Fried Chicken Tenders (EXTRA CRISPY!)
As a certified fried chicken lover, believe me when I say these Fried Chicken Tenders are life-changing good!! They're super juicy, extra crispy, with a delicious seasoned batter that goes with any sauce! These Fried Chicken Tenders are amazing plain or even better with some of my homemade Sauces like my Easy Ranch Dressing or BBQ Sauce - perfect for everyone!
Servings: 4
Ingredients
Chicken
- 1.5 lb chicken tenders
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- ½ tsp paprika
- 1/4 tsp cayenne pepper
Seasoning Dredge
- 3/4 cup all-purpose flour
- ½ cup potato starch
- 1 cup cornstarch
- 1 tbsp kosher salt
- 1 tbsp black pepper
- ½ tbsp garlic powder
- 1/2 tbsp onion powder
- 2 tsp paprika
- 1 tsp cayenne pepper
- 1 tablespoon baking powder
Wet Batter
- 1 cup all-purpose flour
- 2 eggs
- 1 cup cold water
- 1 tsp Kosher salt
- 1/2 tsp black pepper
Oil
- 2 quarts Neutral Oil for Frying
Instructions
- In a small bowl, mix together salt, black pepper, garlic powder, onion powder, paprika and cayenne pepper. Evenly add the mixed spices to the chicken tenders and toss to fully coat the chicken. Let sit and dry brine for 20 minutes while you move to step 2 and 3.
- In two separate bowls, mix together the wet batter and the seasoning dredge and set up a dredging station with the seasoned chicken, wet batter, and seasoning dredge.
- Take a ¼ cup 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.
- Dredge the seasoned chicken tenders in the wet batter, and let any excess drip off. Then add them into the seasoning flour and use your hands to pack the dredge into the chicken. Shake off any excess loose breading and add them to a foil lined baking tray.
- In a large heavy bottomed pot or dutch oven, heat neutral oil to 325°F. Fry the chicken tenders in batches at 325°F for 4 minutes (I did 2 batches for 1.5 lbs of chicken), using a thermometer to ensure the oil temperature does not drop below 300°F. Remove the chicken to a wire rack to drain. Repeat until all the chicken tenders are fried.
- Use a mesh skimmer to remove any loose dredge from the oil. Heat the oil to 375°F and fry the chicken tenders a second time for 2 minutes. Remove to the wire rack and let cool. Serve with dipping sauce and enjoy!
Notes
Frying Tips:
I highly recommend using an infrared thermometer to easily check the temperature of your oil during heating and frying. The oil temperature of the first fry should be at 315-325°F. If you see the oil drop below 300F on the first fry, turn the heat up or fry the tenders in small batches (I recommend using a heavy bottomed pot like a dutch oven that retains heat well).
For the second fry, you can fry all the tenders at once if your pot is large enough (do not overcrowd your pot and risk oil bubbling over).
Reheat in the air fryer at 350F for 6-8 minutes until crispy, or on a wire rack in the oven at 375°F for 10 minutes until crispy and warmed through.
Chicken Tenders vs Breasts
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- Technically, chicken breasts and tenderloins (commonly called Chicken Tenders) are not the same thing. The tenderloin is a muscle underneath the breast - the butcher will usually cut it off and sell it separately.
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- Tenderloins are more tender than breasts (hence the name!)
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- If you can't find or don't have Chicken Tenders, you can slice breasts into long strips.
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- For the best dredging, make sure to let any excess wet batter drip off before dredging the chicken in the seasoning flour.
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- Pack in the dredge so the chicken is evenly coated (no bald spots!)
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- Shake off any excess loose breading before placing on the lined tray
Nutrition
Calories: 638kcal | Carbohydrates: 93g | Protein: 47g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 191mg | Sodium: 2236mg | Potassium: 1013mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1004IU | Vitamin C: 3mg | Calcium: 239mg | Iron: 5mg