How to Make Crispy Chicken Tenders
These homemade chicken tenders are a perfect substitution to the classic convenience food of the 90s/2000s. These tenders are even better than anything you will find in the freezer section of your local grocery store. With this easy recipe, you will be able to make delicious crispy chicken tenders without the mystery ingredients or seed oils!
Why You Need to Make Crispy Chicken Tenders at Home
Chicken tenders that you might find in the freezer section of your local grocery store typically have not so great ingredients. There may even be chemical names on the ingredients list that you would never have in your kitchen!
Depending on where you live, it can be incredibly difficult to find a package of frozen chicken that doesn’t have mystery ingredients or rancid seed oils! When you do find one that has mostly acceptable ingredients, the price tag might make this simple meal a hefty splurge.
This crispy chicken tender recipe uses ingredients you likely already have in your home; so making this classic meal for your family will mean you’re also serving them a wholesome, good for you meal without the junk.
Making Crispy Chicken Tenders in Bulk Batches
Since chicken tenders are typically enjoyed as a quickly pulled together meal, marinating, dredging and then frying a small batch of chicken tenders every time you want to have a “quick meal” kind of defeats the purpose. Don’t worry, I’m with ya! This is exactly why I recommend preparing a bulk batch!
Making a double, triple or quadruple batch of these crispy chicken tenders is great to make a mess once and eat for multiple meals when you need it. The best way to stock your freezer is to just double the recipe when you already plan on making this for a meal. If you are able to, you could also set aside a specific day to prep a whole bunch of freezer meals like this to pull out when you need them.
Freezing Crispy Fried Chicken Tenders
If you plan on freezing any amount of fried chicken, it’s important to follow a few tips.
The first and most important tip is to make sure your fried chicken is FULLY cold before freezing. This will ensure all of the steam has escaped from the breading so it will not get soggy.
The second tip is to flash freeze the chicken in a single layer on a baking sheet before storing in a bulk bag. This will ensure any residual moisture will become solid before the tenders are combined in a larger storage bag or container together.
Reheating Crispy Fried Chicken Tenders From Frozen
To reheat homemade chicken tenders, preheat your oven to 425℉. If using a cast iron baking sheet to reheat, preheat the sheet in the oven at the same time.
When your oven is preheated, align all the chicken on your desired baking sheet in a single layer. Bake for 25-35 minutes or until your chicken is hot.
Looking for more kitchen inspiration? You might enjoy this recipe for Raw Milk Chocolate Ice Cream (made with maple syrup) or this Homemade Chocolate shell!
Using Coconut Oil, Lard or Tallow for Frying
No matter what you’re frying, it’s best to use an oil that is good for high heat. In many other recipes, you are likely to see vegetable oil be suggested. While it is much cheaper to buy vegetable oil for frying, it is not the best quality for ingesting.
With just a few searches, you will easily find the history of how vegetable oils were made, what their original intended use was and how they ended up in our food supply.
Instead of vegetable oil, this recipe recommends using coconut oil, lard or tallow for frying. In my experience, all three of these oils do not impart a distinguishable flavor. All three of these oils also tend to leave the final fried food with a less greasy feeling on your hands and on your tastebuds.
Ingredients and Tools For Crispy Chicken Tenders
2 Lbs Chicken tenderloins
2-3 cups high heat oil, preferably coconut, lard or tallow
The Marinade
2 tsp Garlic powder
2 tsp Onion powder
1 tsp Sea Salt – I like to use Redmond Real Salt for the added minerals
½ tsp Black pepper
2 Large eggs
The Breading Mix
1 cup Flour
½ cup Arrowroot starch or cornstarch (find non-GMO cornstarch at Azure Standard)
1 tsp Baking Powder
2 tsp Garlic powder
2 tsp Onion powder
1 tsp Salt
½ tsp Black pepper
Two medium mixing bowls
A cast iron skillet or heavy bottomed pan
Thermometer with a pot clip (optional but highly recommended)
A slotted spoon or tongs
A cooling rack placed over a cookie sheet, foil or newspaper
Directions
Marinating the chicken
Mix together the marinade ingredients in a medium mixing bowl and add all chicken tenders. Gently toss the chicken tenders to ensure they are all generously coated with the marinade.
