Chicken tenders are a fan favorite for kids and adults alike. Their mild flavor and tender bite make them an easy crowd-pleaser. Breaded and fried chicken tenders are a go-to appetizer at restaurants and parties. But homemade chicken tenders coated in a flavorful crispy batter are super easy to make at home and taste so much better than frozen store-bought versions.
With just a few simple ingredients and techniques, you can make insanely delicious chicken tenders with a light and crunchy homemade batter. Read on to learn how to make the perfect batter that results in juicy, golden brown chicken tenders every time.
Choosing the Right Chicken
Chicken breast tenders are the most common choice for chicken fingers, since they are naturally thin and tender Look for individual tenders, also labeled as chicken tenderloins or chicken strips at the store. Or, slice chicken breasts lengthwise into long 1-inch thick strips. Just avoid using chicken nugget-style pieces, which are too thick
Boneless skinless chicken breasts or tenders work best. The chicken will cook up more evenly and develop a better crust without bones or skin. Make sure the chicken is pounded to an even 1⁄2-inch thickness so it fries up evenly.
Keeping it Simple with Flour and Eggs
A basic batter for chicken tenders only needs two components – flour and egg. The protein-rich egg and starchy flour work together to adhere to the chicken and get deliciously crispy.
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All-purpose flour provides structure and that crispy, golden exterior. About 1 cup flour per 1 pound of chicken is a good ratio.
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Eggs help the batter adhere to the chicken. Use 1 large egg per pound of chicken.
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Water or milk thins out the batter to a coatable consistency. Add around 1⁄4 to 1⁄2 cup liquid per pound of chicken.
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Seasonings like salt, pepper, paprika, garlic powder, etc can be added to taste.
That’s really all you need for a simple, foolproof chicken tender batter!
Breading for Extra Crunch
For even more crunch, breading the tenders is key. The coating technique is simple:
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Dredge tenders in flour, coating all sides. Shake off excess.
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Dip in egg batter to adhere crumbs.
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Coat again in flour, bread crumbs, or panko.
The double coating means seriously crispy chicken! Make sure to press the crumbs in firmly and evenly. Letting the coated tenders sit for 5-10 minutes helps everything adhere before frying.
Panko breadcrumbs, crushed corn flakes, or potato chips make awesome coatings with extra crunch. Get creative with coatings by using pork rinds, shredded coconut or cereal. Any coarsely crushed crunchy ingredient will work great.
Choosing the Right Oil
The oil you fry in significantly impacts the taste and texture of your chicken tenders. Opt for neutral tasting oils with high smoke points.
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Peanut oil is the gold standard for frying. It has a neutral flavor and withstands high heat.
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Vegetable, canola or sunflower oil also work well.
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Avoid olive oil as it can burn and impart strong flavor.
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Shortening or lard are also excellent choices.
Heat oil to 350-375°F on a deep fry or candy thermometer for best results. The chicken should bubble and float right away when added. Fry in batches to maintain oil temperature.
Locking in Moisture
Battered chicken can turn out dry and overcooked since the crust insulates the interior. Here are some tips for keeping your tenders juicy:
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Don’t overcrowd the pan. Fry in small batches.
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Use thick batters vs thin, which stays wet on the interior.
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Brine chicken in salty water for 30 mins before breading.
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Don’t overcook! Cook just until coating is golden brown.
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Let rest 5 minutes before cutting to allow juices to redistribute.
Getting the interior and exterior just right takes some practice. Undercooking leads to a soggy crust and raw chicken. Overdoing it yields dried out, rubbery meat. Use an instant read thermometer to check doneness – cook to 165°F internally.
Favorite Dipping Sauces
A bowl of sauces for dunking is essential for chicken tenders! Whip up quick homemade dipping sauces while the chicken fries.
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Honey mustard: Whisk together 1⁄4 cup each honey, mustard, and mayo.
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Ranch: Mix 1 cup mayo with 1 Tbs each parsley, dill, onion powder, garlic powder, lemon juice, and salt & pepper.
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BBQ sauce: Combine your favorite bbq sauce with a bit of brown sugar, vinegar, and chili powder.
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Buffalo: Mix hot sauce like Frank’s Redhot with butter, garlic, and vinegar to taste.
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Sweet chili: Stir together Thai sweet chili sauce, lime juice, sesame oil, and cilantro.
Get creative with dipping sauces! The possibilities are endless.
Extra Crispy Oven “Fried” Tenders
If you want to avoid deep frying, these oven baked tenders are a healthy alternative with a deliciously crispy crust.
The technique is similar to traditional fried chicken, with a few adjustments:
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Use crushed cornflakes or panko for the crunchy coating.
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Spray breaded chicken with oil before baking.
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Bake at high heat, 475°F, to mimic frying.
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Cook on a wire rack over a baking sheet for even crisping.
While not quite as crispy as deep fried, the oven method produces delicious chicken tenders without all the oil. Give them a try!
Fun Flavor Twists
Plain chicken tenders are delicious, but you can also get creative with the batter and coatings. Try these fun flavor ideas:
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Add 1 tsp each chili powder, cumin, oregano, garlic powder, and cayenne to the batter.
