Southern Fried Praline Chicken Tenders

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Southern fried praline chicken tenders takes all of the things you love about the South and combines them into one recipe. Crispy fried chicken drenched in a spicy and sweet praline sauce.

A plate holds a serving of a pecan-covered sticky bun, drizzled with caramel sauce. A fork rests beside it. The background shows a baking dish with additional servings of sticky buns topped with pecans. The scene is set on a wooden surface.

The southern fried praline chicken tenders experience is one you will want to have over and over again. Just like our CORNBREAD DRESSING, this recipe is lots of South for your mouth.

We fry these tenders up to golden brown perfection in hot oil and finish them off with a sweet and spicy praline sauce made with gorgeous pecan halves.

Ingredients

We use some pantry staple ingredients and our favorite PRIESTER’S PECANS. Nothing too fancy, just good honest ingredients.

A piece of pecan-topped baked chicken with sauce on a plate is in the foreground, accompanied by a fork. In the background, a glass baking dish contains more of the same dish, placed on a wooden surface.

All purpose flour – to season and dredge the chicken in for that southern fried crust. We like White Lily.
Oil for frying – our current favorite is avocado oil, high smoke point, no added flavor and it is not a seed oil so its heart healthy.
Butter – a must for the praline sauce. Please don’t use margarine, we need the healthy fats for the proper consistency of the sauce.
Brown sugar – for the caramelization for the praline sauce.
Maple syrup – a smoky addition for that traditional praline taste.
Pecans – we like using halves for this but chopped will work too!
Cajun seasoning – for a bit of spice without being too hot.
Salt and black pepper – the perfect seasoning for the flour. They really are all you need.
Chicken tenders – a smaller cut of breast that will fry up quick.
Buttermilk – the perfect wet ingredient for getting that flour to stick that adds to that crust that southern fried chicken is famous for.

See recipe card for quantities.

Instructions

Just your typical frying station here as well as a casserole dish and boiler to make the sauce. We warm this up in the oven for a decadent, delicious experience.

A stovetop with a frying pan in the center. To the left, a saucepan with butter. To the right, a bowl with flour and a bowl with a cracked egg and milk on a wooden board. Cooking ingredients and equipment are laid out for preparation.

Set up a two shallow bowl dredging station. One with all purpose flour, salt and pepper. The other with buttermilk and egg, whipped to combine.

An overhead view of a stovetop with a frying pan on the burner. To the right, a hand is preparing a piece of chicken, coating it in flour, with another bowl of liquid mixture nearby. A block of butter is on the left side by the pan.

Heat avocado oil in a skillet over medium heat until hot. Dredge each chicken piece in seasoned flour.

A frying pan is heated on a stovetop. To the right are two bowls, one with flour and another with a milky liquid and a few raw fish pieces. At the bottom left, a hand is visible adjusting the stovetop controls.

Then place floured chicken in buttermilk and egg mixture.

A stovetop with a frying pan in the center on a burner next to a plate of raw, battered chicken pieces on the right. Below the plate are two more bowls, one with batter and one with flour. A pot with a knob of butter is on the left burner.

Lastly, then back in the seasoned flour. Set aside to rest.

Overhead view of a kitchen stove with breaded chicken pieces frying in a pan. Next to the pan are two bowls, one with a creamy batter and the other with flour. A hand is seen dipping a chicken piece into the batter. The stove has control knobs at the bottom.

Once oil is hot, add chicken and cook 3 to 5 minutes per side.

A frying pan with four pieces of battered fish being cooked on a stove. Two pieces of fish are golden brown, and two are still being fried. Beside the pan, a bowl of flour and a plate lined with paper towels are placed on a wooden cutting board.

Turn chicken and continue to cook a few minutes more or until browned and thermometer reads 165 internally. Drain and allow to cool.

A stovetop with a saucepan containing a stick of butter heating on the front burner. Fried chicken pieces rest on a plate with paper towels on the adjacent wooden counter. The stove's control knobs are visible below the burners.

Preheat oven to 350 and in a medium boiler, melt butter.

A saucepan containing butter and brown sugar sits on a stove next to a glass baking dish and a wooden cutting board. The stove has multiple burners and control knobs on the front.

Add brown sugar.

A stovetop with a saucepan containing a stick of butter and some spices is shown. Next to it, there is a glass baking dish on a wooden cutting board. The knobs of the stove are visible at the bottom.

Mix in maple syrup and cajun seasoning.

A saucepan containing pecans and a melting stick of butter is centered on a stovetop. To the right, there is a rectangular glass baking dish on a wooden cutting board, next to a whisk. Additional cookware is partially visible on the left.

Add in the pecan halves.

A stovetop with a pan of pecans cooking in a syrupy sauce on the left and a baking dish with several pieces of fried chicken on the right. The stovetop controls are visible below the pan and baking dish.

Bring to a soft boil, stirring. Boil one minute and remove from heat. Place chicken in a lightly greased casserole dish.

