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Longhorn Steakhouse Chicken Tenders Recipe
Capri Koch

Longhorn Steakhouse Chicken Tenders Recipe

Learn how to make crispy Longhorn Steakhouse Chicken Tenders at home with this easy copycat recipe. Golden, crunchy, juicy, and packed with restaurant-style flavor, these homemade chicken tenders are perfect for family dinners, parties, and game days.
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Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time 2 hours
Total Time 2 hours 40 minutes
Servings: 6
Course: dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Video Notes

Ingredients
  

Chicken Marinade
  • 1.5 ib Chicken Tenderloins Fresh preferred
  • 2 cups Buttermilk Tenderizes chicken
  • 1 tbsp Hot Sauce Optional
  • 1 tsp Salt For seasoning
  • 1 tsp Paprika Adds color
  • 0.5 tsp Garlic Powder Flavor
  • 0.25 tsp Cayenne Pepper Optional heat
Crispy Coatin
  • 2 cups All Purpose Flour Main coating
  • 1 tbsp Paprika Color and flavor
  • 1 tsp Garlic Powder Flavor
  • 1 tsp Onion Powder Flavor
  • 1 tsp Salt Seasoning
  • 0.5 tsp Black Pepper Fresh ground
  • 0.5 tsp Cayenne Pepper Optional
  • 0.5 tsp Dried Oregano Extra flavor
Wet Batter
  • 2 large eggs Room temperature
  • 0.25 cup buttermilk Creates crispy crust
  • 3 tbsp flour Thickens batter
Frying
  • 1.5 litres Vegetable Oil For deep frying

Equipment

  • 1 Large mixing bowl For marinating chicken
  • 1 Shallow Bowl For seasoned flour
  • 1 Medium Bowl For wet batter
  • 1 Deep Fryer or Dutch Oven For frying
  • 1 Cooking Thermometer To monitor oil temperature
  • 1 Wire Rack Keeps tenders crispy
  • 1 Whisk Mixing ingredients
  • 1 Tongs Safe frying
  • 1 Measuring Cup Set Accurate measurements
  • 1 Measuring Spoon Set For seasonings

Method
 

  1. Combine buttermilk, hot sauce, paprika, garlic powder, cayenne pepper, and salt in a large bowl.
  2. Add chicken tenderloins and coat thoroughly. Cover and refrigerate for at least 2 hours.
  3. In a separate bowl, mix flour, paprika, garlic powder, onion powder, oregano, cayenne pepper, salt, and black pepper.
  4. In another bowl, whisk eggs, buttermilk, and flour until smooth.
  5. Remove chicken from marinade.
  6. Coat each piece in seasoned flour.
  7. Dip into wet batter.
  8. Coat again with seasoned flour and gently press to help the coating stick.
  9. Let coated tenders rest for 10 minutes.
  10. Heat oil to 350°F (175°C).
  11. Fry chicken tenders in batches for 4-6 minutes or until golden brown.
  12. Chicken should reach an internal temperature of 165°F (74°C).
  13. Transfer to a wire rack.
  14. Serve hot with your favorite dipping sauce.

Video

Notes

• Marinating overnight provides the best flavor.
• Double breading creates the signature restaurant-style crunch.
• Maintain oil temperature between 340°F and 350°F.
• Avoid overcrowding the fryer.
• Let fried chicken rest on a wire rack instead of paper towels.
• For extra crispy tenders, chill the breaded chicken for 15 minutes before frying.