Frying Chicken Tenders: Oil Quantity For Perfect Results

Frying chicken tenders in a pan is a quick and easy way to get a delicious, crispy crust. The amount of oil you'll need depends on the type of oil you're using and the size of your pan. For a large skillet, a drizzle of olive oil or avocado oil is enough to get a shimmery coat on the pan. If you're using a smaller pan, a tablespoon of olive oil or vegetable oil is a good amount to ensure the chicken doesn't stick.

Oil type: Avocado, olive, canola, peanut, and vegetable oil are all suitable

When it comes to choosing the right oil for frying chicken tenders, there are a few key considerations: flavour transfer, smoke point, and the flavour of the oil itself. Flavour transfer occurs when flavours from your fried food linger in the oil and then transfer to the next batch of food, affecting its taste. Oils with a high smoke point are ideal, as they can withstand high temperatures without smoking and affecting the flavour of the chicken. Finally, a neutral-flavoured oil is best to allow the flavour of the chicken and its seasoning to shine through.

Avocado, olive, canola, peanut, and vegetable oil are all suitable options for frying chicken tenders. Avocado oil has a very mild flavour and is perfect for cooking at high temperatures. Olive oil is another healthy option with a high smoke point, but it can be expensive. Canola oil has a high smoke point and a neutral flavour, making it an excellent choice. It also contains high levels of omega-3 and omega-6 fatty acids, offering some health benefits. Peanut oil is one of the most costly types of oil and has a high smoke point, making it ideal for frying. It also prevents flavour transfer, which is excellent if you're frying multiple batches of food.

Oil temperature: Heat the oil for about a minute on medium heat

When frying chicken tenders, it's important to get the oil temperature just right. Too low, and you'll end up with soggy, undercooked chicken; too high, and your chicken will burn on the outside while remaining raw in the middle. So, how do you get it right?

First, you'll want to use a cooking oil with a high smoke point, such as avocado oil, vegetable oil, or canola oil. Heat the oil in your skillet on medium heat for about a minute. You'll know it's ready when it starts to shimmer. If you don't see any shimmering, you can test the oil by flicking a tiny piece of bread into it. If the bread sizzles and turns golden brown, your oil is ready.

Once your oil is hot, carefully add your chicken tenders to the pan. You should hear a sizzle as the chicken hits the oil. This is a good sign—it means your chicken is searing and developing that delicious golden crust.

Depending on the thickness of your chicken tenders, you'll want to fry them for about 3-5 minutes on each side. Don't be tempted to move the chicken around too much in the pan, as this can disrupt the searing process. Instead, let the chicken cook undisturbed until the edges turn opaque and white, then flip and cook the other side.

By heating your oil to the right temperature and following these simple tips, you'll be well on your way to crispy, golden-brown chicken tenders that are cooked to perfection.

Chicken temperature: Cook until the internal temperature reaches 165°F

Chicken tenders are a great, easy meal to cook for the family. They're fast, tasty, and reliably tender. But it's important to make sure your chicken is cooked properly to avoid foodborne illnesses.

The best way to ensure your chicken is cooked is to use a meat thermometer. You should push the thermometer into the thickest part of the meat, avoiding any bones, pockets of air, or fat, as these can give a faulty reading. For chicken tenders, the internal temperature should reach 165°F. This is the temperature at which bacteria such as salmonella and E. coli are destroyed.

If you don't have a thermometer, you can check that the juices from the chicken run clear and are not pink. You can also check by cutting into the thickest part of the meat—if it's cooked, it should be firm, white, and opaque.

Chicken preparation: Pat the chicken dry and season before cooking

Preparing chicken tenders is a simple process, but there are a few key steps to follow to ensure the best results. Firstly, it's important to pat the chicken dry before adding any seasoning. This promotes browning and crisping, leading to a more appealing and tasty exterior. Use paper towels to blot each side of the chicken until the towels come away clean.

Next, you can add your chosen seasoning. A simple option is to use salt and pepper, but you can also experiment with spices like paprika, red pepper flakes, Italian seasoning, or garlic powder. Be generous with your seasoning and really coat the chicken. Once seasoned, let the meat rest for around 5-10 minutes. This step is important as salting breaks down muscle fibres, allowing them to retain more juices during cooking, resulting in a moister end product.

If you're using a dry rub, you can prepare this in advance and store it in an airtight container. When you're ready to cook, take a scoop of the rub and work it into the meat with your dominant hand, ensuring all sides of the chicken are covered.

Finally, heat your oil in a skillet or frying pan. Avocado oil, olive oil, and ghee are all good choices. Once the oil is hot, add your chicken tenders and cook for around 3-5 minutes on each side, or until they're golden brown and cooked through. You can check this by cutting into the thickest part of the tender or using a meat thermometer—chicken is cooked when it reaches an internal temperature of 165°F.

Cooking time: Fry each side for 3-5 minutes until golden brown

Frying chicken tenders is a quick and easy way to cook up a tasty, family-friendly meal. It's important to get the timing right to ensure your chicken is cooked through and safe to eat.

The cooking time for chicken tenders will vary depending on the size and thickness of the tenders, but a good rule of thumb is to fry each side for 3-5 minutes. This will give you a golden brown colour and ensure the juices run clear. You can also check that the internal temperature has reached 165ºF by using a meat thermometer.

When frying, it's important to resist the urge to move the chicken around too much. You should only need to flip the tenders once, halfway through the cooking time. This will give them a nice, even colour and ensure they don't stick to the pan.

If you are cooking multiple batches, it's a good idea to place the cooked tenders on a wire rack to allow any excess oil to drip off. This will keep them crispy and delicious!

Frequently asked questions