Frying chicken tenders to golden, crispy perfection requires paying attention to visual and temperature cues. With the right technique, you can churn out juicy, flavorful chicken tenders with an ultra-crispy coating every time. Here’s a step-by-step guide to frying chicken tenders, plus tips on how to tell when they’re perfectly cooked.
What are chicken tenders?
Chicken tenders, also called chicken strips or chicken fingers, are strips of breast meat cut from the tenderloin portion of the chicken breast. The tenderloin sits against the breastbone, nestled under the main breast muscle. This part of the chicken gets little exercise, so the meat is extremely tender.
Chicken tenders are longer, narrower, and thinner than chicken nuggets. They have a delicate texture and mild flavor that makes them appealing for kids and picky eaters, but they’re loved by chicken enthusiasts of all ages.
Their thin shape also makes them ideal for dredging in a flavorful coating and frying up crispy. Fried chicken tenders are popular menu items at restaurants and fast food chains.
How to know when breaded chicken tenders are done frying
When frying breaded chicken tenders, use the following visual signs to determine doneness:
- Color – The coating should be deep golden brown. Pay attention to the edges, which tend to brown quicker.
- Texture – The breading will puff up a bit and become crispy as the chicken cooks. Press lightly and it should have some crunch.
- Cooking oil – The bubbling will slow down significantly when the tenders are almost done.
- Inside – Slice into a tender to check the internal color. The meat should be white throughout with no traces of pink.
Use a deep fry or candy thermometer to test the internal temperature for doneness. The thickest part of the chicken should reach an internal temperature of 165°F.
Frying tips
- Smaller tenders will cook faster than large pieces. Cut tenders to a uniform size so they fry evenly.
- Don’t crowd the pan. Cook chicken tenders in batches to allow steam to escape from the coating.
- Let oil return to temperature between batches. The temperature will drop when you add chicken.
- Fry one tester piece first to determine approximate cook time before frying the rest.
How to know when unbreaded chicken tenders are done
For unbreaded, baked or pan-fried chicken tenders, use these signs to determine doneness:
- Internal temperature – Cook to 165°F throughout.
- Color – The tenders will be white or lightly browned on the outside with no traces of pink.
- Texture – The meat will become firm and opaque versus translucent when raw.
- Juices – Cut into a tender and check that the juices run clear rather than pink or red.
Tips for baking chicken tenders
When baking chicken tenders, arrange them in a single layer on a sheet pan so they cook evenly. Flip them over halfway through cooking. Here are some more tips:
- Use a meat thermometer to monitor the internal temperature.
- Brush with oil or cooking spray to promote browning.
- For flavor, season with spices, herbs, or a drizzle of sauce before baking.
- Bake at 450°F for even browning. Cook 15-20 minutes total.
Tips for pan-frying chicken tenders
To pan-fry chicken tenders:
- Use a skillet with a tight-fitting lid. Nonstick works well.
- Heat the pan over medium-high heat before adding a small amount of oil.
- Cook the tenders in a single layer, flipping once, until browned on both sides.
- Add a small amount of water or broth and cover to steam until cooked through, about 10 minutes.
- Verify doneness by cutting into a tender to check for clear juices.
What’s the best way to bread chicken tenders?
Get perfect crispy coatings when breading chicken tenders by following these steps:
- Set up breading station – Place flour, beaten eggs, and breadcrumbs in separate shallow dishes.
- Season tenders – Season raw chicken with salt, pepper, herbs, etc.
- Flour – Coat tenders thoroughly in flour, shaking off excess.
- Egg – Dip floured tenders in beaten egg. Let excess drip off.
- Breadcrumbs – Press into breadcrumbs to fully coat all sides.
- Refrigerate – Chill breaded tenders 30 minutes to help coating adhere.
- Fry – Cook in 350°F oil until golden brown and 165°F internally.
For extra crispy chicken, double dredge by repeating the egg and breadcrumb steps.
Breading options
Experiment with different coatings like:
- Panko breadcrumbs – Japanese style breadcrumbs that fry up ultra crispy.
- Flavored breadcrumbs – Try Italian style, ranch, barbecue or seasoned.
- Crushed crackers – Saltines, Ritz and pita chips make crunchy coatings.
- Corn flakes or cornmeal – Whole grain options that add texture.
- Potato or tortilla chips – Crush them up for a fun flavor and crunch.
What’s the best oil to fry chicken tenders?
The oil you fry chicken tenders in directly affects the flavor, color and texture of the coating. Look for oils with a high smoke point. Some top options include:
Peanut oil
With a smoke point of 450°F, refined peanut oil is ideal for deep frying. It has a neutral flavor that doesn’t overpower the chicken. Fried foods drain well and come out crispy in this oil.
Canola oil
Canola oil can withstand frying heats up to 475°F, so it’s great for crispy chicken tenders. It has a light, mild flavor.
Vegetable or soybean oil
You’ll see vegetable or soybean oil used for frying at many restaurants. They have smoke points around 450°F. The neutral taste doesn’t interfere with breaded foods.
Coconut oil
Ideal for skillet frying, unrefined coconut oil smokes at 350°F and imparts a light coconut flavor. Refined coconut oil has a more neutral taste.
Olive oil
Extra virgin olive oil isn’t the best pick for frying chicken tenders. The flavor can be overpowering, and the smoke point is only 375°F. Use a light olive oil instead.
Shortening
Vegetable or peanut shortening is beloved by fry cooks for its high smoke point of around 450°F. It crisps up chicken beautifully.
Troubleshooting fried chicken tenders
Use this guide to troubleshoot any frying issues:
Soggy coating
- Breading fell off – Make sure chicken is dry before dredging. Let sit for 30 minutes after breading.
- Too many pieces – Don’t overload oil with too much chicken at once.
- Oil temperature too low – Maintain oil between 350-375°F.
Undercooked inside
- Chicken too thick – Pound tenders to an even thickness before breading.
- Temperature too low – Fry at the proper oil temp: 350-375°F.
- Didn’t cook long enough – Monitor doneness and adjust cooking time.
Overly brown exterior
- Oil too hot – Turn down heat to maintain 350-375°F.
- Cooked too long – Fry just until coating is golden brown.
Greasy chicken
- Wrong oil – Use high smoke point like peanut or canola oil.
- Old oil – Discard oil that is repeatedly reused.
- Didn’t drain – Set fried chicken on a rack over a pan to drain.
Serving fried chicken tenders
Fried chicken is best enjoyed immediately after frying while the coating is ultra crispy. Here are some serving suggestions:
- Serve with condiments – Offer honey mustard, barbecue, ranch, or ketchup for dipping.
- Make chicken tender sandwiches – Tuck fried tenders in buns with pickles and slaw.
- Toss in a salad – Add some protein by topping a salad with crispy fried tenders.
- Enjoy as an appetizer – Slice into strips and accompany with cheese, fruit, or veggies.
- Meal idea: Chicken tenders with fries, coleslaw, and honey mustard or barbecue sauce.
Remember to blot fried chicken on paper towels before serving to soak up excess grease. Enjoy fried chicken tenders while they’re hot and crispy!
Conclusion
Knowing when chicken tenders are cooked to golden perfection requires paying attention to visual cues and internal temperatures. Breaded tenders are done when the coating is crispy brown and the inside reaches 165°F. Unbreaded tenders are finished when the meat is firm and white throughout and the juices run clear. Frying breaded chicken tenders? For the crispiest coating, use the right breading technique and fry at 350-375°F in oil with a high smoke point. Follow these tips and tricks for delicious, foolproof fried chicken tenders every time.