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.
Key Points for this Recipe
- Learning to fry is tricky at first. If you want to use an electric skillet to keep the heat even, you can do that. Otherwise cast iron will give you the most even heat.
- Expect that you may get the oil too hot and burn your chicken tenders or too cool and cause the breading to fall off. This happens as you’re learning. Adjust your heat up or down as needed.
- Make sure your flour is well seasoned. You can also just season the chicken directly. You’ll need more seasoning than you think you will for the flavor to carry over to the final product.
- Consider adding garlic powder, onion powder, or other seasonings to the flour. 1-2 teaspoons should do it, or to taste.
- Press the breading on your chicken tenders very firmly and let them sit 5 minutes before frying. This helps the breading really bond with the chicken.
- I like to use chicken breasts sliced in to strips as my “tenders” instead of actual tenders because of the tough tendon that runs through them.
- Refined coconut oil is excellent for frying if you don’t want to use vegetable oil.
How to store leftover chicken tenders
Store leftovers in the fridge in an air tight container for up to three days.
Seasoning options
Try these as cajun chicken or Nashville hot versions.
How to know if chicken tenders are done
Cook your tenders to an internal temperature of 165 f, and there should be no pink inside when you cut them open. You can use a meat thermometer to check the temperature if you are unsure.
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.
Absolutely perfect and delicious! Due to the pandemic my husband & I have missed going to our favorite restaurant for chicken fingers! Your recipe did not disappoint!
Soooo good! If I could have included pictures I would have! ?
Hi there! With the calories per serving, roughly how many tenders is that?
Goodness Ashley the servings are going to very widely depending on how large or small your chicken breasts are. If you have a pound, that’s about 3 medium breasts…if you cut them 1″ thick, maybe 3? Total guess here if you can’t tell. It’s just hard to give you an accurate number I’m afraid. –Rachel
i was a vegetarian for years and recently had to begin eating meat again for health reasons – and realized that i had totally forgotten how to prepare it, chicken frying included. this recipe is easy, fast and hits the crispy, juicy mark. it will be in my permanent repertoire from now on & it beats local fast food places. thanks for sharing it.
I’m glad you enjoyed these Milie! Welcome back to the land of the meat eaters. 😉
Perfect go to recipe, my 10 &11 year olds. Loved them, I loved them. I didn’t have the flour you suggested, I added, garlic powder, s&p and Bragg’s dry seasoning. Might make quarantine just a little bit nicer for my kids! Thanks
The flour adjustments you made sound like they worked just fine Melisa. I’m so glad everyone enjoyed them. –Rachel
So in the video, you mention Kentucky Kernel seasoned flour. I have lived in the South my entire life and had never heard of it. I found some at the store and decided to try it with this recipe. Wow! These were so delicious! My husband and kids gobbled them up! Even my daughter who is a chicken strip snob said they were the best! You have changed my life with this seasoned flour, thank you!
Yep that flour is awesome isn’t it? Perfectly seasoned! I’m glad they were a hit! –Rachel
When was this recipe published? I’m a college student doing an essay on Grilled vs Fried chicken tenders, and I’m using this amazing recipe as a source. Please respond A$AP (no rocky haha) thank you!
2015 give or take I think Igor.
Just made these and absolutely love them! It didn’t take 10 minutes total for any of my pieces but they might have been a bit small. Next time I’ll leave them in longer for more crunch.. This first time I didn’t want to over cook the chicken. Fabulous!
I’m so glad you liked them Kim! Way to go! –Rachel
If you’ve followed step 1 and filled a 9-inch cast iron or standard skillet with about 2 inches of oil why would you need to “turn, and repeat until all brown” in step 8 – both sides of a one inch thick tender will cook simultaneously in 2 inches of oil?
Yes that would be the assumption Dave, but they float a little so I feel like it’s good to tell people to turn their food over. 😉 –Rachel
Came for the batter recipe. Stayed for the wholesome comments
I get some doozies, don’t I Aidan? My reader comments are always an adventure! –Rachel
I’m 14 and I just tried to make these they were delicious. They are super doable and easy to make. My whole family loves them. 10/10 would recommend! <3
Way to go Lidia!Show all these adults how easy it is to cook girlfriend! –Rachel