These halal chicken tenders are crispy, juicy, and packed with flavor. They have a golden-brown crunch on the outside and tender meat inside. Whether fried, baked, or air-fried, they make a perfect meal or snack. Pair them with your favorite dipping sauce for a delicious bite every time.
Key Benefits of Halal Chicken Tenders
- Crispy & Juicy – These halal chicken tenders have the perfect balance of a crunchy coating and tender, flavorful meat inside.
- Easy to Make – Whether you fry, bake, or air-fry, they come together quickly with simple ingredients.
- Versatile & Family-Friendly – Serve them as a snack, main dish, or even in wraps and salads.
- Customizable Flavor – Adjust the seasoning or coating for a spicy, herbed, or gluten-free version.
- Perfect for dipping – Pair with honey mustard, ranch, or barbecue sauce for a delicious bite every time.
Ingredients for halal chicken tenders
Chicken breast or thigh: Use boneless, skinless chicken breasts or thighs for halal chicken tenders. Breasts are lean and mild, while thighs are juicier and more flavorful.
Flour: All-purpose flour is essential for a crispy coating on your halal chicken tenders. Avoid substituting with cake flour, as it affects texture.
Breadcrumbs (Panko): Panko breadcrumbs give halal chicken tenders a crispy, crunchy texture. Regular breadcrumbs can be used, but panko is preferred for lightness.
Black Pepper: Black pepper adds depth to the flavor of your halal chicken tenders. Adjust to your preferred spice level.
Garlic powder: Garlic powder gives a savory, aromatic flavor to the tenders. You can adjust the amount based on how much garlic flavor you want.
Paprika: Paprika adds smokiness and enhances the color of the halal chicken tenders, making them visually appealing and flavorful.
Instructions
Prepare the chicken
Pat the halal chicken tenders dry with paper towels to remove excess moisture.
Make the buttermilk marinade
In a bowl, mix buttermilk, salt, pepper, garlic powder, onion powder, and paprika. Add the chicken and marinate for at least 30 minutes or a few hours for extra flavor.
Prepare the coating
Set up three shallow dishes: one with flour (seasoned with salt and pepper), one with beaten eggs, and one with Panko breadcrumbs.
Coat the chicken
Dip each chicken tender in flour, then egg wash, and finally coat with Panko, pressing gently to help it stick.
Cook the chicken
- Frying: Heat oil in a skillet over medium heat. Fry tenders for 4-5 minutes per side until golden brown.
- Baking: Preheat oven to 400°F (200°C). Place tenders on a lined baking sheet, spray lightly with oil, and bake for 20-25 minutes, flipping halfway.
- Air frying: Preheat to 375°F (190°C). Cook tenders in a single layer for 10-12 minutes, flipping halfway.
Serve and enjoy
Let the tenders rest for a couple of minutes before serving. Enjoy with honey mustard, ranch, or your favorite dipping sauce.
Pro Tips for halal chicken tenders
Marinate for Maximum Flavor – Don’t rush the marinating process! Letting the chicken tenders soak in the buttermilk for at least 30 minutes (or even longer) helps tenderize the meat and infuses it with delicious flavor. If you have time, marinate them overnight for even better results.
Crispier Coating – For the crunchiest, most golden-brown coating, make sure to use Panko breadcrumbs. They produce a lighter, crunchier texture compared to regular breadcrumbs.
Oil Temperature is Key – Whether frying or air-frying, the oil or air fryer needs to be hot enough to create that crispy exterior. If frying, heat the oil to around 350°F (175°C). If the temperature is too low, the tenders will absorb too much oil and become soggy.
Baking Tips – If you prefer a healthier option, baking the chicken tenders is a great choice. To get a crispy finish, be sure to lightly spray the tenders with oil before baking. This will help them get that golden crunch without deep frying.
Even Cooking – For air frying or baking, make sure to arrange the tenders in a single layer, leaving some space between them. This ensures even cooking and helps the tenders crisp up nicely.
Flavor Variations – Experiment with the seasoning to suit your taste! Add some cayenne pepper for heat, oregano for a more herbal flavor, or even parmesan cheese to the breadcrumbs for extra richness.
Rest After Cooking – Once your tenders are cooked, let them rest for a couple of minutes. This allows the juices to redistribute, keeping the tenders juicy on the inside while maintaining that crisp coating.
