Best Fried Chicken Tenders Recipes

OVEN-FRIED CHICKEN TENDERS

Steps:

• Heat oven to 425°F. Line cookie sheet with foil; spray with cooking spray.
• In shallow dish, place flour. In another shallow dish, beat egg and water. In third shallow dish, mix bread crumbs and cheese. Coat chicken with flour; dip into egg mixture, then coat with bread crumb mixture. Place on cookie sheet.
• Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Serve with dipping sauce.

FRIED CHICKEN FINGERS (TENDERS)

Steps:

• Heat oil in frying pan.
• In a shallow dish, combine flour, seasoned salt, red pepper flakes and black pepper. Mix with fork until well blended.
• In a separate shallow dish, "scramble" the eggs with the milk.
• Coat each tender with flour mixture, then egg mixture, then another coat of flour mixture.
• Fry until golden brown, about 5 - 7 minutes per tender. Can cook in batches.

CRISPY FRIED COCONUT CHICKEN TENDERS

Steps:

• Combine milk and vinegar in a bowl. Add tenderloins. Place in the refrigerator to soak for 1 to 2 hours.
• While chicken soaks, prepare egg coating by whisking together eggs, heavy cream, salt, and pepper in a bowl.
• Prepare dry coating by pulsing coconut in the bowl of a food processor until it resembles large bread crumbs. Add almond flour, all-purpose flour, sugar, 1 teaspoon salt, 1 teaspoon pepper, and chili powder. Pulse to combine.
• Preheat the oven to 250 degrees F (120 degrees C). Remove chicken from milk mixture; discard mixture.
• Dip each chicken tender in the egg mixture, then in the coconut coating, pressing generous amounts into the meat.
• Heat oil in a skillet over medium heat. Gently drop coated chicken into the hot oil and fry until golden and no longer pink in the centers, working in batches, about 6 minutes per side. Place fried pieces in the oven to keep warm between batches.

FRIED CHICKEN TENDERS

Steps:

• Combine the water, kosher salt, and sugar in a container to form a brine. Add the chicken tenders and let this marinate in the fridge for 2 hours.
• Combine the flour, garlic powder, onion powder, paprika, seasoned salt, black pepper and cayenne pepper in a container and mix very well to combine.
• Mix the eggs and milk in another container.
• Preheat your oil to 350 degrees.
• Dredge the chicken tenders in the flour mixture and pat off excess.
• Dip the tenders in the egg mixture and drain excess.
• Dredge the chicken tenders in the flour a second time and set them on a plate. Put them in the fridge to dry out for about 20 minutes. This will help the coating stick to the chicken better.
• Once the oil is hot, fry the tenders in small batches for about 5 minutes and then drain on paper towels.
• Serve with your favorite dipping sauces!

FRIED CHICKEN TENDERS

Steps:

• In a shallow bowl, combine eggs and water. Dip chicken in egg mixture, then coat with cracker crumbs. In an electric skillet, heat oil to 375°. Fry chicken strips, a few at a time, for 5-6 minutes or until golden brown. Drain on paper towels. , Meanwhile, prepare gravy mix according to package directions if desired. Serve with chicken strips.

OVEN FRIED CHICKEN TENDERS

Steps:

• Preheat oven to 450.
• Combine chicken and buttermilk in a shallow bowl. Place crackers, Creole seasoning, and salt in a heavy-duty zip-top bag. Crush crackers with a rolling pin or heel of hand.
• Drain chicken, discarding buttermilk. Add chicken to bag, close, and shake to coat well.
• Coat a baking sheet with cooking spray. Pour oil in center of baking sheet; heat oil at 450 for 3 minutes. Remove oven from pan, reduce heat to 400. Spread hot oil with a spatula over an area just large enough to accommodate chicken. Quickly place chicken in oil on pan.
• Bake at 400 for 10 minutes, turn, and bake and additional 3 minutes or until done.

