This easy, extra-crispy beer-battered chicken tenders recipe makes the crispiest, lightest fried chicken you'll ever taste. The secret is a simple beer batter that creates that signature Chili's Chicken Crispers texture with a light, tempura-style coating that actually sounds like glass when you tap it with a spoon (see the video below).
If you've been searching for a homemade chicken crispers copycat since Chili's changed their recipe, this is the one.
These homemade chicken tenders (aka our favorite chicken fingers) are quick and easy to prepare, and both kids and adults love them. Plus, knowing exactly what's in them somehow makes these fried tenders feel a little more guilt-free than takeout.
Dip them into your favorite sauce, add them to a wrap, or build a seriously great crispy chicken sandwich.
If you love this recipe, you might also enjoy our authentic fish and chips or this easy basil-parmesan panko-crusted chicken breast recipe!
Jump to:
- Listen to How Crispy This Chicken Actually Is
- Why You'll Love This Crispy Chicken Tenders Recipe
- What Makes Beer Battered Chicken So Crispy?
- Crispy Chicken Tenders Ingredients
- How to Make Crispy Beer Battered Chicken Tenders
- How to Know If Your Frying Oil Is Hot Enough
- Listen to How Crispy This Chicken Actually Is
- How to Customize Your Chicken Tenders
- Equipment
- Storage and Reheating
- What to Serve with Chicken Tenders
- Top Tips for Perfect Crispy Chicken Tenders
- Frequently Asked Questions
- More Chicken Recipes You'll Love
- 📖 Recipe
- Food Safety
- Scaling This Recipe
Listen to How Crispy This Chicken Actually Is
Why You'll Love This Crispy Chicken Tenders Recipe
- Restaurant-quality crunch at home. This beer batter creates that light, shatteringly crispy Chili's Chicken Crispers texture better than anything from the freezer aisle or drive-thru.
- Only 5 pantry ingredients. Flour, beer, baking powder, salt, and optional spices. You probably have everything you need right now.
- Lighter than traditional breading. The carbonation in beer creates tiny air pockets, so these chicken tenders don't feel heavy after eating a few (or more than a few) 😉.
- Kid-friendly. The alcohol in the beer completely cooks off during frying, leaving only flavor behind.
- Works for fish too. This same batter makes incredible fish and chips just swap chicken for cod or halibut.
What Makes Beer Battered Chicken So Crispy?
There's actual science behind why beer batter creates such a light, crispy coating. The CO2 carbonation in beer creates tiny air bubbles throughout the batter, which expand when they hit hot oil, giving you that airy, tempura-like texture instead of a dense, heavy coating.
Meanwhile, the alcohol in beer evaporates faster than water, which means the batter dries out and crisps up more quickly. Less moisture equals more crunch.
This is exactly why Chili's original chicken crispers had that distinctive fish-and-chips style batter that set them apart from other chicken tenders. Most restaurant chicken fingers use a standard flour-egg-breadcrumb coating, but beer batter gives you something completely different. It's lighter, crispier, and more addictive!
Crispy Chicken Tenders Ingredients
If you're a fan of Chili's Chicken Crispers, Long John Silver's crispy fish from the '80s, or authentic British fish and chips, you're going to love this light beer batter on chicken. Feel free to customize the spices or leave them out altogether for a simpler version.
- Chicken breast tenders, filets, or chunks - True chicken tenderloins (the strip under the breast) are slightly more tender, but sliced chicken breast works perfectly and costs less.
- All-purpose flour - Creates the base structure for the batter. You'll also use extra flour for the initial dredge.
- Light beer or ale - Any light lager works great. The carbonation creates the crispy texture, not the beer flavor.
- Baking powder - Adds extra lift for an even lighter coating.
- Kosher salt - Essential for flavor. Adjust to taste.
- Cayenne pepper and garlic powder (optional but recommended) - For a little kick. Skip these for a milder chicken tender.
- Neutral oil for frying - Vegetable, canola, or peanut oil all work well. You'll need about 1 inch in your skillet.
See recipe card for exact quantities.
Best Beer for Beer Battered Chicken
Any light American lager works perfectly-think Bud Light, Miller Lite, Coors, or PBR. The goal is carbonation, not intense beer flavor. Darker beers or IPAs can add bitterness, so stick with something light. Whatever you have in the fridge will do the job.
