I love fried chicken, so trust me when I say these Fried Chicken Tenders will change your life!! They’re extra juicy and extra crispy, and the batter is perfectly seasoned so it goes with any sauce. These Fried Chicken Tenders are great on their own, but they’re even better with some of my homemade sauces, like my Raising Cane’s Sauce, Easy Ranch Dressing, or BBQ Sauce. They’re perfect for everyone.
Fried chicken tenders are a tasty treat that can be enjoyed as an appetizer, side dish, or entree. With a crispy breaded exterior and juicy, flavorful interior, chicken tenders are a crowd-pleasing favorite. However, achieving the ideal balance of crispy outside and tender inside depends largely on using the proper frying temperature.
Why Frying Temperature Matters
When cooking chicken tenders, the temperature of the oil is probably the most important thing. Too low, and the tenders will be greasy and limp. If the temperature is too high, the outside could burn before the inside is fully cooked. When the chicken tenders are cooked at the right temperature, the outside gets golden brown and crunchy, but the inside stays moist and fully cooked.
Frying chicken tenders is a quick cooking process, with the intense heat rapidly driving moisture out of the exterior coating, resulting in a crispy crust. Simultaneously, the heat transfers inward to the chicken, ensuring it is cooked safely throughout. Maintaining optimal oil temperature enables this delicate balance.
The Ideal Frying Temperature Range
The sweet spot for frying chicken tenders is between 350°F and 375°F This temperature range keeps the oil hot enough to instantly seal the exterior of the tenders for a light, crispy crust without overcooking.
350°F provides a good starting point right in the middle of the ideal range, Keeping the oil within about 25°F higher or lower will still produce high-quality results Going much outside of this range can result in issues
- Below 325°F – Tenders absorb more oil and turn out greasy. Cooking happens slower. Crust is soft, not crispy.
- Above 400°F – Breading browns too quickly and risks burning before the chicken cooks through.
When you fry chicken tenders, keep the oil between 350°F and 375°F for the best results. Keep a close eye on it and change the heat to keep this zone.
Factors Impacting Oil Temperature
Several factors can cause the oil temperature to fluctuate during frying chicken tenders. Being aware of these factors makes it easier to control the temperature.
- Amount of chicken – Adding a large batch of tenders lowers the oil temp. Fry in smaller batches to maintain heat.
- Chicken temperature – Cold or frozen chicken brings down the oil temp significantly. Always fry thawed chicken.
- Fryer type – Electric fryers with thermostats hold temperature better than stovetop.
- Oil amount – Too little oil makes it difficult to control temperature.
- Cooking time – The longer the chicken fries, the more the oil temp drops. Fry tenders in batches to minimize this effect.
Monitor the oil temp closely and adjust the heat frequently to counteract these destabilizing effects.
Tips for Monitoring Frying Oil Temperature
How can you tell the oil temperature correctly when you’re frying chicken tenders? Here are three good ways:
Use an Instant-Read Deep Fry Thermometer
A thermometer designed for deep frying is by far the most reliable way to monitor oil temp. Clip it to the side of the pot with the probe fully submerged in oil but not touching the pan bottom.
Do a Breadcrumb Test
Drop a small piece of breadcrumb into the hot oil. If it sizzles a little and turns golden brown in about 60 seconds, the oil is probably about 350°F and ready to fry.
Observe Oil Bubbling
When ready for frying, the hot oil should shimmer slightly and small bubbles should immediately form around the chicken pieces when added. If bubbling is minimal, the oil needs more heating. Vigorous bubbling indicates it may be too hot.
Prepping Chicken Tenders for Crispy Frying
Proper preparation is key to crispy fried chicken tenders:
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Cut evenly – Uniformly cut tender strips fry evenly. Aim for roughly 1-inch wide by 3-4 inches long.
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Marinate – Soaking tenders in buttermilk or seasoned saltwater enhances juiciness.
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Dry thoroughly – Remove excess moisture from tenders before breading so it adheres properly.
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Bread carefully – Dip tenders in seasoned flour, egg wash, then breadcrumbs for a crispy crust.
