Crispy Chicken Tenders

Chicken tenders have been one of my favorite foods since I was a kid. Back then, my family used to joke that I might turn into a chicken tender because it was my go-to order at most restaurants. These days, the classic dish remains my favorite comfort meal or cheat day snack, despite all of the other amazing foods I enjoy.

So obviously I’m VERY excited to share my first chicken tender recipe with you. I’ve cooked variations of this recipe for years and have decided this is the easiest method to get delicious, crispy chicken tenders on your table in no time.

My recipe swaps eggs for mayo. Why? Mayo keeps the chicken moist and tender, and I think it’s easier to deal with than beating an egg mixture. I also opt for bread crumbs instead of flour, because they help with the crunch factor. I use regular bread crumbs or Panko bread crumbs mixed with seasonings including onion powder, garlic powder, chili powder, and paprika.

If you’re a dipper like me, your favorite honey mustard recipe will pair perfectly with these chicken tenders! You can also go for ketchup, BBQ sauce, hot sauce, or enjoy them on their own! To complete the meal, toss them on top of a salad for a healthy(ish) lunch or dinner, or serve with your favorite sides like Brussels sprouts or sweet potato fries.

Know what time it is!? It’s time to start frying! Enjoy!

What oil do I use to fry chicken tenders?

You want an oil with a high smoke point like avocado oil, canola oil, peanut oil, or vegetable oil. I’ve used avocado and vegetable oils for this recipe and both work perfectly!

Make sure your oil is the right temperature before you drop your first batch of chicken tenders. That means you should let the oil heat for at least five minutes when small bubbles start to form on the surface. If you have the right thermometer, it should be between 350 and 370 degrees F.

How do I know when my chicken tenders are ready?

Follow this recipe and you should be good to go! The chicken tenders will be ready after cooking on each side for three to four minutes. The outside will be brown and the chicken will be easy to pierce with a fork.

You can also check with a food thermometer for an internal temperature of at least 165 degrees F.

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Crispy Chicken Tenders

Servings: 4

Author: Austin Havens

Prep time: 10 MinCook time: 16 MinInactive time: 5 MinTotal time: 31 Min

Chicken tenders slathered in mayo and hot sauce, covered in bread crumbs and seasonings, then fried to crispy perfection.

Ingredients

• 12 boneless, skinless chicken tenderloins
• 3/4 cup mayonnaise
• 1 tbsp Tabasco (or your preferred hot sauce)
• 1 cup plain breadcrumbs (Panko work too!)
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 1 cup avocado or other vegetable oil

Instructions

1. Pat the chicken tenders dry.
2. In a bowl, mix mayonnaise and hot sauce.
3. In a shallow dish or plate, mix the bread crumbs with seasonings.
4. Dip chicken tenders in mayo mixture, carefully shaking off any excess. (This is important because if there's too much mayo, the chicken won't get as crispy — and you'll run out before all of the chicken is coated.)
5. Coat the chicken in the bread crumbs, gently pressing crumbs into each tender and shaking off any excess. (Make sure all of the tender is covered in bread crumbs!) Set aside the plate of breaded chicken tenders.
6. Meanwhile, heat the oil in a medium to large sauce pan over medium-high heat (Around 4 on your stove knob). This takes about five minutes. (The oil is ready when you see small bubbles and the temperature is around 350 degrees F. Don't have a thermometer? Drop a tiny bit of flour in the oil. Does it bubble? It's frying time!)
7. When the oil is ready, fry the tenders for four minutes then flip and fry for another three to four minutes. Only fry 4 to 6 tenders at a time, depending on the size of your pan. (The chicken is ready when the outside golden brown and the inside is at least 165 degrees F.)
8. Use tongs to remove chicken tenders from oil, letting any excess oil drop off. Place on a wire rack or a plate covered in paper towels. (If you use paper towels instead of a wire rack, use fresh paper towels for each batch of chicken and flip the chicken tenders to allow both sides to drain.)
9. When all of your chicken is fried and drained, serve with your favorite dipping sauce! Enjoy!

Notes

Tips for ultimate crispiness: 1) Remove any excess mayo from tenders. 2) Press breadcrumbs into tenders. 3) Make sure your oil is hot enough before frying. 4) Don't overcrowd the pan. 5) If using paper towels for draining, don't let tenders sit on oily paper towels for too long.

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