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.
Delicious. This is the first time I have fried chicken and the batter didn’t fall off. Letting it set before cooking is a great idea.
I’m so glad it hear it worked well for you! –Rachel
Hi, Rachel! These chicken tenders are AWESOME. I have always been the WORST at frying, because even though I am an excellent baker and a decent cook, I really didn’t grow up with fried foods. And any time I have ever tried to fry chicken, it has been horrible–but with your video and tips, I tried it again, and it was SO delicious! My husband and I had these tenders tonight for dinner tonight. For a northern girl, I’m pretty proud that I finally did fried chicken right. We will use this recipe many more times. Thank you!
Frying really is an art Laurel and it sounds like you did a great job! –Rachel
What do you do with the oil when you’re done?
Once oil is heated it becomes unstable to reuse so for that reason you need to toss it. I use coconut oil which is solid at room temperature so I let it cool then scrape it into the trash. If you use something like vegetable oil, transfer it in to a container with a lid after it cools and toss it. In the country we just dump it over the fence or in a pasture because we can. –Rachel
Delicious!
Cooked these in my Wearever Electric Chicken Bucket…awesome recipe..egg wash outstanding..thank you J
Something we tried and loved… Replaced flour with pancake mix.
Interesting idea David. We don’t use pancake mix at our house often but it would be largely just flour, some leavening and maybe some powdered eggs and sugar. –Rachel
For crisper chicken, double dip it before frying
I haven’t found double dipping necessary, but that’s an option Denette.
Hi Rachel I’m definitely going to try this tonight. I have a Farberware electric (Oil) Deep Fryer, would you recommend the fryer or the Cast Iron?
Also if I do use the fryer and set it to the same 375 deg temperature will it take the same amount of time to cook (16 minutes) or less considering there is no need to flip them as it’s submerged on all sides?
Thanks
Hey Paul, you can use whatever tool you feel most comfortable with. If you do go with the electric fryer and deep fry them, you won’t need the full cook time. Depending on the size of your tenders, 8 minutes or until golden brown should be plenty. –Rachel
Thank you Ma’am .. definitely a big hit im my household tonight along with yellow rice and fresh green beans with turkey tails ??? MY KIDS LOVE IT !!!!
I’m so glad to hear that Briani! It’s always nice when the kids will eat what you made. 🙂 –Rachel
about to try this with tenderloins tonight
I hope they worked out well for you!