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 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