Non-Alcoholic Substitutes
If you're avoiding alcohol, substitute the beer with an equal amount of sparkling water, club soda, sparkling apple cider, or even kombucha. You'll still get the carbonation that creates that crispy texture. The results are nearly identical.
| Cooking Chicken Tenders | At a Glance |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 6-8 minutes per batch |
| Oil Temp | 350°F (176°C) |
| Internal Temp | 165°F (74°C) |
| Serves | 4-6 |
How to Make Crispy Beer Battered Chicken Tenders
These fried chicken tenders come together fast and don't make you feel heavy after eating them, which is good news, because once you start, it's really hard to stop.
Step 1: Prep the Chicken
Blot the chicken tenders with paper towels to remove excess moisture. This helps the flour stick and prevents oil splatter. Dredge each piece completely in flour, coating all surfaces, then shake off the excess. Set the floured chicken aside in a single layer.
This initial flour coating acts like "glue" for the beer batter. Skip this step, and the batter will slide right off during frying.
Step 2: Heat the Oil
While you make the batter, preheat your cast iron skillet or Dutch oven with approximately 1 inch of oil to 350°F (176°C). Getting the oil temperature right is the single most important step for crispy chicken tenders.
Step 3: Make the Beer Batter
In a medium bowl, whisk together the flour, baking powder, salt, and optional spices. Add the beer and whisk gently just until no large lumps of flour are visible. Don't overmix-you want to keep as much carbonation in the batter as possible. A few small lumps are fine.
Important: Make the beer batter right before frying. The carbonation starts escaping immediately, so you want those bubbles working for you in the hot oil, not disappearing while the batter sits on the counter.
Step 4: Fry the Chicken Tenders
Working quickly and in batches, dip each floured chicken piece into the beer batter. Let the excess drip off by gently tapping the chicken against the side of the bowl, then carefully place each piece into the hot oil. Don't overcrowd the skillet-this drops the oil temperature and results in soggy chicken.
Fry the chicken tenders for 6-8 minutes total, turning occasionally to ensure even browning. The internal temperature should reach 165°F. Transfer to a paper towel-lined platter or cooling rack and enjoy immediately.
Find detailed instructions and measurements in the recipe card below.
How to Know If Your Frying Oil Is Hot Enough
Whether you're deep-frying or shallow-frying in a cast-iron skillet, maintaining the right oil temperature throughout the cooking process is essential for light, crispy results.
If the oil is too cold, your chicken will turn out soggy and greasy. If it's too hot, the outside will brown and crisp before the inside has time to cook through. Here are a few tips to help you fry perfect chicken tenders every time.
- Use a thermometer. This is the most accurate method. Aim for 350-375°F (175-190°C) for crispy, evenly cooked chicken.
- Try the matchstick test. Drop a wooden matchstick into the oil. If it ignites, the oil is hot enough.
- Use a wooden chopstick or skewer. Place it directly into the center of the oil. If bubbles rise around it like carbonation in soda, you're good to go.
- Test with a small piece of chicken. Fry a single test piece before committing to a full batch. If it browns too quickly, lower the heat. If it's cooking too slowly, turn it up.
Listen to How Crispy This Chicken Actually Is
How to Customize Your Chicken Tenders
Customizing homemade fried chicken tenders is as easy as adding different dried seasonings to the batter or giving the raw chicken a pre-treatment. Here are some of my favorite variations. This batter works equally well for fish and seafood too.
- Spicy chicken tenders: Add ½ to 2 teaspoons cayenne pepper to the flour, or marinate the chicken in buttermilk and hot sauce for up to 3 hours before flouring.
- Smoky version: Add ½ to 1 teaspoon smoked paprika or chipotle powder to the flour.
- Flavor-boosted: Brush raw chicken with curry paste, mustard, barbecue sauce, or hot sauce before flouring and dipping in batter.
- Honey chipotle style: Toss finished tenders in warmed honey mixed with adobo sauce from a can of chipotles.
Equipment
- Cast iron skillet or Dutch oven - Holds heat evenly for consistent frying. A 10 to 12-inch skillet works perfectly.
- Candy/deep-fry thermometer or chopstick - Takes the guesswork out of oil temperature.
- Wire cooling rack - Set over a baking sheet to keep fried chicken crispy instead of getting soggy on paper towels.
- Tongs or spider strainer - For safely moving chicken in and out of hot oil.
Storage and Reheating
Refrigerator: Store leftover chicken tenders in an airtight container for up to 3 days. The crispiness won't be the same once refrigerated, but they're still delicious.
