Deep Frying Chicken Tenders: How Long Does It Take?

Deep-fried chicken tenders are a delicious treat, but how long do they take to cook? The answer depends on a few factors, including the temperature of the oil, the size of the tenders, and the type of deep fryer being used. In general, it is recommended that you heat about 2 inches of oil to 350-375°F and fry the chicken tenders for around 3-6 minutes, or until they are golden brown and crispy. However, it's important to note that you should not overcrowd the pan, as this can affect the temperature of the oil and the cooking time.

How long to cook chicken tenders in a deep fryer

Oil temperature

When deep-frying chicken tenders, it is important to maintain the oil temperature at a steady 350°F to 375°F. This ensures the chicken cooks evenly and stays crisp. Using an oil thermometer is essential to monitor the temperature. Alternatively, you can use a candy thermometer or an infrared heat sensor gun to measure the temperature.

The oil temperature should be maintained throughout the cooking process, and you may need to adjust it by decreasing or increasing it. As you continue frying, the oil will get hotter. When new chicken pieces are added, the oil temperature will drop. It is crucial to maintain a temperature that feels right for achieving the desired golden brown color on the chicken tenders.

If your oil becomes dirty, adding fresh oil to the pan will help clarify it. However, keep in mind that this will temporarily lower the oil temperature. It is recommended to use a deep fryer for chicken tenders as it simplifies the process and ensures even cooking and a consistent temperature.

When frying chicken tenders, it is important not to overcrowd the pan, as this can cause the oil temperature to drop, resulting in soggy chicken. Fry the tenders in batches, and they should be fully submerged in the oil. The cooking time will depend on the size of your fryer, but generally, it takes around 3-6 minutes per side to achieve the desired golden brown color and crispiness.

Cooking time

The cooking time for chicken tenders in a deep fryer will depend on the temperature of the oil, the size of the chicken pieces, and the number of pieces being cooked at once. It is recommended to heat the oil to between 350°F and 375°F. The oil temperature may need to be adjusted during the cooking process, as adding new chicken will cool it down, and the oil will get hotter as the chicken cooks.

It is important to avoid overcrowding the pan, as this can result in soggy chicken tenders. The chicken tenders should be placed in a single layer in the fryer basket, with enough space for the oil to circulate. Depending on the size of your fryer, this will typically mean frying 3 to 4 strips at a time.

The chicken tenders should be cooked for around 3 to 6 minutes, or until they reach a minimum internal temperature of 165°F. The exact cooking time will depend on the temperature of the oil and the size of the chicken pieces. The tenders are done when they are a deep golden brown color and have reached the desired level of crispiness.

Before frying, the chicken should be dried with paper towels to ensure that the coating sticks and the tenders get crispy in the hot oil. The coating should also be allowed to set for a few minutes before frying. It is important not to overcrowd the fryer, as this can cause the oil to cool down and result in soggy chicken tenders.

Chicken preparation

Ingredients

You will need chicken breasts, flour, eggs, and oil for frying. You can also add seasoning to the chicken, such as salt, pepper, and garlic powder or paprika.

Slicing the Chicken

Start by slicing each chicken breast thinly, about 1" wide, with a sharp chef's knife. Cut each strip in half to get shorter strips. Each breast should yield 10-12 tenders.

Breading the Chicken

There are a few different ways to bread the chicken:

• Submerge the chicken strips in a water bath, shake off the excess water, then dredge in the flour mixture. Shake off any excess flour, then dip the tenders in an egg wash and dredge in the flour mixture again.
• Dip the chicken in beaten egg, then flour, and finally breadcrumbs. You can skip the breadcrumbs, but they add flavor and surface area to the chicken.
• Dip the chicken in egg whites, then coat it generously in the breading mix.
• Marinate the chicken in buttermilk or pickle juice, then pass it through beaten egg, flour, and breadcrumbs.

Make sure to tap off any excess flour or breading to prevent it from messing up the oil and making the coating patchy. You can also try double-dredging the chicken by dipping it in the egg and flour mixture twice for an extra crispy coating.

