Description
Crispy and flavorful chicken tenders coated in a seasoned flour dredge and deep-fried to golden perfection. Served warm with classic dipping sauces like buttermilk ranch, fry sauce, ketchup, and honey mustard, these tenders make a delicious and satisfying meal or snack.
Ingredients
Flour Dredge
- 2¼ cups all-purpose flour
- 5 teaspoons garlic powder
- 1 teaspoon granulated sugar
- 1 teaspoon cayenne pepper
- 2½ teaspoons paprika
- 4½ teaspoons kosher salt, divided
- 1¼ teaspoons black pepper, divided
Chicken
- 1 large egg
- 2 tablespoons water
- 1½ pounds chicken tenders or boneless, skinless chicken breasts cut into ¾-inch-thick strips
Frying
- 2 quarts vegetable or peanut oil, for frying
Dipping Sauces (optional)
- Buttermilk ranch
- Fry sauce
- Ketchup
- Honey mustard
Instructions
- Make the flour dredge: In a shallow bowl, combine the flour, garlic powder, sugar, cayenne pepper, paprika, 3 teaspoons of kosher salt, and black pepper. Transfer ¾ cup of this seasoned flour mixture to a second shallow bowl. In a third shallow bowl, beat the egg with 2 tablespoons of water until combined.
- Season the chicken: Sprinkle the remaining 1½ teaspoons of kosher salt and remaining black pepper evenly over the chicken tenders to season them thoroughly on all sides.
- Coat the chicken in flour and egg: Working one piece at a time, dredge the chicken in the ¾ cup flour mixture, turning to coat and shaking off excess flour. Next, dip the chicken into the egg wash, allowing excess to drip off. Finally, press the chicken back into the remaining flour mixture to coat fully. Transfer coated pieces to a parchment-lined baking sheet and let them rest for about 5 minutes.
- Prepare the sheet pan: Place a cooling rack inside a rimmed sheet pan to drain excess oil from the fried chicken.
- Deep fry the chicken: Attach a deep-fry thermometer to a large heavy pot and add vegetable or peanut oil, heating it over medium-high to 325°F. Carefully add 5 to 6 chicken pieces at a time to the oil, frying for 8 to 10 minutes while turning halfway through. Cook until the chicken is golden brown and reaches an internal temperature of 165°F. Remove and transfer to the cooling rack to drain. Repeat with remaining pieces, ensuring the oil temperature returns to 325°F before adding the next batch.
- Serve: Enjoy the chicken tenders warm alongside your choice of buttermilk ranch, fry sauce, ketchup, and honey mustard for dipping.
Notes
- Resting the chicken tenders after dredging allows the coating to adhere better during frying.
- Use a heavy pot to maintain consistent oil temperature and ensure even frying.
- Peanut oil or vegetable oil is recommended for frying due to high smoke points.
- Keeping oil at 325°F is crucial to cook the chicken through without burning the coating.
- Check internal temperature with an instant-read thermometer to ensure chicken is safely cooked.
- Leftover chicken tenders can be reheated in an oven or air fryer to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Chicken
- Method: Frying
- Cuisine: American
