Frying Chicken Tenders: How Long Should You Deep Fry?

Frying chicken tenders is a quick and easy way to make a delicious meal. The tenders are marinated in buttermilk, coated in seasoned flour, and fried to perfection. The cooking time depends on the temperature of the oil, but it usually takes around 5-8 minutes to fry chicken tenders in a deep fryer. The oil temperature should be between 360-375°F (180-190°C). It is important to ensure that the chicken is cooked thoroughly, with no blood or pink juice, and that the internal temperature reaches at least 165°F (74°C).

Oil temperature: 350-375°F for 3-4 minutes per side

Frying chicken tenders is a straightforward process, but it requires precision and attention to ensure the best results. Here are some detailed instructions for frying chicken tenders with an oil temperature of 350-375°F for 3-4 minutes per side:

Preparation:

Before frying, there are a few essential steps to prepare the chicken tenders for the best outcome. Firstly, if you choose to dry brine your chicken, sprinkle it lightly with salt and pepper and let it sit uncovered in the fridge for about 4 hours. This step enhances the flavour and texture of the chicken. If you're short on time, you can skip this step, but patting the chicken dry before breading is crucial.

Breading:

The breading process is a key step in achieving that crispy texture. Set up a breading station with three shallow bowls. In the first bowl, place flour; in the second, beat eggs with a small amount of water; and in the third, combine bread crumbs with your choice of seasonings like black pepper, cayenne pepper, garlic powder, or onion powder. You can also add some flour to the bread crumbs for extra crispness.

Now, it's time to coat the chicken. Start by coating each tender with flour, shaking off any excess. Then, dip it into the egg mixture, ensuring it's well-coated. Finally, coat it with the seasoned bread crumbs, pressing the breading firmly onto the chicken. Let the breaded tenders rest for a few minutes before frying; this helps the coating stick better.

Frying:

For frying, use a deep pot or skillet, filling it with about 2-3 inches of vegetable oil, sunflower oil, or another odourless oil. Heat the oil to a temperature between 350-375°F. You can use a candy or oil thermometer to monitor the temperature accurately.

Once the oil is hot, carefully add the chicken tenders in small batches. Fry them for 3-4 minutes on each side, or until they turn golden brown and crispy. Adjust the temperature if they're browning too quickly. When done, transfer the cooked tenders to a paper towel-lined plate to absorb any excess oil.

Serving:

These crispy chicken tenders go well with various sides, including potatoes, rice, vegetables, salads, or fries. You can also serve them with dipping sauces like honey mustard, sweet and sour sauce, ketchup, or ranch.

Tips for Success:

• Don't overcrowd the pan to maintain the oil temperature and ensure even cooking.
• Ensure the oil temperature is correct. Too low, and the breading may fall off; too high, and the outside may burn while the inside is still raw.
• Let the chicken rest after breading to help the coating stick.
• Don't cover the fried chicken tenders when hot, as the trapped steam will make the exterior soggy.
• You can use a meat thermometer to check if the chicken is cooked through. It should have an internal temperature of at least 165°F.

By following these instructions, you'll be able to fry chicken tenders like a pro, resulting in juicy and tender meat with a delicious crispy coating.

Chicken prep: Pat dry, season, and dredge in flour

Pat dry

It is important to pat the chicken dry before coating it in flour. This is because any excess moisture can create steam that pushes your breading away from the meat.

Season

Seasoning the flour is a key step to ensure your chicken tenders are full of flavour. You can season with salt and pepper, or add herbs and spices such as paprika, garlic powder, onion powder, cayenne pepper, thyme, rosemary or parsley.

Dredge in flour

Dredging the chicken in flour gives it a crunchy, crispy golden brown outer layer. You can dredge the chicken in flour, then egg, then flour again, or simply dip the chicken in a buttermilk and egg mixture, before dredging in seasoned flour.

