Master Copycat Chick-fil-a Chicken Tenders at Home (+ Signature Sauce)

Recreate the crave-worthy tenders and tangy dipping sauce in your own kitchen—budget-friendly, fast, and oh-so satisfying.

You know that moment when your cravings hit hard, but the drive-thru line is wrapped around the building? That’s when you realize you don’t need a car to get Chick-fil-A magic—you just need a kitchen. The truth is, those golden, juicy chicken tenders and that legendary sauce aren’t locked away in a secret vault. In fact, with the right hacks, you can have them on your plate in less time than it takes to make small talk at the order window. This isn’t about settling for “almost as good.” This is about matching flavor punch and texture bite for bite. Ready to make your taste buds rethink their loyalty card? Let’s go full copycat mode.

Why You’ll Love This Recipe

• Save time and money – Skip the long lines and inflated combo prices.
• Control your ingredients – No mystery oils or preservatives here.
• Sauce on demand – Whip up that tangy, sweet, smoky dip anytime.
• Crowd pleaser – Perfect for parties, game nights, or random Tuesday cravings.
• Customizable – Adjust spice, sweetness, breading crunch to your liking.

What You’ll Need (Ingredients)

• 1 lb chicken tenderloins
• 1 cup dill pickle juice (for marinade)
• 1 cup milk
• 1 large egg
• 1 cup all-purpose flour
• 2 tbsp powdered sugar
• 1 tsp paprika
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp garlic powder
• Oil for frying (peanut oil works best)

Signature Sauce:

• 1/2 cup mayonnaise
• 2 tbsp honey
• 1 tbsp yellow mustard
• 2 tsp Dijon mustard
• 2 tbsp barbecue sauce
• 1 tbsp lemon juice

Step-by-Step Instructions

1. Marinate the chicken – Combine pickle juice and milk in a bowl. Add chicken, cover, and chill for 30–60 minutes.
2. Prepare the dredge – Whisk flour, powdered sugar, paprika, salt, pepper, and garlic powder in a shallow dish.
3. Egg wash time – Whisk egg with 1/4 cup milk in another bowl.
4. Coat the tenders – Remove chicken from marinade. Dip each piece into flour, then egg wash, then back into flour for extra crunch.
5. Heat the oil – Bring 2–3 inches of peanut oil to 350°F in a heavy skillet.
6. Fry ‘em up – Cook chicken for 3–4 minutes per side until golden and cooked through (165°F internally).
7. Drain – Place tenders on a wire rack over paper towels to keep them crispy.
8. Mix the signature sauce – In a bowl, stir together all sauce ingredients until smooth.
9. Serve with style – Plate the tenders, add a ramekin of sauce, and watch them disappear.

Storage Tips

Keep cooked tenders in an airtight container in the fridge for up to 3 days. To reheat and keep the crunch, use an oven or air fryer—microwave only if you’re OK with a soggier vibe. The sauce can be stored in a sealed jar in the fridge for up to a week; stir before serving.

Nutritional Perks

Sure, they’re fried—no pretending otherwise. But you get lean protein from chicken, a little calcium from milk, and the sauce? That’s your dose of happiness. Plus, controlling the oil and breading lets you skip some of the hidden extras from fast food versions.

What Not to Do

• Don’t skip the pickle marinade – It’s the secret flavor twist.
• Don’t overcrowd the pan – This drops oil temperature, making tenders sad and soggy.
• Don’t overcook – Dry chicken is the enemy; use a meat thermometer.
• Don’t ignore the double dredge – Single coat = weak crunch.

Mix It Up

• Swap paprika for cayenne if you want more heat.
• Try panko breadcrumbs for a lighter, airier crunch.
• Add a dash of smoked paprika to the sauce for BBQ vibes.
• Serve with waffle fries and homemade lemonade for a full faux Chick-fil-A experience.

FAQ

Can I use chicken breasts instead of tenderloins?

Absolutely—just slice them into strips for even cooking. Thick cuts will take longer to fry and can dry out if you’re not careful.

Do I have to use peanut oil?

Nope, but peanut oil gives the closest match to the original flavor. Canola or sunflower oil works fine if allergies are a thing.

Is the powdered sugar really necessary?

It’s part of the flavor profile that mimics the fast food version’s light sweetness. You can skip it for less sweet tenders, but you’ll notice a difference.

Can I bake instead of fry?

You can, but IMO, you lose that signature texture. If you must, use a wire rack over a baking sheet at 400°F, and spritz with oil first.

What’s the best way to reheat for crispiness?

An air fryer wins every time here. 350°F for 4–5 minutes should bring them back to life without making them greasy.

My Take

The magic of this recipe isn’t just in tasting almost exactly like the real deal—it’s in the smug satisfaction of beating the system. You get fast-food-level joy without the wait or the mystery ingredients. The sauce, IMO, might even be better homemade because you can tweak it until it’s perfect for your palate. Once you’ve nailed it, you’ll wonder why you ever settled for the drive-thru version. And yes, your kitchen will smell amazing—bonus points if you make extra for tomorrow.