Freezer: Freeze cooked tenders in a single layer on a baking sheet, then transfer to a freezer bag. They'll keep for up to 3 months.
Reheating for best results: Reheat in the oven at 375°F on a wire rack for 10-12 minutes until crispy and heated through. Or use an air fryer at 350°F for 6-8 minutes. Avoid the microwave if you can - it makes them soggy.
These fried chicken tenders actually taste great reheated the next day, even though the crispiness changes. The batter loses its crunch but doesn't fall apart-it becomes slightly chewy, almost like a cross between a crêpe and a Chinese dim sum dumpling wrapper. Still excellent dipped in sauce or sliced for chicken tender sandwiches, tacos, quesadillas, or salads.
What to Serve with Chicken Tenders
I prefer to eat crispy chicken tenders with a side of twice-fried French fries, but sometimes I like to offset the calories with a salad or vegetables. Here are some of my favorite pairings.
- Delicious Creamy Mushy Peas Recipe
- Purple Cauliflower Sesame "Steaks"
- Lemon-Tomato Vinaigrette (aka Starburst vinaigrette) with mixed greens
- Perfect Pan-Seared Zucchini
- Homemade Potato Chips
- Fluffy Cast-Iron Skillet Naan Bread
- Perfect Pan-Seared Sweet Carrots
- Crispy Garlic-Chipotle Twice-Fried French Fries
Best Dipping Sauces for Chicken Tenders
Chicken tenders are really just vehicles for your favorite dipping sauces. Try honey mustard (the classic Chili's pairing), ranch, BBQ sauce, buffalo sauce, Raising Cane's sauce, or sriracha mayo. A squeeze of lemon juice is surprisingly good too.
Top Tips for Perfect Crispy Chicken Tenders
- Coat the chicken completely with flour first. This initial dredge acts like glue for the beer batter and prevents the coating from bursting open or sliding off during frying.
- Don't overmix the batter. You want to preserve those carbonation bubbles. Whisk just until no large flour lumps remain-small lumps are fine.
- Make the batter right before frying. Beer batter doesn't hold well. Those bubbles that make it crispy escape quickly, so mix and fry immediately.
- Don't overcrowd the pan. Adding too much chicken at once drops the oil temperature, resulting in soggy, greasy tenders. Work in batches.
- Keep your oil temperature steady. Use a thermometer and adjust heat as needed between batches. 350°F is your target.
- Drain on a wire rack, not paper towels. Paper towels trap steam against the bottom of the chicken, making it soggy. A wire rack lets air circulate for maximum crispiness.
Frequently Asked Questions
Beer battered chicken tenders take 6-8 minutes total in 350°F oil, turning occasionally for even browning. The internal temperature should reach 165°F. Larger pieces may take slightly longer. If they're browning too fast on the outside but still raw inside, your oil is too hot-lower the temperature and cook longer.
A chicken tender (or tenderloin) is a specific cut of meat-the small strip located underneath the chicken breast. Chicken strips are typically sliced from a whole chicken breast. Chicken fingers is just another name for chicken tenders or strips. For this recipe, you can use actual chicken tenderloins or slice chicken breasts into strips-both work great
Yes, absolutely. The alcohol in the beer completely evaporates during the frying process-only the flavor and crispiness remain. Beer battered chicken tenders are perfectly safe for children and are usually a huge hit with picky eaters.
No! You should always make beer batter right before you use it. The carbonation that creates the light, crispy texture escapes quickly. If you let the batter sit, you'll lose those bubbles and end up with a heavier, less crispy coating. Mix, dip, and fry immediately for best results.
Any neutral oil with a high smoke point works well-vegetable oil, canola oil, or peanut oil are all great choices. Peanut oil gives the best flavor but costs more. Avoid olive oil, which has too low a smoke point and adds unwanted flavor.
Three keys: maintain your oil temperature at 350°F, don't overcrowd the pan, and drain on a wire rack instead of paper towels. Never cover hot fried chicken-the steam makes it soggy. If keeping them warm while frying batches, place on a wire rack in a 200°F oven.
Classic pairings include French fries, coleslaw, mashed potatoes, mac and cheese, corn on the cob, or a simple green salad. For dipping sauces, try honey mustard, ranch, BBQ sauce, buffalo sauce, or Chick-fil-A sauce. These chicken tenders also make great sandwich fillings, taco or wrap fillings, or salad toppers.
