Fried Chicken Tenders Recipe

Chicken tenders: These are the main protein for the dish, known for their tenderness and quick cooking time.

All-purpose flour: Used for the initial dredging to help the egg and breadcrumb coating adhere to the chicken.

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

Breadcrumbs: Provides a crispy outer layer when fried.

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.

When coating the chicken tenders, make sure to press the breadcrumbs firmly onto the surface to ensure an even and crispy coating. This will help the breadcrumbs adhere better and create a more satisfying crunch when fried.

• chicken tenders - Substitute with turkey breast strips: Turkey breast strips are lean and have a similar texture to chicken tenders, making them a suitable alternative.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and extra fiber, making it a healthier option.

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

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs are lighter and crispier, providing a crunchier texture.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can reduce the need for additional salt.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different flavor profile.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and is a healthier option with less saturated fat.

• Allow the fried chicken tenders to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.
• Place the cooled tenders in an airtight container or wrap them tightly with aluminum foil or plastic wrap. This helps maintain their crispiness and prevents them from absorbing other odors in the fridge.
• Store the container in the refrigerator if you plan to consume the tenders within 3-4 days. For longer storage, follow the freezing guidelines.
• To freeze, arrange the tenders in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together.
• Place the baking sheet in the freezer for about 1-2 hours until the tenders are frozen solid. This step is known as flash freezing.
• Transfer the frozen tenders to a resealable freezer bag or airtight container. Label the bag with the date to keep track of freshness.
• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen tenders on a baking sheet and bake for 15-20 minutes, or until heated through and crispy. Alternatively, you can reheat them in an air fryer for a quicker option.
• For best results, avoid microwaving the tenders as it can make them rubbery and less crispy.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the fried chicken tenders on a baking sheet lined with parchment paper.
  3. Lightly spray the tenders with vegetable oil to help them crisp up.
  4. Bake for 10-15 minutes, flipping halfway through, until they are heated through and crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the chicken tenders in a single layer in the air fryer basket.
  3. Cook for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the pan.
  3. Place the fried chicken tenders in the skillet and cover with a lid.
  4. Cook for about 3-4 minutes per side, until they are heated through and crispy.

• Microwave Method (least recommended for crispiness):

  1. Place the chicken tenders on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through, until they are heated through.

• Frying pan: A large, heavy-bottomed pan to ensure even heat distribution and proper frying of the chicken tenders.

• Tongs: Essential for turning the chicken tenders in the hot oil without splashing or burning yourself.

• Paper towels: Used to drain excess oil from the fried chicken tenders, keeping them crispy.

• Mixing bowls: Three separate bowls for the flour, beaten eggs, and breadcrumbs to streamline the dredging process.

• Whisk: Handy for beating the eggs until they are smooth and consistent.

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

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

• Plate: A surface to place the coated chicken tenders before frying.

• Knife: For trimming any excess fat or tendons from the chicken tenders.

• Cutting board: A safe surface for preparing the chicken tenders.

Prepare ingredients ahead: Measure and set out chicken tenders, flour, eggs, and breadcrumbs before starting.

Use assembly line method: Set up a station for each step: flour, eggs, and breadcrumbs to streamline the process.

Preheat oil: Start heating the vegetable oil while you prepare the chicken tenders to save time.

Batch frying: Fry multiple chicken tenders at once, ensuring they don't overcrowd the pan for even cooking.

Drain efficiently: Use a wire rack over paper towels to drain fried chicken tenders quickly and keep them crispy.