TENNESSEE HOT FRIED CHICKEN TENDERS

Steps:

• Season chicken tenders with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
• In shallow bowl, mix flour, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper with whisk. In another shallow bowl, beat buttermilk and hot sauce together with whisk. Dredge chicken tenders in seasoned flour, then in buttermilk mixture, and back in flour.
• In 12-inch skillet, heat oil over medium-high heat until hot (350°F). Fry tenders in hot oil, all at once, about 5 minutes, turning once, until deep golden brown and no longer pink in center (at least 165°F). Place on rack lined with paper towels to drain, with paper towels underneath rack.
• In 1-quart saucepan, melt butter over medium-low heat. Beat in paprika, red pepper and garlic powder with whisk. Brush fried chicken tenders with spicy butter. Serve with slices of white bread and sweet pickles, if desired.

OVEN-FRIED CHICKEN TENDERS

Steps:

• Heat oven to 425°F. Line cookie sheet with foil; spray with cooking spray.
• In shallow dish, place flour. In another shallow dish, beat egg and water. In third shallow dish, mix bread crumbs and cheese. Coat chicken with flour; dip into egg mixture, then coat with bread crumb mixture. Place on cookie sheet.
• Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Serve with dipping sauce.

OVEN FRIED CHICKEN TENDERS

Steps:

• 1. Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.
• 2. Mix remaining ingredients except butter in a large bag.
• 3. Preheat oven to 400 degrees. Cut butter into a few pieces and place in a large pan. Melt butter in pre-heated oven. Spread melted butter around the bottom of the pan, make sure that there are no dry spots.
• 4. Shake excess milk off of chicken and completely coat each piece with the seasoning mix by shaking the chicken in the bag, until coated. Place each piece of chicken in the pan.
• 5. Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.

CRAZY PLATES OVEN FRIED CHICKEN TENDERS

Steps:

• Mix the flour with the other dry ingredients (not with the corn flakes).
• First dip the chicken tenders in the buttermilk and roll in flour mix.
• Then dip back in buttermilk.
• Now roll in corn flakes.
• Put on baking pan sprayed with cooking spray. Spray chicken with cooking spray.
• Bake 45 min at 375*.

LEMON-PEPPER FRIED "CHICKEN" TENDERS

Steps:

• For the lemon-pepper "chicken": Place the tofu on a layer of paper towels on a cutting board. Top with more paper towels. Place a pot over the top and fill with heavy cans to press the excess liquid from the tofu. Let stand for 30 minutes.
• Cut the tofu into strips. Soak the strips in the broth in a bowl for 1 hour.
• Meanwhile, make the ranch dip: Stir together the mayonnaise, almond milk, parsley, vinegar, garlic powder, onion powder and dill in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.
• For the lemon-pepper "chicken": Pour enough oil to reach halfway up the sides of a cast-iron skillet. Heat the oil to 350 degrees F. Line a rimmed baking sheet with a wire rack.
• Make the "buttermilk" by stirring together the almond milk and vinegar in a shallow dish. Let stand, whisking occasionally, for 10 minutes to develop a tangy flavor. Combine the flour, cornstarch, lemon-pepper seasoning and salt and pepper to taste in a separate shallow dish.
• Dip the tofu strips in the "buttermilk," then dredge in the flour mixture. Fry, in batches, turning occasionally, 7 to 8 minutes. Drain on a wire rack and sprinkle with additional lemon-pepper seasoning while still hot. Serve hot with the ranch dip.

KICKIN' CHIPOTLE FRIED CHICKEN TENDERS WITH COOL CUCUMBER SLAW

Steps:

• Pour chipotle peppers and adobo sauce into a blender. Add 2 cups buttermilk; cover and process until peppers are completely pureed.
• Place chicken in a large zip top plastic bag and pour buttermilk mixture and remaining buttermilk over chicken. Refrigerate for at least 3 hours or up to overnight.
• Combine the masa, panko, salt and pepper in a large zip top plastic bag. Drain chicken pieces; add to masa mixture, 1 at a time, and shake to coat. Shake off excess; place on waxed paper for 15 minutes before frying.
• Heat 4 inches of oil to 375 degrees F in a large cast iron skillet.
• Fry chicken for about 4 minutes on each side or until browned on all sides. Remove chicken from skillet and place on a paper towel lined platter. Once well drained, keep chicken warm on a wire rack over a baking sheet in a oven preheated to 300 degrees F.
• Serve chicken on a large platter with Cool Cucumber Slaw. Garnish with Cilantro and cucumber wedges.
• Stir together the cucumber and salt. Place in a colander over a mixing bowl. Refrigerate for 1 hour. Discard liquid and place cucumber in mixing bowl. Add yogurt, lime juice, mint, cilantro, carrot, scallion and sugar to the cucumber. Mix until well combined. Cover and refrigerate at least 3 hours, preferably overnight.

