Fried Chicken Tenders Recipe
Make the best fried chicken tenders at home with this foolproof recipe. From the perfect oil, to crispy breading tips, and expert frying techniques, these will be the best chicken fingers you'll ever make!
Servings 4 Servings
Calories 927kcal
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
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Calories are estimated per serving.
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.
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Serving: 4Servings | Calories: 927kcal | Carbohydrates: 48g | Protein: 25g | Fat: 70g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Cholesterol: 57mg | Sodium: 915mg | Potassium: 453mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 6mg