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.
Serve with mashed potatoes, roasted veggies, sweet potato fries, rolls, steamed broccoli, mac and cheese or buttermilk biscuits… just to name a few options!.
You will love how tender, juicy and EASY these chicken tenders are for weeknights or weekends at home.
Fried chicken tenders are a beloved comfort food that can be found everywhere from fast food chains to backyard cookouts. Their crispy coating and juicy meat make them hard to resist. But nailing the frying time is key to achieving tender flavorful chicken inside a perfectly crunchy crust. So how long should you fry chicken tenders?
The ideal frying time for chicken tenders is 3-5 minutes. This makes sure that the inside cooks all the way through while the outside gets crispy and golden brown. The cooking time may be a little different depending on the tender size, the temperature of the oil, and the thickness of the breading. But if you follow a few simple tips, you’ll be making delicious chicken tenders in no time.
Key Timing Considerations
Successfully frying chicken tenders relies on monitoring three key variables:
1. Oil Temperature
The temperature of the oil is perhaps the most important factor influencing fry time. The oil should maintain a steady temp between 350-375°F. Oil that is too cool will yield greasy, soggy tenders. Conversely, oil that is too hot will burn the exterior before the inside cooks through. Investing in a deep fry thermometer helps monitor the temperature.
2. Tender Size
It makes sense that thicker tenders take longer to cook through than thinner ones. Visually inspect each tender and adjust the frying time accordingly. Larger tenders may need up to 1-2 minutes longer.
3. Breading Thickness
Take the breading into account too. It takes a little longer for a thick, crunchy coating to get crispy than for a thin, delicate one. Change the cooking time based on how crunchy you want it.
Pre-Fry Prep Work
Preparing things correctly before they are fried is just as important to the end result as the time they are fried. Follow these steps:
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Pat the tenders dry – This helps the breading adhere better for a crunchier crust.
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Season generously – For maximum flavor, season with salt, pepper and spice blends.
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Bread carefully – Dip tenders in flour, egg wash, then breadcrumbs for a crisp coating. Press the crumbs in firmly.
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Rest the breaded tenders – Let them sit 5-10 minutes so the breading sets. This prevents it from falling off during frying.
Fry in Small Batches
Frying too many chicken tenders at once causes the oil temperature to drop, leading to lackluster results. Fry in small batches – no more than 4-5 tenders at a time. This keeps the oil hot and allows the tenders to fry evenly.
Know When They’re Done
How can you tell when the chicken tenders are cooked to perfection? Here are a few signs to look for:
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Golden brown color – The breading will become crispy and golden brown when ready.
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Internal temperature of 165°F – Test with a meat thermometer to ensure food safety.
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Cooked through appearance – Cut into a tender to check for white, opaque meat with no pinkness.
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Crunchy breading – Listen for a crackling sound when you remove a tender from the oil.
Oil Cleanup and Storage
Properly storing and reusing your frying oil helps save money while maintaining optimal flavor:
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Cool completely before straining – Hot oil can be dangerous to handle.
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Strain through a cheesecloth-lined sieve – This removes food debris for cleaner oil.
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Store in an airtight container – Protects against oxidation and rancidity.
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Refrigerate for longer life – The cold slows oil degradation.
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Discard oil once dark or smelly – These indicate the oil has broken down.
Handy Tips for Perfect Results
Frying chicken tenders is simple, but there are a few tricks that can take your flavor and crunch to the next level:
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Use peanut, canola or vegetable oil for high smoke points and neutral flavors.
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Double bread by dipping in the egg wash and breadcrumbs twice for extra crunchy coating.
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Experiment with flavors by adding spices and herbs to the breading mixture.
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Allow cooked tenders to rest on a wire rack to stay crisp rather than getting soggy in a pile.
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Serve with fun dipping sauces like honey mustard, ranch and barbecue for even more flavor.
With the right prep, frying procedure, and timing, you’ll be sinking your teeth into perfectly fried chicken tenders in no time. So grab your thermometer, breadcrumbs, and chicken – then it’s time to fry your way to finger lickin’ satisfaction.
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.
Why order chicken tenders at a restaurant #chickentenders
FAQ
How long does it take for chicken tenders to fry?
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.