Fried Chicken Tenders Recipe
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
5 people
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Calories
433 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Fried Chicken Tenders Recipe
Description
Fried Chicken Tenders are prepared by soaking chicken tenderloins in a buttermilk and hot sauce mixture, then dredging twice in a seasoned flour blend containing paprika, garlic salt, onion powder, and black pepper for extra crispiness and flavor. The tenders are deep-fried in vegetable oil heated to 350°F, ensuring the coating becomes deep golden and crunchy while the chicken cooks through to safe internal temperature.
Maintaining the oil temperature is crucial for even cooking and preventing greasy or undercooked meat. Using a heavy pot or dutch oven helps stabilize temperature. The seasoned coating provides a savory and mildly spicy profile. These tenders offer a satisfying crunch paired with juicy chicken, suitable for casual meals or snacks.
Leftover tenders should be stored airtight in the refrigerator and reheated in an oven or air fryer to crisp the coating back up. Pounding very thick pieces of chicken to uniform thickness helps achieve even cooking. An instant-read thermometer ensures safety and doneness.
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon garlic salt
- ½ teaspoon sea salt coarse
- 1 teaspoon black pepper coarse
- 1 teaspoon paprika
- ½ teaspoon onion powder
- 1½ cups buttermilk
- 1 teaspoon hot sauce Tobasco brand
- 1½ pounds chicken tenderloin about 10 tenders
- vegetable oil at least 4 cups, or shortening, for frying
Instructions
- Be sure that chicken is thawed completely, drained, and pat dry with paper towels.
- Fill a dutch oven or heavy stock pot with at least 4 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.
Notes
- Reheat leftovers in the oven or air fryer to restore the crispy coating.
- Ensure chicken tenders are of uniform thickness for even frying; pound thicker pieces if needed.
- Maintain 350°F oil temperature during frying for consistent crispiness and doneness.
- Use a heavy pot like a dutch oven to keep oil temperature steady while frying.
- Double dip chicken in flour and buttermilk mixtures for a thicker, crunchier crust.
- Use an instant-read thermometer to confirm chicken reaches 165°F internally.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5people
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Calories | 433kcal | 22% |
| Carbohydrates | 33g | 11% |
| Protein | 35g | 70% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 953mg | 40% |
| Potassium | 659mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 360IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 99mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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