Walnut-Tarragon Chicken Tenders

Walnut-Tarragon Chicken Tenders

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"Moist and delicious with a rich crusty coating, these chicken tenders are guaranteed to become a family favorite. Substitute cream for milk if you want to enrich the flavors even more."
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25 m servings 706 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 706 kcal
  • 35%
  • Fat:
  • 54.3 g
  • 84%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 33.1 g
  • 66%
  • Cholesterol:
  • 149 mg
  • 50%
  • Sodium:
  • 173 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

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  1. Beat the egg together with the milk in a shallow bowl. Combine the walnuts, flour, tarragon, and salt in a second shallow bowl. Dip the chicken strips first into the egg mixture, then into the flour mixture, coating evenly, and place on a plate.
  2. Melt the butter with the oil in a large skillet over medium-high heat. Fry the chicken in small batches in the butter mixture until the coating is browned and crispy, about 5 minutes. Test one to be sure it is cooked through. Chicken should be no longer pink and juices run clear. Drain on paper towels.


  1. 28 Ratings

Most helpful positive review

Really quick and really easy! To try and make the recipe a little healthier, I used only the egg white and skim milk. I also put in more a little more walnut and went light on the flour (to cu...

Most helpful critical review

our family did not care for this - it was ok

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Most positive
Least positive

Really quick and really easy! To try and make the recipe a little healthier, I used only the egg white and skim milk. I also put in more a little more walnut and went light on the flour (to cu...

my review is only 3, dredged in seasoned flour first then egg wash then in pecan crumbs and panko, pecan was to large needs to be fine crumbs otherwise was great, the original recipe was a 5 exc...

This is my new FAVORITE chicken recipe! I made my tenders very thin and used a bladed-meat tenderizer, because I am very particular about my chicken consistency. I made the mistake of not chop...

This is wonderful! We really enjoyed the texture differences in the nuts and the chicken, and the flavor was great. I will always use nuts to "bread" my chicken from now one - this is just too...

This recipe is wonderful. I used cashews instead of walnuts, and my son who hates nuts ate everything on his plate and went back for seconds! Highly recommend this recipe to everyone!

This recipe was great. I susbtituted the walnuts with almonds and pecans. It was absolutly Delish!!!! I plan on trying again on guest this weekend!!!

I just made this for lunch and it was delicious! I substituted 1 cup of fat free half and half for the milk and since I had egg beaters, I used 1/4 cup of those instead of the egg. I also dipped...

mmmmmmm, we thought this recipe was srumptious! i used real chicken tenders (instead of slicing a boneless breast) & whole milk. the subtle tarragon flavor along with a nutty breading are also n...

Good, but needs a little something, so I made a milk gravy from the frying oil and the little bit of flour mixture that was left. Y'all. Do that. Seriously.

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