You know how it goes. You want to grab something quick from the freezer, everyone is complaining, and kids are trying to get homework done.
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These 18 chicken tenderloin recipes are the ones you'll keep coming back to because they're fast, use ingredients you probably already have, and, most importantly, kids will actually eat them. These recipes are for parents feeding picky eaters who need simple dishes. Let's go!
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1) Classic Crispy Oven-Baked Chicken Tenders
Ingredients
Method
- Preheat oven to 425°F and line a baking sheet with foil.
- Mix panko, Parmesan, garlic powder, paprika, salt, and pepper in a shallow bowl.
- Whisk eggs and milk in another bowl.
- Dip each tenderloin in egg, then press into breadcrumb mix.
- Place on sheet and spray or drizzle lightly with oil.
- Bake 12–15 minutes, flipping once, until golden and cooked through.
- Let rest 2 minutes before serving.
These classic, crispy, oven-baked chicken tenders are really easy to make at home and will be a weeknight go-to for your family. Another benefit of these is that the picky eaters in your life are sure to enjoy them.
A good way to give these a great crunch is to roll them in panko breadcrumbs, then serve them up with honey mustard, barbecue, or ranch. I like to put out all three, let the kiddos pick which one they want to go with, and let them enjoy.
2) Buttermilk-Marinated Pan-Fried Tenderloins
Ingredients
Method
- Pour buttermilk, salt, and pepper into a bowl. Add tenderloins and toss to coat.
- Cover and chill 30 minutes if you have time, or 10 minutes if you don’t.
- Mix flour, paprika, and garlic powder on a plate. Dredge each tenderloin in flour, shaking off excess.
- Heat oil in a skillet over medium heat until shimmering. Add tenders in one layer.
- Cook 3–4 minutes per side until golden and cooked through. Work in batches if needed.
- Rest 2 minutes on a paper towel-lined plate before serving.
Marinating your chicken tenderloins in buttermilk is a sure way to make them juicier and more tender, which means the picky eaters in your house are definitely going to go for this one. If time allows, you will want to marinate these overnight to really get the most out of it. Being able to pan-fry these speeds up your cooking time compared to baking, making them perfect for those busy weeknights.
A good side for these is some ranch dressing, as they just go together really well.
You want to avoid using too much oil in your pan on these, because you want to keep a good, juicy piece of chicken, not an oily piece of chicken. The oil will heat quickly, which risks you overcooking the outside and undercooking the inside, which is something you want to avoid.
3) Parmesan Garlic Air-Fryer Chicken Strips
Ingredients
Method
- Pat tenders dry. Set out a small bowl for egg and a plate for breadcrumbs.
- Whisk the egg in the bowl. Mix panko, Parmesan, garlic powder, salt, and pepper on the plate.
- Dip each tender in egg, then press into breadcrumb mix firmly.
- Preheat air fryer to 400°F for 3 minutes. Spray basket lightly.
- Place strips in a single layer and spray tops with olive oil. Don’t crowd them.
- Cook 8–10 minutes, flip once at 5 minutes, until golden and 165°F inside.
- Rest 2 minutes before serving.
These parmesan garlic air fryer chicken strips are another good weeknight dish that you can do in a hurry. And if you don't want an air fryer, you're going to want one after reading this, because you simply roll your chicken strips in breadcrumbs that are seasoned with parmesan and garlic, toss them in the air fryer at 400 degrees, and you are ready to go.
You can serve these with a variety of dipping sauces, and to really make it a more family-fun dish, let your kiddos decide what to serve up on the side and what they want to dip them in.
Chefman 2 Qt Digital Mini Air Fryer
Check Price4) Honey-Mustard Dipped Chicken Tenderloins
Ingredients
Method
- Pat tenders dry and season with salt and pepper.
- Heat oil in a skillet over medium heat.
- Dredge tenders in panko, pressing to stick.
- Cook 3–4 minutes per side until golden and cooked through.
- Mix mayo, mustard, honey, and lemon juice for the dip.
- Let tenders rest a minute, then serve with the sauce.
Tangy, slightly sweet, and done in under 30 minutes. The dipping sauce takes about 90 seconds to mix and tastes way better than anything from a packet. Kids who refuse "fancy food" will ask for this one again.
