Description
Crispy Chicken Tenders become the star of your dinner when breaded with a perfect golden crunch that makes your family cheer. Serve these tender, juicy strips with your favorite dipping sauce for a crowd-pleasing meal that comes together faster than you can say delicious.
Ingredients
Scale
Proteins:
- 2 lb boneless chicken tenders
Dry Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon powdered sugar
- 1 teaspoon paprika
- 2 teaspoons cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon salt
Wet Ingredients:
- 1 cup dill pickle juice
- 1 large egg
- 1 cup milk
- ¼ cup peanut oil or canola oil
Instructions
- Pour 1 cup dill pickle juice over 2 lb chicken tenders in a bowl. Refrigerate for 30 minutes to marinate, allowing flavors to penetrate deeply.
- Drain pickle juice completely from chicken tenders. Whisk 1 large egg and 1 cup milk in a separate bowl.
- Submerge chicken tenders in egg-milk mixture, ensuring each piece gets coated evenly.
- Combine 1 cup flour, 1 tablespoon powdered sugar, 1 teaspoon paprika, 2 teaspoons cayenne pepper, 1 teaspoon black pepper, and 1 teaspoon salt in a large ziplock bag.
- Seal flour mixture bag and shake thoroughly to distribute seasonings.
- Transfer each tender from egg mixture into flour bag. Seal and shake until chicken is completely covered with seasoned coating.
- Heat ¼ cup peanut oil in a skillet to 350°F over medium heat. Test oil temperature with a small flour sprinkle.
- Carefully place chicken tenders into hot oil, cooking in batches to maintain temperature.
- Fry tenders for 3-5 minutes, turning once, until exterior reaches golden brown and internal temperature hits 165°F.
- Remove tenders with tongs, placing on paper towel-lined plate to absorb excess oil.
- Serve immediately with preferred dipping sauce while crispy and hot.
Notes
- Pickle juice is the secret weapon for tenderizing chicken, so don’t skip this marinating step for maximum juiciness.
- Using powdered sugar in the breading creates a crispy, slightly sweet coating that sets these tenders apart from standard recipes.
- Fry in small batches to keep the oil temperature consistent and ensure each tender gets perfectly golden and crisp.
- Check the internal temperature reaches 165°F with a meat thermometer to guarantee the chicken is safely cooked through.
- Prep Time: 30 minutes
- Cook Time: 15-25 minutes
- Category: Chicken
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 412 kcal
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg