Crispy & Juicy: The Ultimate Fried Chicken Tenders Recipe

Fried chicken tenders are a classic comfort food enjoyed by people of all ages. They’re perfect as an appetizer, a main course, or even as a snack. But achieving that perfect balance of crispy exterior and juicy interior can be tricky. This recipe provides a detailed, step-by-step guide to creating the ultimate fried chicken tenders that will impress your family and friends.

## Why This Recipe Works

This recipe isn’t just a set of instructions; it’s a carefully crafted formula for success. Here’s why it stands out:

* **Brining:** Brining the chicken is crucial for tender, juicy results. The salt in the brine helps the chicken retain moisture during the frying process, preventing it from drying out.
* **Double Dredging:** Double dredging in the seasoned flour creates a thicker, crispier coating that holds up well during frying. This ensures that satisfying crunch in every bite.
* **Proper Frying Temperature:** Maintaining the correct oil temperature is essential. Too low, and the chicken will be greasy; too high, and the outside will burn before the inside is cooked.
* **Seasoning Power:** We use a blend of savory and slightly sweet seasonings to create a flavorful and well-rounded taste profile that complement the richness of the fried chicken.

## Ingredients You’ll Need

Before you start, gather all the necessary ingredients. This will streamline the cooking process and ensure you don’t miss anything.

**For the Brine:**

* 4 boneless, skinless chicken breasts, cut into tenders (about 1-inch thick)
* 4 cups water
* 1/4 cup salt (kosher or sea salt recommended)
* 2 tablespoons sugar
* 1 tablespoon paprika
* 1 teaspoon garlic powder
* 1/2 teaspoon black pepper

**For the Dredging:**

* 2 cups all-purpose flour
* 1/4 cup cornstarch
* 2 tablespoons paprika
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 tablespoon dried oregano
* 1 teaspoon cayenne pepper (optional, for a little heat)
* 1 teaspoon black pepper
* 1 teaspoon salt

**For Frying:**

* Vegetable oil or canola oil, for frying (about 4-6 cups, depending on the size of your pot)

## Equipment

* Large bowl or container for brining
* Shallow dishes or plates for dredging
* Large heavy-bottomed pot or deep fryer
* Tongs
* Wire rack
* Paper towels
* Thermometer (optional, but recommended for monitoring oil temperature)

## Step-by-Step Instructions

Now, let’s dive into the detailed instructions for making these delicious fried chicken tenders.

**Step 1: Prepare the Brine**

1. In a large bowl or container, combine the water, salt, sugar, paprika, garlic powder, and black pepper. Stir until the salt and sugar are completely dissolved.
2. Add the chicken tenders to the brine, making sure they are fully submerged. If necessary, use a plate or small bowl to weigh them down.
3. Cover the bowl or container and refrigerate for at least 2 hours, or up to 4 hours. Do not brine for longer than 4 hours, as the chicken can become too salty and mushy.

**Why this step is important:** Brining infuses the chicken with moisture and flavor, resulting in tender and juicy tenders. The salt denatures the proteins, allowing them to retain more liquid during cooking.

**Step 2: Prepare the Dredging Station**

1. In a shallow dish or plate, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, cayenne pepper (if using), black pepper, and salt. Whisk together until well combined.
2. Prepare a second shallow dish or plate. This will be used for the second dredging.

**Why this step is important:** Cornstarch helps to create a light and crispy crust. The spices add depth of flavor to the coating. Having two stations setup before you start prevents a mess and ensures a smoother process.

**Step 3: Dredge the Chicken**

1. Remove the chicken tenders from the brine and discard the brine. Pat the chicken tenders dry with paper towels. This is crucial for achieving a crispy coating. Excess moisture will create steam during frying, preventing the chicken from browning properly.
2. Dredge each chicken tender in the flour mixture, ensuring it is fully coated. Shake off any excess flour.
3. Dip the floured chicken tender back into the flour mixture, coating it again. Shake off any excess flour. This double dredging creates a thicker, crispier coating.
4. Place the dredged chicken tenders on a clean plate or wire rack while you prepare the oil.

**Why this step is important:** A dry surface ensures the flour mixture adheres properly. The double dredging creates a robust and flavorful crust.

**Step 4: Fry the Chicken**

1. Pour vegetable oil or canola oil into a large heavy-bottomed pot or deep fryer. The oil should be at least 2-3 inches deep.
2. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). Use a thermometer to monitor the temperature. If you don’t have a thermometer, you can test the oil by dropping a small piece of bread into it. If the bread turns golden brown in about 30-60 seconds, the oil is ready.
3. Carefully add the chicken tenders to the hot oil, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in greasy chicken. Fry in batches if necessary.
4. Fry the chicken tenders for 4-6 minutes, or until they are golden brown and cooked through. Use tongs to turn them occasionally, ensuring they cook evenly.
5. Remove the chicken tenders from the oil and place them on a wire rack lined with paper towels to drain excess oil.

**Why this step is important:** Maintaining the correct oil temperature is crucial for crispy and evenly cooked chicken. Frying in batches prevents the oil temperature from dropping too much. A wire rack allows air to circulate, preventing the chicken from becoming soggy.

