Easy Crispy Chicken Tenders
- Deep pot
- Mixing bowls
INGREDIENTS
- 1.1 pound/500 grams chicken breast
Marinade:
- 1 2/3 cups all-purpose flour
- 1½ teaspoons salt
- 1 teaspoon sweet paprika
- A pinch black pepper
- 2 large eggs
- ¾ cup water
Coating:
- 1 cup/140 grams all-purpose flour
- 1 cup/140 grams cornstarch
- 1 teaspoon salt
- ½ teaspoon sweet paprika
- ½ teaspoon garlic powder
- Oil for deep frying
Sauce:
- ½ cup mayonnaise
- 2 tablespoons sriracha
- 1 teaspoon garlic powder
- ½ teaspoon sweet paprika
- Juice of ¼ lemon
- 2 small pickles, finely chopped
INSTRUCTIONS
- Mix all marinade ingredients until smooth. Cut chicken into tenders and coat in the marinade. Chill for 30 minutes.
- In a separate bowl, mix all coating ingredients. Heat oil in a deep pot to 350°F/180°C. Coat marinated chicken in the flour mixture and fry until golden and crispy, about 4–6 minutes per batch.
- While frying, combine all dipping sauce ingredients in a small bowl and whisk until smooth.
- Serve chicken tenders hot with sauce.
FAQ
What type of chicken is best for this recipe?
Chicken breast is the most commonly used cut because it is lean, tender, and cooks evenly, ensuring a uniform golden crust without undercooked or overcooked spots. Boneless, skinless breasts are ideal because they allow the coating to adhere well and create that signature crisp exterior. Some chefs prefer using chicken tenderloins, which are naturally smaller and cook quickly, producing consistently juicy tenders. For best results, cut the chicken into uniform pieces to ensure even cooking. Proper brining or marination can also help retain moisture, making crispy chicken tenders tender on the inside and crunchy on the outside.
Can I freeze the chicken tenders?
It is best to do so before frying or immediately after cooling. For uncooked, coated tenders, freeze them on a parchment-lined tray until firm, then transfer to an airtight container or freezer bag. This prevents the pieces from sticking together. When ready to cook, fry or bake directly from frozen, adjusting cooking time slightly to ensure thorough cooking. If freezing fully cooked tenders, allow them to cool completely, then layer with parchment paper and store in an airtight container for up to one month. Reheat in a hot oven or air fryer to restore crunch. Proper freezing preserves flavor, texture, and juiciness.
How can I prevent the crispy chicken tenders from being greasy?
Proper frying technique and temperature control are essential. Heat oil to around 350°F/180°C before adding the chicken and maintain this temperature throughout cooking. Fry in small batches to avoid overcrowding, which lowers oil temperature and causes the coating to absorb excess oil. Use a wire rack instead of paper towels to drain the tenders after frying, as this prevents steam from softening the crust. Ensuring the chicken is patted dry before marinating or coating reduces moisture, which can make the coating soggy.
How do I achieve the perfect crunch for crispy chicken tenders?
The perfect crunch is achieved through a combination of proper coating and frying technique. First, dredge the chicken in a wet marinade and then coat it in a mixture of flour and cornstarch, which enhances crispiness. Cornstarch is key because it absorbs moisture and creates a light, airy crust that stays crunchy after frying. Fry the chicken in oil heated to 350°F to ensure even cooking and prevent sogginess. Avoid overcrowding the pan, as this lowers the oil temperature and can lead to greasy, less crispy chicken. Draining on a wire rack rather than paper towels keeps the coating dry and maintains the crunch.
What is the best oil and temperature for frying the tenders?
Choose oils with a high smoke point, such as vegetable, canola, or peanut oil, because they can sustain the high temperatures needed without burning. The oil should be heated to around 350°F/180°C to allow the chicken to cook evenly and develop a golden, crunchy crust while remaining juicy inside. Using a thermometer ensures accurate temperature control, which prevents the outside from browning too quickly before the center cooks. Fry chicken in small batches to maintain consistent oil temperature. Once cooked, drain on a wire rack to preserve crispiness and avoid steam buildup that can soften the coating.
Can I prepare the crispy chicken tenders ahead of time?
Yes, but timing and storage are key to preserving texture. After coating the chicken, you can refrigerate it for up to 24 hours before frying. If fully cooked in advance, allow the tenders to cool completely and store in an airtight container in the refrigerator for 2 to 3 days. Reheating in a hot oven or air fryer at 375°F/190°C for a few minutes will restore some of the crispiness. Avoid microwaving, as it creates steam that softens the coating.
What dipping sauces pair best with crispy chicken tenders?
The tenders pair well with a wide variety of dipping sauces because their neutral, savory flavor complements both creamy and spicy options. Classic choices include mayonnaise-based sauces like aioli or ranch, which provide a rich, tangy balance to the crunchy exterior. Spicy sauces such as sriracha mayo or buffalo sauce add heat and depth, while honey mustard or barbecue sauce contributes sweetness and smokiness that contrast the crisp coating. Pickle-infused or vinegar-forward sauces also work well to cut through the richness.
How can I make the tenders healthier without losing crunch?
Baking or air frying are excellent options because they use significantly less oil than traditional deep frying but can still achieve a golden, crisp coating. Lightly spray the coated chicken with oil before baking or air frying to promote browning. Swapping regular all-purpose flour for whole wheat flour or a blend of cornstarch and whole grain flour adds fiber and nutrients. You can also use skinless chicken breast and control the amount of added salt. Even with these adjustments, proper coating, seasoning, and temperature control ensure the chicken tenders stay crispy and flavorful.
How long should the crispy chicken tenders rest after frying?
After frying, it is important to let crispy chicken tenders rest briefly to maintain juiciness and prevent the coating from becoming soggy. Resting allows the internal juices to redistribute evenly throughout the meat, which keeps the tenders moist. Typically, 5 to 10 minutes on a wire rack is sufficient. Avoid resting directly on paper towels, as trapped steam can soften the crunchy coating. If the tenders are stacked, it can also create condensation, which compromises crispiness.
