Fried Chicken Tenders Recipe

Chicken tenders: Tender cuts of chicken that are perfect for frying.

All-purpose flour: Used to create a light coating on the chicken.

Beaten eggs: Helps the breadcrumbs stick to the chicken.

Breadcrumbs: Creates a crispy outer layer on the chicken tenders.

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 to a golden brown.

When seasoning the chicken tenders, make sure to do so evenly to ensure each piece is well-flavored. When dredging the chicken in flour, shake off any excess to prevent clumping. For a crispier texture, press the breadcrumbs firmly onto the chicken to ensure they adhere well. Use a thermometer to check the temperature of the oil; it should be around 350°F for optimal frying. Fry the chicken tenders in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy tenders.

• chicken tenders - Substitute with tofu strips: Tofu strips can mimic the texture of chicken tenders when marinated and fried, making them a great vegetarian alternative.

• all-purpose flour - Substitute with almond flour: Almond flour provides a gluten-free option and adds a slightly nutty flavor to the coating.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the coating adhere to the tenders and adds a tangy flavor, making it a good alternative to eggs.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs are lighter and crispier, providing a different texture that many find preferable.

• salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and umami, while also providing the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the spiciness without altering the color of the coating.

• vegetable oil - Substitute with peanut oil: Peanut oil has a high smoke point and adds a subtle nutty flavor, making it ideal for frying.

• Allow the fried chicken tenders to cool completely at room temperature. This prevents condensation, which can make the coating soggy.

• Once cooled, place the chicken tenders in a single layer on a baking sheet lined with parchment paper. This step helps to keep them from sticking together.

• Transfer the baking sheet to the freezer and let the chicken tenders freeze until solid, about 1-2 hours. This is known as flash freezing.

• After the chicken tenders are frozen solid, remove them from the baking sheet and place them in a resealable plastic freezer bag or an airtight container. Be sure to label the bag or container with the date.

• To reheat, preheat your oven to 375°F (190°C). Place the frozen chicken tenders on a baking sheet lined with parchment paper.

• Bake the chicken tenders for 15-20 minutes, or until they are heated through and crispy. You can also use an air fryer for a quicker reheating process.

• For storing in the refrigerator, place the cooled chicken tenders in an airtight container. They can be stored in the fridge for up to 3-4 days.

• When ready to eat, reheat the chicken tenders in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until they are warmed through and crispy. Avoid using the microwave, as it can make the coating soggy.

• For an extra crispy texture, consider reheating the chicken tenders on a wire rack placed over a baking sheet. This allows air to circulate around the tenders, ensuring they stay crispy.

• Oven Method: Preheat your oven to 375°F (190°C). Place the fried chicken tenders on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, or until they are heated through and crispy. This method helps maintain the crispiness of the breadcrumbs coating.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the chicken tenders in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating. This method is great for keeping the chicken crispy without adding extra oil.

• Stovetop Method: Heat a small amount of vegetable oil in a skillet over medium heat. Add the leftover chicken tenders and cook for about 2-3 minutes per side, or until they are heated through and crispy. Be careful not to overcrowd the pan to ensure even reheating.

• Microwave Method: Place the chicken tenders on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through. Note that this method may not retain the crispiness as well as other methods.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Place the fried chicken tenders on the toaster oven tray. Bake for about 10 minutes, or until they are heated through and crispy. This method is convenient for smaller portions.

• Frying pan: A large, heavy-bottomed pan to evenly heat the oil and fry the chicken tenders.

• Tongs: Useful for turning the chicken tenders in the pan and removing them once cooked.

• Mixing bowls: Three separate bowls for the flour, beaten eggs, and breadcrumbs.

• Paper towels: To drain the excess oil from the fried chicken tenders.

• Measuring spoons: To measure out the salt and black pepper accurately.

• Measuring cups: For measuring the flour, breadcrumbs, and oil.

• Whisk: To beat the eggs until they are well mixed.

• Plate: To hold the seasoned chicken tenders before dredging and after coating with breadcrumbs.

• Thermometer: To ensure the oil is at the correct frying temperature, around 350°F (175°C).

• Cutting board: To place the chicken tenders on while seasoning them.

• Knife: To trim any excess fat or tendons from the chicken tenders if necessary.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This makes the process smoother and faster.

Use a shallow dish: Use shallow dishes for flour, eggs, and breadcrumbs to make coating the chicken tenders quicker.

Heat oil while prepping: Start heating the oil while you coat the chicken. This way, the oil will be ready when you are.

Batch cooking: Fry multiple chicken tenders at once, ensuring they don't overcrowd the pan, to save time.