Chicken Tenders Recipe
Three chicken tenders, fried until golden.
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Ingredients
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Breading Station
Wet Dip
Chicken
For Frying
Optional Finishing / Serving
Method
Breading Station
Prepare dry mix
In a shallow bowl or rimmed plate combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 cup breadcrumbs, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika and 1/2 tsp garlic powder. Stir thoroughly so the spices are evenly distributed.
Prepare wet dip
In a second shallow bowl whisk together 2 large eggs and 1/4 cup milk (or buttermilk) until smooth and slightly frothy.
Chicken
Pat 3 chicken tenders dry with paper towels. Lightly season both sides with 1/2 tsp kosher salt (and a tiny pinch of pepper if desired). Let sit 5 minutes while oil heats and breading station is set up.
Breading & Rest
Dredge and bread
Working one tender at a time: first dredge the chicken in the flour/breadcrumb mix, pressing gently so mix adheres; then dip into the egg mixture, letting excess drip off; finally press back into the dry mix to form an even coating. Place each breaded tender on a wire rack set over a baking sheet. Repeat for all 3 tenders.
Allow the breaded tenders to rest 8–10 minutes on the rack (this helps the coating set and reduces falling off during frying).
Frying
Heat oil
Pour about 2 cups neutral oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch. Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small pinch of the breading into the oil — it should sizzle and brown within about 30–45 seconds.
Fry the tenders
Carefully add the tenders to the hot oil without crowding (work in one layer). Fry for about 3–4 minutes per side, turning once with tongs, until the exterior is golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total cook time will be roughly 6–8 minutes depending on thickness.
Drain
Transfer cooked tenders to a wire rack or paper towel–lined plate to drain for 2 minutes. For extra crispness, keep on the wire rack and place in a warm oven (200°F / 95°C) for up to 5 minutes while finishing other pieces.