Red Lobster's Chicken Tenders feature juicy, tender white meat chicken coated in a golden, crispy breading, served with a side of tangy dipping sauces for a satisfying, crunchy bite.
Equipments
- Deep fryer
- Mixing bowls
- Tongs
- Sheet pan or tray
- Wire rack
- Chef’s knife
- Cutting board
- Measuring cups
- Measuring spoons
- Slotted spoon
- Paper towels
- Sauce cups/bowls
Ingredients
- 1 lb (450g) boneless, skinless chicken breast
- 1 cup all-purpose flour
- 1 cup buttermilk
- 2 large eggs
- 1 cup plain breadcrumbs
- 1 cup panko breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- Vegetable oil (for frying)
- Dipping sauces (such as honey mustard, ranch, or BBQ)
When preparing Red Lobster's Chicken Tenders, using boneless, skinless chicken breast ensures the meat stays juicy and tender. The combination of plain and panko breadcrumbs guarantees a crispy, golden coating that holds well during frying. Spices like paprika, garlic powder, onion powder, and cayenne pepper add a balanced depth of flavor to the breading. Buttermilk and eggs create a rich batter that helps the coating adhere properly to the chicken pieces. Your homemade Chicken Tenders from this Red Lobster copycat menu will deliver the same satisfying crunch and flavorful bite as the original.
Instructions
- Cut chicken breasts into tenders/strips using chef’s knife and cutting board.
- Prepare three mixing bowls:
- Bowl 1: Combine all-purpose flour, paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper.
- Bowl 2: Whisk eggs and buttermilk together.
- Bowl 3: Mix plain breadcrumbs and panko breadcrumbs.
- Dredge chicken strips in seasoned flour.
- Dip floured chicken strips into egg-buttermilk mixture.
- Coat chicken strips in breadcrumb mixture, pressing gently to adhere.
- Place coated tenders on a sheet pan or tray.
- Preheat deep fryer with vegetable oil to 350°F (175°C).
- Fry chicken tenders in batches, turning with tongs or slotted spoon, until golden brown and cooked through (about 4–6 minutes).
- Transfer fried tenders to a wire rack over paper towels to drain excess oil.
- Serve chicken tenders hot, with dipping sauces in cups or bowls.
Substitution
Red Lobster's Chicken Tenders are known for their crispy golden breading and tender white meat, creating a perfect balance of crunch and juiciness. If buttermilk is unavailable, you can substitute it with a mixture of regular milk and a teaspoon of lemon juice or vinegar to achieve a similar tangy effect. For a gluten-free option, use almond flour or crushed gluten-free cornflakes instead of all-purpose and panko breadcrumbs. Ensure the oil temperature stays steady around 350degF (175degC) to maintain the crispy texture without overcooking the chicken. Your choice of dipping sauces can be tailored to personal preference, enhancing the flavor profile of the tenders.
Tips
Ensure chicken strips are uniform in size for even cooking and to prevent undercooked centers. Maintain oil temperature at 350degF (175degC) throughout frying to achieve a crispy coating without absorbing excess oil. Press breadcrumbs firmly onto the chicken to create a cohesive, crunchy crust that holds during frying. Use a wire rack instead of just paper towels to drain fried tenders, which keeps them crisp by allowing air circulation and prevents sogginess.
Nutritions
Your Red Lobster-style Chicken Tenders provide a good source of protein from the lean chicken breast, important for muscle repair and growth. The breading combines all-purpose flour and two types of breadcrumbs, adding carbohydrates and some dietary fiber. Cooking in vegetable oil increases the calorie and fat content, so portion control and choosing lighter dipping sauces can help you manage fat intake. For a balanced meal, pair these tenders with vegetables or a fresh salad to boost fiber and nutrient density.
Storage
Store your cooked Red Lobster's Chicken Tenders in an airtight container lined with paper towels to absorb excess moisture, maintaining their crispiness for up to 3 days in the refrigerator. Reheat using an air fryer or oven at 350degF (175degC) for 5-7 minutes to restore the golden, crispy coating without drying out the tender white meat. Avoid microwave reheating to prevent sogginess and loss of texture in the breading and chicken.
Variation or Alternatives
You can vary the coating by substituting some or all of the breadcrumbs with crushed cornflakes or crushed tortilla chips for extra crunch and a different texture. Instead of deep frying, you might opt to bake the chicken tenders in a preheated oven at 400degF (200degC) for 20 minutes, flipping halfway through to achieve a crispy exterior with less oil. Additions like grated Parmesan cheese or dried herbs mixed into the breadcrumb mixture enhance flavor and complexity. When marinating, consider soaking your chicken strips overnight in buttermilk with cayenne pepper for even juicier results.
Allergies
Red Lobster's Chicken Tenders contain common allergens such as eggs, wheat (in all-purpose flour and breadcrumbs), and dairy (in buttermilk). Cross-reactivity may also occur with spices like paprika and garlic powder, which can trigger sensitivities in some individuals. Be sure to check ingredient labels carefully to ensure Your safety if you have specific allergies.
Why this recipe?
Red Lobster's Chicken Tenders menu is loved for its crispy golden coating, tender, juicy chicken, and flavorful dipping sauces that create a satisfying taste experience. The perfect balance of crunch and tenderness makes each bite irresistible, appealing to both children and adults. Recreating this dish at home allows you to enjoy the restaurant-quality flavors with personalized seasoning and fresh ingredients. Your homemade version can capture the same crave-worthy texture and taste while offering a fun, cost-effective cooking project.