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.
How long would I cook them in a deep fryer?
Hey Lei, You’d cook them about the same amount of time. The only difference between cooking them in a skillet and in a deep fryer is the actual cooking vessel. A fryer will help keep your oil temperature more steady as well (just don’t put too many pieces in at once).
Cast iron makes everything better!
How much water?
One to two tablespoons Janna. Just enough to thin it a bit.
These sound great. I love chicken recipes. Thanks for sharing this. Simon
You’re very welcome Simon! I hope you get a chance to try them soon. Remember: plenty of salt and good hot oil. 🙂
Do you have any recommendations for what kind of dip to serve this with? Or do you recommend nothing at all? I’m trying them tonight and wondering if I should make anything! Thank you (:
Hi Felicia–I’m sorry I wasn’t able to answer this sooner! I usually just go with whatever my family likes most (which is usually honey mustard)but they are certainly great plain too. 🙂 I hope you enjoyed them!
That’s totally alright! I ended up making a recipe I found for something called Comeback sauce – simple but good. And everyone loved them! Thanks for the reply (:
I’m glad they worked for you! And I’ve never had Comeback sauce, but if it makes them “come back” for more then it has to be good!
Can these be fried and then frozen?
Hey Rebekah, I know you may come across fried chicken in a grocery store freezer, but for the home cook anything fried is a NO for freezing. Here’s why: when you freeze that breading, the water molecules do some changing so when you thaw it, you get MUSH. Oily nasty mush. No one would be happy–trust me. Sorry 🙁
this is something my whole family enjoys, We live in the south and when in doubt fry something LOL
Yes girl! FRY. 🙂 Pickles, Twinkies, Donuts, you name it–I’m SO with you on that!
OK I had to say again – I REALLY HAVE TO MAKE THIS!!!
You are so silly Nagi! Let it go. Just let. It. Go.
My failed frying haunts me!
I know Kim! I’ve had some serious fails myself. 😉
That crust looks PERFECT PERFECT!!! And yes, I’m shocked it took you this long to get a fried chicken on here!!! 😉
I know! What in the world is wrong with me?! And thanks–fried chicken is where. It’s. At.