Fried Chicken Tenders
Whether you use a cast iron skillet or a deep-fat fryer, you can't beat the classic taste of crispy Fried Chicken Tenders!
Course Dinner, Lunch
Cuisine American
Keyword buttermilk fried chicken tenders, fried chicken tenders, pan fried chicken tenders
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings
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people
Calories 447 kcal
Author Blair
Ingredients
list of 7 items
2 eggs
¾ cup buttermilk
1 cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
2 lbs. chicken tenderloins
Oil for deep-fat frying (such as peanut oil or vegetable oil)
list end
Instructions
list of 4 items
1. In a shallow bowl, whisk together eggs and buttermilk.
2. In a separate shallow bowl, combine the flour, salt and pepper.
3. Dip chicken in egg mixture, then flour mixture. Let the chicken rest on a wire rack for a few minutes while you heat the oil.
4. In an electric skillet, cast iron skillet, or deep-fat fryer, heat about 2 inches of oil to 375° F. Fry chicken, a few pieces at a time, for 3-4 minutes
on each side or until crispy and golden brown. The chicken is done when it reaches an internal temperature of 165 degrees F. Transfer to a paper towel
lined plate and sprinkle with a little more salt.
list end
Recipe Notes
• If you don’t have any buttermilk on hand, you can make your own buttermilk by placing 1 tablespoon of white vinegar or lemon juice in a liquid measuring
cup and adding enough milk to measure 1 cup. Stir, then let stand for 5 minutes.
• Once the cooked chicken fingers drain on paper towels, transfer them to a wire rack on top of a baking sheet. Place the baking sheet in a 200 degree
F oven to keep them warm while you continue frying the remaining batches.
• Never cover your warm fried chicken tenders with foil. This traps steam and moisture, which will make your chicken soggy.
• If you’re using a meat thermometer to know when the chicken is done, the white meat tenders will be best at 165 degrees F.
• For even more flavor, you can add garlic, herbs, shallots or onion to your buttermilk. The flavors will infuse the meat and add unique taste to your
crispy fried chicken.
• How to ensure crispy fried chicken fingers: To avoid soggy fried chicken, it’s important to keep the temperature of your oil at a steady 375 degrees
F. That’s why you don’t want to overcrowd the pan by trying to cook too many tenders at once. If the oil is too cool, the chicken will absorb the oil and
have a soggy texture when done.
Nutrition Facts
Fried Chicken Tenders
Amount Per Serving (1 /6 of the recipe)
Calories 447 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 5g31%
Cholesterol 155mg52%
Sodium 422mg18%
Potassium 642mg18%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 2g2%
Protein 37g74%
Vitamin A 174IU3%
Vitamin C 2mg2%
Calcium 53mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
Whether you use a cast iron skillet or a deep-fat fryer, you can't beat the classic taste of crispy Fried Chicken Tenders!
Course Dinner, Lunch
Cuisine American
Keyword buttermilk fried chicken tenders, fried chicken tenders, pan fried chicken tenders
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings
undefined
people
Calories 447 kcal
Author Blair
Ingredients
list of 7 items
2 eggs
¾ cup buttermilk
1 cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
2 lbs. chicken tenderloins
Oil for deep-fat frying (such as peanut oil or vegetable oil)
list end
Instructions
list of 4 items
1. In a shallow bowl, whisk together eggs and buttermilk.
2. In a separate shallow bowl, combine the flour, salt and pepper.
3. Dip chicken in egg mixture, then flour mixture. Let the chicken rest on a wire rack for a few minutes while you heat the oil.
4. In an electric skillet, cast iron skillet, or deep-fat fryer, heat about 2 inches of oil to 375° F. Fry chicken, a few pieces at a time, for 3-4 minutes
on each side or until crispy and golden brown. The chicken is done when it reaches an internal temperature of 165 degrees F. Transfer to a paper towel
lined plate and sprinkle with a little more salt.
list end
Recipe Notes
• If you don’t have any buttermilk on hand, you can make your own buttermilk by placing 1 tablespoon of white vinegar or lemon juice in a liquid measuring
cup and adding enough milk to measure 1 cup. Stir, then let stand for 5 minutes.
• Once the cooked chicken fingers drain on paper towels, transfer them to a wire rack on top of a baking sheet. Place the baking sheet in a 200 degree
F oven to keep them warm while you continue frying the remaining batches.
• Never cover your warm fried chicken tenders with foil. This traps steam and moisture, which will make your chicken soggy.
• If you’re using a meat thermometer to know when the chicken is done, the white meat tenders will be best at 165 degrees F.
• For even more flavor, you can add garlic, herbs, shallots or onion to your buttermilk. The flavors will infuse the meat and add unique taste to your
crispy fried chicken.
• How to ensure crispy fried chicken fingers: To avoid soggy fried chicken, it’s important to keep the temperature of your oil at a steady 375 degrees
F. That’s why you don’t want to overcrowd the pan by trying to cook too many tenders at once. If the oil is too cool, the chicken will absorb the oil and
have a soggy texture when done.
Nutrition Facts
Fried Chicken Tenders
Amount Per Serving (1 /6 of the recipe)
Calories 447 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 5g31%
Cholesterol 155mg52%
Sodium 422mg18%
Potassium 642mg18%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 2g2%
Protein 37g74%
Vitamin A 174IU3%
Vitamin C 2mg2%
Calcium 53mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
