Extra Crispy Fried Chicken Tenders
Golden Glory: Crafting the Ultimate Crispy Chicken Tenders
The Art of Extra Crispy Chicken Tenders
I’m sure many of you, like me, have found yourselves standing in the aisle of your local grocery store, gazing at the chicken recipes on offer and thinking, “How do I make my chicken tenders as crispy and golden as these pictures suggest?” Well, you’re not alone in this crispy quest. There’s something utterly compelling about biting into a perfectly crisp chicken tender that’s been fried to golden brown perfection. Its crunch is a symphony to the ears, a texture that elevates a simple strip of meat into a culinary marvel. In this exploration, I’ll walk you through every step of crafting the ultimate crispy chicken tenders, right from the marinade magic to frying to perfection, ensuring that each bite is worth savoring.
Key Takeaways:
- Master the Marinade: Unlock the secret to tender, flavorful chicken.
- Breading Basics: Learn how to set up your breading station like a pro for that irresistible crispy coating.
- Frying Fundamentals: Achieve the perfect golden brown crispness, ensuring your chicken tenders are cooked to perfection.
Ingredients for Crunch
Who doesn’t love biting into crispy chicken tenders that just burst with flavor in each bite? I’m here to share the ingredients that will elevate your chicken game to the next level. Start with boneless, skinless chicken tenderloins, the star of our dish. For that unforgettable crunch, we’ll need flour mixture combined with panko breadcrumbs, a must for that satisfying texture. Don’t forget the egg mixture to help all the crispy goodness adhere to the chicken.
Spices play a huge role, so we’ll incorporate garlic powder, onion powder, paprika, black pepper, and a hint of cayenne pepper for those who dare. A splash of hot sauce adds that extra kick. And for dipping? Let’s go with honey mustard sauce and BBQ sauce to complete the feast. Whether you’re frying in hot oil or baking for a healthier version, these ingredients guarantee a meal that’ll have everyone coming back for seconds.
Marinade Magic
By soaking the chicken in a mixture of milk, lemon juice, and a dash of hot sauce, not only do we tenderize these strips of meat, but we infuse them with flavors that promise a punch with every bite. Remember, patience is key here; letting the chicken bathe in this mix for at least 30 minutes is crucial. But if you’re anything like me and always eager for next-level taste, leaving them to marinate overnight will have you waking up to tenders begging to be coated, fried, and devoured. Here’s to transforming those ordinary grocery store chicken tenderloins into something your whole family will adore – and it all starts with a little marinade magic. Trust me, it’s worth every second.
Breading Station Setup
Setting up the breading station is like orchestrating a symphony; every element plays a crucial role in harmonizing flavors and textures to achieve that golden glory we all crave. Begin with a shallow bowl filled with beaten eggs — think of this as the glue that bonds our crispy coat to each tender. In another bowl, whisk together the flour mixture, seasoned liberally with garlic powder, onion powder, salt, black pepper, cayenne pepper, and a dash of paprika for that deep, savoury note.
Dredging the chicken in this flavorful flour mixture first, then through the egg wash, and back again ensures a crispy coating that’s not only full of taste but also has the perfect crunch. Each component, from the spicy kick of cayenne pepper to the sharpness of the garlic powder, contributes to the final masterpiece: extra crispy fried chicken tenders that are truly irresistible.
Dredging and Coating
Here’s how we get that perfect, crispy armor on our chicken tenders:
- Start with the flour mixture: In a shallow bowl, whisk together your purpose flour, a pinch of salt, garlic powder, onion powder, paprika, and black pepper. This isn’t just about the crisp; it’s about infusing those tenders with flavor right from the get-go.
- Move on to the egg mixture: Beat your eggs in another shallow bowl, whisking in a bit of milk to create that golden, clingy bath that will hold our breading together. I like to add a dash of hot sauce here too, because why not? It’s all about layering those flavors.
- Finally, the breadcrumb mixture: In a third shallow bowl, mix together your panko breadcrumbs with a little Parmesan cheese. This is the secret weapon, folks. Panko brings the crunch like no other, and the cheese? Well, it adds a savory note that will make these chicken tenders irresistible.
- Dredge, Dip, Coat: First, coat each tender in the flour mixture, tapping off the excess. Then, dip them into the egg mixture, letting the excess drip off. Lastly, roll them in the breadcrumb mixture, pressing gently to make sure the crumbs stick well. This layering is what gives us that delicious, crispy exterior.
