How to Fry Chicken Tenders Perfectly Crispy Every Time

Fried chicken tenders are a crowd-pleasing appetizer, snack, or meal that both kids and adults love. When coated in a crispy, seasoned breading and fried until golden brown, chicken tenders are hard to resist. But achieving that perfect crunch without drying out the chicken can be tricky. Follow this simple guide to learn the secrets to frying juicy, tender chicken tenders with an ultra-crispy crust every time.

Select the Right Cut of Chicken

Chicken tenderloins also called chicken tenders or chicken strips, are ideal for frying. They are long thin, and uniform in shape, allowing them to cook quickly and evenly. The tenderloins are very lean with little fat or connective tissue, meaning they won’t become tough or chewy when fried. You can find chicken tenderloins fresh or frozen at most grocery stores. Allow frozen tenders to thaw completely before breading.

Boneless, skinless chicken breasts can also be cut into tender-sized strips and used for frying. Slice breasts lengthwise into long, thin strips. Chicken thighs or wings can work too but may require slightly longer cook times. Avoid chicken legs and drumsticks as the thicker cuts make crispy breading difficult.

Pound the Chicken for Added Tenderness

Put chicken tenderloins between two pieces of plastic wrap or wax paper before you bread them. To make the chicken even 1/2-inch thick, gently pound it with a meat mallet, rolling pin, or heavy pan. This breaks down the tough muscle fibers, making the tenders more juicy and tender when they’re done. Also, pounding the chicken helps the breading stick to it better.

Season the Chicken

Seasoning is key for flavorful fried chicken. Dress the tenderloins with garlic powder, paprika, oregano, salt, and pepper on both sides. You can add any other spices you like. Let it sit for 10 to 15 minutes so the seasoning can get into the meat. But don’t put too much salt on the chicken; salty breading can make it taste too salty.

Dry the Chicken Thoroughly

Moist chicken won’t crisp up well when fried. Pat the tenderloins very dry with paper towels. Allowing chicken to air dry in the fridge uncovered for a few hours before breading draws out additional moisture. Drier chicken browns better and absorbs less oil when fried.

Set Up a Bread Crumb Coating Station

The best way to get perfectly crisp fried chicken is with a three-step breading station. Set up three shallow dishes or pans:

• Dish 1: All-purpose flour seasoned with salt, pepper, garlic powder, paprika, and cayenne.

• Dish 2: Beaten eggs.

• Dish 3: Breadcrumbs. Use plain or seasoned panko crumbs or crushed crackers for extra crunch.

Dip Chicken in Flour First

After drying and seasoning the chicken, dredge pieces in flour first. The flour coating absorbs any remaining surface moisture while also adding an extra crispy layer. Shake off any excess before the next step.

Then the Egg Wash

Beat 1-2 eggs with 1 Tbsp water or milk to make the egg wash. Dip chicken pieces into the egg next, coating all sides. The egg seals in juices and helps the breadcrumbs adhere. Allow excess egg to drip off before breading.

Finally, the Breadcrumbs

Press chicken pieces into the breadcrumbs last to completely coat. Put crumbs all over the place with your hands, covering every corner and crevice. Refrigerate breaded chicken 20-30 minutes before frying so coating sets.

Fry in Oil at 350-375°F

Heat 1-2 inches of neutral oil like vegetable, canola, or peanut oil to 350-375°F in a heavy pan. Use a deep fry thermometer to monitor temperature, adjusting heat to maintain it. Fry chicken in batches without crowding the pan, about 2-3 minutes per side until deep golden brown with an internal temp of 165°F.

Drain Fried Chicken on Wire Racks

As soon as chicken is done, transfer from oil to wire racks or paper towel-lined plates. Letting fried chicken drain keeps the crust crispy. The racks allow air circulation all around to prevent sogginess.

Keep Fried Chicken Warm in a Low Oven

If frying in batches, keep the first batches warm by placing the wire racks in a 200°F oven. This keeps the crust perfectly crispy until ready to serve. Fried chicken is best enjoyed immediately.

Make a Flavorful Dipping Sauce

Honey mustard, ranch, BBQ sauce, honey, and ketchup all make great dipping sauces for chicken tenders. Or try this easy spicy honey mustard sauce:

• 1/2 cup honey
• 1/4 cup yellow mustard
• 1 Tbsp hot sauce
• 1 tsp lemon juice
• 1/4 tsp salt

Whisk together ingredients in a small bowl. Serve sauce warm or at room temperature.

Store and Reheat Leftovers Properly

Refrigerate leftovers in an airtight container up to 4 days. Reheat in a 350°F oven until heated through, about 15 minutes. For longer storage, individually freeze breaded raw chicken on a baking sheet until hard, then store frozen tenders in a bag up to 3 months. Fry frozen tenders directly from frozen, adding 1-2 minutes to the cook time.

Follow these handy tips and tricks for delightfully crispy, juicy fried chicken tenders every time. Adjust cook times as needed for larger chicken pieces or different oils. Satisfy those fried chicken cravings in the comfort of your own kitchen.