Fried Chicken Tenders Recipe

Chicken tenders: Tender pieces of chicken that are perfect for frying.

All-purpose flour: Used to coat the chicken and help the breadcrumbs stick.

Beaten eggs: Acts as a binding agent to help the breadcrumbs adhere to the chicken.

Breadcrumbs: Provides a crispy coating for the chicken tenders.

Salt: Enhances the flavor of the chicken.

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

Vegetable oil: Used for frying the chicken tenders 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 one more time. This will create a thicker, crunchier crust that holds up well during frying. Make sure to let the coated tenders rest for a few minutes before frying to allow the coating to adhere better.

• chicken tenders - Substitute with turkey tenders: Turkey tenders have a similar texture and can be used in place of chicken for a slightly different flavor profile.

• chicken tenders - Substitute with tofu strips: For a vegetarian option, firm tofu cut into strips can mimic the texture of chicken tenders when properly seasoned and cooked.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a bit more fiber and nutrients while still providing a good coating for frying.

• all-purpose flour - Substitute with cornstarch: Cornstarch can make the coating extra crispy and is a good gluten-free alternative.

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

• beaten eggs - Substitute with flaxseed meal and water mixture: For a vegan option, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace each egg.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs are lighter and can make the tenders extra crispy.

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes add a unique crunch and can be a fun alternative to traditional breadcrumbs.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, and can be used in the egg wash or marinade.

• salt - Substitute with garlic salt: Garlic salt adds an extra layer of flavor while still providing the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor and can be used for a milder taste.

• black pepper - Substitute with cayenne pepper: For a spicier kick, cayenne pepper can be used in place of black pepper.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and is a good neutral-flavored oil for frying.

• vegetable oil - Substitute with peanut oil: Peanut oil also has a high smoke point and adds a subtle nutty flavor to the fried tenders.

• Allow the fried chicken tenders to cool completely at room temperature. This prevents condensation, which can make the coating soggy.
• Once cooled, place the chicken 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 chicken tenders freeze for about 1-2 hours. This flash-freezing technique helps maintain their shape and texture.
• After the chicken tenders are frozen solid, remove them from the baking sheet and place them in a resealable freezer bag or airtight container. Label the bag with the date to keep track of freshness.
• When ready to enjoy, preheat your oven to 375°F (190°C). Place the frozen chicken tenders on a baking sheet lined with parchment paper.
• Bake for 20-25 minutes, or until heated through and crispy. For extra crispiness, you can spray the chicken tenders lightly with cooking spray before baking.
• Alternatively, you can reheat the chicken tenders in an air fryer at 350°F (175°C) for 10-15 minutes, shaking the basket halfway through to ensure even cooking.
• If storing in the refrigerator, place the cooled chicken tenders in an airtight container. They will stay fresh for up to 3-4 days.
• To reheat refrigerated chicken tenders, preheat your oven to 350°F (175°C) and bake for 10-15 minutes, or until heated through. This helps retain their crispy texture.
• For a quick snack, you can also reheat the chicken tenders in the microwave. Place them on a microwave-safe plate and cover with a damp paper towel. Heat on high for 1-2 minutes, but note that this method may result in a less crispy coating.

• 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 breadcrumbs coating.

• 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 about 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 chicken tenders and cook for about 2-3 minutes per side, or until they are heated through. This method can help restore some of the original crunch.

• Microwave Method: Place the chicken tenders on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on high for 1-2 minutes, checking halfway through. Note that this method may not keep the breaded coating as crispy as other methods.

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

• Frying pan: A large, heavy-bottomed pan is essential for evenly frying the chicken tenders.

• Tongs: Useful for turning the chicken tenders in the pan and removing them once cooked.

• Mixing bowls: Needed for holding the flour, beaten eggs, and breadcrumbs separately.

• Paper towels: Used for draining excess oil from the fried chicken tenders.

• Measuring spoons: Necessary for accurately measuring the salt and black pepper.

• Whisk: Helps in beating the eggs to a smooth consistency.

• Plate: Handy for holding the seasoned chicken tenders before dredging.

• Cooling rack: Optional but useful for keeping the fried chicken tenders crispy by allowing air circulation.

• Thermometer: Useful for checking the oil temperature to ensure it’s at the right heat for frying.

• Knife: Needed if you need to trim the chicken tenders before seasoning.

Season in advance: Season the chicken tenders with salt and pepper the night before to save time.

Set up a dredging station: Arrange the flour, beaten eggs, and breadcrumbs in a line for quick coating.

Use a thermometer: Ensure the oil is at the right temperature (350°F) to speed up frying.

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

Paper towel prep: Have paper towels ready to drain excess oil quickly.