It’s the last week in our comforting classics series and I wanted to bring something that everyone loves- Chicken Tenders!
Chicken tenders are definitely one of those comforts you can find everywhere. But, have you thought of making them yourself?
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This is mostly the same batter I use for my normal fried chicken, although I’ve been making them into tenders more and more often!
With this recipe they are much more flavorful and easier than you would think! Super crunchy outside and moist, tender chicken inside, serve with your favorite dipping sauce or by themselves… they’re that good!
What is the difference between the chicken tenders and chicken breast?
Chicken breast is meat that is attached to the ribs of the chicken. Tenders are a strip of breast meat that are near but not attached to the breast.
However, I cut up actual chicken breast for this recipe and it works great!
How to make chicken tenders:
Cut up your chicken into 1 inch strips, cutting against the grain if you can.
Place chicken in a large bowl and add the dried seasonings. Mix together so all the pieces are coated.
Coat the chicken in this mixture in the baking powder, baking soda, and flour.
Add in the cold water and mix until a batter form.
Get the oil hot and start frying!
Chicken is done when golden brown and has an internal temperature of at least 165 degrees.
When chicken is done frying, sprinkle a little of the kosher or coarse salt on the chicken.
Serve with your favorite sides and dipping sauces and enjoy!
These are also delicious the day after, just cold. The flavor is amazing!!
An easy and delicious recipe for frying chicken tenders!
The hardest part might be getting the oil temperature just right but when you’ve mastered that you’re good to go! Simple, easy and delicious.
I really hope you enjoyed this last post in the comforting classics series, check back next week for February’s series!
More comforting recipes:
- Salted Caramel Brownies
- Homemade Chicago Style Deep Dish Pizza
- Chicken Alfredo Ravioli Bake
- Creamy Chicken Pot Pie
- Cinnamon Roll Apple Pie
- Easy Homemade Shepherd’s Pie
Homemade Chicken Tenders- you need to try these asap!
Tools used to make chicken tenders:
Homemade Chicken Tenders
Ingredients
- 2 large chicken breasts I get the split packs, debone them and discard the skin
- 1/4 tsp garlic powder
- 1/4 tsp season salt
- 1/4 tsp onion powder
- 1/4 tsp paprika
- fresh ground pepper to taste
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/4 Cup all-purpose flour
- 1 Cup cold water
- Vegetable oil for frying
- Kosher or a coarse salt to use when chicken is done frying
Instructions
- In a heavy bottom skillet with deep sides, add in enough oil to go up the side of the pan 2-3 inches. Heat oil over medium heat until hot but not smoking.
- Cut up your chicken into 1 inch strips, cutting against the grain if you can.
- Place chicken in a large bowl and add the dried seasonings. Mix together so all the pieces are coated.
- Add in the baking powder, baking soda and flour. Coat the chicken in this mixture.
- Add in the cold water and mix, by hand until a batter form, if there are some lumps that's okay. (If you need to add some more water, do so a little at a time. It can depend on the weather if more is needed. It should be like a pancake batter consistency.)
- Test the oil with a tiny drop of the batter, if it sizzles and bubbles immediately but doesn't burn you're ready!
- Place the chicken strips one by one into the pan, but don't over crowd them. They should not be touching.
- Let fry on one side about 4 minutes and flip over with a tongs. Chicken is done when golden brown and has an internal temperature of at least 165°F degrees. About 8-10 minutes total.
- Do chicken in batches. When chicken is done frying, place on a wire rack over a pan so the excess oil and drip off. Immediately sprinkle a little of the kosher or coarse salt on the chicken. This will ensure the salt sticks, when there is still some oil on the outside.
- Continue doing this until all chicken is done. If you have a lot of tenders, you can hold the already fried chicken in a oven set on the lowest setting.
- Serve with your favorite sides and dipping sauces and enjoy!
Nutrition
Dana DeVolk
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Lisa says
Made these tonight for my husband. He really enjoyed them!
Dana DeVolk says
I made them again tonight too! I’m so glad he liked them 🙂
Betty says
Thanks Dana , I made these and they were just great! Chicken was tender inside the tasty batter. Mine looked just like the photo. I have been cooking for years and never had a good recipe for this. I will try it on shrimp also.
Pearl Shourd says
I tried and I loved! My family and grandchildren devoured them. They are better than any chicken strip that I have ever tried.
Jill says
Making these tonight…can I get the batter ready ahead of time then just fry when I’m ready?
Dana DeVolk says
I would make the batter right before cooking, as that is the only way I have done it. But, if you try it the other way, I would love to know how they come out!
Sioux says
I make chicken tenders similarly except I use seltzer or club soda because the carbonation makes the batter puff up nicely. But this recipe is good for me for the seasoning and flour, etc. amounts. 🙂
Sara Charces says
Made these last night. They were a hit. Will definitely save this recipe.
Vanessa says
These were fantastic! I don’t normally rate things, so you know I mean it. Well done!
KD says
Absolutely Delicious! Thank you for such an easy recipe. My kids loved them. My 14 year old said they were the best she’s ever tasted! This is definitely going on my Tried & Loved board! ?
cindy says
Thank you for sharing this recipe. My husband doesn’t like white meat because he says it’s always too dry. While I was cooking them, just looking at them, they looked like they were going to be hard as rocks. When I try something new I always ask the family to grade from 1-10. This is the first 100 I’ve ever got. Not only was it delicious, but just the right crispiness on the outside & MOIST on the inside. This is a definite keeper.
Stacy says
The first time I made them I was mad because I should have made more because they were so yummy. I have made these three times since and have learned my lesson! They are so moist and I love how light and crispy the batter is.
Noel Angell says
can these be made and frozen for later eating?
Dana DeVolk says
I’ve never tried and I really don’t think it would end in a good result.