- Let them Set: Before frying, let the coated tenders sit on a wire rack for a few minutes. This helps the breading stick, so you don’t end up with naked tenders halfway through frying.
Frying to Perfection
There’s a certain thrill to watching those chicken tenders sizzle in the hot oil, isn’t there? Now, let’s get down to business. Pour enough canola oil into your Dutch oven or deep fryer, ensuring there’s sufficient depth for the tenders to float. The magic number for our oil temperature? Aim for 350 degrees Fahrenheit. It’s that sweet spot where the tenders cook beautifully without absorbing too much oil.
As you gently place the coated tenders into the oil, watch as they begin to turn a delicious golden brown. Here’s where patience is key. Cook them in small batches to avoid dropping the temperature of the oil – about 5-7 minutes should do the trick. Keep a vigilant eye for that perfect hue of golden. To avoid any guesswork, ensure the internal temperature hits 165 degrees Fahrenheit. This guarantees not just safety but seals in that juicy tenderness we all crave inside those crispy, flavorful exteriors.
Resting and Serving
After those golden beauties emerge from their hot oil bath, it’s all about preserving that crunch we’re all after. So, here’s the deal: place chicken tenders on wire racks set over a baking sheet or line them on paper towels. This little step is my secret weapon. It keeps the chicken crispy on all sides by ensuring they aren’t sitting in their own moisture. Now, when it comes to serving, dive into your favorite dipping sauces. Whether you’re a honey mustard fanatic or a BBQ sauce devotee, a good dunk takes these crispy wonders to the next level. Trust me, it’s a game-changer for the whole family.
Alternative Cooking Methods
Now, let me let you in on a little secret of mine, something that lets me enjoy those golden, crispy chicken tenders without all the guilt – and it’s all about the cooking method. You see, we’re veering away from the traditional deep frying into something a bit more contemporary and a heck of a lot less oily. The air fryer and oven baking are my secret weapons here, and let me tell you, they’re game changers.
When you choose to bake in the oven or use the air fryer, you’re cutting down significantly on oil. This not only makes the chicken tenders easier on the waistline but also keeps them wonderfully crispy. You might think that less oil means less flavor or a soggy texture. However, it’s quite the opposite. Baking achieves that desirable golden brown without the grease, and air frying circulates hot air to ensure each tender is evenly cooked and just as crunchy as its deep-fried counterpart.
So, for those of you looking for a healthier alternative that doesn’t sacrifice texture or taste, air frying or oven baking your chicken tenders could be the way to go. Less oil, less mess, but still all the crispy, crunchy glory we all love so much.
A Crispy Culinary Journey Awaits
The journey to mastering the art of extra crispy, mouthwatering chicken tenders is not just about following a recipe; it’s a chance to explore your culinary creativity. You’re not just making food; you’re crafting an experience. Whether you decide to stick with the traditional flavors or venture out with hot sauce or even a buttermilk mixture, each batch is an opportunity to impress and express your love through food. I urge you to see each tender as a blank canvas, inviting you to experiment with garlic powder, cayenne pepper, or bbq sauce. Lean into the joy of cooking, embrace the process, and watch as your kitchen becomes a source of countless happy memories for your whole family.
If you love chicken tenders check out my Spicy BBQ Chicken Tender recipe!
Extra Crispy Fried Chicken Tenders
Ingredients
- 4 chicken breasts, boneless, skinless
- 1 cup milk
- 2 large eggs, beaten
- 1 tablespoon lemon juice
- 1 tablespoon hot sauce, Frank’s Red Hot preferred
- 2 cups flour
- 2 1/2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 3/4 teaspoon pepper
- ½ teaspoon baking powder
- vegetable oil, for frying
Instructions
- Slice the chicken breasts into four tenders each and place them in a bowl with milk, lemon juice and hot sauce for 30 minutes.
- Prepare two bowls: one with beaten eggs and the other with a mixture of flour and spices.
- Coat each chicken piece first in the flour mixture, then dip in the eggs, and coat again in the flour mixture.
- Gently remove excess flour and arrange the coated chicken on a baking sheet.
- Repeat the process for all the pieces.
- Heat about two inches of oil in a large deep pan over medium-high heat to reach 350 degrees.
- Fry the chicken in small batches for 5-7 minutes or until they turn a golden brown color.