KIKI'S FAVORITE DEEP-FRIED BUTTERMILK CHICKEN TENDERS

Steps:

• Mix buttermilk and 1 tablespoon seasoned salt together in a bowl. Stir in chicken tenders. Cover and refrigerate for at least 2 and up to 6 hours.
• Preheat oven to 170 degrees F (75 degrees C). Line a baking sheet with paper towels; place a cooling rack on sheet and set in oven.
• Mix remaining 1 tablespoon seasoned salt, panko bread crumbs, and pepper together in a large, flat bowl.
• Remove tenders from marinade one at a time and shake to remove excess buttermilk. Roll pieces in panko mixture and place on a large platter.
• Heat oil in a deep-fryer or large saucepan to 370 degrees F (190 degrees C). Fry chicken pieces 3 or 4 at a time in hot oil until browned and crispy, about 3 minutes. Transfer to cooling rack in oven to keep them warm as you fry.

AIR FRIED VEGETARIAN "CHICKEN TENDERS"

Steps:

• Pour flour onto a large plate. Place eggs in a shallow bowl. Combine bread crumbs, garlic powder, paprika, cayenne pepper, black pepper, chili powder, and salt in another shallow bowl.
• Coat imitation chicken strips in flour, dip into eggs, then dredge in bread crumb mixture, and place on a plate.
• Heat an air fryer to 500 degrees F (260 degrees C).
• Place a row of coated strips in the air fryer basket. Spray with a light coat of cooking spray.
• Cook strips in the air fryer for 6 minutes. Open fryer to flip strips with tongs. Continue cooking until golden brown, 4 to 6 minutes more.

GOLDEN AIR-FRIED CHICKEN TENDERS

Steps:

• Whip egg, salt, and pepper in a shallow bowl until well combined. Mix cornbread crumbs, panko, honey powder, and poultry rub in a separate shallow bowl.
• Dip each chicken tender in the egg mixture. Shake off excess and dredge in cornbread coating.
• Preheat an air fryer to 380 degrees F (190 degrees C). Cook chicken tenders for 6 minutes. Flip and cook for an additional 6 minutes.

BUTTERMILK WAFFLES WITH BUTTERMILK FRIED CHICKEN TENDERS

Steps:

• For the waffles: Combine the flour, baking powder, baking soda, sugar and salt in a large bowl.
• In a second bowl, whisk the eggs until smooth, then whisk in the buttermilk and butter until combined. Add the wet ingredients to the dry ingredients and mix just until the batter comes together; there will be lumps. Cover and let sit at room temperature for at least 30 minutes and up to 1 hour.
• Preheat the oven to 250 degrees F. Set a baking rack over baking sheet and place on the center rack. Preheat a waffle maker according to manufacturer's instructions and brush with melted butter.
• For each waffle, ladle about 1/3 cup of the batter onto the iron. Cover and cook until golden brown and crispy, 3 to 4 minutes; the waffles will be a little misshapen--not perfectly square, with rounded corners. As you go, transfer the cooked waffles to the baking rack in the oven and hold there while you fry the chicken.
• For the fried chicken: While the waffle batter rests, place the chicken tenders in a resealable plastic bag. Add 1 cup of the buttermilk and the hot sauce, then seal the bag and marinate at room temperature for 1 hour.
• In a medium bowl, combine the flour with the garlic powder, onion powder, chile de arbol, 1 teaspoon salt and 1/4 teaspoon black pepper. Transfer half of the flour mixture to a second bowl. In a third bowl, put the remaining 1 cup buttermilk.
• Remove the chicken from the marinade and pat dry with paper towels. Sprinkle with salt and pepper.
• Heat 2 inches of oil in a high-sided skillet, preferably cast-iron, over medium heat until it registers 360 degrees on a deep-fry thermometer. Working in batches to avoid crowding the pan, dredge the chicken in the first dish of seasoned flour, then dip in the buttermilk, letting excess drain off, and finally dredge in the second bowl of seasoned flour, tapping off excess. Fry until golden brown on both sides and just cooked through, about 5 minutes. Remove to a paper-towel-lined plate and season with salt.
• To serve, put two waffles on each of four plates. Top them with three tenders and drizzle all with hot sauce, if desired, and honey.

