Truly crispy fried chicken tenders are a dinnertime staple you’re whole family will love. Get all my tips for making that crispy crust you crave, seasoning like a pro (and shortcuts if you don’t know how), and fry them up like “cast iron skillet” is your middle name.
I’m not going to lie or sugar coat this. If you haven’t ever fried anything, you’ll more than likely mess this up.
Because there’s some sort of rule that says that if you don’t get your first cast iron skillet by the age of 5, you won’t be able to hack it as an adult. No–frying takes practice. Lots of it.
Sometimes you’ll burn things, sometimes you’ll cook it too low and all the breading will fall off. Sometimes it will be golden on the outside and raw in the middle.
You just can’t give up. If you need to, use an electric skillet where you can set the heat or a fryer for safety. Please don’t burn your house down.
Don’t walk away from it. Don’t do laundry. Don’t take a nap. (I know a friend who has!)
My crispy fried chicken tenders don’t have any buttermilk listed, but if you want to wet yours in some before you drop them in the first round of flour, you can do that. I just didn’t here because I get the best crust with egg and flour.
No matter what–once you get the hang of this, you can FRY ANYTHING.
You can make your family the most unhealthy ones on the block. I mean–think about it: donuts, pickles, Twinkies, funnel cakes. Oh man. Funnel cakes. I’m just looking out for your best interests here.
I am your enabler.
Tips for the best crispy fried chicken tenders
-Make sure your flour is well seasoned. If you aren’t confident in that area, I’ve given you measurements for salt and pepper in the recipe.
-Use a good skillet that controls heat well. Of course I’m going to recommend cast iron.
-Press the breading on your chicken tenders really firmly, then let them sit for a couple of minutes before you fry them. This makes the breading soft of gooey and it crisps up even better.
Watch me make the full recipe on YouTube
Add a skillet of cornbread and you’ll be all set! You can learn how to make cornbread here if you don’t know how.
Crispy Fried Chicken Tenders
Ingredients
- 1-2 pounds chicken tenders or 2 large boneless skinless chicken breasts sliced into 1-inch thick strips
- 1 ½ cups all purpose flour
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 egg beaten with 2 tablespoons water
- vegetable oil for frying
Instructions
- 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!)
- In a large bowl, mix the flour, salt and pepper.
- In another large bowl, beat the egg and water
- Dredge the chicken in the flour, coating well. Shake off excess flour and dip in the egg, the back in the flour.
- Set the chicken to the side to rest for about 5 minutes. (This helps the coating stick better)
- 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.
- 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.
- Turn, and repeat until all brown.
- Cook the rest of the chicken in batches.
- Transfer to a paper towel lined plate and sprinkle with a little more salt if needed.
James says
I followed your recipe but used a fry daddy . They came out perfect thanks for a great recipe.
chicken cooker says
I am new to cooking but the key to getting coating to stick seems to be adding flour to the chicken, then egg, then the flour coating or breadcrumbs. Many recipes just dip into egg and then the coating, which does not seem to work in my humble experience, am i right on this or off the mark?
Rachel Ballard says
Pretty much! It depends on what the protein is–some hold on to the egg really easily and others need the flour first to give it some grip. –Rachel
Dominique says
Thank you so much for sharing your amazing recipe, and special way to make this incredible Chicken!!!
Following your recipe as precise as I could. (I’m a terrible fried food cook!)
But your video was so helpful!!
It was just down right Good!!
Rachel Ballard says
Way to go Dominique!
Case says
This worked so well, mine were a little small so they cooked faster. Next time I’ll get more adventurous with the flour seasoning. much better than breaded
Rachel Ballard says
I love that Case!
Rhonda says
I love this my chicken nuggets came out good thanks for the recipe
Saige says
i’m 15 and i made this without a thermometer and almost not enough oil and it still turned out GREAT! the breading is PERFECTLY CRISPYYY and seasoned just right. the video also helped to watch before you start. my mom and gma said it was the best they ever had! so im giving all the credit to the recipe creator this was awesome!!
Rachel Ballard says
No credit to me Saige! It’s all you–after all, you are the one who did the work. Way to go! –Rachel
Whitney Ferguson says
I just tried today love how they turned out the color is nice and golden brown the skin texture reminds me some what of churches chicken so I’m really happy so crispy yummy.
Felicia says
This was my first time cooking chicken tenders and it turned out amazing!
Rachel Ballard says
Way to go Felicia!
Salwa says
Simple recipe it was good I guess – however using electric hob the oil was very hot and no Candy thermometer – how has that randomly anyway. The chicken therefore cooked in less time was initially crunchy but after whole batch cooked and served the outside was no longer crispy and was soft.
So still on the hunt for the perfect fried crispy chicken!
Rachel Ballard says
Hey Salwa, so frying is a practiced skill and it sounds like you had a little trouble. The outsides get soft when the oil was too cool. I would guess there were too many pieces of chicken in the pan at the same time which makes the oil temp drop too low–even though it’s bubbling and looks like it’s frying, it’s just not hot enough. Keep practicing with your frying and you’ll get there. –Rachel
Tammy says
This is my Go to fried chicken tender recipe!!! Omg it was Delicious! The double flour dredge makes it SO CRISPY!!! My family gave it 2 thumbs up,!!! Thank you!!! Highly RECOMMEND!!!
Sallye says
turned out great. used an 8″electric frying pan but still turned out yummy! There is only 2 of us so one breast was plenty.
Thanks,
SallyeB
Tommee J Anthony says
Best chicken tenders ever! My family said better than the restaurant. Best of all, the batter stayed on every piece . Thanks!