Longhorn Steakhouse Chicken Tenders Recipe

Longhorn Steakhouse Chicken Tenders Recipe are crispy, juicy, and packed with flavor. These golden-brown tenders are crunchy on the outside and tender on the inside.

They have the perfect balance of seasoning, giving them a slightly peppery and savory taste. What makes these Chicken Tenders so special is unique seasoning and the way they are perfectly cooked, making every bite irresistible.

With basic ingredients and simple steps, you can enjoy Longhorn Steakhouse Chicken Tenders anytime.

What are Chicken Tenders?

A chicken tender is a small piece of meat found under the chicken breast. It’s the softest part of the chicken, even though it’s tiny. Each chicken has two tenders.

In the UK, people call them chicken mini fillets. They are also known as chicken strips, tendies, or chicken fillets.

Longhorn Chicken Tenders Ingredients

• Chicken Tenders (1 pound): Fresh or thawed strips of chicken. They’re the star of the show—soft and ready to soak up flavor.
• Buttermilk Ranch Dressing (½ cup): This adds a creamy, tangy kick. I use Hidden Valley because it’s smooth and tasty.
• Lemon Juice (1 tablespoon): Freshly squeezed from half a lemon. It brightens up the marinade and keeps the chicken juicy.
• Worcestershire Sauce (2 tablespoons): A dark, savory sauce that gives a deep, rich taste. Don’t skip it!
• Olive Oil (⅓ cup): Extra virgin works best. It helps the marinade stick and keeps the chicken moist.
• Garlic Salt (1 teaspoon): A mix of salt and garlic powder. It’s an easy way to add big flavor.
• Black Pepper (½ teaspoon): Freshly cracked is my favorite. It gives a little spice.
• Panko Breadcrumbs (½ cup): These are light, crispy Japanese crumbs. They make the coating super crunchy.
• Parmesan Cheese (⅓ cup, shredded + ¼ cup, grated): Shredded for the topping, grated for the spread. It’s cheesy and nutty—yum!
• Unsalted Butter (2 tablespoons, melted): Makes the crumbs golden and rich.
• Provolone Cheese (4 slices): Melty and mild, it goes on top for that gooey finish.
• Fresh Parsley (1 tablespoon, chopped): Adds a pop of color and freshness at the end.

Alternative Ingredients & Substitutions

1. Buttermilk ranch substitute – Use regular ranch or mix plain yogurt with 1 teaspoon of ranch seasoning.
2. Lemon juice substitute – Use a splash of apple cider vinegar for a tangy zip.
3. Worcestershire sauce substitute – Use soy sauce for a salty, bold flavor.
4. Olive oil substitute – Use vegetable oil or canola oil.
5. Panko substitute – Use regular breadcrumbs (though they won’t be as crispy).
6. Provolone substitute – Use mozzarella or cheddar slices for a similar melt.
7. Fresh parsley substitute – Use dried parsley flakes or skip it.

Kitchen Appliances Needed

• Large Bowl: For mixing the marinade and soaking the chicken.
• Big Skillet: A wide pan to fry the tenders. I love my nonstick one!
• Oven with Broiler: To melt the cheese and crisp the topping.
• Casserole Dish: Holds the tenders while they finish under the broiler.
• Tongs: For flipping the chicken without burning your fingers.
• Measuring Cups and Spoons: To get the amounts just right.

How to Make Longhorn Steakhouse Chicken Tenders

Step 1 | Marinate the Chicken

In a large bowl, mix ½ cup of ranch dressing, 1 tablespoon of lemon juice, 2 tablespoons of Worcestershire sauce, ⅓ cup of olive oil, 1 teaspoon of garlic salt, and ½ teaspoon of black pepper.

Stir everything together until well combined. Add 1 pound of chicken tenders to the bowl, making sure each piece is fully coated. Cover the bowl and place it in the fridge for 1-2 hours.

Step 2 | Make the Ranch

In a small bowl, mix ¼ cup of grated parmesan cheese with ¼ cup of ranch dressing. Stir until it’s smooth and well combined. Place it in the fridge to chill.

Step 3 | Prepare the Crispy Topping

In a separate bowl, combine ½ cup of panko breadcrumbs, ⅓ cup of shredded parmesan cheese, 1 teaspoon of garlic salt, and 2 tablespoons of melted butter. Mix everything together until the breadcrumbs are evenly coated and slightly moist.