**Step 5: Serve and Enjoy**

1. Let the chicken tenders cool slightly before serving.
2. Serve immediately with your favorite dipping sauces, such as honey mustard, barbecue sauce, ranch dressing, or sweet chili sauce.

**Why this step is important:** Letting the chicken cool slightly allows the coating to set and become even crispier. Serve immediately for the best flavor and texture.

## Tips for Perfect Fried Chicken Tenders

* **Don’t overcrowd the pot:** Fry the chicken in batches to maintain the oil temperature.
* **Use a thermometer:** A thermometer is the best way to ensure the oil is at the correct temperature.
* **Don’t overcook the chicken:** Overcooked chicken will be dry and tough.
* **Let the chicken rest:** Letting the chicken rest on a wire rack allows excess oil to drain off and the coating to crisp up further.
* **Experiment with seasonings:** Feel free to adjust the seasonings in the flour mixture to your liking. Add more cayenne pepper for extra heat, or try using different herbs and spices.
* **Consider Buttermilk:** Soaking the chicken tenders in buttermilk instead of a water-based brine can also produce incredibly tender and flavorful results. Buttermilk adds a slight tang that complements the savory flavors of the breading. You can add the same spices used in the brine directly to the buttermilk for an even more flavorful soak.
* **Ensure Even Thickness:** When cutting chicken breasts into tenders, strive for uniform thickness. This ensures that all the tenders cook at the same rate and prevents some from being overcooked while others are undercooked.
* **Proper Oil Disposal:** Never pour used frying oil down the drain. Allow it to cool completely, then strain it through a fine-mesh sieve lined with cheesecloth. Store the strained oil in an airtight container and dispose of it properly (check your local regulations for oil disposal).

## Variations

* **Spicy Fried Chicken Tenders:** Add more cayenne pepper or other chili flakes to the flour mixture for extra heat.
* **Lemon Pepper Fried Chicken Tenders:** Add lemon pepper seasoning to the flour mixture for a zesty twist.
* **Parmesan Fried Chicken Tenders:** Add grated Parmesan cheese to the flour mixture for a cheesy flavor.
* **Honey Garlic Fried Chicken Tenders:** Toss the fried chicken tenders in a honey garlic sauce after frying.
* **Air Fryer Chicken Tenders:** While not truly “fried,” you can adapt this recipe for the air fryer. Dredge the chicken as directed, then spray generously with cooking oil. Air fry at 400°F (200°C) for 12-15 minutes, flipping halfway through, until golden brown and cooked through. The texture won’t be exactly the same as deep-fried, but it’s a healthier alternative.

## Serving Suggestions

Fried chicken tenders are incredibly versatile and can be served in a variety of ways:

* **As an appetizer:** Serve with dipping sauces for a crowd-pleasing appetizer.
* **As a main course:** Serve with sides such as mashed potatoes, coleslaw, corn on the cob, or french fries.
* **In a salad:** Top a salad with sliced fried chicken tenders for a protein-packed meal.
* **In a wrap or sandwich:** Use fried chicken tenders as the filling for a wrap or sandwich.
* **With waffles:** Create a delicious chicken and waffles dish by serving fried chicken tenders with waffles and maple syrup.

## Dipping Sauce Ideas

* Honey Mustard:
* 1/4 cup mayonnaise
* 2 tablespoons honey
* 1 tablespoon Dijon mustard
* 1 teaspoon lemon juice
* Barbecue Sauce: Use your favorite store-bought or homemade barbecue sauce.
* Ranch Dressing: Use your favorite store-bought or homemade ranch dressing.
* Sweet Chili Sauce: Combine sweet chili sauce with a touch of soy sauce and rice vinegar.
* Spicy Mayo:
* 1/4 cup mayonnaise
* 1-2 teaspoons sriracha (or your favorite hot sauce)
* 1/2 teaspoon lemon juice

## Make-Ahead Instructions

While fried chicken is best enjoyed fresh, you can prepare certain components ahead of time to save time later:

* **Brine the Chicken:** You can brine the chicken up to 4 hours in advance.
* **Prepare the Dredging Mixture:** You can mix the dry ingredients for the dredging mixture several days in advance and store them in an airtight container.
* **Dredge the Chicken (Partially):** You can dredge the chicken with the first layer of flour up to a few hours in advance. Store it in the refrigerator, covered, and then complete the second dredging just before frying.

## Storage and Reheating

* **Storage:** Store leftover fried chicken tenders in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** The best way to reheat fried chicken tenders is in the oven or air fryer. Preheat the oven to 350°F (175°C) or the air fryer to 350°F (175°C). Place the chicken tenders on a baking sheet or in the air fryer basket and reheat for 5-10 minutes, or until heated through and crispy. You can also reheat them in a microwave, but they will not be as crispy.

## Nutritional Information (Approximate, per serving)

* Calories: 350-450
* Protein: 30-40g
* Fat: 20-30g
* Carbohydrates: 20-30g

*Note: Nutritional information can vary depending on the specific ingredients and portion sizes used.*

## Final Thoughts

With this comprehensive recipe and detailed instructions, you’re well on your way to creating the most delicious fried chicken tenders you’ve ever tasted. Remember the key steps: brining, double dredging, maintaining the correct oil temperature, and not overcrowding the pot. Experiment with different seasonings and dipping sauces to create your own unique variations. Enjoy!