Fried Chicken Tenders Recipe

Crispy Fried Chicken Tenders

Crispy fried chicken is a great addition to your dinnertime table and tenders are a quick and easy way to do it.

Prep: 15min

Total: 55min

Serving Size: 1 serving

Nutrition Facts: calories 499 kcal, servingSize 1 serving

Ingredients:

• 1-2 pounds chicken tenders or 2 large boneless skinless chicken breasts sliced into 1-inch thick strips
• 1 1/2 cups all purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 egg beaten with 2 tablespoons water
• vegetable oil for frying

Instruction:

1. Fill a 9-inch cast iron or standard skillet with about 2 inches of oil. Start heating it over medium-high heat while you bread the chicken. (Keep an eye on it!)
2. In a large bowl, mix the flour, salt and pepper.
3. In another large bowl, beat the egg and water
4. Dredge the chicken in the flour, coating well. Shake off excess flour and dip in the egg, the back in the flour.
5. Set the chicken to the side to rest for about 5 minutes. (This helps the coating stick better)
6. Check your oil temperature with a candy thermometer if necessary (you should be around 365-375 degrees) or drop in a little bit of flour–if it sizzles immediately, you can add one piece of chicken.
7. If the chicken sizzles, add about 5 pieces at a time and cook until golden brown on that side–about 8 to 10 minutes or so.
8. Turn, and repeat until all brown.
9. Cook the rest of the chicken in batches.
10. Transfer to a paper towel lined plate and sprinkle with a little more salt if needed.

Buttermilk Fried Chicken Tenders

One of my most popular chicken recipes, these chicken tenders are marinated in seasoned buttermilk and pan-fried to crispy, crunchy perfection.

Total: 40min

Yield: 4

Nutrition Facts: servingSize , calories 925, Fat 51, Carbohydrate 75g, Protein 41g, Saturated Fat 1, unSaturated Fat , Sugar 5g, Fiber 4g, Sodium 1866mg, Cholesterol 96mg

Ingredients:

• 2 pounds chicken tenderloins
• 1 cup buttermilk
• 1½ teaspoons salt
• ¼ teaspoon cayenne pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika
• 1½ cups all purpose flour
• 1½ teaspoons baking powder
• 1 heaping teaspoon salt
• ¾ teaspoon black pepper
• ¾ teaspoon garlic powder
• ¾ teaspoon paprika
• 3 tablespoons buttermilk
• 3-4 cups vegetable oil, for cooking

Instruction:

1. To marinate the chicken: In a large sealable bag, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours.
2. To make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy.
3. Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It’s a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet.
4. To fry the chicken: Line another baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about ¾-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it’s ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot.
5. Note: I find that it’s hard to tell how golden the chicken is when it’s immersed in the oil. It may only look lightly golden, but it’s actually a perfect fried chicken golden brown. If you’re unsure, simply pull a tender out of the oil and rest it on the paper towels to see the true color.
6. Note: Nutritional information was calculated assuming that approximately ¼ cup of the oil is absorbed into the chicken tenders when frying.
7. Freezer-Friendly Instructions: The cooked chicken tenders can be frozen for up to 3 months. To reheat, put the frozen tenders on a wire rack on top of a rimmed baking sheet and warm in a 350°F (175°C) oven until heated through and crisp, about 25 minutes, flipping halfway through.

The Secret To The Perfect CRISPY Fried Chicken Tenders | Home Style Chicken Tenders

FAQ

What is the secret to tender fried chicken?

How do you get breading to stick to chicken tenders?

1. Pat the Chicken Dry.
2. Dredge in Flour.
3. Dip in Beaten Eggs.
4. Coat in Breadcrumbs.
5. Chill and Be Patient.

Why is my fried chicken tenders not crispy?

How do you keep chicken tenders crispy?

1. Use a Dry Brine Method – NO Buttermilk!
2. Remove It From the Fridge for 20 Minutes Before Frying.
3. Thoroughly Dry The Chicken Before Breading.
4. Dip it in Egg Whites Only.
5. Bread Generously. Textured Breading is Good.