5) Panko-Crusted Ranch Chicken Tenders
Ingredients
Method
- Pat tenders dry and season lightly with salt and pepper.
- Whisk eggs in a shallow bowl. Put flour in another bowl. Mix panko and ranch mix in a third bowl.
- Coat each tender in flour, dip in egg, then press into panko mixture.
- Heat oil in a skillet over medium heat until hot but not smoking.
- Fry tenders 3–4 minutes per side until golden and cooked through.
- Drain on paper towels and rest 2 minutes before serving.
Homemade ranch seasoning sounds like extra work, but I promise it takes about one extra minute, and the difference in flavor on these panko-crusted ranch chicken tenders is worth it.
The panko is also key here because it gives a crunch that regular breadcrumbs can't, and if you let the breaded tenders sit in the fridge for about 15 minutes before you cook them, it helps the coating really adhere and gives you that perfect golden color.
These are also great cold the next day in a lunchbox, which is an added bonus!
“Chicken tenderloins cook faster than breasts, which means dinner is actually on the table before someone melts down.”
6) Sweet Chili Glazed Tenderloins
Ingredients
Method
- Pat tenders dry and season with salt and pepper.
- Heat oil in a large skillet over medium-high heat.
- Brown tenders 2–3 minutes per side until cooked through. Remove and set aside.
- Lower heat to medium. Add sweet chili, soy, honey, and vinegar to the pan. Stir to combine.
- Simmer sauce 2 minutes until slightly thickened.
- Return tenders to pan and coat in the glaze. Heat 1 minute more.
- Serve with rice or steamed veggies. Add sesame seeds and green onion if you like.
These sweet chili glazed tenderloins are going to impress everyone and look like they required more effort than they actually did. The key with any sticky glaze is timing.
You want to add it toward the end of cooking, not the beginning, or it will burn before the chicken is done. Be sure to still have high heat for the glaze to caramelize beautifully. I suggest pairing this one with a cooling side like cucumber salad or sour cream.
7) Sheet-Pan BBQ Chicken Tenderloins with Veggies
Ingredients
Method
- Preheat oven to 425°F and line a sheet pan with foil.
- Toss veggies with 1 tbsp oil, salt, and pepper. Spread on one side of the pan.
- Pat tenders dry, toss with remaining oil, smoked paprika, garlic powder, salt, and pepper.
- Arrange tenders on the other side of the pan.
- Roast 12 minutes, brush BBQ sauce on tenders, then roast 4–6 more minutes until cooked through.
- Let rest 3 minutes, then serve with extra BBQ sauce for dipping.
Sheet pan dinners are genuinely one of my love languages as a mom because you throw everything on one pan and the oven does the work while you get to spend time with the kids.
These sheet pan BBQ chicken tenderloins with veggies are going to be your new weeknight go-to. The reason the chicken stays juicy while the veggies caramelize is the high heat and the fact that everything has space to roast instead of steam, so don't crowd the pan.
I like throwing in bell peppers and zucchini, but honestly whatever you have works. And the leftovers are incredible for meal prep; just chop the chicken up and throw it on a salad the next day.
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8) Lemon-Herb Greek Yogurt Marinated Tenders
Ingredients
Method
- Pat tenders dry.
- Whisk yogurt, lemon juice, zest, garlic, herbs, salt, and pepper in a bowl.
- Add tenders, coat well, and chill 30–60 minutes.
- Heat oil in a large skillet over medium heat.
- Shake off excess yogurt and place tenders in the pan.
- Cook 3–4 minutes per side until golden and internal temp reads 165°F.
- Let rest 3 minutes before serving.
I love Greek yogurt, and that additional protein content is a massive hit for me. This is definitely the type of dish to make when you need something lighter yet filling for everyone.
9) Buffalo Sauce Slow-Cooker Chicken Tenderloins
Ingredients
Method
- Pat tenderloins dry and season lightly with salt, pepper, and garlic powder.
- Whisk buffalo sauce, ranch, and melted butter in a bowl.
- Place tenderloins in the slow cooker in a single layer if possible.
- Pour sauce over chicken, turning pieces to coat.
- Cook on low 3–4 hours or on high 1.5–2 hours until cooked through.
