There’s something irresistibly satisfying about biting into crispy, golden-brown chicken tenders that are tender and juicy on the inside. Whether you’re preparing a family dinner, serving appetizers for a party, or simply craving a comfort food classic, crispy fried chicken tenders are always a crowd-pleaser.
In this detailed guide, you’ll find a foolproof recipe using simple ingredients, step-by-step instructions, and expert tips to achieve perfectly crispy chicken tenders every time. Plus, we’ll explore variations, serving suggestions, and storage tips to make these tenders your go-to dish.
Ingredients (Serves about 4)
- 500 g (about 1 lb) chicken breast fillets, cut into strips (tenders) about 1.5 to 2 cm thick
- 2 large eggs
- 1 cup (250 ml) milk or buttermilk (for extra tenderness)
- 1 cup (120 g) all-purpose flour
- 1 cup (about 80-100 g) breadcrumbs or crushed cornflakes for extra crunch
- 1 teaspoon paprika (adds flavor and a subtle smoky color)
- ½ teaspoon garlic powder (for depth of flavor)
- ½ teaspoon salt
- ½ teaspoon black pepper
Why This Recipe Works So Well
The secret to perfect chicken tenders lies in the crispy coating and juicy interior. You want an exterior that’s golden and crunchy without being heavy or greasy, while the chicken remains moist and flavorful inside. This recipe balances these elements by:
- Marinating the chicken in an egg and milk mixture to help the coating stick and keep the meat tender.
- Seasoning the flour and breadcrumb mixture to add layers of flavor.
- Using either classic breadcrumbs or crushed cornflakes to achieve the perfect crunch.
Step-by-Step Preparation Instructions
1. Prep Your Chicken Strips
Cut your chicken breasts into uniform strips, about 7-10 cm long and 1.5 to 2 cm thick. This ensures even cooking.
2. Prepare the Egg Wash
In a large bowl, beat the eggs together with the milk or buttermilk. This wet mixture will act as the glue that helps the dry coating stick to the chicken.
3. Mix the Dry Ingredients
In another bowl, combine the flour, breadcrumbs (or crushed cornflakes), paprika, garlic powder, salt, and pepper. This mixture is your flavorful, crunchy coating.
4. Coat the Chicken
Dip each chicken strip first into the egg wash, then into the dry coating mix, pressing gently to make sure the coating adheres well. For extra crunch, you can double dip: back into the egg wash and dry coating again.
5. Cooking the Tenders
Traditional Frying
- Heat vegetable oil (such as sunflower, peanut, or canola oil) in a deep pan or fryer to about 170-180°C (340-360°F).
- Fry the chicken strips in batches, being careful not to overcrowd the pan, which would lower the oil temperature and make the tenders greasy.
- Cook for about 4-5 minutes, turning halfway through, until golden brown and crispy.
- Drain on paper towels.
Baking (Healthier Option)
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