Fried chicken tenders are a beloved comfort food-crispy on the outside, juicy and tender on the inside. If you’ve ever wondered how to fry chicken tenders that come out golden, crunchy, and full of flavor every time, you’re in the right place. This guide will walk you through the entire process, from seasoning to frying, with easy steps and helpful tips.
What You’ll Need
– Chicken tenders (fresh or thawed)
– Buttermilk or milk (for marinating)
– Flour (all-purpose)
– Seasonings: salt, pepper, garlic powder, paprika, cayenne pepper (optional for heat)
– Eggs (optional, for dipping)
– Cooking oil (vegetable, canola, or peanut oil work well)
– Paper towels or wire rack (for draining)
Step 1: Marinate for Juiciness and Flavor
Marinating your chicken tenders in buttermilk is a game-changer. The acidity in buttermilk tenderizes the meat and adds subtle tanginess. Combine your chicken tenders with buttermilk and seasonings like paprika, garlic powder, cayenne pepper, and salt in a sealable bag or bowl. Let it sit in the fridge for at least 4 hours, or overnight if you have time. This step ensures juicy, flavorful chicken inside the crispy coating.
Step 2: Prepare Your Breading Station
While your chicken marinates, set up two bowls:
– Wet mixture: Beat eggs with a splash of buttermilk or milk.
– Dry mixture: Combine flour with salt, pepper, garlic powder, paprika, and any other spices you like.
For extra crunch, some cooks double dredge-dip the tenders in the wet mixture, then the dry, then back in the wet, and dry again. This creates a thicker, crunchier crust.
Step 3: Coat the Chicken Tenders
Remove the tenders from the marinade, letting excess drip off. Dip each piece in the wet mixture, then dredge thoroughly in the seasoned flour. Press the flour firmly onto the chicken to help it stick well. Don’t be afraid of clumps-they add to the crispy texture.
Place the breaded tenders on a wire rack or a foil-lined baking sheet while you heat the oil. Letting them rest for a few minutes helps the coating set, which prevents it from falling off during frying.
Step 4: Heat the Oil Properly
Use a heavy-bottomed pot, cast-iron skillet, or deep fryer. Pour in enough oil to submerge the tenders about 2-3 inches deep. Heat the oil to around 350°F to 375°F. You can test if the oil is ready by dropping a small piece of bread or a bit of flour into the oil-it should sizzle immediately.
Maintaining the right temperature is key. Too hot, and the outside burns before the inside cooks; too cool, and the chicken absorbs too much oil and becomes greasy.
Step 5: Fry the Chicken Tenders in Batches
Place a few tenders in the hot oil without overcrowding the pan. Fry for about 3-4 minutes per side until golden brown and crispy. Use tongs to flip them gently. Cooking in batches keeps the oil temperature steady and ensures even cooking.
Once fried, transfer the tenders to a paper towel-lined plate or wire rack to drain excess oil. If you want to keep them warm while frying the rest, place them in a low oven (around 200°F).
Optional: Double Fry for Extra Crispiness
For an ultra-crispy crust, some cooks do a two-stage frying process. First, fry the tenders at a lower temperature (around 325°F) until they are just cooked but not browned. Remove and drain. Then increase the oil temperature to 375°F and fry again for 2 minutes until golden and crunchy. This method locks in juiciness and maximizes crispiness.
Step 6: Serve and Enjoy
Serve your fried chicken tenders hot with your favorite dipping sauces like honey mustard, ranch, or barbecue. Sprinkle with a little extra salt or Parmesan cheese for an extra flavor boost if you like.
Frying chicken tenders is all about layering flavors and mastering the coating and oil temperature. With a bit of practice, you’ll have perfectly crispy, juicy tenders every time!
Crispy, tender, and utterly delicious-fried chicken tenders are a crowd-pleaser that’s easy to make at home. Enjoy!