- Shred with two forks or leave whole. Stir to coat in sauce.
- Serve with celery sticks, extra ranch, and rice or rolls.
These buffalo sauce slow cooker chicken tenderloins are basically a way to enjoy that chicken wing taste without the mess of actually having to eat chicken wings. This is going to create very tender pieces of chicken with a really good flavor, making for a perfect weeknight dinner.
You can serve these up with ranch or blue cheese, and you can also switch out the sauces. So if you want to have more of a teriyaki kind of night or a garlic parmesan kind of night, have fun with the sauce, cooking these in different variations and see what your family prefers.
Chicken tenderloins are actually a separate muscle from the breast, which is why they stay so tender even in a slow cooker. Less connective tissue, faster cook time, and they soak up sauce better than thicker cuts.
Crock-Pot 8-Quart Manual Slow Cooker
Check Price10) Teriyaki Glazed Chicken Tenderloins with Sesame
Ingredients
Method
- Pat chicken dry and season lightly with salt and pepper.
- Whisk soy, brown sugar, honey, vinegar, garlic, and ginger in a bowl.
- Heat sesame oil in a skillet over medium-high heat. Brown tenderloins 2–3 minutes per side.
- Pour in sauce and simmer 3 minutes. Stir in cornstarch slurry and cook until sauce thickens and coats chicken, about 1–2 minutes.
- Sprinkle sesame seeds and green onions before serving.
With this recipe, you'll feel like you are having a Chinese food dish at home at half the cost. Making teriyaki chicken is actually really easy, but teriyaki sauce can be tricky. If you overcook it, it will actually burn onto your chicken instead of being that nice, pretty glaze that your kids and your family as a whole are going to enjoy.
I like to serve this one over rice, and then those sesame seeds give it that added crunch and look on top that makes it feel really special.
11) Crispy Coconut Chicken Tenderloins with Lime
Ingredients
Method
- Pat tenders dry and season with salt and pepper.
- Set up three bowls: flour, beaten eggs, and coconut combined with panko and lime zest.
- Dredge each tender in flour, dip in egg, then press into coconut mix.
- Heat oil in a skillet over medium, or preheat air fryer to 400°F.
- Cook 3–4 minutes per side in skillet until golden and 165°F inside, or air-fry 8–10 minutes, flipping halfway.
- Squeeze lime over hot tenders before serving.
I love the taste of coconut and chicken is our go-to protein in our house. Crunchy, a little sweet, with a bright squeeze of lime right before serving. Kids who want crunch get it. Kids who want mild get it too.
12) Hidden-Veggie Puree Chicken Tenders
Ingredients
Method
- Pat tenders dry and season with salt and garlic powder.
- Mix carrot puree with beaten egg. Stir in breadcrumbs and panko.
- Dip each tender in the puree mix, pressing coating to stick well.
- Heat oil in a skillet over medium. Keep the heat steady — don’t let it smoke.
- Cook tenders 3–4 minutes per side until golden and cooked through.
- Drain on a paper towel and rest 2 minutes before serving.
I think this dish is a great way to sneak in some veggies for my kiddos, so it's definitely worth giving this a try. It sounds like the perfect busy weeknight meal.
13) Kid-Friendly Citrus Popcorn Chicken
Ingredients
Method
- Pat chicken dry and toss with orange juice, zest, salt, and pepper. Let sit 5 minutes while you set up your breading.
- Set out flour in one bowl, beaten eggs in a second, and panko mixed with garlic powder in a third.
- Dredge each piece in flour, dip in egg, then press into panko for a solid coating.
- Heat oil in a large skillet over medium. Fry in batches 2–3 minutes per side until golden and cooked through.
- Drain on paper towels and serve warm. Ketchup or ranch on the side is a safe bet.
These small, bright orange bites are perfect for little hands. I rely on them whenever dinner feels like a challenge and I need something that always works. I cut them into small pieces so they cook fast, and kids can pick them up easily without a fork.
Cutting tenderloins into small pieces before breading isn’t just for little hands — it increases the surface area, which means more crust per bite. More crust means picky eaters are more likely to approve. It’s basic food psychology dressed up as finger food.
