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Freshly made Homemade Crispy chicken tenders sitting on a cooking rack
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Crispy Chicken Tenders

These crispy chicken tenders are better than anything you will find in the freezer section of your local grocery store!
Prep Time5 minutes
Cook Time25 minutes
Marinating Time30 minutes
Total Time1 hour
Course: Dinner
Cuisine: American
Keyword: Chicken Tenders, Crispy Chicken
Servings: 4
Calories: 1kcal
Cost: $5-10

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.

Notes

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.