Easy Fried Chicken Tenders
Equipment
- One shallow dish for flour mixture
- Large bowl for soaking chicken
- A skillet for frying
- A plate covered with paper towels or cooling rack
- Fork or tongs for flipping meat
Ingredients
- 2 pounds boneless, skinless chicken breast You can use tenders if you you have them or thighs if you prefer dark meat.
- Flour: 1 ½ cups of all-purpose flour for dredging.
- Buttermilk: 1 ½ cups
- Oil: Canola oil or peanut oil for frying.
- Seasonings:
- 3/4 teaspoon paprika
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- ½ teaspoon cayenne pepper optional, for a little heat
Instructions
Preparing the Chicken:
- Prep the Chicken: Start by cutting your chicken breasts into strips, about 1 inch wide. If you’ve got tenders already, skip this step! You’ll want uniform pieces to ensure they cook evenly.
- Marinate in Buttermilk: In a large bowl, pour the buttermilk over the chicken tenders. Add a pinch of salt and pepper for flavor. Cover and let them marinate in the fridge for at least 30 minutes, but if you have the time, let them sit for a few hours. The buttermilk helps tenderize the chicken and infuse it with moisture.
Breading the Chicken:
- Prepare the Flour Dredge: In a shallow dish, combine the flour and your seasoning mix (paprika, salt, pepper, and cayenne). Mix well to ensure an even coating.
- Coat the Chicken: As you are removing the chicken tenders from the buttermilk bath, dip each piece of chicken into the seasoned flour, flipping the chicken as you go to ensure a good, even coating. Repeat this process for all the chicken strips.
Frying the Chicken:
- Heat the Oil: In a large skillet or Dutch oven, pour enough oil to cover the bottom by about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil’s temperature by dropping a small pinch of flour into the oil—if it sizzles immediately, it’s ready for frying.
- Fry the Chicken: Carefully lower the breaded chicken tenders into the hot oil. Don’t overcrowd the pan—fry in batches if necessary. Fry each batch for about 4-6 minutes, turning occasionally, until the tenders are golden brown and crispy on all sides, and the internal temperature reaches 165°F (74°C).
- Drain and Rest: Remove the fried chicken tenders from the oil and place them on a cooling rack or paper towels to drain any excess oil. This helps maintain that crispy texture!
Notes
Tips for Perfect Fried Chicken Tenders:
Double Dredge for Extra Crunch: For an even crispier crust, you can double-dip the chicken in the buttermilk and flour mixture. After the first coating, dip it back into the buttermilk and flour for a second round before frying.
Oil Temperature: It’s crucial to maintain the right oil temperature—too hot, and your chicken will burn; too cool, and it will absorb too much oil and become soggy. A thermometer is your friend here!
Rest After Frying: Letting the chicken rest for a few minutes on a cooling rack will keep it crispy longer. Plus, it helps retain the juiciness inside.