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 just made this recipe and it turned out great they were browned perfect. I did brine mine in pickle juice like i use to for my kids, and they are so good and juicy the perfect lunch on a saturday with fries,honey mustard and grape soda.Thanks i will make them again when i have my grandkids my grandaughter always likes to help me cook, she will love these.
Superb recipe! Basic ingredients and instructions with classic results. My daughter has been asking me for a long time to teach her how to make chicken fingers and now I have something to pass on with confidence that she’ll succeed. The only change I made was that I used Crisco rather than bottled vegetable oil. But I’m intrigued by the comments on brining the chicken in pickle juice and will definitely try that next time.
I saw these in buttermilk/pickle marinade overnight. Then I used my griddle outside with an aluminum pan and lard. I don’t like to fry inside during the summer. It makes my house too hot. This is a great recipe. I added paprika to my seasoning for the breading.
Pickle juice is getting very popular! I’m glad you liked them. –Rachel
Should I do bread crumbs too or is it crispy without
Hey Brittney, bread crumbs burn really fast when you try to fry them. They won’t be needed in this recipe. –Rachel
Came out excellent I added in a ranch packet to my flour mixture, and it was delectable ❤️
That sounds so interesting! I am a HUGE ranch fan and I’m tempted to try what you suggest!
Yum! Added garlic and onion powder to the flour mixture. 🤤
SO EASY & DELICIOUS!!
Brined in pickle juice as per another comment — huge win!
The hubby & I were super impressed 👌🏼 Will be adding it into rotation every couple of weeks ✨️🤤
Brining your chicken in pickle juice gives it a great flavor similar to chick fil a
I brined mine in pickle juice for about 4 hours. So good! This recipe was easy and I will make again!!
I tried this last night and it worked! I love crispy crunchy things. I’d never tried such a thing before, yet it was as easy as you described!! The only thing I’d change moving forward would be adding some seasonings to the flour
Great job Megan! You are certainly welcome to boost those spices up any way you choose on your next go. 🙂 –Rachel
Can I do this in a deep fryer? Temps and times?
Hi Gary, I don’t own a deep fryer, but all frying needs a temp of 370 to 375. Six to eight minutes should be close depending on the size of your tenders.