Juicy, extra-crispy boneless chicken tenders with a flaky golden coating. No special equipment needed and ready in under 15 minutes! So delicious dunked in your favorite dipping sauce. Easy, family friendly fried chicken that is 100x better than any takeout.
In the past, when I craved crispy fried chicken, I would dial up the closest greasy spoon. The less-than-crispy contents in the takeout bag have always been less than satisfying. So, I’ve learned that nothing beats the comfort and convenience of quick, homemade crispy chicken tenders with my favorite dipping sauces. After trying this foolproof 20-minute recipe, you will definitely agree.
Frying has a bad rap as being an intimidating task. But, it really is so simple! Having a large pot and a candy thermometer for accurate temperatures helps. I don’t use a thermometer, though. Flick a tiny piece of bread into the hot oil – see if it sizzles and turns golden brown pretty quickly. There’s your answer to a perfect oil temp for frying flawless chicken, or any fried treat.
We love dunking these in our favorite dipping sauces. My favorite is a sweet-spicy Thai sweet chili sauce. You also try my perfectly tangy honey mustard sauce. Or, Ranch dressing (mix with Sriracha for a zesty kick!). You can dip your wings in bleu cheese dressing, marinara sauce, Caesar dressing, buffalo sauce, or any other tasty sauce you can think of.
You could serve it with rolls, steamed broccoli, mashed potatoes, caramelized onions, sweet potato fries, mac and cheese, or buttermilk biscuits, to name a few.
You will love how tender, juicy and EASY these chicken tenders are for weeknights or weekends at home.
Chicken tenders are a tasty and versatile chicken option that many people love. Because they cook quickly and don’t taste too strong, they’re a good choice for both kids and adults. Chicken tenders become an irresistible finger food when they are dipped in your favorite sauces after being coated in a crunchy breading and fried until golden brown. But it can be hard to figure out exactly how long to fry chicken tenders. If you undercook them, you’ll get soggy, greasy pieces that don’t look good. If you fry them for too long, the outside will burn and the inside will dry out. This guide will tell you how long to fry chicken tenders so that the outside is perfectly crispy and the inside stays juicy.
What are Chicken Tenders?
Chicken tenders are meat cuts from the bottom of the chicken breast. They are also known as chicken strips or chicken fillets. They connect the breast meat to the ribcage. There are longer, thinner pieces called tenders than chicken nuggets. They have a mild flavor and are very tender, which makes them popular for fried chicken dishes and kid-friendly meals.
Tenders can be cut from whole chicken breasts or purchased pre-cut. Opt for tenders that feel firm and show no signs of bruising or discoloration. For even cooking, choose tenders of a similar size and thickness when working with pre-cut pieces. Tenders are sold raw or pre-cooked. Raw tenders must be prepared before eating while pre-cooked tenders only need to be heated or browned to serve.
Why Fry Chicken Tenders?
While chicken tenders taste great grilled, baked, or pan-seared, frying imparts an ultra-crisp exterior coating and moist interior that is hard to resist. The high heat of the hot oil quickly sets the batter and begins browning the exterior while simultaneously cooking the inside.
Fried chicken requires attentive monitoring to prevent overcooking. When done properly, the result is a shatteringly crisp outer layer enrobing a juicy, flavorful interior. The coating provides textural contrast to the tender chicken within. Fried chicken tenders make excellent appetizers for dipping in condiments and pair well with typical fried side dishes like french fries or fried okra.
How to Fry Chicken Tenders
Frying chicken tenders involves just a few steps
1. Prepare the chicken
- Pat raw chicken tenders dry with paper towels. Allowing any moisture to remain on the exterior can cause splattering when fried.
- If desired, season tenders with salt, pepper, garlic powder, paprika or other spices. Seasonings directly on the meat will provide the most flavor.
- Set up a dredging station with separate dishes for flour, beaten eggs, and breadcrumbs or panko.
2. Bread the chicken
- Dredge each tender first in flour, shaking off any excess coating. This helps the egg wash adhere evenly.
- Dip floured tenders into the beaten egg wash. Allow any excess to drip off before continuing.
- Finally, press tenders into the breadcrumbs or panko, turning to completely coat all sides in the crunchy crumbs.
- Set breaded tenders on a wire rack or sheet pan while you prepare the oil. Do not let sit for long or the coating may become soggy.
3. Fry the chicken
- Heat at least 2 inches of high smoke point oil like peanut or vegetable oil to 350°F in a large pot or dutch oven. Use a thermometer to monitor temperature.
- Fry just a few tenders at a time to prevent overcrowding the pot and lowering the oil temperature.
- Gently add breaded tenders to the hot oil. The coating should immediately start bubbling and turning golden brown.
- Fry for 5-7 minutes, occasionally flipping and spooning oil over the top to evenly brown.
- Use tongs to transfer cooked tenders to a paper towel lined plate. Allow excess grease to drain off.
- Bring oil back to 350°F before frying another batch. Discard oil once it darkens or smells burnt.
How Long Should You Fry Chicken Tenders?
