My new favorite thing I’ve ever prepared are crispy fried chicken tenders! I created this irresistible recipe for crispy fried chicken tenders since I knew you all appreciated my recipe for crispy chicken schnitzel.
These aren’t your typical fast-food chicken tenders; instead, they’re an elegant take on a beloved recipe that your kids will undoubtedly like. I’m fascinated with the creamy honey mustard sauce, so don’t pass it up. I resolve to keep a jar in my refrigerator always as a consequence. This recipe will quickly become a regular in your menu!
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What are Chicken Tenders?
It may surprise you to learn that the anatomy of chickens includes chicken tenders. The chicken tenders are two strips that are located UNDER the chicken breast, if you’ve ever chopped up a complete chicken.
Consider them the chicken breast’s “filet mignon.” As the name suggests, chicken tenders are exceptionally delicious and tender. Although the term “chicken tenders” refers to a specific portion of chicken, it really refers to the chicken strips themselves. Due to their widespread popularity, most grocery shops now carry entire packages of chicken tenders. Consult the butcher or food shop in your area!
INGREDIENTS FOR CRISPY FRIED CHICKEN TENDERS
- hen. You need chicken tenders, like the paragraph above described! You may either slice a chicken breast into one-inch strips or purchase chicken tenders.
- Bread Crumbs Panko. Panko breadcrumbs provide the crispiest fried foods and are a mainstay in Japanese cookery.
- Mustard Dijon. The batter and honey mustard sauce both contain Dijon mustard, which adds a great taste.
- Worcester County. Because Worcestershire sauce has such a strong taste, I also add it to my batter. Don’t pass it up!
- Liquid. We need oil since we are frying our chicken tenders. Vegetable oil would work as well, although I prefer to use canola or peanut oil.
- Pickling liquid. A key ingredient in our creamy honey mustard sauce is pickle juice. It’s addictive and incorporates a small amount of acid for balance.
HOW TO MAKE CRISPY FRIED CHICKEN TENDERS
Separate containers are often needed for flour, eggs, and breadcrumbs for breading meats. To simplify the process, I prepare a delicious batter by whisking together the eggs and flour, and then I dip the tenders into the panko. Much less messy and simpler!
- To begin, sprinkle freshly ground pepper and kosher salt over your chicken tenders. Since seasoning is the foundation of flavor, every component needs to be seasoned.
- Combine the eggs, flour, dijon, Worcestershire, and water in a mixing bowl and whisk until well combined. Mix your panko crumbs, za’atar, and sesame seeds in a shallow bowl and stir to blend.
- After submerging the chicken strips in the batter, carefully brush off any extra. After transferring, thoroughly coat with panko and place the strips on a baking sheet. Continue with the rest of the tenders.
- In a dutch oven or high-sided pan, heat up to two inches of oil to 360 degrees Fahrenheit. Gently drop the breaded chicken tenders into the oil in groups of three or four, and cook for four to five minutes, or until golden brown. The inside temperature need to be 165 degrees Fahrenheit. To drain any extra oil, move the chicken tenders to a wire rack placed over a baking sheet using a slotted spoon or sppider.
- Once again, cook in oil that has been heated to 360 degrees Fahrenheit. While frying the remaining chicken tenders, you may preserve the cooked ones crispy by keeping them in the oven at 200 degrees Fahrenheit.
That’s it, too! Making crispy fried chicken tenders is a breeze, and your family will love them!
Tips for the Best Crispy Fried Chicken Tenders
temperature of the oil. Fry them in heated oil—this is one of the key components of an ideal crispy tender. The temperature of the oil drops when tenders are added; maintain a constant flame below it and check the oil’s temperature using a thermometer. Allow the oil to reheat properly in between batches.
Give your tenders a rest. Allow your chicken tenders to sit out for approximately fifteen minutes after breading them. This method of frying results in a crispier tender, although the breading gets a touch mushy.
Hold your delicate areas warm. I maintain my oven at 200 degrees Fahrenheit when I’m frying a big batch of tenders. I keep some of the fried tenders in the oven while I finish frying the others. You can be sure that after you’re done, every tender will still be crispy by keeping them heated.
Make sure the vessel is appropriate. When frying, it’s critical to have a pot or pan that retains heat properly. A high-sided cast-iron skillet can be used instead of my beloved 4-quart Dutch oven. To avoid spillage, just make sure there’s a small space at the top, like an inch or two.
Chicken Tender FAQs
Can you freeze crispy chicken tenders?
Sure, If you have any leftover chicken after frying, you may freeze it on a baking sheet. After they’re frozen, put them in a ziplock bag. Preheat the oven to 425 degrees Fahrenheit. Bake for 12 to 15 minutes, or until crisp and hot.
How long do chicken tenders last in the fridge?
Chicken tenders keep well in the refrigerator for three days or more. Use the same procedure as before to reheat, but bake for only 8 to 10 minutes.
Are chicken tenders gluten-free?
Regretfully, they’re not. Both the batter and the breading contain flour made from wheat. I would be interested in knowing if you make this dish gluten-free!
More Chicken Recipes to Try
Crispy Fried Chicken Tenders
- 2 lbs chicken tenders or chicken breast cut into 1″ strips
- 1 cup flour
- 4 eggs
- 2 tablespoons dijon mustard
- 1 tablespoon Worcestershire
- 1/4 cup water
- kosher salt
- freshly ground pepper
- 4 cups panko bread crumbs
- 1 tablespoon sesame seeds
- 1 tablespoon za’atar seasoning
- canola oil for frying
CREAMY HONEY MUSTARD SAUCE:
- 2/3 cup mayonnaise
- 1 1/2 tablespoons honey
- 2 tablespoons dijon mustard
- 1 tablespoon whole grain mustard
- 2 tablespoons pickle juice
- 1 teaspoon prepared horseradish optional
- 2 tablespoons freshly minced chives
- Salt and Pepper to taste
- Blend all the ingredients until a smooth consistency is achieved for the creamy honey mustard sauce. Store in the fridge until needed.
- To prepare the tenders of chicken: Use kosher salt and pepper to season the chicken tenders.
- Mix the flour, eggs, dijon, Worcestershire, water, 1/2 tsp kosher salt, and 1/2 tsp freshly ground pepper in a medium-sized bowl until thoroughly combined. Mix the za’atar and sesame seeds well with the panko in a different shallow dish or pie plate.
- In a wide-bottomed, high-sided pot (a dutch oven or big cast-iron skillet work best; they limit splash), heat about 2 inches of canola oil to 360 degrees Fahrenheit.
- Coat the chicken well after dipping it into the batter. As you remove it from the bowl, shake off any excess, then drop it into the panko crumbs and thoroughly coat. Arrange the chicken pieces on a baking pan in a single layer. Continue with the leftover chicken. Take a 15-minute break.
- Gently drop the chicken into the oil in groups of three or four, and cook for four to six minutes, or until golden brown. 160 degrees Fahrenheit should be reached inside.
- Place in a 200°F oven on a wire rack placed over a baking sheet. While you finish frying the remaining chicken, this keeps the chicken warm and crispy. With a creamy honey mustard dipping sauce, serve warm.