Fried chicken tenders are a classic appetizer or main dish that can be found everywhere from backyard cookouts to five-star restaurants. When cooked properly, chicken tenders should have a crisp, golden brown exterior that crackles when you bite into it, giving way to an irresistibly tender and juicy interior But achieving this perfect balance between crispy and juicy takes skill and care. The cooking time is one of the most crucial factors Undercook your tenders and they’ll be soggy and raw. Fry them too long and you’ll end up with hockey pucks. So how long exactly should you fry chicken tenders? Let’s find out.
The Optimal Frying Time for Chicken Tenders
The ideal frying time for boneless, skinless chicken tenders is 3 to 5 minutes, depending on the size and thickness of the tenders. Thinner cut tenders will cook faster while thicker jumbo-sized tenders will need a minute or two longer.
As a general guideline when frying chicken tenders:
- Small tenders take around 3-4 minutes
- Medium sized tenders take 4-5 minutes
- Large jumbo tenders take 5-6 minutes
These times are for frying at the ideal oil temperature of 350-375°F. Frying at a lower temperature will increase the cooking time.
Always use a deep fry thermometer to monitor the oil temperature. Consistent heat is key for achieving the crispy exterior and juicy interior we all crave in fried chicken tenders.
Factors That Affect Frying Time
While the standard frying time is 3-5 minutes, several factors can impact exactly how long your chicken tenders need in the hot oil. Being aware of these variables allows you to adjust the frying time for perfect results every time.
Tender Size and Thickness
Naturally, smaller and thinner tenders will fry faster than larger, thicker pieces. The thicker the tender, the longer it will take for the heat to fully penetrate and cook the inside. Visually inspect the size of your tenders and adjust frying time accordingly.
Oil Temperature
The hotter the oil, the faster the tenders will fry. Frying in oil that is too cold will cause the chicken to absorb excess grease and become soggy. On the flip side, cranking up the heat too high can burn the exterior before the inside cooks through. Maintain the oil at the ideal 350-375°F temperature for perfect frying results.
Breading Thickness
A thick coating of breadcrumbs or batter will take a bit longer to fry to a crispy golden perfection compared to a light dredge. Factor in extra time for heavier breaded tenders.
Moisture Content
Drier tenders will fry up crisper than tenders straight from the package. Always pat chicken tenders dry with paper towels before breading and frying. The less moisture, the better the crisp!
Oil-to-Tender Ratio
Having ample oil to fully submerge the tenders allows for even frying. If the pan or pot is overcrowded, the oil temperature will drop significantly, leading to uneven cooking. Fry tenders in batches to maintain ideal oil temperature.
Fryer Type
Deep fryers heat oil faster and more evenly than pots and pans. The type of fryer impacts how quickly the tenders will cook. Account for a few extra minutes when using a stock pot or dutch oven rather than a tabletop deep fryer.
Best Practices for Perfectly Fried Tenders
Achieving the ideal crispy exterior and moist, juicy interior on your chicken tenders goes beyond just frying time. Here are some top tips for fried chicken tender success:
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Use fresh, high-quality oil – Choose oils with high smoke points like peanut, vegetable, or canola oil. Avoid reusing oil more than a few times.
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Pat the tenders dry – Drier tenders will fry up extra crispy. Remove excess moisture with paper towels before breading.
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Bread lightly – Too thick of a coating can prevent heat from penetrating into the meat. Do a light breading for optimal frying.
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Season well – Generously season tenders with salt, pepper and spices before breading. This adds tons of flavor.
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Fry in small batches – Avoid overcrowding to maintain oil temperature. Fry in batches for even cooking.
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Use a thermometer – Monitor oil temp and internal temp of chicken. Pull at 165°F for safety.
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Let rest briefly – Allow tenders to rest for 2-3 minutes after frying to allow juices to redistribute.
Common Questions About Frying Chicken Tenders
If you’re new to frying chicken at home, chances are you have some questions about the process. Here are answers to some of the most frequently asked questions:
How do I know when the oil is hot enough for frying?
Use a deep fry thermometer to monitor oil temperature. Alternatively, drop a small piece of breading into the hot oil. If it sizzles and browns within 1 minute, the oil is ready at around 350-375°F.
