how do I make sure my chicken tenders are crispy?

Most importantly, make sure the oil is hot enough before frying the chicken. Use a candy thermometer to check the oil temperature. 350 degrees F is what you are aiming for. Oil that is not hot enough will make for soggy breading. Initially, heat the oil to 375 degrees F. The oil temperature will immediately go down when adding the breaded chicken tenders.

can I make chicken tenders ahead of time?

Yes. The chicken can be made in advance and stored in the refrigerator for up to 4 days. Make sure to completely cool the tenders before packaging. To reheat, place them on a cooling rack in a baking sheet. Heat in a preheated oven at 375°F for 10 to 15 minutes or until heated through.

how to serve chicken tenders

1. With dipping sauce: Serve the chicken with your favorite dipping sauce. Try ranch dressing, honey mustard, BBQ sauce, or hot sauce. 2. On a sandwich: Make a sandwich using the chicken tenders using buns, bread or waffles. Add toppings such as cole slaw, lettuce, tomato, cheese, and mayo. 3. In a salad: Add the chicken tenders to a salad for a protein-packed meal. Top with your favorite vegetables and dressing.

Easy Buttermilk Fried Chicken Tenders

Name: Buttermilk Fried Chicken Tenders
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 24 chicken tenderloins; 1 cup buttermilk; 1 cup seasoned breadcrumbs; 1/4 cup flour; 1 teaspoon kosher salt; 1/2 teaspoon pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika; canola or vegetable oil for frying

Description

Chicken tenders are dipped in buttermilk and a light coating of seasoned flour and breadcrumbs. They fry up quickly and go great with ranch or blue cheese dressing or ketchup.

Ingredients

Units Scale

24 chicken tenderloins
1 cup buttermilk
1 cup seasoned breadcrumbs
1/4 cup flour
1 teaspoon kosher salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
canola or vegetable oil for frying

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Instructions

Place chicken tenders in a large bowl and add the the buttermilk. Set aside.
In another large bowl, add the breadcrumbs, flour, salt, pepper, garlic powder, onion powder and paprika. Whisk to combine.
Place a stock pot over medium high heat and add 2 inches of oil. Heat to 375 degrees F.
Remove the tenders one at a time from the buttermilk and dredge in the breadcrumb/flour mixture.
Fry 4 to 6 tenders at a time (do not crowd the pan) for 3 to 4 minutes per side. The tenders should be golden brown and cooked to an internal temperature of 165 degrees F.
Remove the tenders to a cooling rack placed in a rimmed baking sheet. Season with a generous sprinkle of kosher salt.
Serve immediately.

Notes

An easy substitute for buttermilk is to add 1 tablespoon of vinegar to whole milk. Let sit 5 minutes and stir before using.
The optimal temperature to fry chicken is 350 degrees F. Heat the oil to 375 degrees F before adding the first coated chicken tenders. The oil temperature will go down as soon as the chicken tenders are added.
Drain the fried chicken tenders on a cooling rack placed in a rimmed baking sheet.
The chicken tenders can be made ahead of time. Cool completely and store in an airtight container in the refrigerator for 3 to 4 days. Reheat in a 375 degree F oven on a cooling rack placed in a rimmed baking sheet for 10 to 15 minutes.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: appetizer or entree
Method: deep fry
Cuisine: American

Nutrition

Serving Size: 4 tenders
Calories: 316
Sugar: 2.4 g
Sodium: 642 mg
Fat: 25.1 g
Saturated Fat: 2.8 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 15.4 g
Fiber: 1 g
Protein: 7.8 g
Cholesterol: 16 mg