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.
OK stupid question. Can I use self-rising flour? It’s what I have and I want to try these.
Sure Sarah. It shouldn’t matter too much in this case. –Rachel
Thank you for this recipe and step by step instructions! Definitely think letting the chicken sit for 5 minutes before frying helps keep the flour to stick! Chicken came out perfectly and my little one said they were his most favorite!!
Can you deep fry instead?
Of course!
@Rachel Ballard, thank you so much for this wonderful recipe,I am 59 years old and that was the best chicken I’ve ever cooked my husband loved it and he really don’t care for chicken, thank you so much, sincerely Sallie
That’s wonderful Sallie! Congratulations. 🙂 –Rachel
I just want you to know that your recipe is awesome!! The tenders came out great ! It’s my first time making them. My son and I enjoyed them very much. Stay safe and thank you for a recipe that I will use again and again.
Wonderful Nancy! It’s your recipe now! ❤️ –Rachel
I cook often and I have to say frying plain chicken like this is the best!!! Just flour and it gives you the perfect tenders
Simple is often the best! I agree Isabella. –Rachel
Hi! Thank-you for the awesome recipe. I hate cooking, but really enjoyed how much my family loved this meal!!
Oh Beth, you know that makes me super happy and I hope that someday you can love cooking. I built this site for you! With the right recipes I know you can enjoy it more and more. All the best to you! –Rachel
I used a different pan so I don’t know if that affected it I cooked them ab 8 minutes and 1 minute or so after I turned them and most of them came out burnt I’m not sure if my oil was too hot or not but overall the chicken was still delicious!
Hey Kylie, your pan quality certainly does effect frying. In fact I’d argue that it’ the MOST important part of the process. So if you pulled out a Walmart cheap-o that can really effect how well you pan regulates the heat. Your oil was most certainly too hot and/or your pan couldn’t spread the heat out well enough for even cooking. I’d recommend trying again, turning the heat down, and or getting a new pan. –Rachel
First attempt – not bad, a solid B, I think.
4 thermometers in the drawer and none that register anything over 300. I added a little cayenne, but it still needed the salt after frying. So, it didn’t look as crunchy as your photo, but tasted great. Kentucky Kernal and a new thermometer next time. Your psychological preparation at the beginning was a great help!
A solid B is a great start Mark. 🙂 Your heat likely needed to be a touch higher for that super crispy outside (too low and the breading sweats) but you’ll nail it next time. Don’t give up! –Rachel
Very tasty!! I cut the chicken into chunks and also added Cayenne, smoked paprika, garlic powder and onion powder to the flour – soo good!! What a great recipe, also pretty new to frying but it worked out! Thanks Rachel 🙂
Stay safe!!
Thanks Paul! I’m so glad! You be safe as well 🙂 –Rachel
I made these chicken strips following your recipe and they cane out perfect! My family loved them. I am learning how to cook for my family and I was so proud of myself thank you!
I am so so so proud of you too JoAnne! When this whole mess is over, just keep cooking!! Your family will thank you for it later. Way to go! –Rachel