deep fried chicken tenders recipe
The Best deep fried chicken tenders recipe
Deep-fried chicken tenders are a simple yet satisfying dish that has been a staple in my home for years. There’s something about the crispy, golden-brown coating that makes every bite feel like a little treat, and honestly, I can’t get enough of it. It’s one of those recipes that’s easy to make in bulk, so it’s perfect for feeding a crowd—whether it’s a family dinner, a game night, or just a lazy Sunday where we all want something hearty and comforting. My kids, especially, go crazy for them. They’re always begging for seconds, and I know they’re not just eating them because they taste good—they’re also getting a good dose of protein and healthy fats that keep them full and energized. Plus, the crunch is just so satisfying, and it’s a great way to get kids to eat their vegetables if you serve them with a side of sweet potato fries or a simple green salad.
I love this recipe because it’s versatile. You can make it ahead of time and reheat it later, so it’s great for meal prep. It’s also a way to sneak in some nutrients without making the dish feel like a health sacrifice. The tenders are packed with lean chicken breast, which is rich in protein and helps with muscle repair, especially if you’re working out or just keeping an active lifestyle. And the coating—whether it’s panko, crushed cornflakes, or even just plain flour—adds a nice texture that makes every bite feel indulgent. It’s not just a quick snack; it’s a balanced meal when paired with the right sides. My family loves it because it’s always crispy, flavorful, and just the right amount of spicy or sweet, depending on how we like it. Plus, it’s a recipe that’s easy to customize. You can add herbs, spices, or even a little honey mustard for extra flavor without complicating the dish. It’s that kind of comfort food that feels good in every way.
Crispy Deep-Fried Chicken Tenders
Juicy and golden crispy chicken tenders coated in a light batter and fried to perfection. Perfect for a quick and satisfying meal!
🥘Ingredients
- 1 lb boneless, skinless chicken breasts or tenders
- 1 tbsp cornstarch
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 cup cold milk
- 1 large egg
- 1 tbsp vegetable oil
- ½ cup mayonnaise
- ¼ cup ketchup
- 2 tbsp apple cider vinegar
- 1 tbsp hot sauce (optional)
- ½ tsp garlic powder
👨🍳Directions
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1 Preheat oven to 400°F (200°C) if using an oven for baking. If deep-frying, heat oil to 350°F (175°C) in a deep fryer or pot.
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2 Cut chicken breasts into 1-inch strips and place in a bowl. Mix with cornstarch until evenly coated.
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3 In a large bowl, whisk together flour, baking powder, salt, paprika, garlic powder, and onion powder.
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4 In another bowl, beat the egg and add cold milk and vegetable oil. Pour the egg mixture into the dry flour mixture and stir until a thick, well-coated batter forms.
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5 Dip each chicken strip into the batter, ensuring it is fully coated. Place on a parchment-lined baking sheet or a wire rack.
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6 Fry the chicken tenders in the hot oil for 3-4 minutes per side until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove and drain on paper towels.
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7 While chicken cooks, mix mayonnaise, ketchup, apple cider vinegar, hot sauce, and garlic powder for the sauce.
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8 Once tenders are cooked, place them on a cooling rack. Drizzle with the sauce and serve hot.
🔧Equipment
- Mixing bowls
- Food processor or blender (optional for shredding chicken)
- Baking sheet
- Deep fryer or large pot with enough oil for deep frying (3-4 inches deep)
- Thermometer (for oil temperature)
- Paper towels
- Cooling rack
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Deep-Fried Chicken Tenders Works
This deep-fried chicken tenders recipe is always a crowd-pleaser because it’s simple yet flavorful enough to impress while still being easy to make in bulk—perfect for family gatherings when you need something crispy, juicy, and universally loved. Whether it’s a casual weeknight meal or a busy holiday spread, these tenders hold up well and let everyone enjoy the same delicious bite, making them a reliable choice for any occasion.
❓ Frequently Asked Questions About Crispy Deep-Fried Chicken Tenders
What is the secret to achieving a crispy and golden-brown coating on deep-fried chicken tenders?
