Fried Chicken Tenders with White Gravy are the kind of comfort food that brings everyone to the table fast, and keeps them coming back for seconds. The chicken is golden, tender, and juicy with a simple coating that rivals your favorite diner. And that creamy, flavorful homemade gravy? It’s pure magic poured over mashed potatoes (or anything else on your plate!).
This dish is always a hit with the whole family, especially the kids. Because let’s be honest, it’s basically the grown-up version of chicken nuggets but so much better.
Back when I was a young wife and mom, I tried more than once to master traditional fried chicken, but I could never quite get it right. So I came up with this no-fuss version instead. Juicy tenders made with just a few simple ingredients—no bones, no skin, and no stress. It’s one of the very first recipes I ever created, and to this day it’s a favorite in our house. I serve it with mashed potatoes, a vegetable like corn or green beans, and sometimes buttermilk biscuits for a delicious meal that’s so satisfying.
Why You’ll Love This Recipe
- It’s a delicious and comforting dish that comes together quickly. You get all the cozy vibes of classic soul food without spending hours in the kitchen. Perfect for busy weeknights or when you just need a plate of something warm and satisfying.
- It comes out perfectly every single time. Thanks to a few easy tricks and basic ingredients, this recipe is practically foolproof. No guessing, no stressing—just golden, juicy tenders and rich, velvety gravy you can count on every time.
- A little faster than traditional chicken-fried chicken. All the flavor, none of the hassle. These boneless tenders cook up quicker and more evenly than traditional bone-in chicken, so you get that same delicious outside and juicy inside with less mess and time at the stove.
This post was originally published in August 2016 and updated in July 2025 to improve usability, add helpful tips, and refresh the photos. I also updated the recipe to use chicken tenderloins instead of whole pieces that need cut, to make it even quicker and easier.
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Ingredient Photo
Ingredient Notes
This recipe comes together with just a handful of ingredients, but it’s easy to customize. See the Optional Add-Ins section below for ways to make it even more flavorful.
- Chicken: To keep things quick and easy, I use pre-cut chicken tenderloins. You can also use about 2 pounds of boneless, skinless chicken breasts. Just cut them into strips roughly the same size as a tender (about 1½–2 oz each).
- Egg: The egg helps the flour stick to the chicken so you get a nice, even coating.
- Milk: I whisk in a splash of whole milk with the egg so it’s not so egg-y. You’ll also use milk in the country gravy to make it smooth, creamy, and comforting. You can use low-fat or 2% milk.
- Flour: All-purpose flour is used for both breading the chicken and in the gravy recipe. No fancy flours needed!
- Oil: I prefer canola oil, it’s a little better for us than some other options and has a neutral flavor. I don’t recommend olive oil for this dish because its strong taste can overpower the gravy’s traditional flavor. Vegetable oil is a good backup if that’s what you’ve got on hand
- Seasonings: The flour mixture is seasoned simply with salt and black pepper. It’s a basic combo that lets the chicken and creamy gravy shine
Step-By-Step Instructions (with photos)
See recipe card below for complete directions with amounts.
Step 1: Mix flour with salt and pepper in a shallow dish. Beat egg and milk in another shallow dish.
Step 2: Dredge chicken strips through egg mixture and then flour mixture.
Step 3: Heat about an 1/8 inch of canola oil in a non-stick skillet over medium heat. Cook chicken until golden brown on both sides, taking care not to over-crowd the pan.
Step 4: After all of your chicken is cooked make sure you have about 4 tablespoons of canola oil left in your skillet. Whisk in flour and let cook until bubbly, scraping up brown bits, about 1-2 minutes. Whisk in the milk and cook until it thickens, stirring constantly, about 5 minutes.s
Optional Add-Ins
- Add a splash of hot sauce to the egg and milk mixture to give it a little heat.
- Garlic powder, onion powder, paprika or a dash of cayenne pepper can be added to the flour.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for 3–4 days. We love them cold the next day and they’re great in salads!
To reheat, use the microwave. Reheat the gravy in the microwave or on the stovetop, adding a splash of milk or water if needed to loosen it up.
Frequently Asked Questions
This recipe is meant for pan frying to get that tasty coating and make use of the drippings for gravy. You could air fry or bake, but you’d need to adjust the coating and skip the traditional gravy.
Yes! Swap the all-purpose flour for a gluten-free flour blend that works well for frying, and make sure your seasonings and gravy ingredients are gluten-free. (I haven’t made them personally but see no reason it wouldn’t work.)
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Fried Chicken Tenders with White Gravy
Ingredients
For the chicken strips:
- 2 lbs chicken tenderloins
- 1 cup flour
- 1 tsp salt
- 1 tsp pepper
- 1 egg
- 1 tbsp milk
- canola oil
For the gravy:
- 4 tbsp pan drippings
- 4 tbsp flour
- 2 cups milk
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Instructions
How to make the chicken strips:
- Trim the tenderloins by removing the cartilage and any clear membrane.2 lbs chicken tenderloins
- Mix flour with salt and pepper in a shallow dish.1 cup flour, 1 tsp salt, 1 tsp pepper
- Beat egg and milk in another shallow dish.1 egg, 1 tbsp milk
- Dredge chicken strips through egg mixture and then flour mixture.
- Heat about an 1/8 inch of canola oil in a non-stick skillet over medium heat. Cook chicken until golden brown on both sides, taking care not to over-crowd the pan. Place on an oven-safe plate lined with paper towels and keep warm in a 200° oven.canola oil
How to Make the gravy:
- After all of your chicken is cooked make sure you have about 4 tablespoons of canola oil left in your skillet *(see note below)*.4 tbsp pan drippings
- Whisk in flour and let cook until bubbly, scraping up brown bits, about 1-2 minutes. Whisk in the milk and cook until it thickens, stirring constantly, about 5 minutes. Serve immediately.4 tbsp flour, 2 cups milk
Notes
*Important Safety Tip – Be extremely careful when measuring hot oil.
To measure the oil after cooking, carefully pour it into a heatproof glass measuring cup placed on a heat-safe surface. Never use plastic, as it can melt. I use a metal measuring cup to portion out the oil and return 1/4 cup to the pan to make the gravy. The oil will be very hot, so take your time, use proper tools, and handle it with care. Safety first!Nutrition Facts
Yum, a classic southern fave!
Thank you!
This should have tasted heavenly…
Thanks!
They look so delicious and moreish! I want to drink that gravy…yum!
That gravy is great for dipping, thanks!