed under “Crispy Breading” and whisk until everything is combined. Set aside.
Assemble
- Once the chicken tenders are marinated to your liking, heat a large deep pot of canola oil to 350°F.
- Working in batches, dredge the tenders in the crispy breading, pressing lightly to adhere. Shake off any excess and deep fry for 7-8 minutes until golden brown and the internal temperature reaches 165°F.
- To a soft and warm large tortilla, spread a layer of peppery mayo over the center of half the tortilla. Add shredded lettuce, diced tomatoes, crispy tenders, more lettuce, tomatoes, and another drizzle of peppery mayo.
- Fold the bottom half of the tortilla over the filling, then fold in the sides and roll tightly.
- Serve immediately and enjoy with extra sauce on the side.
Notes
Honey Chipotle Chicken Tenders
Craving a fried chicken recipe that brings a little heat and a whole lot of sweet? These Honey Chipotle Chicken Tenders are sure to become a new favorite. With juicy, marinated chicken tenders fried to crispy perfection, then coated in a spicy honey chipotle glaze, this dish brings out the best of both flavor worlds. Perfect for game day, a family dinner, or whenever you’re looking to treat yourself, these tenders are easy to make and even easier to enjoy!
Why You’re Going to Love This Recipe:
- Juicy and Flavorful: The buttermilk marinade ensures each tender is juicy and seasoned with a blend of spices that makes every bite mouthwatering.
- Perfectly Crispy Texture: The seasoned flour mix creates a crispy coating that stays crunchy, even after being tossed in the honey chipotle sauce.
- Sweet & Spicy Glaze: The honey chipotle sauce adds the perfect balance of sweetness and heat, making these tenders utterly addictive.
- Crowd-Pleaser: Serve these at any gathering, and watch how quickly they disappear!
Ingredients You’ll Need
For the Tenders
- Chicken tenders
- Buttermilk
- Hot sauce
- Garlic
- Onion powder, smoked paprika, salt, pepper
- Vegetable oil for frying
For the Seasoned Flour
- All-purpose flour
- Cornstarch
- Onion powder, garlic powder, smoked paprika, salt, pepper
For the Honey Chipotle Sauce
- Honey
- Chipotle peppers in adobo
- Ketchup
- Apple cider vinegar
- Salt, pepper
How to Make Honey Chipotle Chicken Tenders (VIDEO)
1. Marinade the Chicken
In a large bowl, combine buttermilk, hot sauce, grated garlic, onion powder, smoked paprika, salt, and pepper. Add chicken tenders, making sure they’re well coated. Cover and marinate for at least 30 minutes, or up to 24 hours in the refrigerator for extra flavor.
2. Make the Honey Chipotle Sauce
In a small pan over medium-low heat, add honey, water, chipotle peppers in adobo, ketchup, apple cider vinegar, salt, and pepper. Let it simmer and cook for 3-4 minutes until it thickens enough to coat the back of a spoon. Remove from heat and set aside.
3. Prepare the Seasoned Flour
In a large bowl, whisk together all-purpose flour, cornstarch, onion powder, garlic powder, smoked paprika, salt, and pepper. Set aside.
4. Fry the Tenders
Heat vegetable oil in a large pot to 350°F. Take each marinated chicken tender, dredge in the seasoned flour, and shake off any excess. Carefully place in the hot oil, working in batches to avoid overcrowding. Fry for 5-6 minutes until golden brown and cooked through to an internal temperature of 165°F.
5. Toss in Honey Chipotle Sauce
Transfer the cooked tenders to a large bowl, and immediately toss with the honey chipotle sauce until well-coated. Serve hot with ranch dressing on the side for dipping.
Tips for Perfect Honey Chipotle Chicken Tenders
- Marinate for Maximum Flavor: Allow the chicken to marinate as long as possible—up to 24 hours—to lock in juiciness and flavor.
- Keep the Oil Temperature Consistent: Fry in batches to maintain a steady oil temperature, ensuring the tenders come out perfectly crispy.
- Adjust the Spice Level: For a spicier sauce, add an extra chipotle pepper or a little more adobo sauce.
Storing and Reheating Leftovers
- To Store: Place leftovers in an airtight container and refrigerate for up to 3 days.
- To Reheat: Reheat in an oven or air fryer at 350°F until warmed through and crispy.
FAQ
Can I make these in an air fryer?
Yes! Preheat your air fryer to 375°F, dredge the tenders, and spray lightly with cooking spray. Air fry for 10-12 minutes, flipping halfway through until golden and cooked through.
Can I make the honey chipotle sauce ahead of time?
Absolutely. The sauce can be made up to 2 days in advance. Just store it in an airtight container in the fridge, and gently warm it before tossing it with the cooked tenders.
Can I make these gluten-free?
For a gluten-free version, swap the all-purpose flour with a gluten-free flour blend.
Whether you’re making these Honey Chipotle Chicken Tenders for a party or a weeknight dinner, this recipe is sure to hit the spot. Enjoy the crispy texture, the juicy chicken, and that bold, sweet-and-spicy honey chipotle glaze that brings it all together.
Honey Chipotle Chicken Tenders
Ingredients
- Ranch dressing for serving
- Vegetable oil for frying
Chicken Tender Marinade
- 3-4 lbs chicken tenders
- 1 pint buttermilk
- 3 tbsp hot sauce
- 1 tbsp garlic grated
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp black pepper
Seasoned Flour
- 2 cups flour AP
- 1 cup cornstarch
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp pepper
Honey Chipotle Sauce
- 1 cup honey
- 1/4 cup water
- 1-2 chipotle peppers in adobo sauce
- 1 tbsp ketchup 1 tbsp apple cider vinegar
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
Chicken Tender Marinade
- In a large bowl or zip lock bag, add all ingredients listed under “Chicken Tender Marinade” and mix thoroughly.
- Allow to marinate for at least 30 minutes or up to 24 hours in the refrigerator.
Honey Chipotle Sauce
- In a pan over medium low heat, add all ingredients listed under “Honey Chipotle Sauce.” Stir and allow the sauce to simmer and come to a boil.
- Cook for 3-4 minutes and as the sauce reduces it will thicken. Once thick enough to coat the back of a spoon, remove from heat and set aside.
Seasoned Flour
- In a large bowl, whisk together all ingredients listed under “Seasoned Flour” and set aside.
Assemble
- Heat a large pot of vegetable to 350F.
- Once the chicken is marinated, working in batches, dredge each piece in the seasoned flour until well coated.
- Shake off excess flour and gentle place into the heated oil.
- Fry batches to avoid lowering the oil temperature too quickly.
- All the tenders to fry for 5-6 minutes until golden brown and reach an internal temperature of 165F.
- Transfer cooked tenders to a bowl and toss with the honey chipotle sauce.
- Serve immediately and enjoy!