Introduction
Fried chicken tenders are a beloved comfort food that delights both kids and adults alike. Their crispy exterior and tender, juicy interior make them perfect for dipping into sauces or enjoying on their own.
Making fried chicken tenders at home allows you to control the ingredients and flavors, ensuring a satisfying meal that can be customized to your taste. Whether served with classic barbecue sauce or a zesty ranch dressing, these tenders are sure to please.
In this recipe, we'll explore how to create perfectly fried chicken tenders that are golden brown and bursting with flavor. With just a few simple ingredients and techniques, you'll have a delicious dish ready in no time.
Ingredients
- 1 pound chicken tenderloins
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cayenne pepper (optional)
- Vegetable oil for frying
Directions & Preparation
- In a large bowl, combine the buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Mix well to create the marinade.
- Add the chicken tenderloins to the marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
- In a separate shallow dish, whisk together the flour, baking powder, and cayenne pepper (if using). This mixture will provide the crispy coating for your tenders.
- Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when it reaches 350°F (175°C). You can test this by dropping a small amount of the flour mixture into the oil; it should sizzle immediately.
- While the oil heats, remove the chicken from the marinade and allow any excess liquid to drip off. Dredge each tenderloin in the flour mixture, pressing lightly to ensure the coating adheres well.
- Carefully place the coated chicken tenders into the hot oil, being sure not to overcrowd the skillet. Fry in batches if necessary, cooking each side for about 4-5 minutes, or until golden brown and cooked through.
- Use a slotted spoon to transfer the fried chicken tenders to a paper towel-lined plate to drain excess oil. Let them rest for a few minutes before serving.
FAQs
What is the best oil to use for frying chicken tenders?
Vegetable oil, canola oil, or peanut oil are ideal for frying due to their high smoke points.
How can I tell when the chicken tenders are cooked through?
The internal temperature should reach 165°F (74°C). You can use a meat thermometer for accuracy.
Why is my coating falling off during frying?
Ensure the chicken is well-coated with the marinade and flour mixture, and avoid moving them too much while frying.
Can I make a spicy version of these chicken tenders?
Yes, you can add more cayenne pepper or your favorite hot sauce to the marinade for extra heat.
What if my chicken tenders are overcooked?
If overcooked, the tenders may be dry. To prevent this, monitor the frying time closely and check the temperature.
Is it possible to bake these chicken tenders instead of frying?
Yes, you can bake them at 400°F (200°C) on a lined baking sheet for about 20 minutes, flipping halfway through.
Conclusion
Fried chicken tenders are not only easy to make but also incredibly satisfying. With practice, you'll find the perfect balance of seasoning and cooking time that works for you.
Whether enjoyed on their own or as part of a larger meal, these tenders are sure to become a favorite in your home. Enjoy experimenting with different dips and sides to make each serving a new experience.
Recipe Card
Crispy Fried Chicken Tenders for Home Cooks
Ingredients
- 1 pound chicken tenderloins
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cayenne pepper optional
- Vegetable oil for frying
Instructions
- In a large bowl, combine the buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Mix well to create the marinade.
- Add the chicken tenderloins to the marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
- In a separate shallow dish, whisk together the flour, baking powder, and cayenne pepper (if using). This mixture will provide the crispy coating for your tenders.
- Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when it reaches 350°F (175°C). You can test this by dropping a small amount of the flour mixture into the oil; it should sizzle immediately.
- While the oil heats, remove the chicken from the marinade and allow any excess liquid to drip off. Dredge each tenderloin in the flour mixture, pressing lightly to ensure the coating adheres well.
- Carefully place the coated chicken tenders into the hot oil, being sure not to overcrowd the skillet. Fry in batches if necessary, cooking each side for about 4-5 minutes, or until golden brown and cooked through.
- Use a slotted spoon to transfer the fried chicken tenders to a paper towel-lined plate to drain excess oil. Let them rest for a few minutes before serving.
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.
