Crispy Fried Chicken Tenders
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 or get brave and learn how to fry bone-in buttermilk fried chicken.
Crispy Fried Chicken Tenders
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
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.
I saw these in buttermilk/pickle marinade overnight. Then I used my griddle outside with an aluminum pan and lard. I don’t like to fry inside during the summer. It makes my house too hot. This is a great recipe. I added paprika to my seasoning for the breading.
Pickle juice is getting very popular! I’m glad you liked them. –Rachel
Should I do bread crumbs too or is it crispy without
Hey Brittney, bread crumbs burn really fast when you try to fry them. They won’t be needed in this recipe. –Rachel
Came out excellent I added in a ranch packet to my flour mixture, and it was delectable ❤️
Yum! Added garlic and onion powder to the flour mixture. 🤤
SO EASY & DELICIOUS!!
Brined in pickle juice as per another comment — huge win!
The hubby & I were super impressed 👌🏼 Will be adding it into rotation every couple of weeks ✨️🤤
Brining your chicken in pickle juice gives it a great flavor similar to chick fil a
I brined mine in pickle juice for about 4 hours. So good! This recipe was easy and I will make again!!
I tried this last night and it worked! I love crispy crunchy things. I’d never tried such a thing before, yet it was as easy as you described!! The only thing I’d change moving forward would be adding some seasonings to the flour
Great job Megan! You are certainly welcome to boost those spices up any way you choose on your next go. 🙂 –Rachel
Can I do this in a deep fryer? Temps and times?
Hi Gary, I don’t own a deep fryer, but all frying needs a temp of 370 to 375. Six to eight minutes should be close depending on the size of your tenders.