Fried Chicken Tenders

Fried Chicken Tenders: a crispy, crunchy treat perfect for any gathering. Made with seasoned, herb-breaded tenders, they're a hit at parties, family dinners, or casual get-togethers. Pair them with your favorite dips and a simple salad for a complete, crowd-pleasing meal.

Course Main Course, Snack

Cuisine American

Prep Time 10

Cook Time 30

Resting Time 15

Total Time 55

Servings servings

Calories 707

Author Sangeetha Vel

Ingredients

For Marinating the Chicken

1¾ lb Chicken Tenders 10-12 strips
1 tsp Garlic Powder
1 tsp Onion Powder
¾ tsp Black Pepper Powder
tsp Salt to taste
¾ tsp Dried Parsley
2 Beaten Eggs
3 tbsp Sriracha Sauce or any hot sauce of your choice
1 tbsp Yellow Mustard
3 tbsp All Purpose Flour

For Breading the Chicken

1½ cup Panko Breadcrumb
1 cup All Purpose Flour
¾ tsp Black Pepper Powder
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Salt or adjust to taste

For Frying the Chicken

½ cup Oil for frying, adjust if needed

US Customary - Metric

Instructions

Marinating the Chicken Tenders

In a bowl, mix garlic powder, onion powder, black pepper, salt, and dried parsley. Stir until the seasonings are evenly combined.
Add beaten eggs, hot sauce, yellow mustard, and all-purpose flour to the seasoning mix. Stir well to create a smooth marinade.
Add the chicken tenders to the bowl, making sure they’re fully coated in the marinade. Cover the bowl and let the tenders marinate for at least 15-20 minutes to soak up all the flavors.

Breading the Chicken

In a shallow tray, combine the breadcrumbs, all-purpose flour, black pepper, garlic powder, onion powder, and salt. Stir until everything is well mixed.
Gently press each marinated chicken tender into the breading mixture, making sure they’re fully coated. Shake off any excess flour, then repeat the process for all tenders. Once breaded, they’re ready to be fried to crispy perfection.

Frying the Chicken Tenders

Fill a frying pan with enough oil for frying, and heat it to 365-375°F (185-190°C). To check if the oil is ready, drop in a small piece of bread—it should sizzle and turn brown quickly. Gently add the breaded chicken tenders to the hot oil, making sure not to overcrowd the pan.
Fry the tenders for 5 to 7 minutes on one side, then carefully flip them over. Fry for another 5 to 7 minutes, or until they’re fully cooked and golden-brown.
Once perfectly fried, remove the tenders from the oil. They're now ready to be served and enjoyed!

Serving

Enjoy these crispy Fried Chicken Tenders with your favorite dipping sauces and a fresh salad for a satisfying meal. Choose from a variety of sauces to suit your taste, and pair with a light salad for a balanced dining experience. For more pairing ideas, don’t forget to check out the Serving Suggestions section below!

Notes

Here are some key tips to perfect your Fried Chicken Tenders:

Marinating Time: For the best flavor and tenderness, marinate the chicken for at least 15 minutes. If you have extra time, marinating for a few hours or overnight in the fridge will give an even deeper flavor.
Proper Coating: To get that crispy outer layer, gently press the breading mixture onto the chicken and shake off any excess flour. Excess flour can cause the coating to burn.
Let the Chicken Rest Before Frying: After breading the tenders, let them sit for 10-15 minutes before frying. This helps the breading adhere better to the chicken, reducing the chances of it falling off during frying.
Oil Temperature: Keep the frying oil between 365°F to 375°F (185°C to 190°C). If the oil is too hot, the tenders may brown too quickly but stay undercooked inside; too cool, and they might absorb excess oil and turn greasy.
Avoid Overcrowding: Fry the tenders in batches, leaving space between each one. Overcrowding the pan can lower the oil temperature and result in uneven frying.
Drain Excess Oil: After frying, place the tenders on a paper towel-lined plate or a wire rack to drain. This keeps them from getting greasy and helps them stay crispy.
Check for Doneness: Make sure the chicken is fully cooked by using a meat thermometer; the internal temperature should reach 165°F (74°C) as recommended by the FDA. Alternatively, you can cut into a tender to check that it's fully cooked and no longer pink inside.
Double Breading for Extra Crunch: If you love extra crispy tenders, try double breading. After coating the chicken in the breading mixture the first time, dip it back into the egg mixture and coat again with the breading. This creates a thicker, crunchier outer layer.
Experiment with Seasonings: Feel free to adjust the seasonings to suit your taste. You can add a pinch of cayenne for extra heat, or even a bit of parmesan cheese to the breading for added flavor.
Air Fryer Option: For a healthier version, try using an air fryer. Preheat the air fryer to 375°F (190°C) and cook the tenders for 10-12 minutes, flipping halfway through. They’ll still come out crispy, but with less oil.
Use Buttermilk for Marinating: If you want to add an extra layer of flavor and tenderness, try marinating the chicken in buttermilk instead of just spices. The acidity in the buttermilk helps tenderize the chicken while adding a subtle tangy flavor.

Nutrition

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