Pan-fried chicken tenders are cooked on the stove top in about 8 minutes. Plus, there isn’t much preparation needed so you can have dinner on the table in record time.
And who doesn’t love homemade chicken tenders?! Add a couple of your favorite side dishes and you have a quick weeknight dinner.
Fried chicken tenders are a classic appetizer or main dish that can be found everywhere from backyard cookouts to five-star restaurants. When cooked properly, chicken tenders should have a crisp, golden brown exterior that crackles when you bite into it, giving way to an irresistibly tender and juicy interior But achieving this perfect balance between crispy and juicy takes skill and care. The cooking time is one of the most crucial factors Undercook your tenders and they’ll be soggy and raw. Fry them too long and you’ll end up with hockey pucks. So how long exactly should you fry chicken tenders? Let’s find out.
The Optimal Frying Time for Chicken Tenders
For boneless, skinless chicken tenders, the best time to fry them is between 3 and 5 minutes, depending on how big and thick they are. Tenders that are cut thinner will cook faster, while tenders that are cut thicker will take an extra minute or two to cook.
As a general guideline when frying chicken tenders:
- Small tenders take around 3-4 minutes
- Medium sized tenders take 4-5 minutes
- Large jumbo tenders take 5-6 minutes
These times are for frying at the ideal oil temperature of 350-375°F. Frying at a lower temperature will increase the cooking time.
Always use a deep fry thermometer to monitor the oil temperature. Consistent heat is key for achieving the crispy exterior and juicy interior we all crave in fried chicken tenders.
Factors That Affect Frying Time
While the standard frying time is 3-5 minutes, several factors can impact exactly how long your chicken tenders need in the hot oil. Being aware of these variables allows you to adjust the frying time for perfect results every time.
Tender Size and Thickness
It makes sense that smaller, thinner tenders will fry faster than bigger, thicker ones. Things that are thicker will take longer for the heat to fully cook through and through. Check the size of your tenders and change the cooking time as needed.
Oil Temperature
The hotter the oil, the faster the tenders will fry. Frying in oil that is too cold will cause the chicken to absorb excess grease and become soggy. On the flip side, cranking up the heat too high can burn the exterior before the inside cooks through. Maintain the oil at the ideal 350-375°F temperature for perfect frying results.
Breading Thickness
If you cover something in a thick layer of breadcrumbs or batter, it will take a little longer to fry until it is golden and crispy. Factor in extra time for heavier breaded tenders.
Moisture Content
Drier tenders will fry up crisper than tenders straight from the package. Always pat chicken tenders dry with paper towels before breading and frying. The less moisture, the better the crisp!
Oil-to-Tender Ratio
Having enough oil to cover the tenders completely makes for even cooking. If there are too many things in the pan or pot, the oil temperature will drop a lot, which will cause the food to cook unevenly. Fry tenders in batches to maintain ideal oil temperature.
Fryer Type
Deep fryers heat oil faster and more evenly than pots and pans. The type of fryer impacts how quickly the tenders will cook. Account for a few extra minutes when using a stock pot or dutch oven rather than a tabletop deep fryer.
Best Practices for Perfectly Fried Tenders
Achieving the ideal crispy exterior and moist, juicy interior on your chicken tenders goes beyond just frying time. Here are some top tips for fried chicken tender success:
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Use fresh, high-quality oil – Choose oils with high smoke points like peanut, vegetable, or canola oil. Avoid reusing oil more than a few times.
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Pat the tenders dry – Drier tenders will fry up extra crispy. Remove excess moisture with paper towels before breading.
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Bread lightly – Too thick of a coating can prevent heat from penetrating into the meat. Do a light breading for optimal frying.
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Season well – Generously season tenders with salt, pepper and spices before breading. This adds tons of flavor.
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Fry in small batches – Avoid overcrowding to maintain oil temperature. Fry in batches for even cooking.
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Use a thermometer – Monitor oil temp and internal temp of chicken. Pull at 165°F for safety.
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Let rest briefly – Allow tenders to rest for 2-3 minutes after frying to allow juices to redistribute.
Common Questions About Frying Chicken Tenders
If you’re new to frying chicken at home, chances are you have some questions about the process. Here are answers to some of the most frequently asked questions:
How do I know when the oil is hot enough for frying?
