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.
I tried this recepie today with your point to point instructions and got fantastic result. I would treat it as a nice gift from you to entertain my guests.
Made this – knew better. The 375 degree temp is too hot. Oil should be 350 degrees. Ended up with too dark and burnt tasting tenders and only cooked 5 minutes per side.
p.s. 65 years old and have fried for years….
Hi Penny, I’m sorry you burned your chicken. Why didn’t you just turn your oil down? I still stand by the temperature. 375 is a widely used temperature for frying chicken and it is recommended by most of the larger test kitchens as well. Once the meat hits the skillet it will naturally drop the temperature to the 360 range and should be just fine. I would always hope that with any of my recipes that my readers would trust their own instincts (especially if you have experience in an area) and do what works in their own kitchen. I hope you will give it another try sometime. I will adjust the recipe to say 365-375 (right now it says around 375). –Rachel
Delicious! Actually my first time fryiny anything and they all turned out perfect. Thanks for the recipe!
So glad to hear that Megan! They are a favorite for us as well. Thanks for letting me know. :)–Rachel
I made these for dinner and I love how crispy they are! It definitely beats all the fast food restaurants that advertise “crispy” chicken tenders that aren’t up to the name.
I know what you mean Yuliya! It’s a definite favorite here as well. I’m so glad you enjoyed them! –Rachel
Excellent recipe!!!! My kids loved it.
So glad to hear that Tywanna!
I’m so excited that this came out so well! I’ve never fried anything but your instructions were so detailed and easy to follow!
Hey Sameena! Congratulations! I will say frying is an art and if you did it well on your first try, you get the prize for the day. I’m so proud of you! I hope you will enjoy this recipe often–come see me again soon, okay? –Rachel
Came out perfect first try. Fantastic! My picky eaters loved it, too.
So glad to hear it Jason! You’re a professional fryer now! Not sure if I should congratulate you on that or not. 😉 –Rachel
I would like to recieve more fried chicken recipes
Thank you! Wonderful recipe. Simply delicious!
I’m so glad you enjoyed it Prudence! –Rachel
Easy fast delicious it looked awesome great recipe thanks
Glad to hear it Kimberly!! –Rachel