Cheddars Chicken Tenders Recipe: Crispy Southern-Style Comfort Food

I’ve perfected a Cheddar’s-style chicken tenders recipe that delivers crispy comfort food with a Southern twist. This dish features tender chicken strips coated in a special blend of spices and herbs, then fried to a golden brown perfection.

Ready in under 30 minutes, these tender and juicy chicken strips are perfect for a weeknight dinner. Serve with your favorite sides, such as mashed potatoes or coleslaw, for a complete meal that’ll become a family favorite.

Ingredients for Cheddars Chicken Tenders

Crispy comfort food in under 30 minutes. Simple ingredients, Southern twist.

For the crispiest coating, Panko breadcrumbs are ideal, but regular breadcrumbs work too. I like to keep flour and cornstarch in separate containers for easy prep. The spice blend is where the magic happens—smoked paprika gives that signature Cheddar’s flavor. If you don’t have buttermilk, make a substitute by mixing 1 cup milk with 1 tbsp white vinegar—let it sit 5 minutes.

No buttermilk? Milk with lemon juice works as a substitute. Want extra kick? Add more cayenne to taste. The chicken tenders can be marinated overnight for extra flavor. If you’re out of vegetable oil, peanut oil is a great alternative for frying.

These tenders are best served fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F to maintain crispiness. Freeze cooked tenders on a baking sheet, then transfer to a freezer bag for up to 3 months.

Step-by-Step Instructions for Cheddars Chicken Tenders

Here’s the method that delivers perfectly crispy Southern-style chicken tenders every time.

Step 1: Prepare the Breading Mixture

In a large shallow dish, combine the 1.5 cups All-Purpose Flour, 0.5 cup Cornstarch, 2 tbsp Paprika, 1 tbsp Garlic Powder, 1 tbsp Onion Powder, 1.5 tsp Salt, 1 tsp Black Pepper, and 0.5 tsp Cayenne Pepper. Whisk until the mixture is well combined and there are no lumps. I like to use a fork to whisk as it helps to incorporate air and ensures an even distribution of the spices.

The cornstarch is crucial for achieving that extra crispy coating. Make sure you’re using the right type of cornstarch for the best results.

Step 2: Marinate the Chicken in Buttermilk

Pour the 1 cup Buttermilk into a separate large bowl. Add the 1.5 lb Chicken Breast Tenders to the buttermilk, making sure they’re fully submerged. If necessary, you can gently press them down or turn them to ensure they’re coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours. The acidity in the buttermilk will tenderize the chicken and help the breading adhere.

Don’t skip this step – the buttermilk marinade makes all the difference in the tenderness and flavor of the chicken.

Step 3: Dredge the Chicken Tenders

Remove the chicken tenders from the buttermilk, letting any excess liquid drip off. Dredge the tenders in the flour mixture, pressing the coating onto the chicken to ensure it adheres well. I like to use a gentle pressing motion with my fingers to make sure the coating sticks. Place the coated tenders on a wire rack set over a baking sheet. Let them sit for 5-10 minutes to allow the coating to set slightly.

This resting period helps the coating adhere better to the chicken during frying.

Step 4: Fry the Chicken Tenders

Heat the 2 cups Vegetable Oil in a large heavy-bottomed pot or deep fryer to 350°F. Use a thermometer to ensure the oil reaches the correct temperature. Once hot, carefully add a few chicken tenders to the oil – don’t overcrowd the pot. Fry for 5-7 minutes or until the coating is golden brown and the chicken reaches an internal temperature of 165°F. Repeat with the remaining tenders.

Maintain the oil temperature between 325°F and 350°F for the best results. If the oil gets too hot, the outside will burn before the inside is fully cooked.

Step 5: Drain and Garnish

Using tongs, transfer the fried chicken tenders to a paper towel-lined plate to drain any excess oil. Sprinkle with additional salt if needed. Garnish with chopped 0.25 cup Fresh Parsley before serving. Serve the chicken tenders hot for the best experience.

The freshness of the parsley adds a nice contrast to the crispy, savory chicken tenders.

Regional Styles of This Recipe

Southern-Style Tradition

The Cheddar’s chicken tenders recipe draws inspiration from classic Southern comfort food, where crispy fried chicken is a staple. The original Cheddar’s restaurant perfected this recipe by combining tender chicken breast with a special blend of spices and herbs. I love how the smoked paprika adds depth to the dish.

Regional Variations

While the core recipe remains consistent, different regions have their own twists on fried chicken tenders. In the Deep South, you might find hot sauce added to the buttermilk marinade for an extra kick. Some variations include using different types of flour, like Wondra or self-rising flour, to change the coating’s texture.

Nashville-Style Heat

Nashville-style hot chicken tenders have gained popularity in recent years. To give your Cheddar’s-inspired tenders a Nashville twist, add 1-2 tsp cayenne pepper to the flour mixture and drizzle with hot oil after frying. This creates a spicy, flavorful crust that’s hard to resist.

Texas-Style Adaptation

In Texas, fried chicken often gets a spicier treatment. Try adding 1 tsp chili powder and 1/2 tsp cumin to the breading mixture for a Tex-Mex flair. This pairs beautifully with a side of ranch dressing or avocado crema.

Lowcountry Influence

The Lowcountry region brings its own unique flavor profile to fried chicken. Consider adding 1 tsp Old Bay seasoning to the breading for a coastal twist. This complements the richness of the fried chicken with a hint of seafood-friendly spices.

Frequently Asked Questions