The secret lies in using a combination of flour and cornstarch as a batter mix. Start by mixing 1 cup of all-purpose flour with 1 tablespoon of cornstarch. For the batter, combine 1 cup of cold milk or buttermilk, 1 egg, and a pinch of salt. Whisk until smooth, then let it rest for 10 minutes. For extra crispiness, double-dip the tenders—dredge them in flour, dip in the batter, and then shake off excess before frying. Additionally, ensure your oil is hot (around 350–375°F) and fry in batches to maintain temperature.
Why does my deep-fried chicken tender batter turn out gummy or soggy instead of crispy?
A gummy or soggy texture usually happens due to one of these common mistakes: 1. Not letting the batter rest – Whisking too vigorously can create air bubbles, making the coating fluffy and weak. Let it rest for at least 10 minutes to thicken properly. 2. Using warm or hot milk/buttermilk – Warm liquids can weaken the batter. Use cold milk or buttermilk for a firmer texture. 3. Overcrowding the pan – Fry in small batches to allow oil to heat evenly. Overcrowding lowers oil temperature, leading to a greasy or soggy result. 4. Not double-dipping – Skipping the flour flourish or shaking off excess batter before frying can result in a thinner, less crispy coating. 5. Using too much flour – A ratio of 1 cup flour to 1 cup liquid works best; too much flour can make the batter heavy and dense.
How can I make deep-fried chicken tenders healthier while still keeping them crispy?
You can reduce oil intake while maintaining crispiness with these healthier alternatives: – Air Fryer Method – Use ½ cup of oil in an air fryer set to 400°F (200°C), shaking tenders halfway through for 12–15 minutes until golden. – Baking with a Crispy Coating – Toss tenders in a mix of ½ cup flour, 1 tbsp cornstarch, 1 tsp paprika, and 1 tbsp olive oil. Bake at 425°F (220°C) for 15–18 minutes, flipping halfway. – Lightly Oiled Pan-Fry – Use a non-stick pan with 1–2 tbsp of oil, cooking at medium heat for 3–4 minutes per side until crispy. – Breading with a Light Oil Spray – Lightly spray tenders with oil before baking or air frying for extra crispiness without excess oil. – Greek Yogurt Batter – Replace buttermilk with Greek yogurt in the batter for a lower-fat option while keeping the coating tender and slightly crispy.
Why do my chicken tenders stick to the fryer or oil, and how can I prevent this?
Sticking is often caused by: – Cold oil – Ensure the oil is hot (350–375°F) before adding chicken. Use a thermometer to check. – Not enough oil depth – Fry in a deep enough pan (at least 1–2 inches of oil) to prevent contact with the bottom. – Using the wrong pan – Non-stick pans work best for frying tenders to avoid sticking. Metal pans also help distribute heat evenly. – Overcrowding the pan – Fry in small batches to maintain oil temperature and prevent splattering. – Not preheating the oil – Heat the oil for 3–5 minutes before adding tenders to ensure it’s fully hot.
Prevention tips: – Pat chicken dry thoroughly with paper towels before dredging. – Use a wire rack to drain tenders on a cooling rack instead of paper towels (which can make them soggy). – If using a deep fryer, ensure the basket is not touching the sides of the oil. – Avoid lifting tenders with a slotted spoon—let them rest in the oil until fully cooked before draining.
Can I make deep-fried chicken tenders ahead of time and reheat them without losing crispiness?
Yes, but reheating properly is key to maintaining crispiness. Here’s how to do it: – Freezing for Later: Freeze tenders on a baking sheet first (to prevent sticking), then transfer to a freezer bag. To reheat: – Air Fryer: Thaw overnight, then air fry at 400°F (200°C) for 8–10 minutes, shaking halfway. – Oven: Bake at 400°F (220°C) for 10–12 minutes on a wire rack to prevent sogginess. – Stovetop: Heat 1–2 tbsp oil in a pan, add tenders, and cook at medium-high for 3–4 minutes per side until crispy. – Short-Term Storage: Keep tenders refrigerated for up to 3 days. Reheat in a skillet with a little oil (350°F for 3–4 minutes per side) or microwave on high for 1–2 minutes (but this will make them softer). – Breading Trick: If storing long-term, lightly coat tenders with a mix of 1 tbsp flour + 1 tbsp cornstarch before freezing to help them crisp up when reheated.
