Crispy juicy chicken tenders fresh from the deep fryer are hard to resist. That golden, crunchy coating enveloping tender moist chicken is comfort food at its finest. But nailing the perfect fry time can seem tricky. Undercook them and you’ll end up with uncooked chicken. Fry them too long and they’ll be dried out. So how long exactly should you deep fry chicken tenders?
Understanding Deep Frying
Deep frying is a quick cooking method that submerges food in hot oil, typically around 350-375°F. The high heat quickly browns the exterior and cooks the interior. Hot oil can transfer heat much more efficiently than air, so deep frying cooks food very fast.
The high temperature also dehydrates the food surface, resulting in a crispy texture. The crisp coating seals in moisture, keeping the interior juicy. Oils like peanut, vegetable, canola, and corn oil work best for deep frying due to their high smoke points
Key Factors That Influence Fry Time
Several factors impact how long chicken tenders need to fry:
Chicken Thickness
Thicker tenders require more fry time than thin ones so the heat can penetrate to the center. For best results, cut tenders to a uniform 1⁄2 to 3⁄4 inch thickness.
Breading Thickness
A heavy breading insulates the chicken increasing cook time. A light breading allows faster heat transfer.
Oil Temperature
The hotter the oil, the faster the chicken will cook. Ideal frying temperature is 350-375°F.
Amount of Chicken
Frying too much chicken at once cools the oil significantly, resulting in longer cook times. Fry in batches to maintain oil temp.
Starting Temperature
Room temp chicken fries faster than refrigerated. But don’t leave raw chicken at room temp for more than 2 hours.
How Long Should You Fry Chicken Tenders?
For 1⁄2 to 3⁄4 inch thick tenders, the ideal fry time is around 3-5 minutes at 350-375°F. Thinner or smaller pieces may cook faster, while thicker or heavily breaded pieces may need more time.
Fry in small batches so the oil temperature doesn’t drop too much. Let the oil recover between batches.
Tips for Perfectly Fried Tenders Every Time
Follow these tips for tender, juicy chicken encased in a crispy golden coating:
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Cut chicken into uniform 1⁄2 to 3⁄4 inch strips for even cooking.
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Use a thermometer to maintain 350-375°F oil temperature.
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Dredge tenders in flour, then egg wash, then breadcrumbs for a light, crunchy coating.
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Fry 3-5 pieces at a time until golden brown, about 3-5 minutes.
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Flip occasionally to ensure even browning.
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Check internal temp with a meat thermometer to ensure 165°F.
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Drain on a paper towel lined rack. Season immediately with salt.
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Let oil fully reheat between batches. Don’t overcrowd.
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Work in batches to prevent oil temp from dropping too low.
Serving Up Your Crispy Tenders
Once fried to golden perfection, serve your chicken tenders immediately with dipping sauces like honey mustard, ranch, bbq sauce or sweet chili sauce. Or toss them in a salad or sandwich.
They pair well with sides like fries, coleslaw, cornbread, mac and cheese, mashed potatoes, or biscuits.
Troubleshooting Common Deep Frying Issues
If your fried chicken isn’t turning out right, here are some common problems and solutions:
Raw inside: Oil temperature too low or tenders too thick. Fry at 350-375°F and use thinner tenders.
Burnt coating: Oil temp too high. Lower to 350-375°F.
Soggy coating: Oil not hot enough before frying. Allow oil to fully preheat.
Greasy chicken: Oil temp too low or overcrowding. Increase temp, fry in smaller batches.
Breading falls off: Chicken not dried properly before breading. Ensure chicken is dry before breading.
Storing and Reheating Leftover Fried Chicken
You can keep fried chicken tenders in the fridge for 3-4 days. Reheat gently in a 350°F oven or toaster oven until warm, about 10 minutes. The texture won’t be as crunchy but it will still taste delicious.
For maximum crunch, you can re-fry the tenders by quickly frying at 375°F for 1-2 minutes. But avoid frying more than once as this can make the coating greasy.
Satisfying That Fried Chicken Craving at Home
Now that you know how long to fry chicken tenders, you can enjoy fast, crispy fried chicken any night of the week. With the right technique, you can achieve professionally crispy results in your own kitchen. Experiment with different breadings and dipping sauces to make it your own. Just be prepared for requests for second helpings!
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
Easy Deep Fried Chicken Tenders Recipe
FAQ
How long does it take to deep fry chicken tenders?
How long does it usually take to deep fry chicken?
In general, it’ll take about 12-18 minutes. Checking the internal temperature is the best way to know if your chicken is done, especially if you’re new at this. 165 °F is the safe temperature for chicken thighs. Don’t be afraid to poke a meat thermometer through the crust to check the temperature—it’s worth it!
How long to deep fry chicken in 350 oil?
Heat the oil to 350 degrees F in a deep fryer and drop the chicken pieces in, one at a time with tongs careful not to splash hot oil. Fry the chicken for 12 to 15 minutes, until it is golden brown and cooked through.