Oh look. Another chicken recipe. In a rut much Rachel? This crispy fried chicken tenders recipe may be my last clucker (no that’s not a typo) for a while but I had too. Why BECAUSE THERE IS NO FRIED CHICKEN ON THIS BLOG. How have I done that? I’m a southern cook. What in the world is wrong with me?!
I’m not going to lie or sugar coat this. If you haven’t ever fried anything, you’ll more than likely mess this up.
Because there’s some sort of rule that says that if you don’t get your first skillet by the age of 5, you won’t be able to hack it as an adult. No–frying takes practice. Lots of it. Sometimes you’ll burn things, sometimes you’ll cook it too low and all the breading will fall off. Sometimes it will be golden on the outside and raw in the middle.
You just can’t give up. If you need to, use an electric skillet where you can set the heat or a fryer for safety. Please don’t burn your house down. Don’t walk away from it. Don’t do laundry. Don’t take a nap. (I know a friend who has!)
My crispy fried chicken tenders don’t have any buttermilk listed, but if you want to wet yours in some before you drop them in the first round of flour, you can do that. I just didn’t here because I get the best crust with egg and flour.
No matter what–once you get the hang of this, you can FRY ANYTHING. You can make your family the most unhealthy ones on the block. I mean–think about it: donuts, pickles, Twinkies, funnel cakes. Oh man. Funnel cakes. I’m just looking out for your best interests here. I am your enabler.
Crispy Fried Chicken Tenders
Crispy fried chicken is a great addition to your dinnertime table and tenders are a quick and easy way to do it.
- 1-2 pounds chicken tenders or 2 large boneless skinless chicken breasts sliced into 1-inch thick strips
- 1 1/2 cups all purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg beaten with 2 tablespoons water
- vegetable oil for frying
Fill a 9-inch cast iron or standard skillet with about 2 inches of oil. Start heating it over medium-high heat while you bread the chicken. (Keep an eye on it!)
In a large bowl, mix the flour, salt and pepper.
In another large bowl, beat the egg and water
Dredge the chicken in the flour, coating well. Shake off excess flour and dip in the egg, the back in the flour.
Set the chicken to the side to rest for about 5 minutes. (This helps the coating stick better)
Check your oil temperature with a candy thermometer if necessary (you should be around 375 degrees) or drop in a little bit of flour--if it sizzles immediately, you can add one piece of chicken.
If the chicken sizzles, add about 5 pieces at a time and cook until golden brown on that side--about 8 to 10 minutes or so.
Turn, and repeat until all brown.
Cook the rest of the chicken in batches.
Transfer to a paper towel lined plate and sprinkle with a little more salt if needed.