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Close-up of a crispy copycat Hardee’s chicken tender dipped in honey mustard

Copycat Hardee's Chicken Tenders (Air Fryer, Hand-Breaded)

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Author: Laurie Fleming
Prep Time: 20 minutes
Cook Time: 13 minutes
Brine Time: 2 hours
Total Time: 2 hours 33 minutes
Servings: 4 Servings

Description

These copycat Hardee's chicken tenders are buttermilk-brined chicken tenderloins pressed into a light seasoned flour and air-fried until craggy and golden, just like the Hand-Breaded Chicken Tenders at the drive-thru. Deep-fry and Nashville Hot options included.

Ingredients 

Chicken and brine

  • 1 1/2 pounds chicken breast tenderloins, 10 to 12, tendons removed
  • 1 cup whole buttermilk
  • 1 large egg
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon hot sauce
  • 1/2 teaspoon black pepper

Seasoned flour

  • 1 1/4 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper, optional

For cooking

  • Cooking oil spray, air fryer, or 3 to 4 cups vegetable oil (deep-fry)

Nashville Hot glaze, optional

  • 1/3 cup neutral oil
  • 2 tablespoons cayenne pepper
  • 1 tablespoon light brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon chili powder

Instructions

  • Brine the chicken. In a bowl or zip-top bag, whisk the buttermilk, egg, 1 1/2 teaspoons salt, hot sauce and 1/2 teaspoon pepper. Add the tenderloins, coat, and refrigerate for 2 to 24 hours.
  • Mix the seasoned flour. In a shallow dish, whisk the flour, cornstarch, baking powder, 1 1/2 teaspoons salt, paprika, garlic powder, onion powder, 1/2 teaspoon pepper and cayenne. Drizzle in 2 tablespoons of the brine and rub it in with your fingers to form small clumps.
  • Bread the tenders. Lift one tender at a time from the brine, let it drip for a second, then press it firmly into the flour on both sides. Shake off the excess and set on a wire rack. Rest 10 minutes.
  • Spray with oil. Coat both sides generously with cooking oil spray until no dry flour shows.
  • Air fry. Preheat the air fryer to 390°F for 3 minutes. Arrange the tenders in a single layer without touching. Cook 7 minutes, flip, spray any pale spots, and cook 5 to 6 minutes more, until deep golden and 165°F inside.
  • Rest and serve. Let the tenders sit on the rack for 2 minutes, then serve with honey mustard, ranch, creamy buffalo or Carolina Gold BBQ.

Equipment

  • Air Fryer
  • Mixing Bowl
  • shallow dish
  • Wire Rack
  • Instant-read thermometer

Notes

Deep-fry option: Heat 2 inches of oil to 350°F. Fry 4 or 5 tenders at a time for 3 to 4 minutes, turning once, to 165°F. Drain on a wire rack and salt immediately.
Nashville Hot option: Warm the oil until it shimmers. Whisk in the cayenne, brown sugar, smoked paprika, garlic powder, salt and chili powder. Brush over the hot tenders on both sides; don't dip.
Notes
  • Use whole tenderloins, not strips cut from a breast; they stay juicier and cook evenly.
  • One pass through the flour is the Hardee's method. Don't double-dredge.
  • Spray until every bit of dry flour is coated, or the air fryer crust turns pale and chalky.
  • Air fryers vary. Check at 11 minutes total on powerful basket models; add 2 minutes on weaker ones.
  • Make ahead: brine up to 24 hours; freeze breaded, uncooked tenders up to 2 months and air fry from frozen at 380°F for 16 to 18 minutes.
  • Storage: refrigerate up to 3 days; reheat in the air fryer at 375°F for 4 to 5 minutes. Freeze cooked up to 1 month.

Nutrition

Serving: 1ServingCalories: 616kcalCarbohydrates: 47gProtein: 44gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 162mgSodium: 2452mgPotassium: 872mgFiber: 2gSugar: 6gVitamin A: 1636IUVitamin C: 6mgCalcium: 163mgIron: 3mg