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.
As wonderful as this recipe is, you can’t neglect a tasty dipping sauce!
I whip up a few different sauces depending on those that will be enjoying.
#1
All purpose, never fails to please, mustard and mayo. Quick, easy and delicious.
Half cup of your favorite mayo and three or so tble spoons of your favorite mustard. (I use Guldens mostly but have also used dijon(G poupon).
This base sauce can be doctored with honey,chile or cayenne pepper to taste. I think you’ll like it once you’ve tried it.
#2
orange marmalade and red curry… great with fried shrimp or crab legs.
This one could be a hit or miss and depends on both ingredients initial quality and taste. A little goes a long way.
Third cup of orange marm (I like Smuckers)
A nice rounded tble spoon of red curry paste whipped in.
You can doctor this up as well if you want, try some korean chile flakes
or anything you want. Goes especially well with coconut shrimp.
Great ideas Steve!
My first time fryin,it came out terrific, Thank You
Way to go Rick!
Going to use this as a base to start with for supper Saturday. But I will be making pepper gravy to dunk mine in. The grands will use ranch, of course.
I tried this and it was perfection. I always use my cast iron (I have many, most of them inherited from my mom ). My mom and grandma taught me to cook and said they would haunt me if I used a nonstick to fry in. I got one when I got married and still use it 40 years later. They are both gone now and they taught me well. Thanks for the recipe.
I’m so glad you enjoyed it Scarlet!
no breadcrumbs?? sorry I’m confused. it says to press breading into the chicken to get a better stick, do you mean just flour/egg as breading?
Yes Sarah that’s correct. There are no breadcrumbs used in classic fried chicken. They would burn long before the chicken had time to cook. –Rachel
Awesome recipe! First time frying chicken tenders and they came out delicious! Fiance said, “This is my favorite way you’ve ever cooked chicken” Yay!
Great job Erica!
I love in a 3 generation blended family for 10 years. I have never made everyone happy until tonight!
YUM YUM YUMMY! FIRST I BOILED A CHICKEN WITH SKIN, BONE AND RIB INTACT. BOILED CHICKEN TILL HALF DONE, DRAINED WELL THEN CUT INTO 1″ STRIPS. USED NO WATER IN THE EGG, JUST EGG, SPLASH OF SOY AND WOOSTERSHIRE. 🧐
That’s a super unique way of getting things done Daniel! I’m glad it worked out for ya! –Rachel
Love, love, love! I made it for dinner, and it turned out great! Thanks for the recipe!
Wonderful Lily!!
I thought I was going to be one of the ones that messed this up on the first try – but they are amazing! Thanks for the walk through! I almost feel like a good cook!
I’m sure you’re a much better cook than you think you are Elaine! Well done. 🙂
Going to make this the day after tomorrow. I’ll most likely fry them in Beef Tallow and have some Chic-Fil-A dipping sauce.
You get my full approval for that beef tallow Scott!
Bomb.com. I put these on a butter toasted hotdog bun. Added mayo, nacho cheese, cayenne, Frank’s Red Hot, and green onion.
Oh that sounds bomb.com indeed Brandon! I’m glad you enjoyed them that way!