Use a deep fry thermometer to monitor oil temperature. Alternatively, drop a small piece of breading into the hot oil. If it sizzles and browns within 1 minute, the oil is ready at around 350-375°F.
Is it safe to fry frozen chicken tenders?
Yes, you can fry frozen tenders. Just increase frying time by 1-2 minutes. Ensure they are cooked through to an internal temperature of 165°F.
What type of oil is best for frying chicken?
Choose high smoke point oils like peanut, vegetable, canola or safflower oil. Avoid olive oil as it can burn quickly at high frying temperatures.
How do I prevent the breading falling off the chicken?
Be sure tenders are dry before breading. Use a light coating of flour, then egg wash, then breadcrumbs. Allow coated tenders to rest for 5-10 minutes before frying.
Can I fry chicken tenders in a pan instead of a deep fryer?
Yes, use a heavy bottomed dutch oven or deep skillet filled with 2-3 inches oil. Fry tenders in smaller batches. Monitor oil temp closely.
What is the best way to keep fried tenders warm and crispy?
Place fried tenders in a 200°F oven on a wire rack over a baking sheet. This keeps them crispy without steaming.
How can I troubleshoot soggy, greasy fried chicken tenders?
Soggy tenders are usually from oil being too cold or overcrowding the fryer. Ensure oil is at proper temp and fry tenders in small batches with plenty of oil.
How long do fried chicken tenders last in the fridge?
Properly stored fried tenders will last 3-4 days in the fridge. Reheat in a 400°F oven until warmed through and crispy.
Mastering the Art of Fried Chicken Tenders
Frying chicken tenders is an art that takes practice to master. But armed with the right technique, timing, and temperature, you can achieve expertly fried tenders every time. Crispy, golden brown chicken tenders fried to juicy perfection in 3-5 minutes flat – yes please! Whether serving the tenders as an appetizer or entree, keep these frying tips in mind for the best results. Your family and friends will be begging for your secret crispy chicken tender recipe.
How to make juicy chicken tenders
- Trim the cartilage from each chicken tender. Hold the cartilage in one hand and use a sharp knife in the other to cut it as close to the meat as possible. This is the best way for me to do it. ).
- Heat the canola oil in a large skillet over medium-low heat until it shimmers and gets hot. Be careful not to let the oil smoke.
- Season the chicken tenders on the smooth side and place them in the pan with the seasoned side down. Season the other side as well. For four minutes, fry the chicken tenders. Then, flip them over, cover, and cook for another four minutes.
What causes chicken tenders to be tough?
The most likely cause of tough chicken is overcooking it. Covering chicken tenders for part of the cooking process helps them remain plump and juicy.
- Instead of chicken tenders, you can use chicken breasts or even thighs that have been cut into strips.
- Cook the chicken in a single layer.
- You can use a meat thermometer that is stuck into the chicken tender’s thickest part. The internal temperature of properly cooked chicken is 165°.
- When you need to cook more chicken than will fit in the pan at once, you can keep the cooked chicken warm in a 200° oven while you cook more.
As a home cook when I make dishes like this I don’t measure the ingredients. I estimate about how much I use when posting a recipe such as this and then I test it to make sure it is accurate. For the ideas below you can just sprinkle on the desired amount of seasonings.
- Lemon pepper means lemon juice and zest, salt, and pepper.
- Chili lime is made of lime juice and zest, chili powder, and salt. You can also use chili lime seasoning.
- Italian – Italian seasoning, salt and pepper.
- Chicken strips that are crispy and fried—I have a recipe for those. It’s the first way I ever cooked chicken tenders, and my family has loved it for years.
Some other flavoring ideas you can use in the combination of your choice are:
- garlic powder
- garlic salt
- onion powder
- cayenne pepper
- hot sauce
- soy sauce
- Montreal Chicken Seasoning
- bbq sauce
- honey mustard sauce
- Ranch dressing
- sweet and sour sauce
- buffalo sauce
- ketchup
Store leftover chicken tenders in an airtight container in the fridge for 3-5 days. The FDA recommends only 3-4 days but we make chicken on Sunday for our lunch all week and have been doing this for many years with no ill effects. There are signs that chicken is no longer fit to eat, you can read more about that here.
