How Long to Cook Chicken Tenderloins
Chicken tenders (tenderloins), the small strip of meat from the underside of the breast. Not breaded chicken tenders.
The Short Answer
Chicken tenders (tenderloins), the small strip of meat from the underside of the breast. Not breaded chicken tenders. Cook to an internal temperature of 165 degrees F.
Use an instant-read thermometer inserted into the thickest part.
Cooking Methods
🔥 Oven
Temperature: 400°F
Time: 12–15 minutes
Arrange in a single layer on a baking sheet. Do not overlap. Brush with oil or butter. They cook fast due to their thin shape.
Rest: 3 minutes
✈️ Air Fryer
Temperature: 400°F
Time: 8–10 minutes
Single layer, no overlapping. Flip halfway. Lightly spray with oil. They crisp up quickly due to the small size.
Rest: 3 minutes
🔥 Grill
Temperature: 450°F
Time: 3–4 minutes
Per side on direct heat. Oil the grill grates well. Tenderloins are small and thin, so they cook very quickly. Do not walk away.
Rest: 3 minutes
🍳 Stovetop
Time: 3–4 minutes
Per side over medium-high heat. Oil a skillet well. Do not move them for the first 3 minutes to develop a sear.
Rest: 3 minutes
Chicken tenderloins are the most forgiving cut for beginners because they cook quickly and evenly. The white tendon running through the center can be removed before cooking by pinching it with a paper towel and pulling.
Frequently Asked Questions
Chicken tenderloins cook in 8-15 minutes depending on the method. They are thin and small, so they cook much faster than chicken breast. Use a thermometer to confirm 165 degrees F.
Yes. Chicken tenderloins are the raw cut; chicken tenders is the common name. They are the small strip of meat from the underside of the breast. Breaded chicken tenders from the freezer aisle are a different product.
No. Tenderloins are already thin and even. Pounding is for chicken breasts, which vary in thickness. Tenderloins cook evenly as-is.
The Bottom Line
Chicken Tenderloins cooking times vary by method and thickness. Always verify doneness with a thermometer reading 165 degrees F. The times above are guidelines; your specific results depend on the size and starting temperature of your food.