These Fried Chicken Tenders with Gravy feature juicy chicken strips with a simple golden coating and creamy homemade white gravy made right in the same skillet. Serve the chicken tenders and gravy with mashed potatoes and your favorite vegetable for an easy comfort-food dinner the whole family will love.
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I created this easier version of traditional fried chicken when I was a young wife and mom. Using boneless chicken tenderloins means there are no bones or skin to work around, and the smaller pieces cook quickly and evenly. It has remained one of our family’s favorite meals ever since.
We usually serve it with mashed potatoes, corn or green beans, and sometimes buttermilk biscuits.
Why You’ll Love This Recipe
- Easy comfort food: Crispy chicken tenders, creamy white gravy, and mashed potatoes make a satisfying family dinner.
- Quicker than traditional fried chicken: Boneless chicken tenderloins cook quickly and evenly.
- Simple ingredients: The chicken coating and homemade gravy use basic refrigerator and pantry staples.
- One-skillet gravy: The flavorful browned bits left after frying the chicken become the base of the gravy.
Ingredients
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 because it has a neutral flavor and works well for frying. Vegetable oil is also a good option. I don’t recommend olive oil because its flavor is less traditional in this dish.
- 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.
How to Make Chicken Tenders and Gravy
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 ⅛ 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.
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.
What to Serve with Chicken Tenders and Gravy
Mashed potatoes are our favorite side because they are perfect for the creamy white gravy. You can also serve this meal with corn, green beans, biscuits, coleslaw, or a simple side salad.
Storage and Reheating
Store the chicken tenders and gravy separately in airtight containers in the refrigerator for 3–4 days.
For the crispiest results, reheat the chicken in a 375°F oven or air fryer until hot. The microwave also works but will soften the coating. Reheat the gravy gently in the microwave or on the stovetop, adding a splash of milk if it becomes too thick.
Frequently Asked Questions
Yes. Cut boneless, skinless chicken breasts into strips about the same size as tenderloins so they cook evenly.
There really isn’t one in this recipe. White gravy and country gravy are commonly used to describe the same creamy milk gravy made with pan drippings, flour, milk, salt, and pepper.
More Easy Chicken Recipes
- Baked Thin Chicken Breasts – Made with just a few ingredients and ready in under 20 minutes.
- Pan Fried Chicken Tenders – The perfect easy and healthy weeknight dinner because they are ready in under 15 minutes!
- How Long to Bake Chicken Breasts at 350° – See how to bake perfectly juicy chicken breasts.
- Cornflake Chicken Tenders – Crispy on the outside and tender and juicy on the inside, they’re baked not fried.
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Fried Chicken Tenders with White Gravy
Ingredients
For the chicken strips:
- 2 pounds chicken tenderloins
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 egg
- 1 tablespoon milk
- canola oil
For the gravy:
- 4 tablespoons pan drippings
- 4 tablespoons flour
- 2 cups milk
Instructions
How to make the chicken strips:
- Trim the tenderloins by removing the cartilage and any clear membrane.2 pounds chicken tenderloins
- Mix flour with salt and pepper in a shallow dish.1 cup flour, 1 teaspoon salt, 1 teaspoon pepper
- Beat egg and milk in another shallow dish.1 egg, 1 tablespoon milk
- Dip the chicken strips in the egg mixture, then coat them in the flour mixture (a process called dredging).
- Heat about an ⅛ inch of canola oil in a non-stick skillet over medium heat. Cook 4-6 minutes per side, or until golden brown and the thickest part reaches 165°F 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 tablespoons 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 tablespoons flour, 2 cups milk
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Notes
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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!