Crispy Fried Chicken Tenders

The aroma of crispy fried chicken tenders sizzling in hot oil is the essence of comfort food. This recipe for crispy fried chicken tenders takes about 30 minutes from start to finish and guarantees a golden, crunchy exterior that complements the juicy chicken perfectly. It’s the method of double coating that truly sets these tenders apart, ensuring each bite is packed with flavor and texture.

This recipe is perfect for family dinners, game day gatherings, or just a special treat any night of the week. You can easily make the chicken tenders ahead of time and store them for later enjoyment.

Why You’ll Love This Recipe

• The chicken stays juicy while the coating gets perfectly crispy.
• It’s a straightforward process that yields delicious results.
• Serve them as an easy dinner or as finger foods for parties.
• They can be customized with various seasonings to suit your taste.

What You’ll Need

Gather the following ingredients before starting your cooking adventure:

For the Chicken

• 1-2 pounds chicken tenders or 2 large boneless skinless chicken breasts, sliced into 1-inch thick strips

For the Breading

• 1 1/2 cups all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 egg, beaten with 2 tablespoons water

For Frying

• Vegetable oil for frying

Consider using buttermilk for marinating chicken for extra flavor.

Substitutions & Swaps

• Chicken breasts for tenders
• Gluten-free flour for a gluten-free option
• Egg substitute for a vegan option
• Olive oil for frying, though less ideal

How to Make It

Follow these simple steps for perfectly crispy chicken tenders.

Heat the Oil

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!)

Mix the Dry Ingredients

In a large bowl, mix the flour, salt, and pepper thoroughly.

Prepare the Egg Wash

In another large bowl, beat the egg and water together until well combined.

Dredge the Chicken

Dredge the chicken pieces in the flour mixture, ensuring each piece is well coated. Shake off any excess flour, then dip the chicken into the egg wash, and return it to the flour for a second coating.

Let the Coating Set

Set the breaded chicken aside to rest for about 5 minutes. This resting period helps the coating adhere better during frying.

Check the Oil Temperature

Check the oil temperature with a candy thermometer; it should be around 365-375 degrees. Alternatively, drop a little bit of flour into the oil—if it sizzles immediately, you can begin frying.

Fry the Chicken

If the oil is ready, gently add about 5 pieces of chicken at a time, making sure they do not overcrowd the pan. Cook until golden brown on one side, about 8 to 10 minutes.

Flip and Finish Cooking

Turn the chicken pieces carefully and fry until the other side is golden brown as well. Repeat this process until all the chicken is cooked.

Drain the Chicken

Transfer the fried chicken tenders to a paper towel-lined plate and sprinkle lightly with additional salt, if desired.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, can be frozen for best results.
Reheat: Use an oven at 350°F for 10-15 minutes.

Tips for Best Results

• Ensure the oil is hot enough before frying to achieve crispiness.
• Don’t skip the double coating for maximum crunch.
• Allow chicken to rest before frying to enhance coating adhesion.
• Fry in batches to prevent temperature drops in the oil.

Serving Suggestions

• Pair with homemade dipping sauces like ranch or honey mustard.
• Serve alongside a fresh salad or coleslaw.
• Great for family movie nights or backyard barbeques.