A pot of sauce is being poured over a dish of food on a stove. The stove features a central burner and control knobs. The dish contains pecans and a brown sauce. A wooden board is under the dish, placed to the right of the stove.

Pour praline sauce over chicken. Lightly lift each piece of chicken so sauce can seep underneath. Bake 10 to 15 minutes until bubbly.

A plate with a serving of fried banana topped with glazed pecans and a caramel sauce. A metal fork lies next to the banana on the plate.

Serve alone or over rice. Delicious!

Why Brooke loves this recipe!

Recipes are like antiques. They are meant to be handed down from one generation to another. Each one holding a special memory or nostalgic memory. Here is why we love this one!

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Southern fried is a beautiful phrase. It means that double crust that you could eat right by itself. It also means something made with love. If you see this on a menu or are told that is what you are eating, someone prepared that food with love!

Substitutions

We think this is simple and perfect, but as usual, our wheels are turning and here are some great ideas we’ve come up with.

Oil – we used avocado oil because it has a high smoke point but feel free to use peanut oil or even vegetable oil.
Cajun seasoning – if you don’t have any feel free to use cayenne, just much less, at least by half. Or, when the pralines get done, put a dash or two of your favorite hot sauce into the sauce.
Seasoned flour – there are a ton of variations for this but remember, this recipe, the secret is in the sauce. Therefore, I wouldn’t get too carried away seasoning your flour. At most, I would add onion powder or garlic powder to your flour mixture.

Equipment

🔧 I love to share recipes that are no special equipment required but here are a few things that would definitely make this recipe easier!

Storage

Once cooled to room temperature, these can be stored in an airtight container in the refrigerator for up to a week. Reheat in a warm oven.

I would not freeze this, the sauce will crystalize and the chicken will be soggy upon thawing.

A plate with a serving of pecan-topped pastry drizzled with syrup sits on a wooden table. A fork is on the side of the plate. Behind it, a baking dish with more of the baked pecan dessert is visible.

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A plate with a slice of pecan pie topped with whole pecans and a rich caramel-like sauce. A fork rests on the plate, and the remaining pecan pie is visible in a baking dish in the background. The table surface is wooden.

Southern Fried Praline Chicken Tenders

Southern fried chicken tenders steeped in a sweet and spicy praline sauce. Made with pantry staple ingredients, this recipe offers the true southern experience.

Prep Time 10

Cook Time 25

Serving Size

Ingredients

2 cups all purpose flour
1/2 tsp salt
1/4 tsp black pepper
1/2 cup buttermilk
1 egg
1 pound chicken tenderloins
1 cup avocado oil
1/2 cup butter
1 cup brown sugar
1 cup maple syrup
1/2 cup pecan halves
2 tsps cajun seasoning

Instructions

Grease a 9 x 13 casserole dish. Preheat the oven to 350 degrees. Set up a breading station with two shallow bowls. Mix flour, salt and black pepper in one. Mix buttermilk and whipped egg in another. Heat avocado oil over medium high heat in a large skillet.
2 cups all purpose flour, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 cup buttermilk, 1 egg, 1 cup avocado oil
Place chicken in flour and tap off excess. Dip both sides in buttermilk and egg mixture and place back in flour. Do this for all chicken tenderloins. Fry in hot oil until golden brown on each side and internal thermometer reads 165.
1 pound chicken tenderloins
In a medium size boiler, melt butter. add brown sugar, maple syrup, cajun seasoning and mix well. When butter is melted, add pecans and bring to a soft boil. Boil for 1 minute. Remove from heat.
1/2 cup butter, 1 cup brown sugar, 1 cup maple syrup, 1/2 cup pecan halves, 2 tsps cajun seasoning
Arrange fried chicken tenderloins in a single layer in prepared casserole dish. Pour praline sauce over the chicken. Move each piece a little so the sauce can get underneath. Bake at 350 for 10-15 minutes until heated through.

See How To Make It!

🍴 PRO TIP!

For that thick crust on the chicken, we double dredge. If you want some of those crispy arms or bits, get your hands dirty and squeeze the chicken in the flour a bit when dredging the second time!

🗹 RECIPE FAQ’S

What is the best way to drain fried chicken?

Good old paper towels work just fine to drain the chicken on. If you prefer, you can use a wire rack or your oven rack turned upside down will work in a pinch!

What if I don’t have chicken tenderloins?

Chicken breasts can be easily cut into 2 or 3 pieces lengthwise to make your own tenderloins. Using a smaller cut of chicken is best for a quicker frying time.

Are pralines usually spicy?

The traditional French praline is not. It is a caramel, nutty confection. However, in New Orleans, you can get them spicy. This recipe pays homage to some of our favorite spicy pralines. If you don’t like them spicy, just leave out the cajun seasoning.

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Reader Review

“I loved the freezer tips and made a double batch so we could enjoy some next week. This easy delicious recipe is a keeper.”

– Karen

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Crock Pot Chicken Tortilla Soup

Southern Fried Praline Chicken Tenders

Ingredients

Instructions