From the very start of this website we have swore we would never publish a chicken nuggies recipe–after all, what would be the point? Big Ag has perfected them; a pre-made product is ready in mere minutes. It made no sense to make homemade chicken tenders for kids.
Alas, when we returned from a summer vacation this year, our toddler wanted homemade chicken tenders – and not just any chicken tenders but the exact.same.ones he had at the hotel at which we stayed. Easy there, tiger, we said–they’re just tendies. But you know how small children are: nevertheless, he persisted. So persistent, in fact, that we actually had to come up with a homemade chicken tenders recipe for kids just to placate him–and what a recipe it is! Impossibly juicy meat, thanks to a pickle juice bath. A tempura-like skin and crunch. Dippable and endlessly customizable. Easy enough to make good, good enough to actually want to make (every now and then).
Ingredients Overview
- Chicken Tenderloins: tenderloins provides an ideal, tender cut that cooks quickly and evenly. If using whole chicken breasts, halve them horizontally and slice them into uniform strips.
- Pickle Juice (or Substitute Brine): The key to ultra-juicy meat when making homemade chicken tenders for kids. The acid and salt act as a quick brine to break down muscle fibers while locking in moisture. If you don’t have jarred pickle juice, a quick mixture of hot water, salt, sugar, and white vinegar works as a seamless replacement.
- Chicken Seasoning Blend: A quick mix of salt, paprika, and garlic powder coats the tenderloins post-brine, building a baseline layer of savory flavor before dipping into the batter.
- Batter Base (Flour & Potato Starch): A 1:1 ratio of all-purpose flour and potato starch creates the signature light, tempura-style crunch that stays crisp without feeling overly heavy or doughy.
- Low-Sugar Soda / Carbonated Liquid: Highly carbonated beverages (like Olipop, Poppi, seltzer, or beer) introduce air bubbles into the batter, producing an airy, light crust when it hits the hot oil.
Steps Summary
- Brine the Chicken: Submerge the chicken tenderloins in pickle juice (or the water-vinegar-salt-sugar substitute) for 20 to 30 minutes to tenderize and season from within.
- Season the Meat: Remove the chicken from the brine, pat off excess liquid, and dust thoroughly with the paprika, garlic powder, and salt mixture.
- Whisk the Batter: Sift the flour, potato starch, and additional paprika together in a wide, flat dish. Gradually whisk in your carbonated liquid until it reaches the consistency of pancake batter.
- Heat the Oil: Fill a small pot, Dutch oven, or wok with 1.5 cups of oil and heat to medium ($\sim 350^\circ\text{F}$).
- Coat and Fry: Dip the chicken pieces into the batter, allowing the excess to drip off. Fry 3–4 tenders at a time for 4 to 5 minutes until crisp and golden brown, flipping halfway if not fully submerged.
- Blot and Serve: Transfer the finished tenders to a paper-towel-lined plate to drain off excess oil before serving warm.
FAQ
Can I bake or air-fry these homemade chicken tenders for kids instead?
This specific tempura-style wet batter relies on immediate immersion in hot oil to set its light, crispy shell. If placed directly into an air fryer or oven, a wet batter will run and create a mess. For best results, fry them as directed.
What if I don’t have potato starch on hand?
You can substitute cornstarch in equal measure! Cornstarch provides a very similar light, crispy texture that prevents the batter from becoming dense.
Will the tenders taste strongly like pickles?
Not at all. The pickle juice brine imparts mild acidity and salt that enhances the savory flavor and locks in moisture, but it won’t overpower the chicken or leave a sour pickle taste behind.
Can I freeze leftover chicken tenders for quick toddler meals?
Yes! Allow cooked tenders to cool completely on a wire rack, then freeze them in a single layer on a baking sheet before transferring them to an airtight freezer bag. Reheat in an air fryer or oven at $375^\circ\text{F}$ until heated through and re-crisped.
What type of oil is best for frying these?
Use a neutral oil with a high smoke point, such as vegetable oil, canola oil, peanut oil, or avocado oil. Avoid olive oil, as its lower smoke point can burn during frying.
Recipe Links
What to Serve With Homemade Chicken Tenders for Kids
- Veggie Fries — Actually good Zucchini frites that your kids will gobble up.
- Crispy Avocado Fries — Sliced avocado coated and crisped to perfection, delivering healthy fats with a fun, dippable texture.
- Carrot Focaccia — A soft, kid-friendly bread with subtle vegetable sweetness that pairs wonderfully with crispy proteins.
More Toddler Recipes Like This
- Homemade Fish Sticks — A quick, kaarage-style approach to serving fish.
- First Steak for Toddlers — A pounded and breaded Korean-style ribeye is a great way to introduce red meat to small children.
- Schnitzel For Kids — This breaded cutlet couldn’t be easier to prepare–or more delicious.
Check out all of our toddler dinner recipes or high protein recipes for kids!
The Best Homemade Chicken Tenders For Kids
Description
These crispy homemade chicken tenders for kids feature juicy chicken brined in pickle juice and fried in a light, tempura-style batter. Easy to make and endlessly dippable, they are a guaranteed hit for toddlers and parents alike.
Instructions
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Place chicken slices into a container filled with the pickle juice–you could drop them in the original bottle, even. If you don’t have pickle juice on hand, add the salt, sugar, and white vinegar to a flat container, then pour ½ cup of hot water over it; stir until salt and sugar dissolve. Let chicken strips sit in the pickle liquid for 20-30 minutes.
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While chicken pieces marinate in the pickle brine, mix together the salt, paprika, and garlic powder.
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Remove chicken from the pickle brine and shake off excess liquid. Sprinkle the salt-paprika-garlic mixture all over the pieces.
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When ready to cook, fill a smaller pot, dutch oven, or wok with 1.5 cups of vegetable oil. Heat oil to Medium (~350 degrees).
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In a large flat container, add the flour, potato starch, and paprika; sift to ensure even distribution. Add the soda (or other carbonated beverage) incrementally, mixing and adding until the mixture has the consistency of pancake batter.
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Dip the chicken pieces into the batter until fully coated; when removing, let excess batter drip off. Place no more than 3-4 tenders into your cooking vessel at a time.
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Cook until golden brown all over and cooked through, roughly 4-5 minutes. Note: if oil doesn’t completely cover the chicken pieces, flip pieces over at the two-minute mark.
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When finished cooking, remove from oil and cover in paper towels to blot out excess oil.
Nutrition Facts
Serving Size 2 tenders
- Amount Per Serving
- Calories 285kcal
- % Daily Value *
- Total Fat 11g17%
- Potassium 420mg12%
- Total Carbohydrate 20g7%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 26g52%
- Calcium 22 mg
- Iron 2 mg
- Vitamin D 0 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
