0 from 3 votes
Crispy Chicken Tenders
Do you have a picky eater on your hands? Maybe they're just tired of the same old thing and want something new. Well, we've got the perfect recipe for crispy chicken tenders that will be sure to please any child.
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 10 tenders
Calories: 170 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 1 ½ cup all-purpose flour
- 1 teaspoon garlic salt
- ½ teaspoon coarse sea salt
- 1 teaspoon coarse black pepper
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1 ½ cups buttermilk
- 1 teaspoon Cholula or Tobasco hot sauce
- 1 ½ pounds chicken tenders about 10 tenders
- vegetable oil or shortening for frying at least 4cups
Instructions
- Be sure that chicken is thawed completely, drained, and pat dry with paper towels.
- Fill a dutch oven or heavy stockpot with at least4 inches of oil, preferably 6”. Heat the oil until it reaches 350°F (this will take 15 minutes or so) Get the oil heating while preparing the chicken.
- In a bowl, whisk together buttermilk and hot sauce.
- In a separate bowl, whisk together flour, salt, pepper, paprika, and onion powder in a shallow bowl or on a sheet of parchment paper.
- Dip each side of the chicken tenders in the flour mixture, then dip into the buttermilk mixture and back into the flour mixture. For extra breading, repeat this process one more time.
- Carefully drop one chicken piece at a time into heated oil and fry until cooked through (the center should reach 165°F). The outside should be deep golden-brown and crispy. Maintain an oil temperature of 350°F for best results. The chicken tenders will cook through in about 5 minutes. I’ve found that as long as the oil temperature is maintained correctly, the chicken will be cooked by the time the breading is a deep golden brown.
- Place cooked chicken on paper towels or brown paper bags to soak up excess oil.
- Serve immediately.
Cup of Yum
Notes
- Recipe for Baked Chicken Tenders in the post above.
- Store in an airtight container for 2-3 days. Fried coating is best right after cooking. Reheat in the oven or an air fryer to re-crisp the breading.
Nutrition Information
Calories
170kcal
(9%)
Carbohydrates
16g
(5%)
Protein
18g
(36%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
48mg
(16%)
Sodium
466mg
(19%)
Potassium
329mg
(9%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
179IU
(4%)
Vitamin C
1mg
(1%)
Calcium
50mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10tenders
Amount Per Serving
Calories 170
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 18g | 36% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 48mg | 16% |
| Sodium | 466mg | 19% |
| Potassium | 329mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 179IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.