Longhorn Steakhouse Chicken Tenders Recipe

Longhorn Steakhouse first brought their crispy chicken tenders to the menu as a tasty starter.

Soon, customers loved these golden strips so much that they became one of the most ordered items at the restaurant.

The secret lies in their perfect coating that creates an amazing crunch with every bite. These tenders taste like pure comfort food – crispy on the outside, juicy on the inside, with just the right amount of spice.

The taste is strong but gentle, so everyone in the family can enjoy them.

Today, I’m sharing this copycat Longhorn Steakhouse chicken tenders recipe so you can make this popular dish at home.

What are Chicken Tenders

When you hear the word “chicken tenders,” you’re really talking about a simple cut of meat from the chicken breast.

Tenders are the small, thin strips that sit right under the breast meat. They cook fast and stay juicy because they are naturally tender.

You may have noticed that people sometimes call them “strips” or “fingers.” That’s fine, but tenders usually mean the actual tenderloin piece.

When coated in flour and fried, they taste crunchy but soft, which is why they became so popular.

Longhorn Steakhouse Chicken Tenders Ingredients

For Brining Chicken

• 3 large chicken breasts (1.3kg or 2.8lbs) – Fresh chicken breasts work best. You can use frozen but thaw completely first. Can substitute with pre-cut chicken tenders.
• 1.5 tsp salt – Regular table salt or sea salt both work fine. This helps break down proteins for tender meat.
• 2 tsp cayenne pepper – Adds heat and flavor. Can reduce to 1 tsp for less spice or substitute with paprika.
• 1/4 cup hot sauce (Tabasco) – Tabasco works great but any fermented hot sauce will do. Adds tangy flavor and helps tenderize.

For the Dredge

• 3 cups (360g) plain flour – All-purpose flour creates the crispy coating. Can substitute with gluten-free flour blend.
• 2 tsp mustard powder – Adds sharp, tangy flavor. Can substitute with 1 tsp dry mustard.
• 2 tsp celery salt – Provides savory depth. Regular salt plus celery seed works as substitute.
• 1 tbsp garlic powder – Fresh garlic flavor without moisture. Can use granulated garlic instead.
• 2 tsp onion powder – Sweet onion flavor that complements the garlic. Granulated onion works too.
• 2 tsp white pepper – Milder than black pepper with clean heat. Black pepper can substitute.
• 1 tbsp black pepper – Freshly ground tastes best. Pre-ground works fine too.
• 2 tsp paprika – Sweet paprika adds color and mild flavor. Smoked paprika adds extra depth.
• 1 tbsp cayenne pepper – Main heat source. Reduce for less spice or increase for more kick.
• 2 tsp MSG – Enhances savory flavors. Can omit but flavor won’t be as rich.
• 1 tbsp salt – Seasons the coating. Use same type as brining salt.
• 2 tbsp oregano – Dried oregano adds herbal notes. Italian seasoning can substitute.

For the Wet Batter

• 3 large eggs – Room temperature eggs mix better. Can use egg substitute for dietary needs.
• 1 tsp salt – Seasons the batter from inside. Sea salt or table salt both work.
• 2 cups soda water – Creates light, crispy coating. Club soda or sparkling water works as substitute.
• 2 cups (240g) plain flour – Same as dredge flour. Creates batter consistency.

Additional Coating

• 2 cups flour – Extra flour for first coating step. Plain all-purpose flour works best.

For Frying

• 1 litre oil – Neutral oils like vegetable, canola, or peanut oil work best. Avoid olive oil.

For the Sauce

• 1/2 cup (150ml) buttermilk – Creates tangy base for sauce. Can substitute with regular milk plus lemon juice.
• 1/2 cup (150ml) mayonnaise – Use good quality mayo for best taste. Can use light mayo.
• 1 garlic clove – Fresh garlic minced fine. Garlic powder can substitute but use less.
• 2 tbsp hot sauce – Your favorite brand. Adjust amount based on heat preference.
• 1/2 tsp onion powder – Adds sweet onion flavor. Granulated onion works too.
• 1 tsp black pepper – Freshly ground preferred. Adds nice spice to sauce.
• 1/2 tsp salt – Balances flavors in sauce. Taste and adjust as needed.
• 1 tbsp honey – Adds sweetness to balance heat. Maple syrup can substitute.
• Fresh parsley – Chopped fine for color and fresh flavor. Dried parsley works in pinch.

