Chick-fil-A Chicken Tenders: The Ultimate Home Recipe

Craving that juicy, perfectly battered Chick-fil-A chicken tender, but don’t want to leave the house? You’re not alone. While the exact recipe remains a closely guarded secret, we’ve cracked the code to a near-perfect replica that you can create in your own kitchen. Get ready to experience that iconic flavor and texture without the drive-thru!

Recreating the Magic: The Core Recipe

Making Chick-fil-A-inspired chicken tenders at home is all about understanding the fundamental techniques: brining, battering, and frying. Here’s a detailed breakdown of the process:

Ingredients:

• Chicken: 1.5 lbs boneless, skinless chicken breasts, cut into tender strips. The quality of your chicken matters, so choose wisely!
• Brine:
  • 2 cups pickle juice (yes, pickle juice!)
  • 1 cup water
  • 1 tbsp salt
  • 1 tbsp sugar
• Breading:
  • 2 cups all-purpose flour
  • 1/4 cup powdered sugar (crucial for that subtle sweetness)
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp black pepper
  • 1 tsp cayenne pepper (adjust to taste for heat)
  • 1 tsp dried thyme
  • 1/2 tsp baking powder (for extra crispiness)
• Egg Wash:
  • 2 large eggs
  • 1/4 cup milk
• Frying Oil: Peanut oil (the real deal!) or vegetable oil

Instructions:

1. Brining the Chicken: In a bowl, combine pickle juice, water, salt, and sugar. Submerge the chicken tenders in the brine, ensuring they are fully covered. Cover the bowl and refrigerate for at least 30 minutes, and ideally, 2-4 hours. This is the secret to that signature flavor and incredibly tender chicken!
2. Preparing the Breading: In a large bowl, whisk together the flour, powdered sugar, paprika, garlic powder, onion powder, black pepper, cayenne pepper, dried thyme, and baking powder. Ensure all ingredients are thoroughly combined. The powdered sugar adds a touch of sweetness that mimics the original.
3. Setting up the Egg Wash: In a separate bowl, whisk together the eggs and milk until well combined.
4. Breading the Chicken: Remove the chicken tenders from the brine and pat them dry with paper towels. Excess moisture will hinder the breading process. Dredge each chicken tender in the flour mixture, then dip it in the egg wash, and finally, coat it generously again with the flour mixture. Press the flour firmly onto the chicken to ensure good adhesion.
5. Frying the Chicken: Heat peanut oil (or vegetable oil) in a large, heavy-bottomed pot or deep fryer to 325-350°F (160-175°C). Carefully add the breaded chicken tenders to the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes per side, or until the chicken is golden brown and cooked through. Maintaining the correct oil temperature is critical for even cooking and preventing soggy tenders.
6. Resting and Serving: Remove the fried chicken tenders from the oil and place them on a wire rack to drain excess oil. Serve immediately with your favorite dipping sauces – Chick-fil-A sauce, honey mustard, or barbecue sauce are excellent choices!

Tips for the Perfect Tender

• Don’t Skip the Brine: Seriously, don’t. It’s what sets these tenders apart.
• Double Dredge: The double coating of flour is key to achieving that crispy, satisfying crunch.
• Oil Temperature is King: Too low, and the tenders will be greasy; too high, and they’ll burn. Use a thermometer for accuracy.
• Don’t Overcrowd: Fry in batches to maintain the oil temperature and prevent the tenders from sticking together.
• Rest on a Rack: This allows excess oil to drain, preventing soggy tenders.
• Experiment with Spices: Feel free to adjust the spice blend to your liking. More cayenne for extra heat, or a touch of smoked paprika for a smoky flavor.

Frequently Asked Questions (FAQs)

Here are some common questions and answers to help you perfect your Chick-fil-A chicken tender recreation:

Q1: Can I use chicken thighs instead of chicken breasts?

Yes, you can. Chicken thighs tend to be more flavorful and remain juicy during frying. Just ensure they are boneless, skinless, and cut into tender-sized strips. Be mindful that thighs may require slightly longer cooking times.

Q2: Can I use regular sugar instead of powdered sugar?

While you can, powdered sugar provides a finer texture and dissolves more easily into the flour mixture, resulting in a smoother, more even coating. The subtle sweetness is also more pronounced. If you must substitute, use finely granulated sugar and blend it lightly in a food processor before adding it to the flour.

Q3: What if I don’t have pickle juice?

Pickle juice is a key ingredient, but if you absolutely can’t find it, you can create a similar brine by mixing water with vinegar (white or apple cider) and adding salt, sugar, and a touch of dill. However, the authentic pickle flavor will be missing.

Q4: What’s the best oil to use for frying?

Peanut oil is the traditional choice for its high smoke point and neutral flavor. However, vegetable oil, canola oil, or corn oil are suitable substitutes. Avoid olive oil, as it has a lower smoke point and can impart a strong flavor.

Q5: How can I make these tenders gluten-free?

Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum for proper binding. Double-check all other ingredients, including spices and sauces, to ensure they are gluten-free.

Q6: Can I bake these tenders instead of frying?

While frying provides the most authentic result, you can bake the tenders for a healthier option. Preheat your oven to 400°F (200°C). Place the breaded tenders on a baking sheet lined with parchment paper and spray them with cooking oil. Bake for 15-20 minutes, flipping halfway through, until golden brown and cooked through. Baked tenders will be less crispy than fried tenders.

Q7: How do I keep the tenders warm if I’m making a large batch?

Preheat your oven to 200°F (95°C). Place the fried tenders on a wire rack set over a baking sheet and keep them in the warm oven until ready to serve. This will help maintain their crispiness and prevent them from getting soggy.

Q8: Can I prepare the tenders ahead of time?

You can bread the tenders ahead of time and store them in the refrigerator for up to 24 hours. Place them in a single layer on a baking sheet covered with plastic wrap. Fry them just before serving for the best results.

Q9: How long do the tenders last in the refrigerator?

Cooked chicken tenders can be stored in the refrigerator for up to 3-4 days. Reheat them in the oven, air fryer, or microwave. However, they will be less crispy after refrigeration.

Q10: What are some good dipping sauce options?

The classic Chick-fil-A sauce is a must-try! Other excellent options include honey mustard, barbecue sauce, ranch dressing, buffalo sauce, or a spicy mayo.

Q11: My breading is falling off during frying. What am I doing wrong?

This could be due to several factors: excess moisture on the chicken, not pressing the breading firmly enough, or the oil temperature being too low. Ensure the chicken is thoroughly dried after brining, press the breading firmly onto the chicken, and maintain the oil temperature between 325-350°F (160-175°C).

Q12: Can I use an air fryer to cook these?

Yes, air frying is a great alternative to deep frying. Preheat your air fryer to 400°F (200°C). Place the breaded tenders in the air fryer basket in a single layer, ensuring they are not overcrowded. Spray them lightly with cooking oil. Air fry for 10-12 minutes, flipping halfway through, until golden brown and cooked through.