Crispy chicken tenders are a classic finger food that are loved by both kids and adults alike. These golden-brown strips of juicy chicken are coated in a flavorful breading and fried until crispy on the outside and tender on the inside. They’re perfect for snacking, game day parties, or even as a main dish served with your favorite dipping sauce.
Let us explore how to make crispy chicken tenders, some tips for getting them just right, and some delicious dipping sauce to try. So, whether you’re a fan of classic comfort food or just looking for a tasty snack, read on to discover all about crispy chicken tenders.
Can I Bake Crispy Chicken Tenders Instead of Frying Them?
You can bake chicken tenders instead of frying them to make them healthier. Simply place the breaded chicken tenders on a baking sheet and bake in the oven at 400°F for 20-25 minutes or until they’re crispy and cooked through.
What Dipping Sauces Go Well with Crispy Chicken Tenders?
There are many dipping sauces that go well with crispy chicken tenders, including
- Ranch dressing
- Honey mustard
- Barbecue sauce
- Garlic Mayo Sauce
Expert Tips to Make Crispier Chicken Tenders:
Use Fresh Chicken: Fresh chicken tends to be more tender and flavorful than frozen chicken. It’s also easier to cut into even strips.
Let the Chicken Rest in The Fridge: After coating the chicken tenders in the breading mixture, let them rest in the refrigerator for at least 30 minutes. This helps the coating adhere to the chicken and also helps prevent the breading from falling off during cooking.
Use A Seasoned Breading Mixture: Use a mixture of flour, breadcrumbs, and seasonings to create a flavorful breading for the chicken tenders. You can also add additional spices, such as paprika, garlic powder, or cumin, to add more flavor.
Double Coat the Chicken Tenders: For extra crispy chicken tenders, double coat them by dipping them in the egg mixture and then in the breading mixture again before frying or baking.
Don’t Overcrowd the Pan: When frying the chicken tenders, don’t overcrowd the pan as this can cause the oil temperature to drop, resulting in greasy chicken. Cook the chicken in batches, if necessary.
More Poultry Recipes
Crispy Chicken Tenders
- 8 chicken tenders
- Juice from a 24 ounces dill pickles jar
- ¾ cup almond flour
- 1 tsp salt
- 1 tsp ground black pepper
- 2 eggs
- 1½ cups breadcrumbs
- for deep frying olive oil
- In a large zip lock bag, place the chicken tenders andpickle juice.
- Seal the bag and shake to coat well.
- Refrigerate to marinate for at least 1 hour or overnight.
- In a shallow bowl, mix together the almond flour, saltand black pepper.
- In a second shallow bowl, crack the egg and beat lightly.
- In a third shallow bowl, place the breadcrumbs.
- Coat the chicken tenders with flour mixture, then dipinto beaten eggs and finally coat with breadcrumbs.
- In a skillet, heat enough olive oil over medium-high heatand cook the chicken tenders for about 3 minutes per side or until goldenbrown.
- With a slotted spoon, transfer the chicken tenders onto apaper towel-lined plate to drain.
- Serve hot.