Essential Kitchen Equipment

1. Large mixing bowls – For brining and coating
2. Sharp knife – Clean cuts on chicken
3. Cutting board – Food-safe surface for prep
4. Wire cooling rack – Drains excess oil perfectly
5. Deep fryer or large pot – For safe oil frying
6. Cooking thermometer – Checks oil and chicken temperature
7. Tongs – Safe handling of hot food
8. Paper towels – Oil absorption and cleanup
9. Measuring cups and spoons – Accurate ingredient portions

How To Make Longhorn Steakhouse Chicken Tenders

Step 1 | Prepare Chicken Breasts

Remove the natural tenders from each breast by gently pulling them away with your hands. For larger breasts, slice them in half lengthwise, then cut into thick strips about the same size as the natural tenders.

Pieces should be cut to a uniform thickness to ensure even cooking.

Step 2 | Rinse and Dry Chicken

Place all chicken pieces in a large bowl and rinse them under cold water. Pat completely dry with paper towels. This removes any loose pieces and ensures the brine will adhere properly.

Step 3 | Brine the Chicken

Add salt, cayenne pepper, and hot sauce to the bowl with the chicken. Mix thoroughly with your hands, coating each piece evenly until the chicken looks well-seasoned and slightly red.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to make the chicken tender and flavorful.

Step 4 | Prepare the Dredging Mixture

In a large bowl, combine flour, mustard powder, celery salt, garlic powder, onion powder, white pepper, black pepper, paprika, cayenne, MSG, salt, and oregano.

Whisk until evenly mixed and fragrant. Taste a small pinch – it should be well-seasoned and slightly spicy.

Step 5 | Make the Wet Batter

Crack eggs into another bowl, add salt, and whisk until smooth. Slowly pour in soda water while whisking to create bubbles for a lighter coating.

Gradually whisk in flour to prevent lumps. The batter should be smooth, thick enough to coat a spoon, but still flow easily.

Step 6 | Set Up Coating Station

Arrange three bowls: one with plain flour, one with the wet batter, and one with the seasoned dredge. Keep a clean plate nearby for the coated chicken.

Step 7 | Heat the Oil

Heat oil in a large pot or deep fryer to 160°C (320°F). Use a cooking thermometer to check the temperature. Oil should be deep enough to fully submerge the chicken pieces.

Step 8 | Prepare Chicken for Frying

Remove the chicken from the fridge and let it sit at room temperature for 15 minutes to ensure even cooking.

Step 9 | Coat the Chicken

Dredge each piece in plain flour, shaking off excess. Dip into the wet batter, letting excess drip off, then coat thoroughly in the seasoned dredge, pressing gently to help it stick.

Place coated pieces on the clean plate. Repeat with all chicken.

Step 10 | Fry the Chicken

Carefully add 3–4 coated pieces into the hot oil, avoiding overcrowding. Fry for 5–6 minutes, turning occasionally, until golden brown and the internal temperature reaches 75°C (165°F).

Step 11 | Drain and Season

Remove chicken with tongs and place on a wire rack to drain excess oil. Sprinkle lightly with salt while still hot to help the seasoning stick.

Step 12 | Maintain the Oil

Allow the oil to return to temperature between batches. Remove any loose crumbs to keep it clean.

Step 13 | Make the Sauce

In a bowl, whisk together buttermilk, mayonnaise, minced garlic, hot sauce, onion powder, black pepper, salt, honey, and chopped parsley until smooth. Taste and adjust seasoning as needed.

Step 14 | Serve

Arrange the crispy fried chicken on a platter. Serve the Longhorn Steakhouse Chicken Tenders Recipe hot with the prepared sauce on the side for dipping or drizzling. Garnish with fresh parsley or extra hot sauce if desired.

Best enjoyed immediately while hot and crunchy.

