Chick-fil-A Chicken Tenders Copycat Recipe
Chick-fil-A chicken tenders are one of the most requested fast-food copycat recipes out there, and for good reason. That crispy, seasoned crust with the juicy chicken inside is hard to forget.
The good news is you can get remarkably close at home with a few pantry staples and about 30 minutes.
Why I Love This Recipe
The pickle brine soak is the real reason this works. It keeps the chicken tender and adds that faint tangy note you can taste underneath the crust.
The breading uses powdered sugar, which sounds odd but gives the crust a very slight sweetness and helps it brown evenly in the oil.
This is the version I keep coming back to on busy weeknights. It fries up quickly and the results are consistent.
Recipe Ingredients
- 1.5 lbs chicken tenderloins – Already the right shape and size; boneless chicken breast cut into strips works too
- 1 cup dill pickle brine – Straight from a pickle jar; this is the brine, not pickle juice cocktail
- 1 cup whole milk – Combines with the egg for a thicker coating wash
- 1 large egg – Helps the breading stick
- 1.5 cups all-purpose flour – The base of the dry coating
- 2 tbsp powdered sugar – Promotes even browning and adds very mild sweetness to the crust
- 1 tsp salt – For the breading
- 1 tsp black pepper – Freshly ground is fine, pre-ground works
- 1 tsp paprika – Adds mild color and a faint warmth
- 0.5 tsp garlic powder – Rounds out the savory flavor in the crust
- 0.5 tsp celery salt – A small amount goes a long way; adds a distinctive savory depth
- Vegetable oil for frying – You need enough to fill a heavy pot or Dutch oven 2 to 3 inches deep; peanut oil is a good alternative
Variations / Substitutions
- Gluten-free – Swap the all-purpose flour for a 1:1 gluten-free flour blend; the crust will be slightly more delicate but still crispy.
- Spicy version – Add 1 tsp cayenne pepper to the dry mix and 1 tsp hot sauce to the milk wash for a kick closer to Chick-fil-A’s spicy tenders.
- Dairy-free – Use unsweetened oat milk in place of whole milk; it gives a similar coating consistency.
- Air fryer – Spray the breaded tenders generously with cooking spray and cook at 400°F (200°C) for 12 to 14 minutes, flipping once at the halfway point.
- Baked – Bake on a wire rack set over a sheet pan at 425°F (220°C) for 20 to 22 minutes; the crust won’t be as shatteringly crisp but it still has good color and bite.
If you like this, Chick-fil-A Chicken Sandwich Copycat Recipe uses the same brine soak method with a brioche bun and pickles.
How To Make Chick-fil-A Chicken Tenders
Step 1: Soak the Chicken in Pickle Brine
Place the 1.5 lbs chicken tenderloins in a shallow dish or zip-top bag and pour over the 1 cup dill pickle brine. Make sure every piece is submerged, then cover and refrigerate for at least 30 minutes. One hour is better if you have the time.
The brine pulls moisture into the muscle fibers, which is why the chicken stays juicy even after high-heat frying. Don’t be tempted to skip this step or cut it short — under 30 minutes and you won’t notice much difference in the final texture.
Step 2: Mix the Dry Coating
In a wide, shallow bowl, whisk together the 1.5 cups all-purpose flour, 2 tbsp powdered sugar, 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, 0.5 tsp garlic powder, and 0.5 tsp celery salt until evenly combined, about 30 seconds of stirring.
In a separate bowl, beat the 1 large egg into the 1 cup whole milk until the mixture is smooth and slightly frothy. This is your wet wash, and it needs to be fully combined so the coating goes on evenly.
Step 3: Bread the Tenders
Remove the chicken from the brine and shake off the excess liquid, but don’t pat them dry. A little moisture on the surface helps the first layer of flour stick and creates a slightly rougher, crispier crust.
Working one piece at a time, dredge a tender through the flour mixture, then dip it into the milk and egg wash, then back into the flour. Press the flour on firmly during that second dredge so it clings well. Set each breaded tender on a wire rack or plate and let them rest for 5 minutes before frying. That short rest helps the coating set so it doesn’t slide off in the oil.
Step 4: Fry the Tenders
Pour enough vegetable oil into a heavy-bottomed pot or Dutch oven to reach 2 to 3 inches deep and heat over medium-high until the oil hits 350°F (175°C). Use a thermometer here — oil that is too cool gives you greasy tenders, and oil that is too hot burns the crust before the chicken cooks through.
