Longhorn Steakhouse Chicken Tenders Recipe

Longhorn Steakhouse Chicken Tenders are something I would never pass up. Slightly crispy on the outside, juicy on the inside, and packed with mouth-watering flavor for a come-back-for-more experience, making them at home with simple ingredients is a piece of cake and only takes a little effort from you. Once you try this recipe, calling for takeout will be a thing of the past every time the craving gets to you.

What are Longhorn Steakhouse Chicken Tenders all About?

Longhorn Steakhouse Chicken Tenders are golden-fried strips of chicken coated with seasoned breading- crunchy yet very flavorful, served with dipping sauces such as honey mustard or ranch on the side. The kids usually love them. The great thing about them is that they strike a perfect balance between really crispy coating and tender, juicy chicken inside. They are the epitome of comfort food.

Ingredients

For the chicken

• 1 lb chicken tenders (or boneless chicken breasts cut into strips)
• 1 cup buttermilk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper

For the breading

• 1 ½ cups all-purpose flour
• 1 cup breadcrumbs (panko for extra crunch)
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon cayenne pepper (optional for spice)

For frying

• 2 cups vegetable oil (or enough to cover the pan)

Instructions

1. Put chopped chicken tenders into a bowl filled with buttermilk, garlic powder, onion powder, paprika, salt, and pepper.
2. Keep mixing after that and leave it inside a refrigerator for a minimum of 30 minutes (the best flavor will be had if marinated overnight).
3. The second mixture consists of flour, breadcrumbs, paprika, salt, and cayenne.
4. Put medium-high heat under a large skillet with oil until it is hot (about 350°F).
5. Take each one of the pieces and dredge it in the flour mixture, and push the top coating against the chicken so it will stick.
6. Fry these strips batch by batch for 5–6 minutes on both sides in hot oil until golden and done.
7. Cool either on a wire rack or on paper towels to absorb the excess oil.
8. Serve hot and steaming with your preferred dipping sauce.

Storage Tips

• All these can be stored in an airtight container in the fridge and kept for about 3 days.
• Reheat in an oven or air fryer for the best crunchy finish (don’t microwave them if you want crispy).
• You can freeze them raw without cooking and breaded, and fry straight from frozen with a bit more time.

Serving Suggestions

• Serve them with some honey mustard, ranch, or BBQ sauce.
• Pair them up with fries, coleslaw, or even a fresh side salad.
• Then, tuck them into a delicious sandwich by shoving them into a bun with lettuce and pickles.

Pro Tips

• Double-dipping for added crunch – flour, then buttermilk, and then coat it again.
• Panko breadcrumbs are just the ticket for that crispy texture straight out of the restaurant.
• Add more cayenne to the mix if you want spicy chicken tenders.

FAQs

1. Is it possible to bake these?

Bake them at 400°F for 20-25 minutes, flipping halfway through, until crispy and cooked all the way through.

2. What to do if buttermilk is not available?

To make one cup of homemade buttermilk, simply mix 1 tablespoon lemon juice or vinegar with 1 cup milk, and let it sit for 5 minutes.

3. Are these Tenders really spicy?

Not really. They don’t have a great deal of spice, but you can always add more by using more cayenne or some hot sauce.

4. Is it possible to make it free of gluten?

Absolutely. Just use alternative flour and gluten-free breadcrumbs.

Try It!

These homemade Longhorn Steakhouse Chicken Tenders are as crispy, juicy, and hearty as they come; even better than those takeout standards. You whip those up on any night of the week using just a few ingredients and a really simple process. Try this recipe-you’ll love every crunchy bite!