Fried Chicken Tenders
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
20 Chicken Tenders
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Calories
126 kcal
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Course
Main Course
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Cuisine
American
Fried Chicken Tenders
Description
This recipe begins by cutting large boneless, skinless chicken breasts into tender-sized strips, seasoned with kosher salt and black pepper. An optional dry brine step, leaving seasoned chicken uncovered in the fridge for 4 hours, helps dry the surface for better breading adherence and more flavorful meat. Before frying, chicken strips are dipped in egg whites, then coated in a seasoned mix of all-purpose flour, plain or Italian breadcrumbs, seasoned salt, paprika, cayenne, and black pepper.
Frying in canola oil at the right temperature produces a crunchy breading with a tender, juicy interior. The use of cooling racks over baking sheets allows excess oil to drip off and maintain crispness. An alternative air fryer method is provided, using canola oil spray and specific times to mimic the texture of frying though frying is preferred for best results.
Serving suggestions include honey mustard sauce or other dips. Patience in allowing chicken to come to room temperature before frying and careful monitoring of frying time ensures even cooking and avoids dryness.
Ingredients
- 2 chicken breast large, boneless, skinless
- kosher salt
- black pepper
- 3 egg white
- 48 oz. canola oil for frying
Breading
- 1 cup all-purpose flour
- 1/3 cup breadcrumbs plain or Italian
- 1 ½ teaspoons seasoned salt
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 1 teaspoon black pepper
Instructions
- Set cooling racks over a baking sheet so that you can transfer the chicken onto the racks and allow excess oil to drip from the bottom. The air flow on all sides ensures the chicken stays crispy.
- Cut the chicken breast into strips that are about ¾ inch thick and 5 inches long. Pat completely dry. Sprinkle lightly with salt and pepper on each side. (Use about 1/4-1/2 teaspoon coarse or kosher salt per pound of chicken)
- Optional Step #1: Dry brine the seasoned chicken breast by letting it sit uncovered in the fridge for 4 hours on the bottom shelf. This keeps it dry on the outside which allows the breading to stick to it well. It also allows the salt to penetrate through the chicken which allows the inside to become juicy, tender, and flavorful.
- Optional Step #2: If possible, remove the chicken from the fridge 20 minutes before frying for even cooking throughout.
- Combine the breading ingredients and set aside.
- Crack egg whites into a small bowl, save the egg yolks for another dish if desired.
- Beat the egg whites until fluffy and frothy.
- Place saran wrap over the chicken and use the rough side of a meat mallet to pound the meat and create texture on the outside, this allows the breading to work it's way into the crevices and creates grip to hold on to the breading.
- Dip each piece of chicken into the egg whites, then coat it generously in the breading mix, allow every cook and cranny to get thoroughly coated.
- Add oil to a dutch oven, fill it no more than halfway. Heat to 350-375 degrees. (You can also use a deep fryer.)
- Fry the chicken tenders in batches, each side will take about 4 minutes to sufficiently brown. Remove and transfer to cooling racks.
- PRO TIP: Transfer cooling racks to a 200° oven to keep the chicken warm while you fry the remaining batches.
- Ensure the internal temperature has reached 165° prior to serving.
Notes
- For best texture, dry brine seasoned chicken uncovered in the fridge for 4 hours before breading.
- If preferred, cut chicken tenders into about ¾-inch thick, 5-inch long strips for even cooking.
- Air fryer instructions: preheat to 375°, spray breaded chicken with canola oil, air fry for 6 minutes, flip, spray again, and cook 3-4 more minutes until internal temp reaches 165°F.
- Serve with honey mustard sauce or try as popcorn chicken for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Chicken Tenders
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Calories | 126kcal | 6% |
| Carbohydrates | 2g | 1% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 201mg | 8% |
| Potassium | 51mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 38IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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