Variations
Spicy Chicken Tenders – Add a bit of heat by mixing cayenne pepper or chili powder into your seasoning blend. You can also toss the cooked tenders in a spicy sauce like sriracha or buffalo sauce for that extra kick.
Gluten-Free Option – For a gluten-free version, swap out the all-purpose flour and Panko breadcrumbs with gluten-free flour and gluten-free breadcrumbs. You can even try using almond flour for a nutty, flavorful twist.
Parmesan Coating – For a rich, cheesy flavor, mix grated Parmesan cheese into the breadcrumb coating. It adds a delicious layer of flavor that complements the crispy texture of the tenders.
Herb-Infused Tenders – Give your tenders a fresh, aromatic twist by adding dried herbs like oregano, thyme, or Italian seasoning to the breadcrumb mixture. You’ll get a burst of flavor in every bite.
Serving Suggestions for Halal Chicken Tenders
Classic Dipping Sauces – Serve your halal chicken tenders with a variety of dipping sauces for extra flavor. Honey mustard, barbecue sauce, and ranch dressing are always crowd-pleasers. For a spicy kick, try sriracha mayo or a tangy buffalo sauce.
Pair with a Fresh Salad – For a light and refreshing contrast, serve your tenders with a side of mixed greens, coleslaw, or a tangy cucumber salad. The freshness of the veggies will balance the richness of the crispy chicken.
Side of Fries – You can’t go wrong with a side of crispy fries. Whether you choose regular fries, sweet potato fries, or even zucchini fries, they pair perfectly with your tenders for a complete meal.
Serve as an Appetizer – These crispy tenders also work wonderfully as a party appetizer. Arrange them on a platter with dipping sauces on the side, and watch them disappear quickly!
FAQs about halal chicken tenders
How can I make chicken tenders even crispier?
To achieve that ultra-crispy texture, make sure your oil is at the right temperature (around 350°F or 175°C). You can also double coat the chicken by dipping it in the flour, then egg, and then breadcrumbs again for extra crunch. If baking, be sure to spray the tenders lightly with cooking spray to help them crisp up in the oven.
How can I make these tenders spicier?
To add some heat to your halal chicken tenders, you can mix cayenne pepper or chili powder into the breadcrumb coating. You can also toss the cooked tenders in a spicy buffalo sauce or a sriracha glaze for that perfect spicy kick.
Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs work wonderfully for tenders. They’re slightly juicier and more flavorful than chicken breast, and they will still cook up crispy when breaded and fried or baked. Just make sure to trim off any excess fat before preparing them!
Halal chicken tenders
Ingredients
- 1 lb halal chicken tenders
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 ½ cups Panko breadcrumbs
- 2 eggs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- Oil for frying or baking
Instructions
Prepare the chicken
- Start by patting the halal chicken tenders dry with paper towels to remove any excess moisture. This helps the coating stick better.
Make the buttermilk marinade
- In a bowl, combine the buttermilk, salt, pepper, garlic powder, onion powder, and paprika. Stir to combine.
- Add the chicken tenders to the bowl and let them marinate for at least 30 minutes. For extra flavor, you can marinate them for a few hours in the fridge.
Prepare the coating
- In a shallow dish, add the flour. In another dish, beat the eggs. In a third dish, place the Panko breadcrumbs.
- Season the flour with a pinch of salt and pepper to add more flavor to the coating.
Coat the chicken
- Remove each chicken tender from the buttermilk marinade and dip it into the flour, then into the egg wash, and finally coat it with the Panko breadcrumbs. Gently press to help the breadcrumbs adhere.
Cook the chicken
- For frying: Heat about 1-2 inches of oil in a skillet over medium heat. Once the oil is hot, carefully add the chicken tenders in batches, frying for about 4-5 minutes per side or until they’re golden brown and crispy.
- For baking: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with oil. Place the coated tenders on the sheet and bake for 20-25 minutes, flipping halfway through, until golden brown and cooked through.
- For air frying: Preheat your air fryer to 375°F (190°C). Arrange the tenders in a single layer and cook for 10-12 minutes, flipping them halfway through.
Serve and enjoy
- Once your chicken tenders are perfectly crispy, remove them from the heat and let them rest for a couple of minutes before serving. Enjoy with your favorite dipping sauce, like honey mustard or ranch.