The ideal frying time ultimately depends on the size and thickness of your chicken tenders, Here are general guidelines for achieving perfectly cooked fried chicken tenders
- Smaller, thin tenders: 4-5 minutes
- Larger, thicker tenders: 6-8 minutes
- Jumbo restaurant-style tenders: 8-10 minutes
No matter the size, aim to fry tenders until the crust is deep golden brown and the chicken is cooked through. The interior should reach 165°F on an instant read thermometer inserted into the thickest part.
Signs your chicken is done:
- Coating is crispy and browned
- Meat feels firm when pierced with a fork
- No traces of pink or red remain inside
Undercooked chicken risks harboring dangerous bacteria. Overcooking leads to dry, rubbery meat. Use a thermometer and the above visual cues to figure out how long the chicken should be fried for to get it just right.
Tips for Extra Crispy Chicken Tenders
Achieving the crispiest possible fried chicken tenders relies on a few key strategies:
- Use very hot oil. Heat your fryer oil to 375°F instead of the minimum 350°F. The hotter temperature sets the coating immediately for maximum crunch.
- Fry in small batches. Don’t overload the pot with too many pieces at once. This brings down the oil temperature, resulting in greasy chicken.
- Let coating fully adhere. Allow time between each step of dredging, egg wash, and breading so the layers stick together and fry up crisply.
- Use paper towels. Draining fried tenders on paper towels wicks away excess grease for a crisper finish.
- Take temperature. Use an instant read thermometer to avoid overcooking.
- Keep crumbs ultra-dry. Use fresh breadcrumbs and store any leftovers in an airtight container. Stale or moist crumbs won’t get as crispy.
Common Dipping Sauces for Chicken Tenders
There are many tasty sauces that go well with chicken tenders, from honey mustard to spicy buffalo sauce. You can dip or drizzle them. Some popular sauces include:
- BBQ Sauce: Sweet, tangy, and slightly smoky.
- Ranch: Cool, creamy, and rich.
- Honey Mustard: Sweet, savory, and tangy yellow sauce.
- Buffalo: Fiery cayenne pepper hot sauce mixed with butter.
- Blue Cheese: Funky, salty dip with crumbles of blue cheese.
- Sweet and Sour: Glossy pinkish sauce made with apricot jam and vinegar.
- Chick-fil-A Sauce: Creamy, sweet blend of honey mustard and BBQ sauce.
Storage and Reheating Fried Chicken
Freshly fried chicken tenders are ideal but leftovers keep well with proper storage. Place cooled fried chicken in an airtight container and refrigerate up to 3-4 days. Reheat in a 400°F oven until warmed through, about 10 minutes. The oven preserves the crispness better than the microwave. Fried chicken can also be frozen up to 2-3 months. Thaw in the refrigerator before reheating.
With the right technique, chicken tenders transform from a mild blank canvas into an irresistible fried favorite. Monitor cooking times, oil temperature, and visual signs of doneness to achieve the ideal balance of crunch and juiciness. Dip these satisfying fried bites in your favorite sauces for endless delicious flavor combinations perfect for appeasing any finicky eaters.
Crispy Fried Chicken TendersYield:
- 1.2 to 2 pounds of chicken tenders OR 2 large breasts of chicken without bones or skin cut into 1-inch-thick strips
- 1 1/2 cups all purpose flour
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1 large egg + 2 tablespoons water, beaten
- Vegetable oil, for frying
- Fill a large pot with about 2 inches of oil.
- Put flour, salt, pepper, garlic powder, and paprika in a large bowl and mix them together.
- In separate large dish, whisk egg and water.
- Dredge the chicken in the flour, coating well. Remove any extra flour, dip in the egg, and then back into the flour. Set aside.
- The oil should be between 365 and 375 degrees F. If it’s not, add a little flour. Add chicken two to four pieces at a time if it starts to sizzle. Fry until golden brown, which should take about eight to ten minutes.
- Cook remaining chicken in batches.
- Transfer to a paper towel lined plate. Serve with your favorite dipping sauces.
- Choose from honey mustard, Ranch, Bleu cheese, Thai sweet chili sauce, or your own favorite dipping sauce.
Fried Chicken Tenders | How to Make the Most Tender Chicken
FAQ
How long does it take to fry up chicken tenders?
Coat chicken in flour, then eggs, and then bread crumbs, one piece at a time, and set aside. Heat oil in a deep fryer to 375 degrees F (190 degrees C). Fry chicken in small batches until the pieces are golden brown, 6 to 8 minutes. Remove chicken to drain on paper towels or a wire rack.
Is 10 minutes enough to fry chicken?
Fry chicken, turning with tongs every 1–2 minutes and adjusting heat to maintain a steady temperature of 300°–325°, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°, about 10 minutes for wings and 12 minutes for thighs, legs, and breasts.
How long to cook chicken tenders in a frypan?
FOR TENDERS: Add chicken to skillet. Cook, uncovered, 3 to 5 minutes per side until deep golden brown and internal temperature reaches 165°F.