When it comes to comfort food, few things hit the spot like crispy, golden fried chicken tenders.
Whether you’re serving them up for a family dinner or preparing them for a crowd, homemade fried chicken tenders are always a hit. Both kids and adults love them.
The key to achieving that perfectly crispy, juicy bite, the perfect mixture of the all-purpose flour and cornstarch, a few simple techniques, and the right oil, you’ll end up with the most crispy and juicy chicken tenders.
Choosing The Right Oil For Fried Chicken Tenders
The oil you use for frying chicken tenders plays a crucial role in flavor and texture. The best oils for frying are those with a high smoke point, such as vegetable oil, canola oil, or peanut oil.
I sometimes use “frying” oil from Sam’s club, which has a smoke point of 425°F and it’s great for both pan frying and deep frying.
In reference to vegetable oil, canola oil, or peanut oil, these oils not only withstand high heat but also help create that crispy, golden coating we all crave.
Avoid using olive oil, as its lower smoke point can lead to burnt and bitter-tasting chicken.
The Secret to Crispy, Flavorful Breading
The breading for fried chicken tenders is what sets them apart. We’re talking about the ideal balance of crunch and flavor.
The combination of cornstarch and all-purpose flour is the secret to achieving that extra crispy exterior.
Cornstarch gives the tenders that light, airy crunch, while the all-purpose flour adds structure and helps the breading stick to the chicken.
For an even better texture, try double-dipping: first dip the chicken in a seasoned flour mixture, then in a seasoned egg wash, and finally back into the flour for a thick, crunchy coating.
FAQ About These Chicken Tenders
While baking can work, it won’t give you the same crispy texture. If you’re looking for a healthier alternative, try baking the tenders at a high temperature (400°F) with a light spray of oil.
Absolutely! Simply slice the chicken breasts into strips and follow the same breading and frying process for delicious homemade tenders.
Now that you’ve got the recipe for success, here’s how to make and enjoy the crispiest, juiciest fried chicken tenders ever!
Our step-by-step frying method will help you make this recipe with ease. Tag us on Instagram or Facebook so I can see your beautiful dish.
Fried Chicken Tenders Recipe
Equipment
- Cooking Tongs
Ingredients
- 1.04 lbs. chicken tenders or strips; cleaned and patted dry
- 2½ tsp. Savory Thoughts Delmas Poultry Seasoning; 2 tsp. for the chicken and ½ tsp. for the flour mixture
- ½ cup all-purpose flour
- ½ cup cornstarch
- ½ cup milk; you can also use buttermilk
- 1 tsp. paprika
- oil for frying; I used "frying oil" from sam's club, but vegetable oil, canola oil, or peanut oil will also work.
For The Sauce
- 2 tbsp. tartar sauce
- 1 tbsp. white wine vinegar
- ¼ tsp. chili powder
- ¼ tsp. salt; I used Kosher salt
Instructions
- Season the Chicken: In a bowl, season the chicken tenders with 2 teaspoons of Savory Thoughts Delmas Poultry Seasoning. Then, pour in the milk (or buttermilk, if using), and paprika.Mix well to ensure each piece is coated evenly. Set aside to marinate while you prepare the breading station.
- Set Up Breading Station: In one shallow bowl, mix together the flour, cornstarch, ½ teaspoon of Delmas Poultry Seasoning.Heat the Oil: Pour your frying oil into a deep fryer, skillet, or heavy-bottomed pot, about 2 to 3 inches deep. Heat over medium to medium-high heat until the oil reaches 350°F to 375°F. (Use a thermometer, if possible, for accuracy.)If the oil becomes too hot, remove it from the heat or turn off the deep fryer. Resume heating to maintain temperature. Bread the Chicken: Starting with one piece at a time, remove the chicken allowing the excess to drip off, then dredge it in the flour mixture. Press lightly to ensure the coating sticks. For extra crispiness, you can repeat the process for a double coating between the milk mixture and flour mixture.
- Fry the Chicken: Carefully place a few chicken tenders into the hot oil, being sure not to overcrowd the pan. Fry for about 4–6 minutes, turning occasionally, until golden brown and cooked through (internal temperature should be 165°F). Transfer to a wire rack or paper towel-lined plate to drain.
- Make the Sauce: In a small bowl, mix together the tartar sauce, white wine vinegar, chili powder, and salt. Stir well until smooth. Taste and adjust seasoning if needed.Serve & Enjoy: Serve the hot, crispy chicken tenders with the tangy dipping sauce on the side. Pair with fries, a simple salad, or your favorite side dish!
Notes
Tips for Perfect Fried Chicken Tenders
- Don’t Overcrowd the Pan – Frying too many tenders at once can cause the oil temperature to drop, which results in soggy chicken. Fry in batches to ensure the oil stays hot and the tenders cook evenly.
- Temperature Matters – Use a thermometer to keep the oil temperature between 350°F and 375°F. If the oil is too hot, the breading can burn before the chicken is fully cooked. If it’s too cool, the tenders will be greasy.
- Rest After Frying – Once the chicken tenders are out of the oil, let them rest on a wire This prevents the tenders from becoming soggy and ensures that they stay crispy.
- If the oil becomes too hot, remove it from the heat or turn off the deep fryer. Resume heating to maintain temperature.