14) Maple-Soy Sticky Chicken Tenderloins
Ingredients
Method
- Pat tenders dry and season lightly with salt and pepper.
- Whisk soy, maple, vinegar, sesame oil, garlic, and ginger in a bowl.
- Heat oil in a skillet over medium-high. Brown chicken 2–3 minutes per side.
- Pour sauce over chicken and bring to a simmer.
- Stir cornstarch into water, add to the pan, and cook until sauce thickens and coats the chicken, about 1–2 minutes.
- Top with sesame seeds and green onions if using. Serve with rice or veggies.
Maple syrup and soy sauce might sound fancy, but this meal takes only 20 minutes to make, and kids love it. Just serve it over rice, and dinner is done.
15) Garlic-Parmesan Baked Tenderloins for Lunchboxes
Ingredients
Method
- Preheat oven to 400°F. Line a baking sheet with foil.
- Toss tenderloins with oil, garlic, salt, pepper, and oregano in a bowl.
- Mix Parmesan and panko on a plate. Press each tenderloin into the mix to coat.
- Place on the sheet and bake 12–14 minutes until cooked through.
- Let rest 5 minutes before packing into lunchboxes. Cold or warm, both work fine.
These tenderloins are way more interesting than a sandwich, and they pack more protein, which actually keeps kids full. They work great cold straight from the fridge, so there's no reheating required, which is great for a school lunchbox.
You can make a big batch on Sunday and portion them out for the week, since they hold up really well in the fridge for about four days. A little container of marinara or ranch on the side keeps it from feeling repetitive and gives kids something to dip, which makes it more exciting for them.
16) Creamy Chicken Tenderloin Alfredo Bake
Ingredients
Method
- Preheat oven to 375°F. Grease a 9×13 pan.
- Cook pasta 2 minutes less than package directions. Drain.
- Toss chicken with olive oil, garlic powder, salt, and pepper.
- Sear chicken 2–3 minutes per side in a hot skillet until just cooked through. Slice into bite-size pieces.
- Stir Alfredo sauce and milk together in a bowl to loosen it up.
- Mix pasta, chicken, and sauce together. Pour into the prepared pan.
- Top with mozzarella and Parmesan.
- Bake 15–20 minutes until bubbly and cheese is melted.
- Sprinkle parsley, rest 5 minutes, then serve.
Chicken Alfredo is a go-to in our house, and this version is super easy to make. Brown the chicken for six minutes, mix everything together, and let the oven do the rest while you search for those hard-to-find shin guards.
17) Crispy Oven-Fried Dill Pickle Chicken Tenders
Ingredients
Method
- Pour pickle juice and buttermilk over tenders in a bowl. Chill 20 minutes while you preheat the oven to 425°F.
- Mix panko, crushed pickles, garlic powder, paprika, salt, and pepper on a plate.
- Beat eggs in a shallow bowl. Remove tenders from brine and shake off excess.
- Dip each tender in egg, then press firmly into the panko mix.
- Place on a greased baking sheet and brush or spray lightly with oil.
- Bake 12–15 minutes, flip once, until golden and cooked through.
At first, using pickle brine as a marinade might seem odd, but once you give it a try, you’ll find it works really well. It gives the chicken a fresh, tangy taste that isn’t overpowering and makes it tender quickly.
18) Taco-Seasoned Chicken Tender Strips for Tacos
Ingredients
Method
- Pat tenders dry and toss with oil, taco seasoning, and salt.
- Heat a large skillet over medium-high heat.
- Add chicken in a single layer and cook 3–4 minutes per side until browned and cooked through.
- Let rest 2 minutes, then slice into strips.
- Warm tortillas in the skillet for 20–30 seconds each.
- Fill tortillas with chicken and whatever toppings your family will actually eat.
Taco-seasoned chicken tender strips for tacos will upgrade Taco Tuesday for you! Making your own taco seasoning takes about two minutes and allows you to control the sodium and heat level, and the flavor is genuinely so much better than anything that comes in a packet. My base is cumin, chili powder, garlic powder, onion powder, smoked paprika, and a little salt, and that's it.
These are perfect for meal prep because you can season and cook a big batch on Sunday and then enjoy them any night during the week. For toppings, shredded cheese, sour cream, fresh salsa, and a little cilantro go a long way!