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Rest briefly – Let breaded tenders sit 5-10 minutes so coating sticks better.
Frying Methods and Techniques
Once prepped, fry the chicken tenders using these methods:
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Preheat oil to 350-375°F. Use thermometer to verify.
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Gently add 3-5 tender pieces to avoid splashing hot oil.
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Fry in batches to maintain oil temperature. Avoid overcrowding.
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Occasionally flip and rotate tenders so they brown evenly.
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Fry until golden brown, about 5-7 minutes. Chicken should reach 165°F internal temperature.
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Drain fried tenders on a wire rack over paper towels. Season immediately with salt and spices.
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Allow oil to return to temperature between batches. Discard oil if it darkens or smells burnt.
Troubleshooting Common Frying Issues
Follow these tips to troubleshoot potential problems when deep frying chicken tenders:
Soggy or greasy – Oil temperature too low. Increase heat to 350-375°F. Fry in smaller batches. Drain tenders properly on a rack.
Burnt exterior – Oil temperature too high. Lower heat to reduce over-browning. Don’t overcrowd the fryer.
Undercooked inside – Oil not hot enough or tenders too thick. Use thermometer to confirm 165°F internal temp. Cut tenders thinner if needed.
Breading falls off – Chicken not dried properly before breading. Allow breaded tenders to rest before frying. Use light breading.
Uneven frying – Fryer overcrowded or oil temperature fluctuating. Fry in smaller batches. Frequently check oil temp.
Key Takeaways
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For crispy fried chicken tenders, keep oil between 350-375°F.
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Use a thermometer and adjust heat frequently to maintain optimal temperature.
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Fry in batches. Avoid overcrowding the fryer.
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Prepare tenders by cutting evenly, marinating, drying, breading and resting before frying.
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Fry until golden brown and chicken reaches 165°F internal temperature.
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Drain fried tenders on a wire rack. Season and serve immediately.
Following these tips will help you achieve perfectly cooked chicken tenders with a light, crispy crust every time. Crispy, golden tenders made at the ideal frying temperature are hard to beat!
Fry a Second Time
Use a mesh skimmer to remove any loose batter from the oil. (Otherwise these will burn when we heat the oil to higher temperatures for the second fry!).
Heat the oil to 375°F and fry the chicken tenders a second time for 2 minutes. You’ll see that they will become much darker and the breading will be more pronounced and crispier.
Remove to the wire rack and let cool. Serve with dipping sauce and enjoy!
Set up the Dredging Station
Take two medium/large bowls. In bowl #1, mix together the wet batter. In bowl #2, mix together the seasoning dredge. Line a tray or baking sheet with foil or parchment paper.
Prepare a dredging area with the seasoned chicken, the wet batter, the seasoning dredge, and a baking sheet or tray that has been lined with foil.
Take a 2 tablespoons of water and drizzle it into the dry seasoning dredge. Rub the seasoning dredge together with your hands to form craggily bits throughout the mixture. This is super important to create texture within the dry batter which will create a better crust!.
How To Make Crispy Sweet & Spicy Fried Chicken Tenders
FAQ
What temperature should oil be to fry chicken tenders?
The oil should be heated to 350°F to 375°F (175°C to 190°C) before adding the chicken tenders. This will make them crispy and golden brown.
How long does it take chicken tenders to fry at 350 degrees?
Pat chicken tenderloins dry. Moisten chicken thoroughly in the egg wash, then press into the Seasoned Coating Mix until fully coated. Fry at 350°F for 2-3 minutes per side, until golden brown, the internal temperature reaches 165°F, and juices run clear.
What temperature to cook chicken tenders?
To cook chicken tenders, the internal temperature should reach 165°F (74°C). The cooking temperature and time will vary depending on the cooking method (baking, frying, or grilling).
What temperature do you fry tenderloins at?
Heat oil over medium heat in a 12-inch skillet to between 350 to 375 degrees F (175 to 190 degrees C). Place a couple of breaded cutlets in the skillet, making sure not to crowd, and fry on each side for about 3 minutes, shaking the pan occasionally until cutlets are deep golden brown and crisp.