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These homemade tenders are soft and tender on the inside, and super crispy on the outside. Even better than the famous KFC tenders, they're tasty, gourmet and regressive. They're so easy to make, you'll be hooked in no time, believe me!
Table des matières
💙 Why you'll love them
- They're extremely easy to prepare: simply mix the chicken fillets and marinade together, then leave to rest in the fridge for a while, before breading and frying.
- They're super soft and melt-in-the-mouth on the inside (thanks to my secret technique) and ultra-crisp on the outside.
- It's the ideal street food for a simple yet comforting dish, to share with friends or for a solitary gustatory pleasure.
These are the main ingredients, and the quantities can be found in the recipe card below.
- Chicken fillets, perfect for this recipe.
- Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
- Onion : although I often recommend fresh rather than dried/ground onions, use powdered onion here, as it blends better with the marinade.
- Spices: cumin, paprika and hot cayenne pepper.
- Thyme to flavour the marinade.
- Greek yogurt: that's what's going to make the difference. Marinating the chicken in Greek yogurt makes it ultra-tender and melt-in-your-mouth.
- Flour for the breadcrumbs.
- Eggs - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
- Corn flakes without sugar.
🥰 Chef's tips
- Marinate the chicken in the Greek yogurt, spices and herbs for as long as possible (24 hours maximum, of course): this is what makes ALL the difference, and it's how the chicken becomes ultra-tender and melt-in-your-mouth.
- Check that your frying oil is hot (around 340°F/170°C) before putting on your homemade tenders. You can use a kitchen thermometer, as I do, or drop a bread crumb into the pan. If it sizzles and fries directly, you can use it right away.
- Take care, too, that the frying oil is not too hot: if it is, your oil will first darken before turning black. Then the oil will burn, and your tenders with it.
💡 Frequently Asked Questions
Yes, you can. But in this case, avoid traditional breadcrumbs and use Panko breadcrumbs instead: these Japanese breadcrumbs are much crisper than the basic ones. You'll find it in larger supermarkets or in Asian/World Cuisine stores.
Of course! When ready, place in a baking dish and bake in a hot oven at 355°F/180°C for 15-20 minutes, turning the tenders halfway through.
If your oil hasn't darken, you can wait for it to cool down, then put it back in the bottle for repeated use.
Otherwise, don't pour your frying oil down the drain, as you risk clogging it. The best thing to do is to put it back in the bottle once it's cooled down (very important, otherwise it'll have holes in it), then take it to a waste disposal site with hazardous waste or special household waste. And if that's impossible, at least put it in the non-recyclable waste garbage can.
❄️Storage / freezing
If you've made too many, I wouldn't recommend preserving them, as they may lose their crispiness, but rather freeze them straight away. To do this, let them cool once fried, then place them in a freezer bag on which you have previously written the name of the recipe and the date of production.
To defrost, put them in the oven at 320°F/160°C for a few minutes.
😋 Other chicken recipes
If you make these homemade chicken tenders, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
Homemade chicken tenders
- 1.1 pounds chicken fillets
- ¾ cup Greek yogurt
- 2 tablespoons ground paprika
- 2 garlic cloves pressed
- 2 tablespoons onion powder
- 1 tablespoon ground cumin
- 1 tablespoon thyme
- 1 pinch Cayenne pepper
- all-purpose flour
- 2 eggs
- 10 ½ cups corn flakes without sugar
- salt to taste
- black pepper to taste
- Cut chicken fillets into strips and put them in a large mixing bowl. Add the pressed garlic, onion powder, paprika, cumin, thyme, cayenne pepper and Greek yoghurt. Mix well and place in the fridge for at least 1 hour (the longer you can, the more tender and melting your tenders will be inside).
- Coarsely crush the corn flakes, either with a pestle or by placing them in a freezer bag and tapping them.
- Pass each slice through the flour, then in the beaten eggs and finally in the coarsely crushed corn flakes.
- Heat frying oil to 340°F/170°C: if you don't have a thermometer, drop a breadcrumb into the frying pan. If it sizzles and fries directly, the oil is hot.
- Place the chicken slices one by one in the hot oil until golden-brown, and enjoy!