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Use crushed tortilla chips or Doritos for the coating.
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Toss cooked tenders in Buffalo wing sauce.
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Sprinkle seasoned breadcrumbs with parmesan, rosemary, lemon zest, etc.
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Use coconut flakes, crushed graham crackers, or chopped nuts for the coating.
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Serve with flavors like honey mustard, bbq sauce, or sweet & sour sauce.
The possibilities are endless for customizing crispy chicken tenders.
Perfect Every Time
Making juicy chicken tenders with a light, crispy batter coating is easy with a few tricks. Follow these steps for perfect homemade tenders:
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Pound chicken to an even thickness.
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Make a simple egg and flour batter seasoned to taste.
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Bread tenders in flour, batter, then crunchy coating.
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Fry in peanut oil at 350-375°F until golden brown.
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Check internal temperature to ensure doneness.
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Let rest before serving with fun dipping sauces.
Now you’re ready to make insanely delicious chicken tenders at home that are better than any restaurant. Get creative with flavors and coatings to take this classic appetizer to the next level. Enjoy!
Crispy Fried Chicken TendersYield:
- 1 1/2 to 2 pounds chicken tenders, OR 2 large boneless skinless chicken breasts sliced into 1-inch thick strips
- 1 1/2 cups all purpose flour
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1 large egg + 2 tablespoons water, beaten
- Vegetable oil, for frying
- Fill a large pot with about 2 inches of oil.
- In a large bowl, mix flour, salt, pepper, garlic powder and paprika.
- In separate large dish, whisk egg and water.
- Dredge the chicken in the flour, coating well. Shake off excess flour and dip in the egg, then back in the flour. Set aside.
- Check oil temperature (around 365-375 degrees F), or drop in a little bit of flour. If it sizzles, add chicken (2-4 pieces at a time) and fry until golden brown – about 8 to 10 minutes, or so.
- Cook remaining chicken in batches.
- Transfer to a paper towel lined plate. Serve with your favorite dipping sauces.
- Honey mustard, Ranch dressing, Bleu cheese dressing, Thai sweet chili sauce, or your favorite dipping sauce
How To Make Crispy Sweet & Spicy Fried Chicken Tenders
FAQ
How to make a simple batter for chicken?
Mix flour, baking powder and salt together. Add milk and water slowly, then beat until batter is smooth. Dip fish or chicken into batter, allow excess to drip off. Deep fry until golden brown.
How to make homemade battered chicken strips?
Coat chicken in flour, then eggs, and then bread crumbs, one piece at a time, and set aside. Heat oil in a deep fryer to 375 degrees F (190 degrees C). Fry chicken in small batches until the pieces are golden brown, 6 to 8 minutes. Remove chicken to drain on paper towels or a wire rack.
How do you make batter?
- Take a large mixing bowl and add the flour and ½ tsp fine salt. Whisk together to incorporate the salt. Add the water and whisk until the batter is completely smooth and the flour is fully combined.
- Take the oil and pour into a large, sturdy saucepan with high sides. Heat over a high heat until it reaches 200C.
How do you make fried chicken tenders crispy?
Toss crispy fried chicken tenders in your favorite wing sauce! Keep tenders warm in a 250°F until serving for chicken tenders to stay crispy. If your breading looks flat give it another dip in the slurry and flour. Add a tablespoon of hot sauce to the cornstarch slurry for extra Southern Flavors to the chicken strips.
How do you make chicken tenders taste of home?
Taste of Home 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. Taste of Home Set up an assembly line of the wet and dry mixtures, along with the chicken tenders.
How do you cook chicken tenders with flour?
Set up an assembly line of the wet and dry mixtures, along with the chicken tenders. One by one, dip the chicken tenders in the egg mixture, then the flour mixture, gently patting the flour into the tender so it sticks. Editor’s Tip: Make sure to press the chicken firmly into the flour, and if there are any clumps, leave them!
How do you cook chicken tenders at 165 degrees?
The special batter, with garlic powder and onion powder, not only coats the chicken perfectly but also infuses each tender with mouthwatering flavor. Cook to Perfection: By monitoring the chicken until it reaches an internal temperature of 165°F, you ensure that it’s both safe to eat and tender.
What can I put on chicken tenders?
For sauces, barbecue, honey mustard, ranch, blue cheese or sriracha mayo are just a few homemade condiment recipes you can serve with chicken tenders. In a shallow bowl, whisk egg and buttermilk. In a separate shallow bowl, combine the flour, garlic powder, pepper, salt and paprika.
How do you make a quick meat tenderizer?
Quick-Meat Tenderizer: let chicken strips sit in 1 tsp of baking soda and 2 Tbsp of white vinegar for 10 minutes. Then rinse and pat dry to proceed with the recipe. Coat Chicken in your favorite wing sauce! To Make-Ahead: Keep tenders warm in a 250°F until serving for chicken wings to stay crispy. Toss with the wing sauce before serving if desired.