Fried Chicken Tenders Recipe

Chicken tenders: Tender cuts of chicken, perfect for frying.

All-purpose flour: Used to create a base coating for the chicken.

Beaten eggs: Helps the breadcrumbs adhere to the chicken.

Breadcrumbs: Provides a crispy outer layer.

Salt: Enhances the flavor of the chicken.

Black pepper: Adds a bit of spice and depth to the seasoning.

Vegetable oil: Necessary for frying the chicken to a golden brown.

To achieve an extra crispy coating on your chicken tenders, try double-dipping them. After the initial coating of flour, eggs, and breadcrumbs, repeat the process: dip them back into the eggs and then coat them again with breadcrumbs. This creates a thicker, crunchier crust that holds up well during frying.

• chicken tenders - Substitute with turkey breast strips: Turkey breast strips have a similar texture and can be used as a leaner alternative to chicken tenders.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour provides more fiber and nutrients, making it a healthier option.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the meat and adds a tangy flavor.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs are lighter and crispier, giving the fried chicken tenders a crunchier texture.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can also help in tenderizing the meat.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer a less pungent taste.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and is a healthier option due to its lower saturated fat content.

• Allow the fried chicken tenders to cool completely at room temperature. This helps prevent condensation, which can make the coating soggy.

• Once cooled, place the tenders in a single layer on a baking sheet lined with parchment paper. This step ensures they don't stick together.

• Transfer the baking sheet to the freezer and let the tenders freeze until solid, about 1-2 hours. This flash-freezing method helps maintain the crispy texture.

• After the tenders are frozen solid, transfer them to a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of freshness.

• For storing in the refrigerator, place the cooled tenders in an airtight container lined with paper towels. The paper towels will absorb excess moisture, keeping the tenders crispy.

• Store the chicken tenders in the refrigerator for up to 3-4 days. For longer storage, keep them in the freezer for up to 2 months.

• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen tenders on a baking sheet lined with parchment paper.

• Bake the tenders for 15-20 minutes, or until they are heated through and the coating is crispy. For extra crispiness, you can flip them halfway through the baking time.

• Alternatively, you can reheat the tenders in an air fryer at 350°F (175°C) for 10-12 minutes, shaking the basket halfway through to ensure even heating.

• Avoid microwaving the tenders, as this can make the coating soggy and unevenly heated.

• Oven Method: Preheat your oven to 375°F (190°C). Place the fried chicken tenders on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, or until they are heated through and crispy. This method helps maintain the crispiness of the tenders.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the chicken tenders in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating. This method is quick and keeps the chicken crispy.

• Stovetop Method: Heat a small amount of vegetable oil in a skillet over medium heat. Add the fried chicken tenders and cook for 2-3 minutes on each side, or until heated through. This method adds a bit of extra crispiness to the tenders.

• Microwave Method: Place the chicken tenders on a microwave-safe plate. Cover with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through. This method is the quickest but may result in less crispy tenders.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Place the fried chicken tenders on the toaster oven tray. Heat for 10-12 minutes, or until they are hot and crispy. This method is convenient and effective for small batches.

• Frying pan: A large, deep pan to hold the oil and chicken tenders for frying.

• Tongs: Useful for turning the chicken tenders and removing them from the hot oil.

• Paper towels: To drain excess oil from the fried chicken tenders.

• Mixing bowls: Three separate bowls for the flour, beaten eggs, and breadcrumbs.

• Measuring spoons: To measure out the salt and black pepper accurately.

• Thermometer: To check the oil temperature, ensuring it is at the right heat for frying.

• Whisk: To beat the eggs until smooth.

• Plate: To hold the seasoned chicken tenders before dredging.

• Cooling rack: Optional, to place the chicken tenders on after frying for better drainage.

Prepare ingredients ahead: Measure and organize chicken tenders, flour, eggs, and breadcrumbs before starting.

Use a deep fryer: It ensures even cooking and saves time compared to a frying pan.

Double coat: For extra crunch, dip the chicken tenders in eggs and breadcrumbs twice.

Batch cooking: Fry multiple chicken tenders at once to save time.

Preheat oil: Ensure the oil is hot before frying to reduce cooking time.