Longhorn Steakhouse Chicken Tenders Recipe

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

Recipe Details

  • Yield: 6 servings (about 18–20 tenders)
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes

Ingredients

Chicken & Marinade

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

Seasoned Flour Mix

  • 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

Wet Batter

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

Dipping Sauce

  • 1/2 cup (150ml) buttermilk
  • 1/2 cup (150ml) mayonnaise
  • 1 clove garlic (minced)

Instructions

  1. Marinate: Toss the chicken tenders with salt, cayenne, and hot sauce. Let sit while preparing the coating.
  2. Prepare Flour: In a large bowl, whisk together the 3 cups of flour with all the spices and herbs listed in the Seasoned Flour Mix.
  3. Prepare Batter: In a separate bowl, whisk eggs, salt, and soda water. Gradually add the 2 cups of flour until a smooth batter forms.
  4. Coat: Dredge each tender in the seasoned flour, then dip into the wet batter, and finally back into the seasoned flour for maximum crunch.
  5. Fry: Heat oil to 350°F (175°C). Fry tenders in batches for 4-6 minutes until golden brown and cooked through.
  6. Serve: Mix the dipping sauce ingredients and serve alongside the hot tenders.