Frying Breaded Chicken Tenders: A Quick, Crispy Treat

Making breaded chicken tenders in a deep fryer is a great way to get that crispy, golden texture on the outside, while keeping the meat juicy and tender on the inside. It's a classic, family-friendly dish that can be served with a variety of dips and sides, and is sure to be a crowd-pleaser. While it may take some practice to perfect the technique, the basic process is simple and only requires a few key ingredients.

Preparing the chicken

Ingredients

You will need:

• Chicken tenderloins or boneless skinless chicken breasts cut into strips
• All-purpose flour
• Eggs
• Buttermilk
• Salt
• Pepper
• Oil for frying (co: 2,3>canola, vegetable, or peanut oil)
• Breadcrumbs (optional)
• Spices (optional)

Method

• If you have time, dry brine the chicken by sprinkling it with salt and leaving it uncovered in the fridge for several hours or overnight. This will make the chicken juicy and tender, and enhance the flavour.
• Remove the chicken from the fridge 20 minutes before frying to ensure even cooking.
• Pat the chicken dry with kitchen paper.
• If desired, use a meat mallet to pound the chicken and create texture, which will help the breading stick.
• Prepare your breading station: place the flour in a shallow bowl, and season with salt and pepper. In a second bowl, whisk together the eggs and buttermilk. If using breadcrumbs, place these in a third bowl and mix in any desired spices, such as paprika, cayenne pepper, or garlic powder.
• Dip each piece of chicken first in the egg mixture, then coat generously in the flour or breadcrumb mixture.
• Let the chicken rest on a wire rack for a few minutes to allow the coating to set.
• Heat the oil in a deep fryer to 350-375°F. Alternatively, use a cast iron skillet or Dutch oven, filling it no more than halfway with oil.
• Fry the chicken tenders in batches, cooking each side for around 4 minutes, or until golden brown.
• Remove the chicken from the oil and place on a cooling rack or paper towel-lined plate.
• Season with a little extra salt, if desired.
• Keep the chicken warm in a low oven while you fry the remaining batches.

Preparing the breading

The breading is what gives your chicken tenders that crispy, golden exterior. Here's a step-by-step guide to preparing the breading for your chicken tenders:

Step 1: Gather your ingredients

Firstly, you'll need to gather your ingredients for the breading. The exact quantities may vary depending on the recipe you are following, but the basic ingredients typically include:

• All-purpose flour
• Breadcrumbs (plain or Italian-style)
• Seasonings (such as salt, pepper, garlic powder, paprika, or cayenne pepper)
• Eggs
• Buttermilk

Step 2: Prepare your work area

Before you start breading the chicken, it's a good idea to set up an assembly line of your wet and dry mixtures, along with the chicken tenders. This will make the process easier and help to avoid any mess. You'll need three shallow bowls: one for the flour mixture, one for the egg mixture, and one for the breadcrumb mixture.

Step 3: Mix the dry ingredients

In one of your shallow bowls, combine the flour, breadcrumbs, and any seasonings you are using. Mix these dry ingredients together until they are well combined. You can also add some texture to your breading by creating crevices in the chicken. To do this, place plastic wrap over the chicken and use the rough side of a meat mallet to pound the meat gently.

Step 4: Prepare the egg and buttermilk mixture

In a separate shallow bowl, whisk together the eggs and buttermilk. You can also add some garlic salt or other seasonings to this mixture for extra flavour. Beat the mixture until it becomes airy and frothy.

Step 5: Bread the chicken

Now it's time to bread the chicken! Dip each piece of chicken into the egg mixture, making sure it is well coated. Then, coat it generously in the flour-breadcrumb mixture, ensuring that every nook and cranny of the chicken is covered. You can also double dredge the chicken by coating it in the flour mixture, then dipping it back into the egg mixture, and finally coating it in the flour mixture again. This will ensure an extra crispy coating.

Step 6: Let the chicken rest

Once all your chicken tenders are breaded, let them rest on a wire rack or a foil-lined baking sheet for a few minutes. This will help the coating to stick better and allow any excess moisture to dry off before frying.

Preparing the oil

Use a neutral oil with a high smoke point for frying your chicken tenders. Peanut oil, vegetable oil, and canola oil are all good options. You will need enough oil to fill your deep fryer or frying pan to a depth of about 2 inches (or 3/4 inch if using a high-sided pot).

Before you begin frying, heat the oil to 350°-375°F. Use a deep fryer or an oil/candy thermometer to check the temperature. If you don't have a thermometer, you can test if the oil is hot enough by dropping a small piece of bread or a drop of water into the oil. If it sizzles immediately, the oil is ready.

Throughout the cooking process, you may need to adjust the temperature. As you add new batches of chicken, the oil will cool down, and it will get hotter as the chicken cooks. Try to maintain a steady temperature so that your chicken cooks evenly and doesn't absorb too much oil, which will result in a soggy texture. If the oil starts to smoke, turn down the heat.

If your oil gets dirty, you can add some fresh oil to the pan to clarify it. However, this will temporarily cool down the oil.

You can reuse frying oil 3-4 times before discarding it. Store the strained oil in the refrigerator and only use it for frying similar foods, as the oil will take on some of the flavours of the food.

Frying the chicken

You can use a deep-fat fryer, or a skillet or Dutch oven, but make sure the oil is about 2 inches deep. You can use canola, vegetable, or peanut oil for frying.

When the oil is hot, add the chicken tenders in batches, making sure not to overcrowd the pan. Fry for 2-4 minutes on each side, or until golden brown and crispy. The chicken is cooked when the internal temperature reaches 165°F.

Remove the chicken from the oil and place it on a paper towel-lined plate or wire rack to drain and cool. Season with salt, and keep warm in the oven while you fry the remaining batches.

Serving the chicken

Once your chicken tenders are cooked, it's time to serve them. There are a few things to bear in mind to ensure they stay crispy and tasty.

Firstly, don't cover your chicken tenders with foil while they're still warm. This will create steam and make your chicken soggy. Instead, place them on a wire rack on top of a baking sheet to keep them warm in a 200°F oven while you cook the rest of the chicken.

When it comes to serving, fried chicken tenders go well with a variety of dips and sauces. Try barbecue, honey mustard, ranch, blue cheese, or sriracha mayo. You can also serve them with fries, coleslaw, salad, cornbread, potato wedges, or green beans.

If you're freezing your chicken tenders, let them cool first, then freeze them on a baking sheet for about two hours. Move them to a freezer-safe bag or container and store them in the freezer for up to two months. Reheat them in the oven at 350°F for 20 to 25 minutes.

Frequently asked questions