This recipe for Chipotle Chicken Tenders is a great option for those looking for a spicy and flavorful dish. The nuggets are crispy on the outside and tender on the inside, with a spicy kick from chipotle peppers.
With just a few simple ingredients and a quick cooking time, these nuggets are easy to prepare and perfect for a weeknight dinner or as an appetizer. In addition, this recipe doubles easily and freezes well.
For more chicken-inspired recipes, check out Baked chicken tenders, Baked Pecan Crusted Chicken Tenders, and Chipotle Chicken Milanese.
Why This Recipe Works
This Chipotle Chicken Tenders recipe uses various ingredients to create a delicious and flavorful chipotle chicken nugget. The pickled brine not only adds a tangy flavor but also prevents the chicken from drying out. The chipotle powder provides a spicy kick, while the granulated onion and garlic add a depth of savory taste. Baking soda in the recipe reacts with the acid in the pickled juice, creating a crispy texture.
The egg whites, acting as a binding agent, hold the breading together and ensure that it adheres perfectly to the chicken. The combination of panko bread crumbs and flour gives a crunchy exterior and a satisfying bite.
Finally, the peanut oil used for frying has a high smoke point and a neutral flavor, which results in a perfectly crispy and delicious nugget. These Chipotle Chicken Tenders can be enjoyed as a snack, appetizer, or even as a main dish and are sure to be a crowd-pleaser.
How to Make Chipotle Chicken Tenders
Note: The full instructions are provided in the recipe card below.
Whisk 2 cups of picked brine and 1 teaspoon of kosher salt in a large bowl until salt dissolves. Add the chicken pieces, cover, and refrigerate for 30 minutes and up to 24 hours. Remove chicken from the brine and pat it dry with paper towels.
Combine 1 cup panko, 1 cup flour, 2 teaspoons granulated onion, 1 teaspoon granulated garlic, 2 teaspoons chipotle powder, 1 teaspoon ground black pepper, 1-½ tablespoons powdered sugar, and baking powder in a shallow dish.
Whisk egg whites in a second shallow dish until foamy. Coat half the chicken pieces with the egg whites and dredge in flour mixture, pressing to adhere. Transfer to a plate and repeat with the remaining chicken.
Adjust the oven rack to the middle position and heat the oven to 200 degrees. Set a wire rack on a rimmed baking sheet. Add oil to a large high-sided frying pan until it measures 1 inch deep and heat over medium-high heat to 350 degrees.
Fry a few chicken tenders in the hot oil without overcrowding the pan for 3 to 4 minutes on each side until golden brown. Transfer the chicken to the prepared baking sheet and place it in the oven to keep them warm. Return oil to 350 degrees and repeat with the remaining chicken.
How to Make Honey Mustard
Whisk the honey and mustard in a small bowl until smooth—season with kosher salt and ground black pepper to taste.
📖 Recipe
Easy Chipotle Chicken Tenders
Ingredients
For the Chipotle Chicken Tenders
- 2 lbs chicken tenders or boneless , or chicken breast cut into 1- to 1 ½-inch strip; ensure your strips are all the same size to cook evenly. For example, 1 chicken breast can yield 5 to 7 strips, depending on the width of the strips.
- 2 Cups Leftover picked juice Brine (we used Sweet Heat Mt.Olive Brand) or 2 cups of water combined with 1 tablespoon kosher salt and 2 tablespoons of Worcestershire sauce
- 2 teaspoons kosher salt , divided
- 1 cup all-purpose flour
- 1 cup panko bread crumbs
- 2 teaspoons granulated onion
- 1 teaspoon granulated garlic
- 2 teaspoons Chipotle powder
- 1 teaspoon ground black pepper
- ½ teaspoon baking soda
- 1-½ tablespoons powdered sugar
- 3 large egg whites or 2 large eggs , lightly beaten
- 1 quart peanut oil or vegetable oil
For the Honey Mustard Sauce
- ½ cup dijon mustard or yellow mustard
- ⅓ honey
- Ground black pepper , to taste
- Kosher salt , to taste
Instructions
- Whisk 2 cups of picked brine and 1 teaspoon of kosher salt in a large bowl until salt dissolves. Add the chicken pieces, cover, and refrigerate for 30 minutes and up to 24 hours. Remove chicken from the brine and pat it dry with paper towels.
- Combine 1 cup panko, 1 cup flour, 2 teaspoons granulated onion, 1 teaspoon granulated garlic, 2 teaspoons chipotle powder, 1 teaspoon ground black pepper, 1-½ tablespoons powdered sugar, and baking powder in a shallow dish.
- Whisk egg whites in a second shallow dish until foamy. Coat half the chicken pieces with the egg whites and dredge in flour mixture, pressing to adhere. Transfer to a plate and repeat with the remaining chicken.
- Adjust the oven rack to the middle position and heat the oven to 200 degrees. Set a wire rack on a rimmed baking sheet. Add oil to a large high-sided frying pan until it measures 1 inch deep and heat over medium-high heat to 350 degrees.
- Fry a few chicken tenders in the hot oil without overcrowding the pan for 3 to 4 minutes on each side until golden brown. Transfer the chicken to the prepared baking sheet and place it in the oven to keep them warm. Return oil to 350 degrees and repeat with the remaining chicken.
Notes
- Storing: Allow the Chipotle Chicken Tenders to cool completely before storing them in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat the tenders, preheat the oven to 400 degrees Fahrenheit. Place the tenders on a baking sheet and bake for 8-10 minutes or until heated through and crispy. You can also reheat them in the microwave by placing them on a microwave-safe plate and heating them for 1-2 minutes or until heated through.
- Crispiness: To restore crispiness, you can also reheat the tenders by shallow frying them in a pan with a bit of oil over medium heat until they are hot and crispy. 👀👉Note: It's always best to reheat the Chipotle Chicken tenders in the oven or pan for better crispiness and texture.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