Tips for Crispy Fried Chicken Tenders

• Avoid Overmixing the Batter – Mix just until smooth; overmixing can make the coating dense instead of light and crisp.
• Season Immediately After Frying – Beyond salt, try adding a light sprinkle of extra spices (paprika, cayenne, or garlic powder) while the chicken is hot to boost flavor.
• Use a Meat Thermometer – Always check the internal temperature reaches 75°C (165°F) to ensure the chicken is fully cooked and safe to eat.
• Let the Chicken Rest Briefly – Allow fried chicken to sit for 2–3 minutes on the wire rack before serving so the crust sets and stays crunchy.

What to Serve with Chicken Tenders

Chicken tenders go well with many sides, so you can match them with your favorite comfort foods.

You can also pair them with mashed potatoes, onion rings, or even a side salad for something lighter.

Dipping sauces like ranch, honey mustard, or the homemade spicy sauce add even more flavor.

Longhorn Steakhouse serves their chicken tenders with a choice of two sides and their signature dipping sauce.

The restaurant typically offers options like seasoned fries, mashed potatoes, green beans, or coleslaw. They present the tenders on a large plate with the sauce in a small bowl on the side.

Make-Ahead and Storage

Make-Ahead: You can season and brine the chicken a day ahead, then dredge and fry when ready. The flavors deepen, and prep is faster.

How to Store: Keep cooked chicken tenders in an airtight container in the fridge for up to 3 days. Store sauce separately to keep the coating crispy.

How to Reheat: Reheat in the oven at 375°F for 10 minutes or air fryer for 6 minutes. Avoid microwaving as it softens the crust.

Freezing Process: Chicken tenders freeze well. Place cooled tenders on a tray, freeze, then move to freezer bags. Store up to 2 months. Reheat in the oven straight from frozen until hot and crisp.

Longhorn Steakhouse Chicken Tenders Recipe FAQs

1. Are chicken tenders and chicken strips the same?

Chicken tenders are the small pieces of meat under the breast, while chicken strips can be cut from larger chicken breast portions. Strips may not always be as tender as the natural tenderloin cut.

In many restaurants, the words are used in the same way, but tenders usually mean the softer cut.

2. Can chicken tenders be air fried?

Yes, chicken tenders can be air fried at 375°F for 12–15 minutes. Spray lightly with oil before cooking to help crisp the coating.

Flip halfway through for even cooking. Air frying keeps them lighter without losing too much crunch.

3. Can I make these tenders less spicy?

Yes, you can reduce or skip the cayenne pepper and hot sauce in both the brine and dredge. Using more paprika and a little extra garlic powder keeps them flavorful without too much heat.

4. Why is my coating falling off during frying?

Coating falls off usually because of skipping steps in the breading process or having oil temperature too low.Make sure to coat in plain flour first, then wet batter, then seasoned flour – each step helps the next layer stick. Press the final coating firmly onto the chicken and let it rest 2-3 minutes before frying.

Oil temperature below 300°F causes soggy coating that slides off, while oil over 350°F cooks the outside too fast. Room temperature chicken also holds coating better than cold chicken straight from the fridge.

5. Is MSG necessary in the dredge?

MSG boosts flavor but you can skip it. It adds that savory depth without changing taste much. Use mushroom powder or extra salt as a swap.

Many avoid it, and the recipe stays tasty. Test a small batch first. It’s common in restaurant mixes for that pop.

Continue to Content

Longhorn Steakhouse Chicken Tenders Recipe

Yield: 6 servings (about 18–20 tenders)

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Make and enjoy crispy Longhorn Steakhouse Chicken Tenders in just 50 minutes. Golden, juicy, and packed with flavor for the perfect comfort meal.

