Comments on: Crispy Fried Chicken Tenders

By: Rachel Ballard

Rachel Ballard — Fri, 30 Oct 2026 21:10:49 +0000

In reply to David. Sure. It doesn't make any difference in this case.

By: David

David — Thu, 22 Oct 2026 20:50:17 +0000

Have you tried buttermilk?

By: David

David — Thu, 22 Oct 2026 20:49:12 +0000

I used Potato starch and double fried, first in 300F oil, then rested in frig for 20min and final in 390F. Awesome crunch!

By: Sue

Sue — Mon, 10 Aug 2026 01:36:04 +0000

Made this tonight with chicken tenders that I had marinated overnight in leftover pickle juice. Fried these on induction cook top using cast iron at 390 degrees and homemade beef tallow. very good 👍

By: Sher

Sher — Thu, 23 Jul 2026 00:33:31 +0000

Simple. Easy. Very tasty. Letting the chicken rest after the coating made all the difference. The chicken was tender inside with a nice crunch.

By: Kimberly Scribner

Kimberly Scribner — Mon, 08 Jun 2026 22:06:33 +0000

the recipe was great, thanks !
I used finely ground tapioca flour. it makes the batter stick best and turns out golden and crunchy. I also added a little pickle juice to the egg.

By: Kimberly Scribner

Kimberly Scribner — Mon, 08 Jun 2026 20:32:21 +0000

i used finally ground tapioca flour instead of regular and trust me, it stuck to the chicken like glue! I also added a little pickle juice to the egg. it was the crispiest most delicious batter ever. tapioca flour is where its at, I’ll never use anything else for batter ever again.

By: Rachel Ballard

Rachel Ballard — Thu, 21 May 2026 12:47:46 +0000

In reply to Laura. I guess we'd need to know what you define as kid friendly? Do you mean spicy or not spicy? They aren't spicy so most kids love them! --Rachel