Fried Chicken Tenders
If there’s one thing I know how to do, it’s how to fry up a batch of golden brown CRISPY chicken! No need to run out and stock up on buttermilk, you can make these with exactly what you have on hand at home right now. Let’s get into everything you need to know!
How to Make EXTRA CRISPY Fried Chicken Tenders
Use a Dry Brine Method – NO Buttermilk!
To dry brine chicken means to salt it and let it sit uncovered in the fridge for several hours. This accomplishes 4 things: I choose to dry brine the chicken instead of soaking it in buttermilk, (which is a common alternative method for fried chicken), simply because I sometimes just find it to be easier. Note: You can still have delicious chicken tenders if you have to skip the dry bringing step due to lack of time.
Remove It From the Fridge for 20 Minutes Before Frying.
This allows the chicken to cook evenly, but it prevents the oil from getting too cool when the chicken is added.
Thoroughly Dry The Chicken Before Breading.
If you don’t have time to dry brine the chicken, (or even if you do), it’s important to ensure that every piece of chicken is nice and dry before you begin to bread it.
Dip it in Egg Whites Only.
For these chicken tenders, we want super crunchy, textured fried chicken. The protein in the egg whites helps to grip and hold on to the breading. It’s also lighter and not too wet, which makes sure that it doesn’t soak through the breadcrumb mixture. Keeping the egg yolks is fine for Chicken Parmesan, but using only egg whites is the secret weapon in this recipe. Make sure you beat it until it becomes airy and frothy. If you would prefer to use the entire egg instead of just the whites, use your hands to slide off excess eggs from the chicken so that they’re not overly coated.
Bread Generously. Textured Breading is Good.
As you bread the chicken, you’ll see it start to become more textured from transferring chicken to and from the plate. Texture in this breading is exactly what we want. (Just try to keep it dry.) It’s important to generously coat every nook and cranny of the chicken.
Temperature For Frying Chicken
Perfect fried chicken is cooked in canola or vegetable oil that’s gradually heated to 350°-375°. Using an oil thermometer is key here. OR, use you can use a deep fryer. Throughout the cooking process, you may find that you need to decrease the temperature and increase it back up again later. As the chicken keeps cooking, the oil gets hotter. When new chicken is added, it gets cooler. Maintain a temperature that feels right for that nice golden brown color. If your oil gets dirty, add some additional oil to the pan to clarify it a little bit. Note that this will temporarily cool the temperature of the oil.
Reusing the Oil
I’m going to go with Cook’s Illustrated on this one, who advises that the oil used for frying chicken can usually be used 3-4 additional times prior to discarding. They also advise as to how you can clean the oil first if needed. Note that some of the flavor from the fried chicken will transfer to the next batch of whatever you fry up. This can be a good thing as it gives that food even more flavor. I like to fry up a batch of my homemade french fries with my leftover oil. I leave the oil in my dutch oven with the cover for a few days until I’m ready to use it again. (Just don’t do this with cast iron as it will rust.)
Air Fryer Method
Disclosure: Nothing beats the flavor and texture of deep frying this chicken, but here are the instructions for air frying, if you must. 😉
Preheat the air fryer to 375°. Place the breaded chicken on the air frying basket, do not overlap them and fry in batches if needed. Use Canola Oil Cooking Spray to generously coat the outside prior to air frying. Air fry for 6 minutes. Flip and spray with more Canola oil. Cook for 3-4 more minutes. Ensure the internal temperature has reached 165° prior to serving.
Dipping Sauces For Serving
Try serving these with my easy honey mustard sauce! Other options include sweet and sour sauce, ketchup, ranch, or honey– (my personal favorite for chicken tenders and homemade chicken nuggets!)
Storage
Refrigerator
Store leftovers in an airtight container and refrigerate for 3-4 days. Reheat in a 375° oven for 15 minutes.
Freezer
You can also flash freeze on a baking sheet for 1-2 hours and store in a freezer bag for 1-2 months. Reheat in a 375° oven for 20-25 minutes.
Leftover chicken tenders are great in my mashed potato casserole with crispy chicken!
What to Serve With Chicken Tenders
Tried This Recipe?
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