Fried chicken tenders have never been this easy or yummy. I swear this is the BEST homemade fried chicken tenders recipe I have ever tried. Also, it’s a perfect addition to a weeknight dinner because it’s ready in just 30 minutes.
I just can’t get over how good this dinner is! I don’t know about y’all but every time I cook or do a food shoot, I snack on the food that’s on the table. I get hungry through the shoot and there’s food already there so why not? Right? And, I don’t eat much. Just enough so I get to taste the yumminess but not too much that my family will notice when we gather around the dinner table ;).
On this shoot… I seriously ate like half of the chicken🤭. It was so
How To Get The Crispiest Chicken Tenders
The past few times I have tested this recipe, I tried to figure out the perfect ways to make them crispy and crunchy without having to be fried in oil that is 3 inches deep. I finally figured it out!!
- Most importantly, use breadcrumbs in the dry batter! The breadcrumbs make the outside of the tenders almost magical! They also don’t burn too easily so they withstand the harsh heat of the oil really well.
This next tip is for soft chicken on the inside. In my opinion, a soft inside is just as important as a crispy outside. 😉
- Dip the chicken in milk!
Ok I know. If you’ve never heard this trick you probably laughed at the screen but trust me!! The milk does something special to the chicken. I’m not sure what really goes on chemically in the chicken, bu amazing things happen in flavor town! (If you are dairy-free, I wouldn’t recommend substituting nut milk for cow’s milk in this case.)
- Also, test the temperature of the chicken while it’s cooking. For a while, at the beginning of my home cooking career, I didn’t have a meat thermometer. Then, I invested in one and my life was changed forever! This is, seriously, one of my favorite kitchen tools! In this recipe, the chicken is ready at 165 degrees F. When it hits that temp, immediately take it off the heat, and you will have perfectly cooked chicken tenders every time!
Alright, we’ve talked enough! Let’s get cooking and make the best homemade chicken tenders you’ll ever taste!
AuthorbasilanddillDifficultyBeginnerDefrost your chicken overnight or in the fridge. When fully soft, wash the chicken and cut off the small hard white bit that some of your tenders might have.
Mix the dry mixture(flour, breadcrumbs, garlic powder, and salt) in a medium-sized bowl and set aside. Now combine the milk with the salt and pepper in a wide shallow bowl. I find this type of bowl works best for dipping the chicken into it. Turn on the stove to medium-high heat and pour enough oil to lightly cover the bottom layer of the pan. Set the oil close by so you can refill the pan when it's getting dry.
When the oil is hot, begin dipping your chicken into the batter. First, dip it into the milk then into the dry mixture. Make sure each piece has the dry batter in all crevices so you get crunch in every piece of the chicken! 🙂
Flip the chicken onto the other side when the first side is a light golden brown color. Cook the second side until the internal temp of the chicken is 165 degrees F. When you finish with the first batch, add some more oil to the pan, if necessary, and repeat steps three and four. Then, enjoy with your friends and family!
Ingredients
Directions
Defrost your chicken overnight or in the fridge. When fully soft, wash the chicken and cut off the small hard white bit that some of your tenders might have.
Mix the dry mixture(flour, breadcrumbs, garlic powder, and salt) in a medium-sized bowl and set aside. Now combine the milk with the salt and pepper in a wide shallow bowl. I find this type of bowl works best for dipping the chicken into it. Turn on the stove to medium-high heat and pour enough oil to lightly cover the bottom layer of the pan. Set the oil close by so you can refill the pan when it's getting dry.
When the oil is hot, begin dipping your chicken into the batter. First, dip it into the milk then into the dry mixture. Make sure each piece has the dry batter in all crevices so you get crunch in every piece of the chicken! 🙂
Flip the chicken onto the other side when the first side is a light golden brown color. Cook the second side until the internal temp of the chicken is 165 degrees F. When you finish with the first batch, add some more oil to the pan, if necessary, and repeat steps three and four. Then, enjoy with your friends and family!
Notes
- In case you do not have a thermometer, check the chicken by cutting a small sliver into the first piece and see if it is still pink once both sides of the chicken have reached a golden brown color.
- If you notice that the chicken’s outside crispiness is starting to burn, then turn down the heat on the stove. Everyone’s stoves work at different heats so my medium-high might be your high.
