Fried Chicken Tenders Recipe
Make Fried Chicken Tenders Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the chicken
For the breading
For the dredge & finishing
Method
For the chicken
Trim and marinate
Pat chicken tenderloins dry with paper towels. If using breasts, cut into 1/2- to 3/4-inch wide strips. Place the chicken in a bowl or zip-top bag.
Whisk together buttermilk, 1 tsp salt, 1 tsp black pepper and 1 tsp hot sauce (if using). Pour the mixture over the chicken, ensuring pieces are submerged or well coated. Refrigerate and marinate for at least 30 minutes and up to 6 hours (longer for more flavor and tenderness).
For the breading
Prepare dry mix
In a shallow dish or pie plate combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1/2 tsp ground black pepper and 1 tsp salt. Whisk thoroughly so spices are evenly distributed.
Prepare egg wash
In another shallow bowl beat 2 large eggs with 2 tbsp milk until smooth.
For frying & finishing
Heat the oil
Pour 2 cups of vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of the flour mixture into the oil: it should sizzle and float steadily, not smoke immediately.
Dredge chicken
Work in batches to avoid overcrowding. Remove a few pieces of chicken from the buttermilk, allowing excess to drip off. First dredge the chicken in the seasoned flour mixture, pressing firmly to adhere. Dip the floured piece into the egg wash, then return it to the flour mixture for a second coating, pressing to form a good crust. Place dredged pieces on a wire rack or tray while you finish the rest.
Fry the tenders
When the oil is at 350°F (175°C), carefully add a single layer of chicken tenders, leaving space between pieces. Fry for 3 to 4 minutes per side, turning once, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Cooking time will vary by size; smaller tenders may finish in 3 minutes per side.
Remove the cooked tenders with a slotted spoon or tongs and transfer to a wire rack set over a baking sheet to drain and stay crisp. If desired, keep finished tenders warm in a 200°F (95°C) oven while you fry remaining batches. Reheat oil between batches to maintain 325–350°F (160–175°C).