Fry the tenders in batches of 3 to 4, never crowding the pot. Cook for 4 to 5 minutes, turning once halfway through, until the crust is deep golden brown and the internal temperature of the chicken reads 165°F (74°C). Let the oil come back to 350°F between batches.
Between batches, transfer the finished tenders to a wire rack set over a sheet pan rather than a paper towel-lined plate. A rack keeps air circulating underneath so the bottom of the crust stays crisp instead of steaming itself soft.
Step 5: Plate and Serve
Arrange the hot tenders on a serving platter and give them a light sprinkle of salt straight out of the oil when they’re still glistening. Set out your dipping sauces alongside — Chick-fil-A sauce, honey mustard, or a simple ranch all work well here.
Recipe Tips
- Check your oil temperature between batches. Adding cold chicken drops the oil temp fast. Give it 1 to 2 minutes to recover to 350°F before the next batch goes in, or the second round will be greasier than the first.
- Chicken tenderloins vary in size. If some are noticeably thick, flatten them gently with your palm before breading so they cook in the same time as the thinner ones.
- Leftover tenders reheat well in a 375°F (190°C) oven for 8 to 10 minutes on a wire rack. A microwave will make the crust chewy and soft, so avoid it if you can.
- Use one hand for wet, one hand for dry. Keep one hand dedicated to the milk wash bowl and one for the flour bowl. It sounds fussy but it stops the coating from clumping on your fingers and helps you work faster.
Fry times by thickness:
| Tender Thickness | Oil Temp | Fry Time |
|---|---|---|
| Thin (under 0.5 in) | 350°F (175°C) | 3 to 4 minutes |
| Standard (0.5 to 0.75 in) | 350°F (175°C) | 4 to 5 minutes |
| Thick (over 0.75 in) | 350°F (175°C) | 5 to 6 minutes |
How To Store
- Refrigerate – Store cooled tenders in an airtight container for up to 3 days.
- Reheating – Reheat on a wire rack in a 375°F (190°C) oven for 8 to 10 minutes. They won’t be quite as crisp as fresh, but they’re close.
What To Serve With Chick-fil-A Chicken Tenders
Waffle fries are the obvious move, and a simple homemade version in the same hot oil works well since the oil is already at temperature. A creamy coleslaw adds cool crunch against the hot, salty crust. If you want to keep things lighter, a crisp romaine salad with a lemon vinaigrette cuts through the richness of the fried coating without competing with it.
Frequently Asked Questions
Can I marinate the chicken in pickle brine overnight?
Yes, up to 12 hours works fine. Beyond that, the acid starts to break down the texture of the meat and it can turn slightly mushy.
What is the best oil for frying these tenders?
Peanut oil is the closest to what Chick-fil-A uses and has a high smoke point, but refined vegetable or canola oil both work well at 350°F.
Can I double the batch and freeze uncooked breaded tenders?
Yes. Freeze them in a single layer on a sheet pan until solid, then transfer to a bag. Fry straight from frozen at 350°F for 7 to 8 minutes, checking that the internal temperature reaches 165°F (74°C).
My breading is falling off in the oil. What went wrong?
Most likely the coating didn’t rest long enough before frying. Give breaded tenders at least 5 minutes on the rack before they go into the oil, and make sure the oil is fully up to temperature before the first piece goes in.
Ingredients
Method
- Submerge the chicken tenderloins in the pickle brine, cover, and refrigerate for at least 30 minutes and up to 1 hour.
- Whisk together the flour, powdered sugar, salt, black pepper, paprika, garlic powder, and celery salt in a shallow bowl. In a separate bowl, beat the egg into the milk until smooth.
- Remove chicken from brine without patting dry. Dredge each piece in flour, dip in the milk and egg wash, then press back into the flour. Rest on a wire rack for 5 minutes.
- Heat 2 to 3 inches of vegetable oil in a heavy pot to 350°F (175°C). Fry tenders in batches of 3 to 4 for 4 to 5 minutes, turning once, until deep golden brown and the internal temperature reaches 165°F (74°C). Return oil to 350°F between batches and rest finished tenders on a wire rack.
- Arrange tenders on a platter, sprinkle with salt, and serve immediately with your choice of dipping sauces.
