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 a couple of times, with several different variations on spices – I like garlic and chili powder – but the important thing is that the chicken was tasty and the battery was delightfully crispy. Thanks!
WHY DOES THIS RECIPE HAVE SO MANY GOOD RATINGS WHEN IT HAS NO FLAVOR????? SALT AND PEPPER IN CHICKEN STRIPS? WHO TAUGHT YOU HOW TO FRY CHICKEN???? SMH.
Hey Melissa, First let me just say sorry you didn’t find them up to your standards. They have so many good ratings because they really are good–I’m just confused about what you think should be in chicken strips as far as seasoning? Salt and pepper are totally fundamental in frying chicken regardless of if you’re doing tenders or the whole bird. Also, I’d like to note that it takes just as much time to say something kind as it does to say something unkind. Negative comments are always welcome when they are constructive–not hurtful–and fried chicken is hardly worth being unkind over. –Rachel
Melissa – There is no reason for you to be so rude. I have fixed these and they are delicious. The only thing I do a little different is sprinkle hot sauce over the chicken and then do exactly what Rachel said. Made some homemade mac and cheese, fried cauliflower and a salad.
Soooooo good!!
I’m glad you liked them Pam!–Rachel
I used canola oil since I didn’t have vegetable oil and added paprika, oregano, garlic and onion powder to my spice mixture. Delicious recipe and timing! Thank you!
Canola is just fine Alicia. I’d love to start using healthier oils (they are so expensive!) but vegetable or canola for deep frying are both just fine. I’m glad you enjoyed them. –Rachel
Wow! I did it! Great instructions! I dusted off my cast iron skillet and it was worth it! I didn’t have enough vegetable oil so I added olive oil and even a little coconut oil! Also used The Kentucky Kernal mixed with the flour/salt/pepper and garlic salt! And watched it without walking away like instructed!
Delicious!
Thanks for a great recipe!
You’re welcome Jacqueline! I’m so glad you liked it. 🙂 –Rachel
Super easy and delicious! Added some paprika and garlic powder to the flour as well.
I put a little garlic powder in mine pretty often too Brittany! –Rachel
After trying MANY fried chicken tender recipes calling for buttermilk that were just OK, I was looking for one using egg instead and this fit the bill perfectly! I loved it so much I adapted it for fried chicken sandwiches by pounding the tenders thin beforehand. Juicy, tender, flavorful and, most of all, CRISPY! Thank you for sharing!
That’s great Rae! I do love buttermilk for marinating and tenderness but if you’re after an actual batter, you won’t get that with just buttermilk and flour. You have to have the egg to make it crispy and light. I’m glad you enjoyed them. –Rachel
Thank you SO MUCH! This is the perfect fried chicken recipe ever! With the right spices it would be better than the Colonel!lol
Oh that’s dangerous talk there Keith! The Colonel might get offended 😉 I actually live about an hour from where KFC was founded so people are pretty sensitive about their fried chicken. I’m so glad you liked it! –Rachel
Omg – these are awesome!! Thanks for the recipe –
Added seasonings to flour – fried in the deep fryer 5 per batch 6 minutes – yummy!!!
So glad you liked them Chris! –Rachel
Just made these for dinner they were delicious thank you very much