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.
I followed your recipe but used a fry daddy . They came out perfect thanks for a great recipe.
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?
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
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!!
Way to go Dominique!
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
I love that Case!
I love this my chicken nuggets came out good thanks for the recipe
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!!
No credit to me Saige! It’s all you–after all, you are the one who did the work. Way to go! –Rachel
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.
This was my first time cooking chicken tenders and it turned out amazing!
Way to go Felicia!
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!
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
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!!!
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
Best chicken tenders ever! My family said better than the restaurant. Best of all, the batter stayed on every piece . Thanks!