These Egg & Dairy-Free Homemade Chicken Tenders are a homemade dinner that’s both allergy-friendly and family-approved. You’re going to love these crispy, juicy chicken tenders! They’re egg-free, dairy-free, and made with simple, wholesome ingredients you probably already have on hand. Easy to make and even easier to love, this is the kind of recipe you’ll turn to again and again—perfect for busy nights, picky eaters, or anyone craving a comforting, crunchy bite.
Oriana’s Thoughts On The Recipe
When it comes to cooking for my family, I love creating meals that are not only delicious but also safe for everyone to enjoy. That’s why I’m so excited about these Egg & Dairy-Free Homemade Chicken Tenders! They’re crispy on the outside, juicy on the inside, and packed with flavor—plus, they’re a breeze to make. Whether you have allergies to consider or just want to try something different, these tenders are a fantastic choice.
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Chicken Tenders: Boneless, skinless chicken tenders are the star of this recipe. They cook quickly and remain juicy. You can also use boneless chicken breasts cut into strips.
- All-Purpose Flour: Helps create a base for the breading to stick to. If you need a gluten-free option, you can substitute with a gluten-free flour blend.
- Breadcrumbs: Adds flavor and a crispy texture to the tenders. Feel free to use gluten-free breadcrumbs if needed.
- Panko: Japanese-style breadcrumbs that are coarser and give an extra crispy texture. They’re key to achieving that perfect crunch.
- Salt: Enhances the flavor of the chicken and the breading.
- Garlic Powder: Adds a subtle, savory depth to the seasoning.
- Black Pepper: Gives a mild heat and rounds out the seasoning.
- Paprika: Adds a hint of smokiness and beautiful color to the tenders.
Food Allergy Swaps
- This recipe is naturally egg, dairy, nut, peanut, sesame-free, fish, and shellfish-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Gluten-Free: Substitute all-purpose flour and breadcrumbs with gluten-free versions.
- Soy-Free: Ensure that your breadcrumbs and panko are soy-free, as some brands may include soy ingredients.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Trim And Season The Chicken
Trim the fat from the tenders, if necessary. Season the chicken with 1 teaspoon of salt, ¼ teaspoon of black pepper, and 1 teaspoon of garlic powder.
Step 2 – Prepare The Breading
In a shallow bowl, combine the flour and water. Mix with a fork or a small whisk until the mixture is smooth. In a second shallow bowl, mix breadcrumbs, panko, ½ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon garlic powder, and 1/4 teaspoon paprika. Mix until well combined.
Step 3 – Dip And Coat
Dip chicken tenders in the flour mixture, shake off excess, then into the breadcrumb mixture, making sure to evenly and thoroughly coat each piece, pressing with your hand, and shake off excess, and place on the prepared baking sheet. Spray lightly with oil, sprinkle with a touch of salt (optional).
Step 4 – Bake
Bake for 15 minutes, then flip the tenders and cook for an additional 5-8 minutes, or until the internal temperature of the chicken reaches 165°F. Remove from the oven and serve immediately, accompanied by your preferred sauce and sprinkled with fresh parsley, if desired.
Recipe Tips
- Cut the chicken tenders evenly: Ensure that your chicken tenders are cut into even-sized sticks to ensure they cook evenly.
- Rest the Coated Tenders: Let the coated tenders rest for 10-15 minutes before cooking. This helps the coating adhere better.
- Don’t overcrowd the tray: Leave some space between each chicken tender on the baking sheet. Overcrowding can cause them to steam rather than bake, resulting in a less crispy coating.
- Oven Preheat: If baking, make sure your oven is fully preheated to ensure even cooking and crispiness.
- Don’t Skip the Wire Rack: If you want that crispy, golden finish, using a wire rack is a must! Just like an air fryer basket, it helps the heat circulate all around the chicken tenders so they bake up nice and crunchy—not soggy on the bottom.
Variations & Additions
- Spicy Tenders: Add cayenne pepper or chili powder to the seasoning mix for a spicy kick.
- Herb-Infused: Mix dried herbs like thyme, rosemary, or oregano into the breadcrumb mixture for a fragrant twist.
- Parmesan-Crusted: If dairy isn’t an issue, mix some grated Parmesan cheese into the breadcrumb mixture for a cheesy flavor.
