Tiffany Haney
Chicken tenders are a versatile dish that can be served as a snack, appetiser, or main course. They can be prepared in a variety of ways, including baking, frying, and air frying. Frying chicken tenders in a deep fryer is a popular method that produces juicy and tender chicken with a crispy coating. This technique simplifies the cooking process, maintains a constant temperature, and ensures even cooking and a crisp texture. In this article, we will provide a step-by-step guide on how to cook chicken tenders in a deep fryer, including preparation tips and serving suggestions, to help you create delicious and crispy chicken tenders at home.
How to cook chicken tenders in a deep fryer
| Characteristics | Values |
|---|---|
| Chicken | Chicken breasts, tenders, or thighs |
| Seasoning | Salt, black pepper, garlic powder, onion powder, paprika, cayenne pepper |
| Breading | Flour, breadcrumbs, panko |
| Egg wash | Whole egg, egg yolk, or heavy whipping cream |
| Buttermilk | Yes or no |
| Oil temperature | 375°F (190°C) |
| Frying time | 3-8 minutes |
| Frying method | Fry in small batches, no need to flip |
| Dipping sauce | Mayonnaise, sour cream, horseradish, mustard, Worcestershire sauce |
| Reheating | Air fryer at 350°F for 6-8 minutes, wire rack in oven at 375°F for 10 minutes, or microwave |
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What You'll Learn
Oil temperature and duration
The ideal temperature for the oil is 375°F (190°C). At this temperature, the tenders will cook evenly and stay crisp. If the oil is too cool, the chicken will absorb the oil and have a soggy texture.
It is important to let the chicken rest for a few minutes after breading and before frying, to allow the coating to set. This will help to prevent the coating from coming off in the fryer. For the same reason, it is also important to dry the chicken thoroughly before breading it.
The chicken tenders should be fried for 6–8 minutes, or until they are golden brown and have reached an internal temperature of 165°F. If you are cooking in batches, you should wait for the oil to cool to 325°F before adding the next batch. The oil will then need to be reheated to 375°F for the second fry, which should take 2 minutes.
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Chicken preparation
Slicing the Chicken:
Start by selecting fresh chicken breasts, tenders, or thighs. If you choose breasts, use a sharp chef's knife to slice them thinly lengthwise, about 1" wide. Then, cut each strip in half to get shorter strips. Each chicken breast should yield around 10-12 tenders.
Breading the Chicken:
Prepare two shallow bowls. In one bowl, whisk together dry ingredients such as flour, seasoned salt, garlic powder, onion powder, paprika, cayenne pepper, and black pepper. You can also add panko breadcrumbs for an extra crispy coating. In the second bowl, whisk together wet ingredients like eggs, buttermilk, and garlic salt.
Take each chicken tender and submerge it in the wet ingredient mixture. Remove and shake off the excess. Now, dredge the tender in the flour mixture, ensuring it is well coated. Shake off any excess flour, and repeat the process, dipping it back into the wet mixture and then into the flour mixture a second time. This double breading ensures a thicker, crispier coating.
Refrigerating:
Once all your tenders are breaded, place them on a plate and refrigerate for at least 15 minutes or up to an hour. This step is crucial, as it allows the coating to rehydrate and adhere to the chicken, preventing the breading from falling off during frying.
Frying:
Heat about 2 inches of oil in your deep fryer to a temperature of 375°F. This temperature ensures the chicken cooks evenly and stays crispy. Fry the chicken in small batches, about 3-4 tenders at a time, to avoid overcrowding and maintain the oil temperature. Fry for approximately 4-6 minutes, or until the tenders are golden brown and reach the desired colour.
Remove the tenders from the fryer and let them drain on paper towels or, even better, a wire rack to allow the oil to drip off from all sides, keeping the coating crispy. Season the warm chicken with a bit of extra salt immediately after frying.
Dipping Sauce:
While the tenders rest, you can prepare a dipping sauce by combining mayonnaise, sour cream, horseradish, mustard, and Worcestershire sauce.