Print

Ingredients

For Brining Chicken

• 3 large chicken breasts (1.3kg or 2.8lbs), cut into tenders
• 1.5 tsp salt
• 2 tsp cayenne pepper (reduce for less spice)
• 1/4 cup hot sauce (like Tabasco)

For the Dredge

• 3 cups (360g) all-purpose flour
• 2 tsp mustard powder
• 2 tsp celery salt
• 1 tbsp garlic powder
• 2 tsp onion powder
• 2 tsp white pepper
• 1 tbsp black pepper
• 2 tsp paprika
• 1 tbsp cayenne pepper
• 2 tsp MSG (optional)
• 1 tbsp salt
• 2 tbsp dried oregano

For the Wet Batter

• 3 large eggs
• 1 tsp salt
• 2 cups soda water (or sparkling water)
• 2 cups (240g) all-purpose flour

Additional Coating

• 2 cups (240g) all-purpose flour

For Frying

• 1 litre vegetable, canola, or peanut oil

For the Sauce

• 1/2 cup (150ml) buttermilk
• 1/2 cup (150ml) mayonnaise
• 1 garlic clove, minced
• 2 tbsp hot sauce
• 1/2 tsp onion powder
• 1 tsp black pepper
• 1/2 tsp salt
• 1 tbsp honey
• Fresh parsley, chopped

Instructions

1. Remove the natural tenders from each breast by gently pulling them away with your hands. For larger breasts, slice them in half lengthwise, then cut into thick strips about the same size as the natural tenders. Pieces should be cut to a uniform thickness to ensure even cooking.
2. Place all chicken pieces in a large bowl and rinse them under cold water. Pat completely dry with paper towels. This removes any loose pieces and ensures the brine will adhere properly.
3. Add salt, cayenne pepper, and hot sauce to the bowl with the chicken. Mix thoroughly with your hands, coating each piece evenly until the chicken looks well-seasoned and slightly red. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to make the chicken tender and flavorful.
4. In a large bowl, combine flour, mustard powder, celery salt, garlic powder, onion powder, white pepper, black pepper, paprika, cayenne, MSG, salt, and oregano. Whisk until evenly mixed and fragrant. Taste a small pinch—it should be well-seasoned and slightly spicy.
5. Crack eggs into another bowl, add salt, and whisk until smooth. Slowly pour in soda water while whisking to create bubbles for a lighter coating. Gradually whisk in flour to prevent lumps. The batter should be smooth, thick enough to coat a spoon, but still flow easily.
6. Arrange three bowls: one with plain flour, one with the wet batter, and one with the seasoned dredge. Keep a clean plate nearby for the coated chicken.
7. Heat oil in a large pot or deep fryer to 160°C (320°F). Use a cooking thermometer to check the temperature. Oil should be deep enough to fully submerge the chicken pieces.
8. Remove the chicken from the fridge and let it sit at room temperature for 15 minutes to ensure even cooking.
9. Dredge each piece in plain flour, shaking off excess. Dip into the wet batter, letting excess drip off, then coat thoroughly in the seasoned dredge, pressing gently to help it stick. Place coated pieces on the clean plate. Repeat with all chicken.
10. Carefully add 3–4 coated pieces into the hot oil, avoiding overcrowding. Fry for 5–6 minutes, turning occasionally, until golden brown and the internal temperature reaches 75°C (165°F).
11. Remove chicken with tongs and place on a wire rack to drain excess oil. Sprinkle lightly with salt while still hot to help the seasoning stick.
12. Allow the oil to return to temperature between batches. Remove any loose crumbs to keep it clean.
13. In a bowl, whisk together buttermilk, mayonnaise, minced garlic, hot sauce, onion powder, black pepper, salt, honey, and chopped parsley until smooth. Taste and adjust seasoning as needed.
14. Arrange the crispy fried chicken on a platter. Serve hot with the prepared sauce on the side for dipping or drizzling. Garnish with fresh parsley or extra hot sauce if desired. Best enjoyed immediately while hot and crunchy.

Nutrition Information:

Serving Size: (per serving, without sauce)
Amount Per Serving: Calories: 410Total Fat: 16gSaturated Fat: 3gCholesterol: 115mgSodium: 1000mgCarbohydrates: 32gFiber: 2gSugar: 1gProtein: 32g

The Longhorn Steakhouse chicken tenders recipe is all about crisp coating, juicy meat, and a sauce that ties it together with just the right kick.

This copycat version gives you the same well-loved taste from the restaurant but made in your own kitchen.