Cover the mixing bowl of marinated chicken tenders and place in the fridge for at least a half hour (or up to 6 hours).
Cooking the Chicken
When you’re ready to fry the chicken, take out the bowl of marinated tenders so they come closer to room temperature. Making the chicken tenders closer to room temperature will help the oil not drop as much in temperature when the chicken is added.
While the chicken is coming up to room temperature, begin heating the oil over medium heat. If you’re using a thermometer, clamp your thermometer to the side of your pan so the tip is not touching the bottom of the pan.
Whisk together the breading ingredients in a medium bowl.
Take one tender from the marinade and place into the breading bowl. With a dry hand, cover the top of the tender with flour and gently press the breading into the chicken. Set aside on a plate while the oil is heating. Continue the breading process until all tenders are breaded.
When the oil has reached 350℉, use tongs or a slotted spoon to place 4-6 tenders into the hot oil. Since tenders are typically quite small, they will likely cook to a safe internal temperature for eating pretty fast.
Just before your tenders reach your desired golden brown color, test their internal temperature. If they have an internal temperature of 165℉, they are fully cooked and can be taken out of the oil when they reach your desired shade of golden brown.
When removing each tender, be sure to place it on a cooling rack with something underneath to catch any drippings. Having airflow underneath the cooling tenders will allow for steam to escape. Placing a freshly fried item on a solid surface will keep any moisture trapped underneath and lead to one side being soggy.
Continue frying 4 – 6 pieces at a time until all are done.
If you’re eating the same day, enjoy these tenders immediately.
Freezing Home Fried Chicken Tenders
If you’re making tenders to store in the freezer for later, allow fried tenders to completely cool on the rack. When all of the chicken is cooled, align all tenders in a single layer on a cookie sheet. Place the prepared cookie sheet in the freezer for 3-4 hours or until partially frozen. After flash freezing, you can transfer to your desired storage container or freezer bag. Store in your freezer for 6-12 months.
Reheating Crispy Fried Chicken Tenders From Frozen
To reheat homemade chicken tenders, preheat your oven to 425℉. If using a cast iron baking sheet to reheat, preheat the sheet in the oven at the same time.
When your oven is preheated, align all the chicken on your desired baking sheet in a single layer. Bake for 25-35 minutes or until your chicken is hot.
Crispy Chicken Tenders FAQ:
Why Make Crispy Chicken Tenders at Home?
Chicken tenders that you might find in the freezer section of your local grocery store typically have not so great ingredients. There may even be chemical names on the ingredients list that you would never have in your kitchen!
Depending on where you live, it can be incredibly difficult to find a package of frozen chicken that doesn’t have mystery ingredients or rancid seed oils! When you do find one that has mostly acceptable ingredients, the price tag might make this simple meal a hefty splurge.
This crispy chicken tender recipe uses ingredients you likely already have in your home; so making this classic meal for your family will mean you’re also serving them a wholesome, good for you meal without the junk.
Can I Make Crispy Chicken Tenders in Bulk Batches?
Yes!! I highly encourage you to make these in large batches to freeze for later. Since chicken tenders are typically enjoyed as a quickly pulled together meal, marinating, dredging and frying a small batch of chicken tenders every time you want to have a “quick meal” kind of defeats the purpose. This is exactly why I recommend preparing a bulk batch!
Making a double, triple or quadruple batch of these crispy chicken tenders is great to make a mess once and eat for multiple meals when you need it. The best way to stock your freezer is to make extra when you’re already making this for a meal. If you can, you could set aside a specific day to prep a whole bunch for the freezer when you need them.
How Do I Freeze Crispy Fried Chicken Tenders?
If you plan on freezing any amount of fried chicken, it’s important to follow a few tips.