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Breading and coating
Preparing the Chicken:
Start by slicing each chicken breast thinly, about 1" wide. Then, cut each strip in half to create shorter strips. Pat the chicken dry with paper towels to remove any excess moisture. This step is crucial, as it helps the breading adhere better to the chicken.
Creating the Breading Station:
You will need three shallow bowls for the breading station. In the first bowl, combine all-purpose flour with a small amount of salt and pepper. The flour will be used for dredging, so make sure there is enough to coat the chicken tenders generously. In the second bowl, whisk together eggs and buttermilk. You can also add a small amount of heavy whipping cream to this mixture if desired. The eggs and buttermilk will act as a binder for the flour and breadcrumbs. In the third bowl, add plain breadcrumbs or seasoned panko breadcrumbs. You can season the breadcrumbs with salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper for extra flavour.
Dredging and Coating:
Take each chicken tender and dip it first in the flour mixture. Shake off any excess flour, then dip it into the egg mixture, ensuring it is fully coated. Finally, coat the chicken tender generously with the breadcrumbs, using your hands to pack on the dredge if needed. Shake off any excess and place the coated tender on a tray or baking sheet. Repeat this process until all your chicken tenders are coated.
Setting the Coating:
Once all the tenders are coated, it is important to let them sit for a few minutes to allow the coating to set. You can also place them in the fridge for about 15-60 minutes, which helps the coating rehydrate and adhere to the chicken even better. This step is crucial in ensuring that the breading does not fall off during frying.
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Frying technique
Frying chicken tenders in a deep fryer is a straightforward process, but there are a few key steps to follow to ensure the best results. Firstly, it is important to prepare the chicken tenders properly before frying. This includes cutting the chicken breasts into thin strips, seasoning them, and coating them with a breading or flour mixture. It is also crucial to ensure that the chicken is dry before adding any coatings, as this will help the breading adhere better.
Once the chicken tenders are prepared, it's time to heat up your deep fryer. Set the temperature to 375°F, and make sure there is enough oil to submerge the chicken fully. You can use a variety of oils, but some common options include vegetable oil, canola oil, or peanut oil. Allow the oil to heat up for a few minutes until it reaches the desired temperature.
When the oil is ready, carefully place the chicken tenders into the deep fryer. It is important not to overcrowd the fryer, so fry the tenders in small batches. Depending on the size of your fryer, you can cook three to four tenders at a time. Fry the tenders for approximately 4-6 minutes, or until they reach the desired colour and crispness. The internal temperature of the chicken should be at least 165°F to ensure it is cooked through.
After frying, remove the chicken tenders from the oil and place them on a wire rack or paper towel-lined plate to drain any excess oil. This will help keep the tenders crispy. You can also season the tenders with a bit of extra salt while they are still warm. If you are frying multiple batches, keep the cooked tenders warm in a low-temperature oven while you fry the remaining batches.
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Serving suggestions
These chicken tenders can be served with a variety of sauces for dipping, including:
- A spicy horseradish sauce
- Honey mustard
- BBQ sauce
- Ranch dressing
- Honey
They can also be served with roasted vegetables, such as:
- Honey-roasted carrots
- Roasted cauliflower
- Roasted Brussels sprouts
If you're looking for a more indulgent meal, pair the chicken tenders with homemade deep-fried French fries.
Chicken tenders can also be used in wraps and salads.
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Frequently asked questions
The best temperature to cook chicken tenders in a deep fryer is 375°F.
You should cook chicken tenders in a deep fryer for 6-8 minutes.
Before cooking, you should slice the chicken breast thinly, lengthwise. Then, cut each strip in half. Next, submerge the strips in a water bath, remove them, and shake off the excess water before dredging them in a flour mixture. After this, dip the strips in an egg wash and dredge them in the flour mixture a second time.
To ensure crispiness, you should dry the chicken thoroughly before breading it. You should also let the chicken sit for a few minutes after breading to allow the coating to set. Finally, ensure that you do not overcrowd the fryer, as this will cause the oil temperature to drop, resulting in soggy chicken.