Breading: Combine flour, salt, and pepper

Breading is an essential step in the process of frying chicken tenders, and it involves combining flour with salt and pepper to create a crispy coating. Here's a detailed guide on how to prepare the breading mixture and coat the chicken tenders perfectly:

Preparing the Breading:

• In a large bowl, combine all-purpose flour with salt and ground black pepper. You can adjust the amount of salt and pepper according to your taste preferences.
• Mix the ingredients thoroughly until they are well incorporated. You can also add other spices and herbs to the flour mixture if desired, such as cayenne pepper, onion powder, garlic powder, paprika, or Italian seasoning.
• It is important to ensure that the flour is well-seasoned. This step is crucial for adding flavour to your chicken tenders and creating a delicious crispy crust.

Coating the Chicken Tenders:

• After seasoning the chicken tenders with salt and pepper, it's time to coat them with the flour mixture.
• Set up a breading station with three shallow bowls. In the first bowl, place the flour mixture. In the second bowl, beat an egg or two with a small amount of water. The third bowl should contain breadcrumbs, which are optional but add extra crispiness.
• Take each chicken tender and coat it thoroughly in the flour mixture, making sure all surfaces are covered. Shake off any excess flour.
• Next, dip the coated chicken tender into the egg mixture. Ensure that it is well coated.
• Finally, dip the chicken tender back into the flour mixture, giving it a final thorough coating.
• Place the breaded chicken tenders on a plate and let them rest for a few minutes before frying. This resting period helps the coating stick better and allows the breading to become slightly gooey, resulting in an even crispier texture after frying.

Remember, the key to successful breading is to ensure that the chicken tenders are thoroughly coated at each step. You can double-coat the tenders by repeating the process for an extra crispy texture. Now, your chicken tenders are ready to be fried to golden perfection!

Frying method: Deep fryer or skillet

Frying chicken tenders in a deep fryer or skillet is a relatively quick and easy process. The key to success is in the preparation and maintaining the correct temperature of the oil.

Deep Fryer

If using a deep fryer, set the temperature to 370°F (360°F-375°F). Fry the chicken tenders for 5-6 minutes, or 5-8 minutes depending on the source. There is no need to flip the chicken halfway through if using a deep fryer.

Skillet

If using a skillet, fill a cast iron or standard skillet with about 2 inches of oil. Heat the oil to 365°F-375°F. Check the temperature with a candy thermometer, or drop a little flour into the oil—if it sizzles, the oil is ready. Fry the chicken tenders in batches, cooking each side for 8-10 minutes, or 3-4 minutes per side, until golden brown.

General Tips

• Do not overcrowd the pan, as this will lower the temperature of the oil and may result in soggy chicken tenders.
• Allow the chicken tenders to rest for a few minutes after coating and before frying. This helps the coating stick.
• For crispy chicken tenders, keep the temperature of the oil steady at 375°F. If the oil is too cool, the tenders will absorb it and become soggy.
• Check the chicken is cooked through by using a meat thermometer—the internal temperature should be 165°F. Alternatively, cut into the chicken to check that it is white all the way through with no pink juice.

Internal temperature: 165°F

How Long to Fry Chicken Tenders in a Deep Fryer to an Internal Temperature of 165°F

Frying chicken tenders in a deep fryer is a quick and easy way to get a delicious, crispy result. The target internal temperature of cooked chicken is 165°F, and there are a few steps you can take to ensure your chicken tenders are cooked perfectly.

Firstly, it is important to ensure your chicken tenders are not overcrowded in the deep fryer. Frying in batches of around 5 pieces at a time is recommended to maintain a steady oil temperature. If the oil temperature drops too low, the chicken will absorb the oil, resulting in a soggy texture. Therefore, it is also important to ensure your oil is at the right temperature before frying. The ideal temperature for frying chicken tenders is between 360-375°F.

The length of time it takes to fry chicken tenders to an internal temperature of 165°F will depend on the temperature of the oil. At 360°F, it will take 5-8 minutes. At 370°F, it will take 5-6 minutes. At 375°F, it will take approximately 6 minutes.

It is important to note that visual cues can also be used to determine if chicken is cooked through. When cut into, cooked chicken will be white, with no blood or pink juices.

Frequently asked questions