Prep: 30 min. Cook: 5 min./batch
Ingredients for Fried Chicken Tenders
Chicken tenderloins: You can use fresh or frozen (unbreaded) tenders for this recipe but it is essential if using the frozen ones to ensure the tenders are fully thawed.
Buttermilk: What Buttermilk does is it helps in keeping the chicken very moist and tender as it is being cooked. Well, if you don’t have it with you at the moment, there’s always a way of making buttermilk at home.
Flour: General purpose unbleached flour with salt and mixed spices added to it is the first dry ingredient taken for the coating of the chicken. That is all in terms of the flavor for the fried chicken tenders recipe that we have prepared.
Seasonings: Keep it simple. You just need garlic powder, salt, pepper and paprika to season the flour use for the breading the chicken.
Oil: To fry chicken tenders, all you need is a cooking oil that is not flavored, and has a high smoke point. Canola, vegetable and peanut are some of the best oils to be used for frying.
Directions
Step 1: Make separate bowls of wet and dry mixtures
In a shallow bowl, whisk the egg and buttermilk together. In a separate shallow bowl, stir together the flour, garlic powder, pepper, salt and paprika.
Step 2: Dip and coat the chicken tenders
Organize an assembly line of the wet and dry mixtures of the ingredients in addition to the chicken tenders. Coat each chicken tender first on the egg mixture then in the flour mixture and press the flour to make remain in the tender.
Editor’s Tip: Ensure that you pat the chicken strong into the flour and in case you see lumps, leave them be! What a portion of those flour clumps creates in the tenders of fried chicken is delicious flakes. Another one of our favorite fried chicken tips: now double dredge !
Step 3: Fry the chicken tenders According to the instructions mentioned on the packaging of the tenders, you should deep fry the tenders and within 15 – 20 minutes you should be able to be cook all the tenders to crispiness.
For this recipe, one can use an electric skillet, a cast-iron skillet or a Dutch oven where the oil should be heated to 375°F. Deep fry the chicken tenders, few pieces at a time, for 1- 2 minutes or until the meat looses its pinkish color both from the sides. Pour off on paper towels, then sprinkle with freshly grated Parmesan cheese.
Editor’s Tip: The following deep-frying temperature chart provides a lot of information about the process of frying your preferred foods. While preparing chicken ensure that the internal temperature is anywhere near to 165 degrees, this is to minimize cases of food poisoning.
Recipe Variations
Spice it up: Bring in different herbs and seasonings this time to the flour. Some great picks could be: dried thyme, Old Bay, Smoked Paprika or even, a pinch of cayenne pepper.
Use bread crumbs: These breaded chicken strips are somewhat different from the previous ones: the coating mixture is made with bread crumbs and a little mustard added to the egg bath. Lucky for me they are very flavorful!
Make air-fryer chicken tenders: Tempted to go for the deep fryer, try our lighter air-fryer chicken tenders instead.
Ingredients
- 1 large egg
- 1/2 cup buttermilk
- 1 cup all-purpose flour
- 1-1/2 teaspoons garlic powder
- 1-1/2 teaspoons pepper
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 2 pounds chicken tenderloins
- Oil for deep-fat frying
- 2 tablespoons grated Parmesan cheese
- Ranch salad dressing, optional
Directions
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- In a shallow bowl, whisk egg and buttermilk. In a separate shallow bowl, combine the flour, garlic powder, pepper, salt and paprika. Dip chicken in egg mixture, then flour mixture.
- In an electric skillet or Dutch oven, heat oil to 375°. Fry chicken, a few pieces at a time, for 2-3 minutes on each side or until no longer pink. Drain on paper towels. Sprinkle with cheese, and serve with ranch salad dressing if desired.
Nutrition Facts
5 ounces cooked chicken: 327 calories, 11g fat (2g saturated fat), 126mg cholesterol, 320mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 39g protein.
