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    Home » Recipes » Main Dish

    The Pioneer Woman Chicken Tenders Recipe

    Published: Jun 10, 2014 · Modified: Dec 27, 2020 · This post may contain affiliate links

    46.5K shares
    • 100
    Jump to Recipe Print Recipe

    The Pioneer Woman Chicken Tenders Recipe is out of this world amazing! My family raved and raved about these moist, delicious chicken strips. My husband and boys were already asking me to make these again before dinner was even over.

    The Pioneer Woman Chicken Tenders Recipe is out of this world amazing!

    First, You start with a few ingredients - chicken strips and buttermilk. Place in a bowl and let them sit in the fridge for 15-20 minutes or longer.

    The Pioneer Woman Chicken Tenders Recipe is out of this world amazing!

    Second, you add flour and seasoning together in a bowl and slowly stir in buttermilk to make some crumbles for the chicken tenders. Don't skip this part because it s what's makes these chicken tenders so good!

    The Pioneer Woman Chicken Tenders Recipe is out of this world amazing!

    Next, Roll the chicken strips in the flour mixture and place on a plate. Heat your oil in a skillet and once ready place the chicken tenders in oil carefully and fry on each side.

    The Pioneer Woman Chicken Tenders Recipe is out of this world amazing!

    Serve these wonderful The Pioneer Woman Chicken Tenders Recipe with your favorite sides like Macaroni and Cheese or Potato Foil Packets.

    The Pioneer Woman Chicken Tenders Recipe is out of this world amazing!

    We hope you enjoy  The Pioneer Woman Chicken Tenders as much as we do!  They are always a crowd pleaser at our house.

    Pioneer Woman Chicken Tenders Recipe

    The Pioneer Woman Chicken Tenders Recipe is out of this world amazing! 
    5 from 4 votes
    Print Pin Rate
    Course: Main
    Prep Time: 30 minutes
    Cook Time: 3 minutes
    Total Time: 33 minutes
    Servings: 6
    Author: The Pioneer Woman
    Cost: $5

    Ingredients

    • 1 package Chicken Breasts Cut Into strips - 2 lbs. (or you can use chicken tenderloins)
    • 2 cups Buttermilk
    • 1-½ cup Flour
    • 2 - 3 Teaspoons Lawry's Seasoning Salt or Spices Of Your Choosing
    • Vegetable Oil

    Instructions

    • Start by rinsing and drying your chicken strips.
    • Next, in a bowl submerge the chicken strips in 1 and ½ cups buttermilk for 15 to 20 minutes (or longer if you’d like).
    • In another bowl combine about 1 ½ cups flour and 2 to 3 teaspoons of Lawry’s Seasoning Salt (or other seasonings if you prefer).
    • Mix this together well.
    • Next, add about ¼ to ½ cup of buttermilk into the flour mixture and stir lightly with a fork as you add it.
    • Heat about 1 inch of vegetable oil in a large skillet over medium-low to medium heat.
    • Remove a few of the buttermilk-soaked strips and place them in the flour mixture, turning them over to coat them thoroughly.
    • Place them on a plate.
    • Continue coating chicken strips until they are all ready to cook.
    • When the oil is sufficiently heated, begin cooking the strips a few at a time.
    • Cook them for about a minute and a half or so on each side.
    • When golden and crispy, remove them to a paper towel-lined plate.
    • Serve with your favorite dipping sauce. Yum!
    Tried this recipe?Mention @SPMoms or tag #SPMOMS!

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    Hop on over to Instagram and follow the fun! We love posting memes, family fun, travel, and whatever we are feeling that day!  Pinterest is also an amazing place to visit Stockpiling Moms. This is where you can pin all your favorite articles from our Food, Travel & Lifestyle Blog!

     

     

    Shelley King
    Shelley King

    Shelley is a boy mom, marine wife, and is blessed with an amazing family. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.

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    46.5K shares
    • 100

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    Reader Interactions

    Comments

    1. Laurie Garrett

      February 27, 2017 at 1:29 pm

      Is the flour all purpose or self rising?

      Reply
      • Melissa@StockpilingMoms

        February 27, 2017 at 6:50 pm

        All purpose.

        Reply
        • Val

          July 30, 2020 at 5:02 pm

          Chicken Breasts are not called Tenders, by labeling regulations.

          Tenders and Strips are two different muscles (Strips are chicken breasts cut into strips, while tenders are the muscle between the strip and the rib cage).

          Reply
          • Mel

            January 26, 2021 at 4:34 pm

            Ok, Karen. Thanks for splitting those hairs for us.

            Reply
    2. Penny

      April 17, 2017 at 3:06 pm

      What temperature should the oil at before putting them in? Also, my breeding keeps falling off the chicken. Any suggestions on how to prevent this from happening?

      Reply
    3. Boyan Minchev

      June 07, 2017 at 5:24 am

      5 stars
      Great recipe, I love chicken and this delicious crunchy bites are amazing, thank you.

      Reply
    4. Boyan Minchev

      July 03, 2017 at 3:51 pm

      5 stars
      Great chicken recipe, I will try to prepare this for my girl tomorrow night, I hope she will be happy.... 🙂 Thanks for sharing this amazing recipe.

      Reply
    5. Kathleen F.

      November 05, 2017 at 8:18 am

      I'm not really sure what "one package of chicken breasts ~ strips or tenders" means. Could we get that in a real measurement like pounds or ounces?

      Reply
      • Melissa@StockpilingMoms

        November 06, 2017 at 4:51 pm

        2 pounds. I updated the recipe too! Thanks.

        Reply
    6. Suzanne

      April 08, 2018 at 9:31 pm

      5 stars
      Really good! I used brown flour and it turned out fantastic!

      Reply
    7. Tma Minal

      April 20, 2018 at 7:56 pm

      5 stars
      I drizzled in 1/4 to 1/2 cup buttermilk into the flour, stirring lightly with a fork as I drizzled.
      I also used Tony Cacheres seasoning instead Lawry's. Tastes great.

      Reply
    8. Elizabeth

      December 05, 2018 at 12:27 pm

      Not sure what the texture is suppose to be for the breaded part - and when adding the buttermilk to the flour
      Thank you

      Reply

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