Crispy Fried Chicken Tenders

 

These homemade chicken tenders are irresistibly crispy on the outside and perfectly juicy on the inside. With a simple, triple-coating method and a blend of savory spices, they are far superior to any frozen version and surprisingly easy to make. Perfect for a family-friendly dinner or game-day snack, served with your favorite dipping sauces.

Ingredients:

• 1 lb chicken tenders

• 1 cup all-purpose flour

• 1 cup breadcrumbs (plain or panko)

• 2 large eggs

• 1 tsp garlic powder

• 1 tsp paprika

• ½ tsp salt (or to taste)

• ½ tsp black pepper (or to taste)

• Vegetable oil (for frying, about 1-2 cups)

Optional Add-in:

• ¼ cup grated Parmesan cheese (mixed into the breadcrumbs)

For Serving:

• Your favorite dipping sauces (e.g., honey mustard, barbecue, ranch)

Instructions:

1. Set Up Your Breading Station: Get out three shallow dishes (pie plates or wide bowls work perfectly).

   • Dish 1: Combine the all-purpose flour, garlic powder, paprika, salt, and pepper.

   • Dish 2: Beat the two eggs until uniform.

   • Dish 3: Place the breadcrumbs (and Parmesan cheese, if using).

2. Bread the Chicken: Working with one tender at a time:

   • Coat it thoroughly in the seasoned flour, shaking off any excess.

   • Dip it into the beaten egg, allowing the excess to drip off.

   • Finally, press it firmly into the breadcrumbs, ensuring an even, complete coating.

   • Place the breaded tender on a clean plate or wire rack and repeat with the remaining chicken.

3. Heat the Oil: Pour oil into a large, heavy-bottomed skillet (like cast iron) to a depth of about ½ inch. Heat over medium-high heat until it reaches 350-375°F (175-190°C). If you don't have a thermometer, the oil is ready when a breadcrumb dropped in sizzles immediately.

4. Fry to Perfection:

   • Carefully place a few tenders in the hot oil, being careful not to overcrowd the pan.

   • Fry for 3-4 minutes per side, or until the coating is a deep golden brown and the chicken is cooked through (internal temperature of 165°F / 74°C).

   • Use tongs to flip them halfway through for even cooking.

5. Drain and Serve:

   • Transfer the cooked tenders to a wire rack set over a baking sheet or a plate lined with paper towels to drain any excess oil.

   • Let them rest for a few minutes before serving hot with your chosen dipping saucess

Chef's Tips for Success:

• Hot Oil is Key: Ensuring your oil is properly heated before adding the chicken is the secret to a crispy, non-greasy crust.

• Don't Crowd the Pan: Frying in batches prevents the temperature from dropping, which can lead to soggy, oily coating.

• Use a Wire Rack: Draining on a wire rack instead of just paper towels helps keep the bottom of the tenders crispy.

• Keep Warm: To keep the first batch warm while you finish frying, place them on a wire rack in a 200°F (95°C) oven.