AIR FRIED CHICKEN TENDERS RECIPE, STRIPS CRISPY EASY | BEST RECIPE BOX

Steps:

• If chicken into strips (not necessary if using chicken tenders). Make sure they are even sized so that they cook evenly. The thicker they are, the longer they will take to cook. Combine the salt, black pepper, garlic powder, and paprika. Season chicken strips with the spices. Set aside.
• In put the breading in a medium bowl. In another medium bowl, beat the eggs until smooth.
• Preheat the Air Fryer at 370°F/188°C for 4 minutes.
• Dredge chicken cutlets strips in egg, then breading of choice. Press chicken cutlets into the bowl of breading so that they completely coat the chicken cutlet. Repeat this process for all chicken pieces. Generously spray both all sides of all the coated chicken with oil spray to coat all dry spots.
• Air Fry at 370°F/188°C for 8-14 minutes, depending on the size and thickness of your tenders. After 6 minutes, flip the chicken tenders. Lightly spray any dry spots than then continue cooking for the remaining time or until they are crispy brown or internal temperature of the chicken reaches 165°F/74°C.
• Serve chicken strips with your favorite dip: ketchup, mustard, bbq sauce, etc.

FRIED CHICKEN TENDERS

Steps:

• Place flour in a shallow bowl. Place breadcrumbs in a separate shallow bowl, and mix with ground black pepper and cayenne pepper. Place eggs and water in a small bowl.
• One piece at a time, coat the chicken in the flour, the eggs and the bread crumbs, and set aside.
• Heat oil in a deep fryer to 375 degrees F (190 degrees C).
• In small batches, fry chicken 6 to 8 minutes, or until golden brown. Remove chicken, and drain on paper towels.
• In a separate small bowl, combine the mayonnaise, horseradish, sour cream, Worcestershire sauce and mustard. Mix well, and serve with the chicken for dipping.

OVEN FRIED CHICKEN TENDERS

Steps:

• 1. Melt Butter in a bowl add chopped garlic..set aside. Mix bread crumbs,parmesan cheese, salt, pepper,& garlic powder. Dip each tender in the butter/garlic mixture, then into the bread crumb mixture... and lay on a sprayed cookie sheet. After all tenders are coated.. pour remaining butter/garlic mixture over the top. Bake at 350* for approx 40 minutes..or however crispy you want them.. bake accordingly.

BUTTERMILK FRIED CHICKEN TENDERS RECIPE - (4.6/5)

Steps:

• Combine the chicken tenders with all of the marinade ingredients in a large ziplock bag. Seal the bag tightly and smush it around to ensure chicken tenders are evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate overnight, or at least 4 hours. Make the breading by combining the flour, salt, pepper, garlic powder, paprika and baking powder in a large bowl. Whisk until well combined, then add the buttermilk and stir with a fork until mixture is evenly clumpy. Line a baking sheet with aluminum foil. Remove the chicken tenders from the marinade a few at a time and toss into the flour mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's best to use one hand to remove the tenders from the bag and the other to toss in the breading.) Set breaded tenders on prepared baking sheet. Line another baking sheet with a few layers of paper towels and set aside. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over high heat until oil is shimmering. (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until second side is also golden, a few minutes more. Set cooked tenders on baking sheet lined with paper towels to drain. Fry remaining tenders in batches. Serve hot.