Recipe

Homestyle Chicken Tenders

Crispy-edged chicken tenders with a cozy, peppery cream gravy you can spoon over everything. Weeknight-friendly, kid-approved, and built for dipping.

By Matt Campbell

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4.8

A real photo of golden pan-fried chicken tenders on a plate with a small bowl of creamy pepper gravy, a few tenders being dipped, and a simple kitchen table background

Jump to Recipe

If you have ever stood in front of the fridge thinking, “I want comfort food, but I also want it now,” these creamy homestyle chicken tenders are the answer. You get that crisp, seasoned crust on the outside, juicy chicken in the middle, and a quick stovetop cream gravy that tastes like you had a grandma supervising you. Spoiler: you did not. It was just you, a skillet, and good timing.

This is the kind of dinner that makes everyone wander into the kitchen asking, “What smells so good?” It is also forgiving. A little extra pepper, a splash more milk, a few impatient flips. You will still land in the delicious zone.

A real photo of a breading station on a countertop with bowls of flour and seasoned buttermilk, raw chicken tenders ready to bread, and a skillet heating in the background

Why It Works

Crisp edges, tender middle: A flour dredge plus a short rest helps the coating cling and fry up golden, not patchy.
Creamy gravy without drama: You use the flavorful browned bits left in the pan, make a fast roux, then whisk in milk and a touch of cream for that spoon-coating texture.
Big flavor from basic ingredients: Paprika, garlic powder, onion powder, and black pepper make it taste like more than the sum of its parts.
Flexible cooking method: Pan-fry for the best crust, or bake and still serve with the same cozy gravy.

Pairs Well With

Storage Tips

These tenders are best fresh, but leftovers still pull their weight if you store them right.

How to refrigerate

Chicken tenders: Cool completely, then store in an airtight container for up to 3 to 4 days. If you can, line the container with a paper towel to catch steam so the crust stays less soggy.
Cream gravy: Store separately in a sealed container for up to 3 to 4 days.

How to reheat

Best for crispness: Reheat tenders on a sheet pan at 400°F for 8 to 12 minutes, flipping once. An air fryer at 375°F for 5 to 7 minutes also works great.
Gravy: Warm in a small saucepan over low heat, whisking often. Add a splash of milk to loosen if it thickens.

Freezing notes

You can freeze cooked tenders for up to 2 months for best quality. Freeze in a single layer first, then bag. Reheat from frozen at 400°F until hot and crisp.
I do not recommend freezing the gravy. Dairy gravies can split when thawed, and you deserve better.

Common Questions

Can I bake these instead of frying?

Yes. Place breaded tenders on a greased wire rack set over a sheet pan, spray the tops lightly with cooking spray, and bake at 425°F for 14 to 18 minutes, flipping halfway. Bake until the thickest tender reaches 165°F. For a little extra color, you can broil for 1 to 2 minutes at the end (watch closely). You will still want the gravy, because that is the cozy part.

What is the safest internal temperature for chicken tenders?

Cook until the thickest piece reaches 165°F on an instant-read thermometer.

My breading falls off. What am I doing wrong?

Usually one of three things: the oil is not hot enough, you flipped too early, or the chicken was too wet. Pat the chicken dry, let the breaded tenders rest 10 minutes, and do not move them until the first side is deeply golden.

How do I fix gravy that is too thick?

Whisk in milk a tablespoon at a time over low heat until it loosens up. Taste again for salt and pepper after thinning.

How do I fix gravy that is lumpy?

Keep whisking over low heat, and if it still will not behave, strain it through a fine-mesh sieve. Nobody has to know.

Can I make this gluten-free?

You can. Use a 1:1 gluten-free flour blend for the dredge and for the gravy roux. The texture may be slightly different, but the comfort factor is still very much present.

Allergen note

This recipe contains gluten, dairy, and eggs.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (cast iron or heavy nonstick)
Tongs
Instant-read thermometer (recommended)
Shallow bowls or pie plates for dredging
Wire rack and sheet pan (for resting and keeping tenders crisp)
Whisk (for gravy)

I used to think “homestyle” meant a full afternoon, flour on every surface, and at least one mysterious phone call to someone older and wiser. Then I started chasing practical skills in real kitchens, and it clicked: comfort food is mostly about timing and confidence. Hot pan. Well-seasoned flour. Let it brown. Then turn those leftover browned bits into a gravy that makes you want to drag a biscuit through the skillet like you mean it. These tenders are my weeknight version of that lesson. Cozy, a little chaotic, and totally worth licking a spoon over.