Fried Chicken Tenders – EXTRA Crispy: A Delicious Recipe for Chicken Lovers
Fried chicken tenders are a classic favorite that never goes out of style. With their crunchy exterior and tender, juicy meat, they are loved by people of all ages. If you’re looking to make your chicken tenders extra crispy and flavorful, we have the perfect recipe for you. Not only will we guide you through the cooking process, but we’ll also provide you with some pro tips to ensure the best results. So, let’s dive right in!
➔ 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
- 2 large boneless skinless chicken breasts
- Kosher Salt + Pepper
- 3 egg whites
- 48 oz. canola oil, for frying
Breading:
- 1 cup all-purpose flour
- 1/3 cup breadcrumbs,, plain or Italian
- 1 ½ teaspoons seasoned salt
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 1 teaspoon black pepper
➔ 𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨:
Cut the chicken breast into strips that are about ¾ inch thick and 5 inches long. Pat completely dry.
Sprinkle lightly with salt and pepper on each side. (Use about 1/4-1/2 teaspoon coarse or kosher salt per pound of chicken)
Optional Step #1: Dry brine the seasoned chicken breast by letting it sit uncovered in the fridge for 4 hours on the bottom shelf.
This keeps it dry on the outside which allows the breading to stick to it well. It also allows the salt to penetrate through the chicken which allows the inside to become juicy, tender, and flavorful.
Optional Step #2: If possible, remove the chicken from the fridge 20 minutes before frying for even cooking throughout.
Combine the breading ingredients and set aside.
Crack egg whites into a small bowl, save the egg yolks for another dish if desired.
Beat the egg whites until fluffy and frothy.
Place saran wrap over the chicken and use the rough side of a meat mallet to pound the meat and create texture on the outside, this allows the breading to work it’s way into the crevices and creates grip to hold on to the breading.
Dip each piece of chicken into the egg whites, then coat it generously in the breading mix, allow every cook and cranny to get thoroughly coated.
Add oil to a dutch oven, fill it no more than halfway. Heat to 350-375 degrees. (You can also use a deep fryer.)
Fry the chicken tenders in batches of 3 so that the oil doesn’t get too cool by adding too much chicken, and so that the chicken doesn’t crowd each other.
Each side will take about 4 minutes to sufficiently brown. Remove and place on paper towel lined plates to allow any excess oil to absorb. This will keep it extra crispy.
PRO TIP: Transfer chicken from paper towels to a wire rack in a 200° oven to keep them warm while you fry the remaining batches.
Ensure the internal temperature has reached 165° prior to serving.
➤ NOTES :
- For extra crispy chicken tenders, double coat them. After the initial coating of flour and egg, dip the chicken back into the beaten eggs and then into the flour mixture again. This will create a thicker and crunchier coating.
- Use a digital thermometer to check the internal temperature of the chicken. This ensures that they are cooked through without overcooking.
- Avoid overcrowding the pan while frying. Overcrowding can lower the temperature of the oil and result in soggy chicken tenders. Fry them in batches, if needed.
- For a flavorful twist, you can add spices such as smoked paprika, chili powder, or dried herbs like thyme or rosemary to the flour mixture.
In conclusion, this extra crispy fried chicken tenders recipe is sure to be a crowd-pleaser. With its crispy, golden exterior and juicy, tender interior, it’s the perfect dish for any occasion. Serve it up with your favorite dipping sauce and enjoy!
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