The first and most important tip is to make sure your fried chicken is FULLY cold before freezing. This will ensure all of the steam has escaped from the breading so it will not get soggy.
The second tip is to flash freeze the chicken in a single layer on a baking sheet before storing in a bulk bag. This will ensure any moisture will become solid before the tenders are combined in a larger storage bag or container.
How Do I Reheat Crispy Fried Chicken Tenders From Frozen?
To reheat homemade chicken tenders, preheat your oven to 425℉. If using a cast iron baking sheet to reheat, preheat the sheet in the oven at the same time.
When your oven is preheated, align all the chicken on your desired baking sheet in a single layer. Bake for 25-35 minutes or until your chicken is hot.
Why use Coconut Oil, Lard or Tallow for Frying?
No matter what you’re frying, it’s best to use an oil that is good for high heat. In many other recipes, you are likely to see vegetable oil be suggested. While it is much cheaper to buy vegetable oil for frying, it is not the best quality for ingesting.
With just a few searches, you will easily find the history of how vegetable oils were made, what their original intended use was and how they ended up in our food supply.
Instead of vegetable oil, this recipe recommends using coconut oil, lard or tallow for frying. In my experience, all three of these oils do not impart a distinguishable flavor. All three of these oils also tend to leave the final fried food with a less greasy feeling on your hands and on your tastebuds.
Did you try this? Share your creations in the comments or by tagging @MissysHomestead on Instagram.
Crispy Chicken Tenders
Equipment
- Two medium mixing bowls
- A cast iron skillet or heavy bottomed pan
- Thermometer with a pot clip (optional but highly recommended)
- A slotted spoon or tongs
- A cooling rack placed over a cookie sheet, foil or newspaper
Ingredients
- 2 Lbs Chicken tenderloins
- 2-3 cups high heat oil preferably coconut, lard or tallow
The Marinade
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 1 tsp Sea Salt
- ½ tsp Black pepper
- 2 Large eggs
The Breading Mix
- 1 cup Flour
- ½ cup Arrowroot starch or cornstarch find non-GMO cornstarch at Azure Standard
- 1 tsp Baking Powder
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 1 tsp Salt
- ½ tsp Black pepper
Instructions
Marinating the chicken
- Mix together the marinade ingredients in a medium mixing bowl and add all chicken tenders. Gently toss the chicken tenders to ensure they are all generously coated with the marinade.
- Cover the mixing bowl of marinated chicken tenders and place in the fridge for at least a half hour (or up to 6 hours).
Cooking the Chicken
- When you’re ready to fry the chicken, take out the bowl of marinated tenders so they come closer to room temperature. Making the chicken tenders closer to room temperature will help the oil not drop as much in temperature when the chicken is added.
- While the chicken is coming up to room temperature, begin heating the oil over medium heat. If you’re using a thermometer, clamp your thermometer to the side of your pan so the tip is not touching the bottom of the pan.
- Whisk together the breading ingredients in a medium bowl.
- Take one tender from the marinade and place into the breading bowl. With a dry hand, cover the top of the tender with flour and gently press the breading into the chicken. Set aside on a plate while the oil is heating. Continue the breading process until all tenders are breaded.
- When the oil has reached 350℉, use tongs or a slotted spoon to place 4-6 tenders into the hot oil. Since tenders are typically quite small, they will likely cook to a safe internal temperature for eating pretty fast.
- Just before your tenders reach your desired golden brown color, test their internal temperature. If they have an internal temperature of 165℉, they are fully cooked and can be taken out of the oil when they reach your desired shade of golden brown.
- When removing each tender, be sure to place it on a cooling rack with something underneath to catch any drippings. Having airflow underneath the cooling tenders will allow for steam to escape. Placing a freshly fried item on a solid surface will keep any moisture trapped underneath and lead to one side being soggy.
- Continue frying 4 – 6 pieces at a time until all are done.
- If you’re eating the same day, enjoy these tenders immediately.
