Description
Crispy Chicken Tenders
Upgrade your snack game with these crispy chicken tenders! A simple recipe that delivers big on crunch and flavor.
Ingredients:
500g chicken pieces
1 cup flour
1 cup Italian breadcrumbs
2 eggs (whisked)
1 tsp black pepper
1 tsp paprika
Salt to taste
Oil for frying
Steps:
Combine flour, paprika, black pepper, and salt.
Coat chicken in the flour mix, dip in eggs, and cover with Italian breadcrumbs.
Fry in oil until golden and cooked through.
Serve with marinara or garlic sauce.
Double-tap if crispy chicken is your favorite comfort food!
#TenderPerfection
Step-by-Step Guide
Follow these detailed instructions for perfect tenders every time. First, set up a breading station with three shallow dishes. In the first, combine the flour, paprika, black pepper, and salt. In the second, place the whisked eggs. In the third, spread out the Italian breadcrumbs. Pat your chicken pieces completely dry with paper towels. Working with one piece at a time, dredge it thoroughly in the flour mixture, shaking off excess. Next, dip it fully into the egg wash, letting any extra drip off. Finally, press it firmly into the breadcrumbs, ensuring an even, complete coat. Place the breaded tender on a wire rack. Repeat for all pieces, letting them rest for 10 minutes to help the coating set. Heat 1-2 inches of oil in a heavy pot to 350°F (175°C). Fry the tenders in batches for 3-4 minutes per side, until deeply golden brown and the internal temperature reaches 165°F (74°C). Drain on a wire rack over a baking sheet.
Serving Suggestions
While marinara or garlic sauce are classics, these crispy tenders are incredibly versatile. For a fun meal, serve them alongside waffles with maple syrup for a sweet-and-savory treat. They also make a fantastic topping for a fresh garden salad or can be stuffed into a soft bun with coleslaw and pickles for a delicious sandwich. For dipping, try honey mustard, ranch, barbecue sauce, or a spicy sriracha mayo.
How-to Summary
Dry chicken, set up a three-stage breading station (flour, egg, breadcrumbs), coat thoroughly, let rest for 10 minutes, and fry at 350°F in batches until golden and cooked through to 165°F internally.
Frequently Asked Questions
Can I bake these instead of frying? Yes. For a baked version, place breaded tenders on a greased wire rack over a baking sheet, spray lightly with oil, and bake at 425°F (220°C) for 15-20 minutes, flipping halfway.
How do I keep the breading from falling off? The key steps are drying the chicken first and letting the breaded tenders rest before frying. This allows the coating to adhere properly.
Can I use chicken breasts? Absolutely. Slice boneless, skinless chicken breasts into 1-inch thick strips to create your own tenders.
How should I store leftovers? Store cooled tenders in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or oven to restore crispiness.
What can I use instead of Italian breadcrumbs? You can use plain panko breadcrumbs and add 1/2 teaspoon each of dried oregano, garlic powder, and grated Parmesan for a similar flavor profile.
Common Mistakes to Avoid
- Not drying the chicken, which causes the coating to slide off.
- Crowding the pan while frying, which lowers the oil temperature and leads to soggy, greasy tenders.
- Moving the tenders too soon in the oil; let them fry for at least 90 seconds before turning to allow a crust to form.
- Using oil that isn’t hot enough. Use a thermometer to ensure it’s at 350°F for optimal crispiness.
Conclusion
This straightforward recipe proves that incredible, crispy homemade chicken tenders are well within reach. By following the detailed steps and avoiding common pitfalls, you can create a crowd-pleasing snack or meal that far surpasses any frozen alternative. Their perfect crunch and juicy interior make them an endlessly adaptable comfort food favorite for any occasion.
