This Easy Copycat Culver’s Chicken Tender Recipe are crispy, juicy, and taste just like the restaurant favorite. Made with simple pantry ingredients, they’re perfect for weeknight dinners, game day snacks, or dipping into your favorite sauces.
If you love Culver’s chicken tenders for their crunchy coating and juicy center, this easy copycat version is about to become a regular at your house.
These crispy, golden chicken tenders deliver that familiar fast-food flavor without the drive, using simple ingredients and straightforward steps.
They cook up perfectly tender on the inside with a crisp bite on the outside, making them a solid choice for weeknight dinners, game day spreads, or when the kids ask for “the good chicken.”
Pair them with ranch, honey mustard, or your favorite dipping sauce and call it a win.
Why You Will Love This Recipe!
- Crispy like the real deal: These chicken tenders have that crunchy, golden coating Culver’s fans crave, without leaving your kitchen.
- Juicy, not dry: The chicken stays tender and moist inside, not tough or overcooked like some homemade versions.
- Simple ingredients: No hard-to-find items here. Everything comes from the grocery store pantry and fridge.
- Family-approved: Kids love them, adults keep stealing extras, and no one asks for leftovers from the drive-thru.
- Perfect for dipping: Ranch, honey mustard, BBQ, or buffalo sauce all work, making these great for meals or party trays.
Culver’s Chicken Tender Ingredients
- Chicken tenders: Boneless chicken strips that cook up juicy and tender
- All purpose flour: Creates a light base for crispy coating
- Eggs: Helps the breading stick to chicken
- Milk: Adds moisture and richness to egg wash
- Breadcrumbs: Crunchy coating that fries up golden
- Seasoned salt: Boosts flavor with classic savory notes
- Black pepper: Adds mild heat and depth
- Garlic powder: Brings subtle savory garlic flavor
- Paprika: Adds color with gentle smoky warmth
- Cooking oil: Needed for frying until crisp and golden
How To Make Culver’s Chicken Tenders
Step 1: Pat the chicken tenders dry with paper towels. Dry chicken equals better breading, so don’t skip this.
Step 2: Place the flour in one shallow bowl. In a second bowl, whisk the eggs with the milk. In a third bowl, mix the breadcrumbs, seasoned salt, black pepper, garlic powder, and paprika.
Step 3: Coat each chicken tender in the flour, dip it into the egg mixture, then press it firmly into the seasoned breadcrumbs. Make sure the coating sticks on all sides. Preheat your air fryer to 400 degrees F for 3-5 minutes. Lightly spray the air fryer basket with cooking spray.
Step 4: Arrange the chicken tenders in a single layer in the basket. Spray the tops lightly with cooking spray. Air fry for 8 minutes, flip the tenders, spray again, and cook for another 4 to 6 minutes until golden and crispy. The internal temperature should reach 165 degrees F. Remove from the air fryer and let rest for a minute before serving.
Easy Copycat Culver’s Chicken Tender Recipe Tips
- Pat the chicken completely dry before breading so the coating sticks better and turns crispy
- Press the breadcrumbs firmly onto the tenders to avoid bare spots during air frying
- Do not overcrowd the air fryer basket or the tenders will steam instead of crisp
- Lightly spraying the tops with cooking spray helps achieve that golden restaurant-style crust
- Flip halfway through cooking so both sides brown evenly
- Check internal temperature with a meat thermometer for perfect doneness every time
Storing Instructions
- Storing: Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, place them back in the air fryer at 350 degrees F for 3 to 4 minutes until hot and crispy again.
- Freezing: For longer storage, freeze fully cooked tenders in a freezer-safe bag for up to 2 months and reheat directly from frozen in the air fryer.
Other Cooking Instructions
- Oven Method: Preheat the oven to 425°F and place the breaded chicken tenders on a wire rack set over a baking sheet. Bake for 18 to 22 minutes, flipping halfway, until golden and the internal temperature reaches 165°F.
- Deep Fryer Method: Heat oil to 350°F and carefully add the breaded tenders in batches. Fry for 4 to 6 minutes until crispy, golden brown, and fully cooked through.
- Stovetop Method: Heat about ½ inch of oil in a large skillet over medium heat. Cook the tenders for 3 to 4 minutes per side until crisp and cooked through, adjusting heat so the coating doesn’t burn.
Easy Copycat Culver’s Chicken Tender Recipe Faqs
Can I use chicken breasts instead of tenders? Yes. Slice chicken breasts into even strips so they cook evenly and bread them the same way.
Do I need to flip the tenders in the air fryer? Yes. Flipping halfway helps both sides get evenly crispy and golden.
Why aren’t my chicken tenders crispy? Overcrowding the basket or skipping the cooking spray can cause soggy breading. Always cook in a single layer and spray lightly.
Can I make these ahead of time? You can bread the chicken and refrigerate it for up to 8 hours before cooking. Air fry just before serving for the best crunch.
More Copycat Culver’s Recipes
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Culver’s Tartar Sauce Recipe (Easy Copycat Version)
Easy Copycat Culver’s Buffalo Chicken Tenders
Easy Culver’s Signature Sauce Recipe
The Ultimate Easy Copycat Culver’s Stuffed Pepper Soup Recipe
The Secret to Crispy: Easy Copycat Culver’s Onion Rings Recipe
Culver’s George’s Chili Copycat Recipe
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Easy Copycat Culver’s Chicken Tender Recipe
Description
Ingredients
- 1.5 pounds Boneless chicken tenders, about 12 tenders
- 1 cup All-purpose flour
- 2 large Large eggs
- 1/4 cup Milk
- 1 1/2 cups Breadcrumbs
- 1 teaspoon Seasoned salt
- 1/2 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
Instructions
- Pat 1.5 pounds Boneless chicken tenders dry with paper towels.
- Place 1 cup All-purpose flour in one bowl. In a second bowl, whisk 2 large Large eggs and 1/4 cup Milk. In a third bowl, combine 1 1/2 cups Breadcrumbs, 1 teaspoon Seasoned salt,1/2 teaspoon Black pepper , 1 teaspoon Garlic powder and 1 teaspoon Paprika
- Coat each tender in flour, dip in egg mixture, then press into breadcrumb mixture until fully coated.
- Set to 400°F and lightly spray the basket with cooking spray.
- Place chicken in a single layer, spray tops lightly with cooking spray. Cook 8 minutes, flip, spray again, and cook another 4–6 minutes until golden and crispy.
- Ensure internal temperature reaches 165°F. Serve hot with honey mustard, ranch, or favorite dipping sauces.
Equipment
- Cooking Spray
- Parchment Paper, optional
Notes
Other Cooking Instructions
Oven Method:Preheat the oven to 425°F and place the breaded chicken tenders on a wire rack set over a baking sheet. Bake for 18 to 22 minutes, flipping halfway, until golden and the internal temperature reaches 165°F. Deep Fryer Method:
Heat oil to 350°F and carefully add the breaded tenders in batches. Fry for 4 to 6 minutes until crispy, golden brown, and fully cooked through. Stovetop Method:
Heat about ½ inch of oil in a large skillet over medium heat. Cook the tenders for 3 to 4 minutes per side until crisp and cooked through, adjusting heat so the coating doesn’t burn.
Nutrition
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