Chicken Tenders Recipe

I have no problem repeating the fact that my favorite childhood meal, and to this day, is fried chicken, mashed potatoes, and corn. To me, that meal just screams comfort food. I make it for my kids about once every two weeks.  I do not do the fried chicken all that often, but I do put in a nice baked whole chicken to replace the fried component. There is something, however, that I have not admitted to anyone on Simple Comfort Food, and that is the meal that I began requesting, I think, in middle school and throughout high school, for my birthday meal.

Chicken Tenders Recipe Adult Chicken Tenders

The meal itself did consist of chicken, however it was my mom’s chicken little fingers recipe that I simply craved. These are not your boring old tenders that you bring out of the frozen section and pop in the oven for 14 minutes. These are indeed the real deal, almost adult-like if you will, and packed with really great flavors. As my birthday recently passed, I decided to make these chicken tenders, sharing the memories of my middle and high school cravings along the way.

Let’s get started.


  • 6 boneless chicken breasts, cut into 1 1/2 inch strips
  • 1 1/2 cup buttermilk
  • 2 tbsp lemon juice
  • 1 tsp worchestershire sauce
  • 1tsp soy sauce
  • 1 tsp paprika
  • 1tsp poultry seasoning
  • 1tsp salt
  • 1 tsp cracked black pepper
  • 3 cloves garlic, minced
  • 3 1/2 cups of regular bread crumbs
  • 1/2 cup sesame seeds
  • 1/4 butter, melted
  • 1/4 cup vegetable shortening, melted

To a large bowl, mix the buttermilk, lemon juice and all of the seasonings. Basically everything but the bread crumbs, seeds, butter, and shortening. Once mixed, add in the sliced chicken and add to a large ziploc bag, and marinate this over night.

Add the butter and shortening to a sauce pan and begin to melt the two on medium to low heat.

Lightly grease two, 13×9 baking pans and preheat your oven to 350 degrees.

When you are prepared to make the chicken tenders, mix your bread crumbs and sesame seeds in another ziploc, or thick paper bag. Add in the chicken tenders, a few at a time to the crumb mix, and give it a good shake, making sure you cast each tender. Place them on the baking pan, and repeat until all tenders are coated.

Pour the butter mixture over each of the tenders, and place in the oven for approximately 40-50 minutes, or until you achieve a nice golden color on the tender.

You will notice that some of the tenders will caramelize on the bottom (my favorite), and the coating holds nicely to each tender. Remove with a thin spatula, and plate.

Everyone at the table loved these tenders, much like I did many years ago. The great thing, is that I still loved them much the same, and something I will continue to make during my birthday. Hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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