Is it safe to fry frozen chicken tenders?
Yes, you can fry frozen tenders. Just increase frying time by 1-2 minutes. Ensure they are cooked through to an internal temperature of 165°F.
What type of oil is best for frying chicken?
Choose high smoke point oils like peanut, vegetable, canola or safflower oil. Avoid olive oil as it can burn quickly at high frying temperatures.
How do I prevent the breading falling off the chicken?
Be sure tenders are dry before breading. Use a light coating of flour, then egg wash, then breadcrumbs. Allow coated tenders to rest for 5-10 minutes before frying.
Can I fry chicken tenders in a pan instead of a deep fryer?
Yes, use a heavy bottomed dutch oven or deep skillet filled with 2-3 inches oil. Fry tenders in smaller batches. Monitor oil temp closely.
What is the best way to keep fried tenders warm and crispy?
Place fried tenders in a 200°F oven on a wire rack over a baking sheet. This keeps them crispy without steaming.
How can I troubleshoot soggy, greasy fried chicken tenders?
Soggy tenders are usually from oil being too cold or overcrowding the fryer. Ensure oil is at proper temp and fry tenders in small batches with plenty of oil.
How long do fried chicken tenders last in the fridge?
Properly stored fried tenders will last 3-4 days in the fridge. Reheat in a 400°F oven until warmed through and crispy.
Mastering the Art of Fried Chicken Tenders
Frying chicken tenders is an art that takes practice to master. But armed with the right technique, timing, and temperature, you can achieve expertly fried tenders every time. Crispy, golden brown chicken tenders fried to juicy perfection in 3-5 minutes flat – yes please! Whether serving the tenders as an appetizer or entree, keep these frying tips in mind for the best results. Your family and friends will be begging for your secret crispy chicken tender recipe.
How to make juicy chicken tenders
- Trim the cartilage from each chicken tender. (I have found that the best way to do this is to hold the cartilage in one hand and cut it as close to the meat as possible with a sharp knife in the other hand.)
- Put the canola oil in a large skillet over medium heat until it becomes hot and shimmery, you don’t want to let the oil begin to smoke.
- Season the smooth side of the chicken tenders and place them in the skillet seasoned side down, season the second side. Fry chicken tenders 4 minutes then turn them over, cover and cook for another 4 minutes.
What causes chicken tenders to be tough?
The most likely cause of tough chicken is overcooking it. Covering chicken tenders for part of the cooking process helps them remain plump and juicy.
- You can use boneless skinless chicken breasts, or even chicken thighs, cut into strips instead of chicken tenders.
- Cook the chicken in a single layer.
- You can use a meat thermometer inserted into the thickest part of the chicken tender. The internal temperature of properly cooked chicken is 165°.
- If you need to cook more pieces of chicken than will fit in the skillet at one time you can keep the cooked chicken warm in a 200° oven while you cook more batches.
As a home cook when I make dishes like this I don’t measure the ingredients. I estimate about how much I use when posting a recipe such as this and then I test it to make sure it is accurate. For the ideas below you can just sprinkle on the desired amount of seasonings.
- lemon pepper – lemon juice and zest, salt and pepper OR there is Lemon & Pepper Seasoning at the grocery store.
- chili lime – lime juice and zest, chili powder and salt OR chili lime seasoning.
- Italian – Italian seasoning, salt and pepper.
- crispy fried chicken tenders – I have a recipe for chicken strips & country gravy where the chicken is breaded and cooked in hot oil. It was the very first way I cooked chicken tenders and has been a family favorite for many years.
Some other flavoring ideas you can use in the combination of your choice are:
- garlic powder
- garlic salt
- onion powder
- cayenne pepper
- hot sauce
- soy sauce
- Montreal Chicken Seasoning
- bbq sauce
- honey mustard sauce
- Ranch dressing
- sweet and sour sauce
- buffalo sauce
- ketchup
Store leftover chicken tenders in an airtight container in the fridge for 3-5 days. The FDA recommends only 3-4 days but we make chicken on Sunday for our lunch all week and have been doing this for many years with no ill effects. There are signs that chicken is no longer fit to eat, you can read more about that here.