Once the chicken is coated, let it sit for a few minutes to allow the coating to set before frying. You can also stick the coated chicken in the fridge for about 15 minutes to 1 hour to help the coating adhere better.

Frying the Chicken

Use a deep fryer or a heavy pot/Dutch oven filled with enough oil to submerge the chicken fully. Heat the oil to 350°F-375°F. You can use a candy thermometer, infrared heat sensor gun, or a fryer with a built-in temperature dial to measure the temperature.

Place the chicken tenders in the fryer basket, being careful not to overcrowd the pan, as this can affect the temperature and result in soggy chicken. Lower the basket into the hot oil and fry for 3-6 minutes, until the chicken is golden brown and crispy. The internal temperature of the chicken should reach 165°F when it's done.

Once the chicken is cooked, transfer it to a paper towel-lined plate to absorb any excess oil. Season with a bit of extra salt and pepper, if desired. Serve immediately with your favorite dipping sauces.

Tips

• Use fresh chicken from the fridge, as frozen chicken may not stick to the coating as well.
• Make sure the chicken is dry before breading it to ensure the coating sticks.
• Don't overfill your fryer to avoid causing an oil spill.
• You can use canola or vegetable oil for frying.

Breading and coating

Preparing the Chicken

Before coating your chicken tenders, it's important to slice them into uniform strips. Using a sharp chef's knife, cut each chicken breast lengthwise into thin strips, approximately 1" wide. Then, cut each strip in half to create shorter tenders. Each breast should yield around 10-12 tenders. Pat the chicken dry with a paper towel to remove any excess moisture, as this will help the breading adhere better.

The standard breading procedure involves a three-step process of flour, egg, and breadcrumbs. However, some recipes include an initial flour coating before the egg wash, resulting in a double flour coating. Here's a step-by-step guide:

• Flour Coating: Mix flour with seasonings like salt, pepper, garlic powder, onion powder, and chili powder in a shallow bowl. Dredge the chicken tenders in the flour mixture, ensuring each piece is evenly coated. Shake off any excess flour.
• Egg Wash: In a separate bowl, whisk together beaten eggs and optional buttermilk. Dip the floured tenders into the egg mixture, ensuring they are fully coated. Again, shake off any excess.
• Second Flour Coating (Optional): For an extra crispy texture, some recipes suggest dipping the tenders back into the flour mixture after the egg wash. This double flour coating adds an extra layer of crunch.
• Breadcrumbs: If you want an even crispier texture, consider toasting the breadcrumbs in the oven first. Spread the breadcrumbs on a baking tray, spray them with oil, and bake at 390°F for 3-5 minutes until lightly golden. Then, transfer the coated tenders onto a plate or rack and sprinkle them with the toasted breadcrumbs. Gently press the breadcrumbs onto the tenders to ensure they adhere.

Resting and Refrigerating

Once the tenders are coated, it's essential to let them rest. Place them on a plate or baking sheet and set them aside for about 5 minutes to let the coating set. This helps the breading stick to the chicken. Additionally, consider refrigerating the coated tenders for 15 minutes to an hour before frying. This step allows the coating to rehydrate and adhere firmly to the chicken, reducing the chances of the breading falling off during frying.

Cooking equipment

A deep fryer is the best equipment to use when cooking chicken tenders. It simplifies the process, maintains a constant temperature, and ensures the chicken cooks evenly and stays crisp. You can use a heavy pot on the stove, but a deep fryer is more effective.

If you are using a deep fryer, set the temperature to 375°F. If you don't have a deep fryer, you can use an electric skillet, cast iron skillet, Dutch oven, or deep-fat fryer. You will need a cooking thermometer to ensure the oil is at the right temperature.

When using a deep fryer, you do not need to flip the chicken halfway through. However, if you are using a skillet or Dutch oven, you will need to cook the chicken for 3-4 minutes on each side.

If you are using a deep fryer, you will also need a fryer basket to lower the chicken into the hot oil. You will also need a plate lined with paper towels to drain the excess oil from the chicken after frying.

To ensure the chicken is crispy, you can place it on a wire rack instead of paper towels. This helps the oil drain off from all sides.

Frequently asked questions