Crispy Fried Chicken Tenders
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Prep time: 15 minutes
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Cook time: ~4 minutes per side
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Yield: Approx. 8–10 tenders
Ingredients
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Chicken: 1.5–2 lbs chicken breast, cut into 1-inch thick strips, or store-bought tenderloins.
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Dry Dredge: 1 cup all-purpose flour.
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Wet Wash: 2–3 large eggs, beaten with 1 tbsp water or milk.
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Final Coating: 2 cups Panko or plain breadcrumbs.
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Seasoning: 1 tsp salt, ½ tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and ½ tsp paprika.
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Oil: Canola, vegetable, or peanut oil for frying.
Instructions
1. Prepare the Chicken
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Pat the chicken strips very dry with paper towels.
Season the raw chicken directly with a pinch of salt and pepper.
2. Set Up the Breading Station
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Bowl 1: Flour mixed with half of the seasonings.
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Bowl 2: Whisked eggs and water.
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Bowl 3: Breadcrumbs mixed with the remaining seasonings.
3. Coat the Tenders
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Dredge: Coat a chicken strip in flour and shake off the excess.
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Dip: Submerge the floured strip into the egg wash until fully covered.
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Crumb: Press the chicken firmly into the breadcrumbs, ensuring an even and thick coating.
4. Fry to Perfection
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Heat about 1/2 inch of oil in a large skillet over medium-high heat until it reaches $375^\circ\text{F}$.
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Fry the tenders in batches (3–4 at a time) to avoid overcrowding the pan.
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Cook for 3–4 minutes per side until the crust is golden brown and the internal temperature reaches $165^\circ\text{F}$.
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Drain on a wire rack or paper towels to maintain crispiness.
Quick Tips for Success
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The “Dry Hand/Wet Hand” Rule: Use one hand for the dry flour/crumbs and the other for the egg wash to avoid your fingers getting heavily breaded.
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Don’t Rush the Oil: If the oil isn’t hot enough, the breadcrumbs will soak up grease and become soggy.
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Air Fryer Alternative: Spray breaded tenders with oil and cook at 10–12 minutes, flipping halfway through.