Step 4 | Cook the Chicken

Heat a large skillet over medium-high heat and add 2-3 tablespoons of olive oil. Take the tenders out of the marinade and shake off any extra liquid.

Carefully place them in the skillet, making sure not to overcrowd the pan. Cook each side for about 4-5 minutes (350°F) until the outside is golden brown and crispy. Use tongs to flip them so they cook evenly. Once done, transfer the cooked tenders to a baking dish.

Step 5 | Add Cheese and Topping

Preheat your oven’s broiler and set the oven rack in the middle. Take the ranch spread out of the fridge and spoon a small amount onto each chicken tender.

Then, place a slice of provolone cheese over each one. Finally, sprinkle the crispy breadcrumb topping generously over the cheese.

Step 6 | Broil Until Golden

Place the baking dish under the broiler for about 3-4 minutes. When the cheese melts and the breadcrumb topping turns golden brown, remove the dish from the oven.

Step 7 | Serve and Enjoy

Sprinkle 1 tablespoon of chopped parsley over the tenders. Let them cool for a minute before serving. Serve them with fries, a side salad, or even mashed potatoes for a complete meal. Enjoy!

Tips for Crispy & Juicy Chicken Tenders

1. Pat dry before marinating: Use a paper towel to remove moisture. This helps the ranch and Worcestershire soak in better for more flavor.
2. Let it marinate: Keep the chicken in the fridge for 1-2 hours. This makes it extra juicy and full of delicious taste.
3. Watch the broiler: The cheese and panko can burn quickly. Check every minute to make sure the topping turns golden, not black.
4. Let it rest: After broiling, let the chicken sit for 2-3 minutes. This helps keep the juices inside for tender bites.
5. Use enough butter: Mix two tablespoons with panko. It makes the topping rich, crunchy, and flavorful, just like Longhorn Steakhouse’s tenders.

What to Serve With Chicken Tenders

1. French Fries: Crispy fries are a classic match—golden and crunchy for a fun bite.
2. Coleslaw: Coleslaw brings a cool, crunchy taste—fresh and light next to the tenders.
3. Mashed Potatoes: Mashed potatoes are soft and creamy—smooth and yummy with every bite.
4. Mac and Cheese: Mac and cheese is cheesy and rich—warm and gooey for comfort.
5. Dipping Sauces: Honey mustard, ranch, BBQ, or buffalo sauce add extra flavor—pick one!
6. Green Beans: Green beans with butter are fresh and simple—light and tasty.

How to Store Chicken Tenderloins

In the Fridge

Place the tenderloins in an airtight container or zip-top bag. They stay good for 3-4 days. Add parchment paper between them to stop sticking.

In the Freezer

Wrap each tenderloin in plastic wrap, then put them in a freezer bag. They last up to 2 months. Write the date on the bag to remember when they were stored.

Reheating Tips

Oven Method

Preheat your oven to 375°F. Put the tenders on a baking sheet and heat for 10-15 minutes. Flip them halfway so they crisp up evenly.

Air Fryer Method

Set your air fryer to 350°F. Pop the tenders in for 5-7 minutes. Shake the basket once.

Longhorn Steakhouse Chicken Tenders Recipe FAQs

1. Can I make these tenders ahead of time?

Yes! Marinate up to 48 hours and bread them 24 hours before cooking. Store in the fridge until ready.

2. Why is my breading falling off?

The oil may not be hot enough—keep it at 350°F. Let tenders rest before frying, and don’t flip too soon. Dry chicken before breading, and press crumbs on firmly for better sticking.

3. Can I use chicken breast instead of tenderloins?

Yes! Cut chicken breasts into 1-inch strips and lightly pound them for tenderness. They may take a little longer to cook. Check that the internal temperature reaches 165°F for doneness.

4. Why did my tenders turn too dark?

Your oil might be too hot. Keep it at 350°F to prevent burning. Too much paprika or sugar in the breading can also cause darkening.

5. How do I know when they’re cooked?

Use a meat thermometer—165°F means they’re done. If you don’t have one, check that the outside is golden and crispy. Inside, the meat should be white, with no pink, and the juices should run clear.