Cheddars Chicken Tenders Recipe: Crispy Copycat Crunch

I’ve cracked the code to Cheddar’s signature chicken tenders—crispy outside, tender inside, with that unmistakable crunch.

This copycat recipe replicates the restaurant favorite at home with simple ingredients and a foolproof frying method. No guesswork, just consistent, golden results every time.

Ingredients for Cheddars Chicken Tenders

Simple pantry staples plus chicken deliver that signature restaurant crunch at home.

The chicken matters most here. Tenderloins ensure even cooking and consistent texture—avoid thick-cut pieces that won’t crisp properly. Buttermilk is non-negotiable for that authentic tenderness; Whole Foods or any major grocer carries it. For the breadcrumbs, Progresso or Kikkoman panko give superior crunch compared to standard breadcrumbs.

No buttermilk? Whole milk with 1 tbsp vinegar works in a pinch (let it sit 5 minutes). Swap panko for crushed cornflakes for a nostalgic twist. The cornstarch can be arrowroot powder at the same ratio. For oil, peanut or canola are ideal for high-heat frying—avoid olive oil, which has a lower smoke point.

Fry in batches to maintain oil temperature—350°F is the sweet spot. Leftovers keep 2-3 days in the fridge but lose crispiness. Reheat in the oven at 400°F for 10 minutes to revive the crunch. Never microwave—it’ll get soggy.

Step-by-Step Instructions for Cheddars Chicken Tenders

Master the technique that delivers restaurant-quality crispiness and juicy tenderness in every bite.

Step 1: Season and Prepare the Breading Stations

In a shallow dish, whisk together the 1 cup All-Purpose Flour, 2 tbsp Cornstarch, 1 tsp Garlic Powder, 1 tsp Onion Powder, 1 tsp Paprika, 1.5 tsp Salt, 0.5 tsp Black Pepper, and 0.25 tsp Cayenne Pepper until evenly combined. This seasoned flour creates the first layer of flavor and coating.

Set up two additional dishes: one with the 2 whole Large Eggs beaten with the 0.5 cup Buttermilk, and another with the 2 cups Seasoned Breadcrumbs. The buttermilk-egg wash ensures the breadcrumbs adhere properly while adding moisture for a tender result.

Step 2: Dredge and Bread the Chicken Tenderloins

Pat the 1.5 lb Chicken Tenderloins dry with paper towels to remove excess moisture. Working one piece at a time, dredge each tenderloin in the seasoned flour mixture, pressing gently to ensure full coverage. Shake off any excess—too much flour creates a thick, gummy coating.

Dip the floured tenderloin into the buttermilk-egg mixture, allowing any excess to drip off for 5 seconds. Then transfer it to the seasoned breadcrumbs, pressing firmly to create an even, textured coating. Place the breaded tenders on a wire rack set over a baking sheet to prevent sogginess.

Step 3: Heat the Oil and Fry to Golden Perfection

In a deep, heavy-bottomed skillet or Dutch oven, heat the 3 cups Vegetable Oil over medium-high heat to 350°F. Use a deep-fry thermometer to monitor the temperature—this is critical for even cooking and preventing greasy results. The oil is ready when a pinch of breadcrumbs sizzles immediately upon contact.

Working in batches to avoid crowding (which lowers oil temperature), carefully lower 3-4 breaded tenderloins into the hot oil. Fry for 4-5 minutes, turning occasionally, until they are golden brown and the internal temperature reaches 165°F. The breading should be crisp and deeply colored, with no raw spots.

Step 4: Drain and Rest for Maximum Crispiness

Using a slotted spoon or tongs, transfer the fried tenders to a wire rack or paper towel-lined plate. Avoid stacking them, as trapped steam will make the breading soggy. The rack allows air to circulate, preserving the crisp texture you worked hard to achieve.

Let the tenders rest for 2-3 minutes before serving. This brief rest allows the juices to redistribute within the meat, ensuring each bite is tender and moist. The breading will also set slightly, making it less likely to flake off when handled.

Perfect Pairings for This Recipe

Classic Dipping Sauces

No copycat Cheddar’s tenders experience is complete without the sauces. I pair mine with ranch dressing—Hidden Valley is my go-to for that creamy tang. Honey mustard adds sweetness that balances the savory crunch perfectly. 🥗

Comfort Food Sides

Crinkle-cut fries from the freezer aisle make an easy pairing—bake at 425°F for 15-20 minutes while you fry the chicken. For a lighter option, my coleslaw with 1 tbsp apple cider vinegar adds a refreshing crunch.

Kid-Friendly Pairings

My kids love these tenders with mac and cheese—Annie’s boxed version takes 10 minutes to prepare. Sweet potato fries offer a slightly healthier twist that still satisfies the crunch craving. Both options keep the meal simple and fun.

Adult Beverage Pairings

For grown-up meals, I reach for a crisp lager like Bud Light or Coors Banquet. The effervescence cuts through the richness. Sweet tea with a lemon wedge is my non-alcoholic choice—it’s refreshing without overpowering the flavors. 🍺

Frequently Asked Questions