Serving Suggestions
Serve these chicken tenders with your favorite dipping sauces, such as tangy ranch, honey mustard, barbecue sauce, or Avocado Sauce. They pair wonderfully with a side of crispy fries or fluffy rice, a fresh salad, or steamed veggies for a balanced meal.
Storing and Freezing Instructions
Storing: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 350°F until warmed through and crispy.
Freezing: Arrange uncooked, coated tenders on a baking sheet and freeze until solid. Transfer to a freezer-safe bag and store for up to 2 months. To cook, bake directly from frozen at 400°F, adding a few extra minutes to the cooking time. You can also freeze cooked chicken tenders and reheat from frozen.
Frequently Asked Questions
Absolutely! Just cut the chicken breast into strips similar in size to tenders, and proceed with the recipe as directed.
Make sure the chicken is well-dried before coating, and let the coated tenders rest for a few minutes before cooking. This helps the breading adhere better.
Yes, the air fryer is a great option! Cook at 375°F for about 10-12 minutes, flipping halfway through, until golden and crispy.
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Recipe Card
Homemade Chicken Tenders (Egg-Free & Dairy-Free)
Ingredients
- 1 1/4 – 1 ½ lbs (500 – 600 g) chicken tenders – breast tenderloins (about 12 chicken tenders)
- 1 1/2 teaspoons salt, divided
- ½ teaspoon black pepper, divided
- 2 teaspoons garlic powder, divided
- 1/2 cup (70 g) all-purpose flour
- 1/2 cup (120ml) water
- 1/2 cup classic breadcrumbs
- 1/2 cup panko
- 1/4 teaspoon paprika
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Preheat oven to 400º F (200º C). Place a rack on a baking tray (not critical but bakes more evenly) and spray with olive or avocado oil.
- Trim the fat from the tenders, if necessary. Season the chicken with 1 teaspoon of salt, ¼ teaspoon of black pepper, and 1 teaspoon of garlic powder.
- In a shallow bowl, combine the flour and water. Mix with a fork or a small whisk until the mixture is smooth.
- In a second shallow bowl, mix breadcrumbs, panko, ½ teaspoon of salt, ¼ teaspoon of black pepper, 1 teaspoon of garlic powder, and ¼ teaspoon of paprika. Mix until well combined.
- Dip chicken tenders in the flour mixture, shake off excess, then into the breadcrumb mixture, making sure to evenly and thoroughly coat each piece, pressing with your hand, and shake off excess, and place on the prepared baking sheet. Spray lightly with oil, sprinkle with a touch of salt (optional).
- Bake for 15 minutes and then flip the tenders and cook for another 5-8 minutes or until the internal temperature of the chicken reaches 165º F. Remove from oven and serve immediately, with sauce of choice and sprinkled with fresh parsley, if desired.
- This recipe is naturally egg, dairy, nut, peanut, sesame-free, fish, and shellfish-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Gluten-Free: Substitute all-purpose flour and breadcrumbs with gluten-free versions.
- Soy-Free: Ensure that your breadcrumbs and panko are soy-free, as some brands may include soy ingredients.
- Cut the chicken tenders evenly: Ensure that your chicken tenders are cut into even-sized sticks to ensure they cook evenly.
- Rest the Coated Tenders: Let the coated tenders rest for 10-15 minutes before cooking. This helps the coating adhere better.
- Don’t overcrowd the tray: Leave some space between each chicken tender on the baking sheet. Overcrowding can cause them to steam rather than bake, resulting in a less crispy coating.
- Oven Preheat: If baking, make sure your oven is fully preheated to ensure even cooking and crispiness.
- Don’t Skip the Wire Rack: If you want that crispy, golden finish, using a wire rack is a must! Just like an air fryer basket, it helps the heat circulate all around the chicken tenders so they bake up nice and crunchy—not soggy on the bottom.
- Spicy Tenders: Add cayenne pepper or chili powder to the seasoning mix for a spicy kick.
- Herb-Infused: Mix dried herbs like thyme, rosemary, or oregano into the breadcrumb mixture for a fragrant twist.
- Parmesan-Crusted: If dairy isn’t an issue, mix some grated Parmesan cheese into the breadcrumb mixture for a cheesy flavor.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
