Best Chickfila Chicken Tenders Recipes

COPYCAT CHICK-FIL-A CHICKEN STRIPS RECIPE

Steps:

• Marinate the chicken tenders in the dill pickle juice for at least 15 minutes. While the chicken is marinating, beat together the milk and egg in a shallow bowl.
• Combine flour, sugar, salt, pepper, and paprika and mix until blended.
• Pour the oil into a heavy skillet or Dutch oven and heat on medium high.
• Coat the chicken in the egg and milk mixture and then dredged in the flour. Repeat, pressing the chicken into the flour on the second battering.
• When oil has reached 350 degrees, fry the strips in batches approximately 5 minutes per side until they are golden brown.
• Drain on a paper towel and serve with your favorite dipping sauce.

COPYCAT CHICK-FIL-A CHICKEN TENDERS RECIPE

Steps:

• Combine your chicken tenders and pickle juice in either a large resealable bag or mixing bowl.
• Let it marinate for a minimum of 2 hours to overnight before cooking.
• After marinating the meat, discard the juice and pat the chicken dry with a paper towel.
• Whisk the milk and egg together in a small bowl.
• Combine the flour, sugar, paprika, salt, pepper, basil, garlic powder, onion powder, and celery powder in a separate bowl.
• Pour the oil about ¼-inch deep in a large Dutch oven or deep skillet over medium heat.
• Once your oil has reached 350 to 375 degrees F, you are ready to fry.
• Dredge your chicken first in the egg and milk mixture, then into the flour and spice mixture.
• Carefully set your chicken tenders into the hot oil in batches. Deep fry for about 4 to 5 minutes on each side or until golden brown and cooked through.
• Drain your chicken tenders using paper towels once cooked. Serve it with a side of french fries and your delicious meal is set.

COPYCAT CHICK-FIL-A CHICKEN TENDERS IN THE AIR FRYER WITH HOMEMADE CHICK-FIL-A SAUCE

Steps:

• Place the chicken tenders in a Ziploc bag, add the pickle juice, and refrigerate for 2 hours (you can do more time if wanted, your chicken will just taste more pickely). If you are in a pinch for time, refrigerate for at least 30 minutes.
• After the chicken finishes marinating, prepare your ingredients. In a shallow bowl, whisk together the egg and milk. In a second shallow bowl or plate, combine the flour, sugar, paprika, salt, pepper, basil, garlic powder, onion powder, and celery powder.
• Preheat the air fryer to 340°F/170°C for 5 minutes.
• Remove the chicken from the marinade and pat dry with paper towels. Dip and cover the chicken in the egg mixture, then in the flour mixture. Place the chicken in a lightly sprayed air fryer basket. Repeat with remaining chicken tenders.
• Cook in the air fryer for 5 minutes, flipping when there is about 2 minutes left. Check the internal temperature of the chicken. My chicken strips were very thin, so this was plenty of time. If yours are thicker, they may need a couple of extra minutes. Add time as needed, making sure to flip the chicken so that each of the sides cook evenly.
• Once the chicken reaches an internal temperature of or near 165°F, increase the heat to 400°F/200°C and cook for an additional 2-3 minutes, or until the chicken is crispy to your liking and cooked through.
• Remove from the air fryer basket and enjoy with Chick-Fil-A dipping sauce!

CHICKFILA CHICKEN TENDERS

Steps:

• Heat oil in a pressure cooker over medium heat to about 400°F In a small bowl, beat the egg and stir in milk. In a separate bowl, combine flour, sugar, pepper and salt. Dip each piece of chicken in milk until it is fully moistened. Roll the moistened chicken in the flour mixture until completely coated. Drop chicken into the hot oil and close pressure cooker. When steam starts shooting through pressure release, set timer for 3 1/2 minute.

CHICK-FIL-A CHICKEN (AND NUGGETS) COPYCAT

Steps:

• Pound chicken breasts till they are thin enough for your taste. (I find a lot of breasts are really too thick for a sandwich so I pound out the thick part a little) Cut into chunks if you want nuggets.
• Place chicken in plastic bag with pickle juice and marinate for an hour (preferably overnight).
• Mix up eggs in seperate bowl for the egg wash.
• Mix flour and remaining spices in another shallow bowl.
• Remove chicken from the pickle juice maranade and drain well. Dip into the egg wash and then into the flour mixture.
• Fry the chicken however you prefer here. I pan fried mine in a few tablespoons of oil and it turned out fine. Chick-Fil-A deep fries theirs in a pressure cooker, so you can try that if you are feeling adventurous.