More Chicken Recipes You'll Love
- The Best Chicken Broth Recipe (Italian Brodo di Pollo)
- Best Chicken and Pork Meatballs (with Chicken-only Option)
- Chinese Chicken and Zucchini Dumplings w/Video (Chicken Jiaozi)
- Easy Basil Parmesan Panko-Crusted Chicken Breast Filets
- Grilled Chicken Caesar Salad (Homemade Dressing & Parmesan Croutons)
- Easy Crispy Chicken Breast Cutlets (Cotoletta di Pollo)
- Easy Chinese Takeout Chicken & Vegetable Stir-Fry w/Glass Noodles
- Mom's Easy Chicken and Dumplings (6 Ingredients: 100% From Scratch)
Let's Get Started!
Made this Recipe? We'd love for you to rate ⭐️ it and tell us how it went for you!
Print📖 Recipe
Extra Crispy Fried Chicken Tenders (the best ever)
- Total Time: 20 minutes
- Yield: 4-6 servings depending on hunger level 1x
- Diet: Kosher
Description
If you love extra crispy chicken tenders, we think you'll love this recipe. These light and crispy fried chicken tenders are a definite crowd-pleaser and they don't weigh you down like the 'neighborhood' restaurant version. In fact, these chicken tenders are so crispy that you can actually tap on them with the back of a spoon and it sounds like glass (really). If you love spicy chicken tenders, add a little cayenne pepper (we love them like this).
Ingredients
- 1 to 2 pounds chicken breast tenders, filets, or chunks (450-900g)
- 1 cup + 1 tablespoon all-purpose flour (128g) (+ more for dredging fish in prior to coating with batter)
- 1 ¼ cup light beer or ale (311g)
- 1 teaspoon baking powder (4g)
- 1 teaspoon kosher salt, or more to taste (6g)
- ½ teaspoon cayenne pepper (optional) (5-6g)
- ½ teaspoon garlic powder (optional) (½ -1g)
- neutral oil for frying
Get Recipe Ingredients
Instructions
- Prep the chicken. Blot the chicken with paper towels to remove excess moisture then dredge each piece in the flour to coat all sides. Shake off the excess flour and set chicken aside in a single layer until ready to dip it into the batter and fry.
- While you make the batter, preheat a skillet or dutch oven to 350°F/176°C with approximately 1 inch (2.5cm) of oil in it.
- Make the batter. In a medium bowl, add 1 cup + 1 T flour (128g), baking powder, salt, cayenne pepper, and garlic powder, and whisk to combine. Add the beer and whisk gently just until there are no large lumps of flour visible in the batter. *don't whisk too vigorously
- Fry the chicken. Working quickly and in batches, dip the chicken pieces into the beer batter, gently shake off any excess batter by tapping the chicken on the side of the bowl, and carefully place each piece into the hot oil, making sure not to overcrowd the skillet. Fry the chicken, turning over occasionally to ensure all pieces are evenly browned, remove to a paper towel-lined platter or onto a cooling rack, and Enjoy!
Notes
- For a non-alcoholic batter, substitute sparkling water, seltzer water, or sparkling apple cider for the beer.
- When adding battered chicken to the hot oil, place it into the oil in a direction away from your body so that if it splatters, it's less likely to hit you.
- Use wooden chopsticks or tongs to move the chicken around in the hot oil. This is less likely to puncture a hole in the batter which ensures the batter stays crispy and the chicken moist.
- Do not dip the chicken into the batter until you are ready to fry them. Dip one piece at a time and get them directly into the hot oil after you've tapped off the excess batter.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Meat + Chicken
- Method: Deep Fried or Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 2 to 3 chicken tenders
Food Safety
- Chicken should reach an internal temperature of 165°F (74°C) before serving.
- Use a meat thermometer to check the thickest part of the tender.
- Never reuse oil that has been heated past its smoke point or has dark particles floating in it.
- Wash hands thoroughly after handling raw chicken and before touching other surfaces or foods.
- Store leftover cooked chicken in the refrigerator within 2 hours of cooking.
Scaling This Recipe
This recipe scales easily for larger crowds. Just use a large pot (or multiple fryers) to accommodate the amount you're cooking and work in batches. Have multiple bowls of dry ingredients ready so you can mix fresh beer batter as needed-don't let it sit around waiting. You can also easily halve the recipe for a smaller batch.
Made the Recipe? Tell Us What You Think!