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Fried Chicken Tenders

Perfectly seasoned, incredibly tender, and oh-so-delicious, these tenders will surely become a family favorite. Plus, knowing you made them from scratch adds an extra layer of satisfaction. So next time you’re craving a comforting bite, give this recipe a try, and enjoy every crispy morsel! Happy cooking!
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Prep Time 15 minutes
Cook Time 15 minutes
marinating 12 hours

Ingredients
  

Instructions
 

  • To ensure your chicken tenders are as tender and enjoyable as possible, you might want to remove the tough tendon that runs along the length of the tender. Here’s how to do it:
  • Hold the chicken tender in one hand. You’ll notice a thin, white tendon running along one side.
  • With one hand, hold the tendon firmly and pull it away from the tender while using the knife to cut down alongside the tender. Be careful not to cut into the meat. Once it’s separated, you can easily pull it off, leaving you with a clean, tender piece of chicken.
    I like to use the tines of a fork and place the start of the tendon between the tines and pull the tendon out. I like to use a paper towel to grip the tendon so it is ton too slippery.
  • Begin by marinating your chicken tenders in a mixture of buttermilk and hot sauce for added flavor. In a bowl, combine 2 cups of buttermilk with 1 teaspoon of hot sauce (if desired) and stir in 1 tablespoon of your herb and spice blend. Submerge the chicken tenders completely in this mixture, cover, and refrigerate for at least 2 hours or, for the best results, overnight.
  • Let the chicken sit out for a good 30 minutes before cooking so the chicken can come up to room temp.
  • In a separate bowl, mix 2 1/2 cups of all-purpose flour with the remaining spice blend.
  • Remove the tenders from the buttermilk onto a plate or bowl.
  • Set the buttermilk marinade at the end of your breading station.
  • Coat the tender completely in the seasoned flour mixture.
  • Return the chicken to the buttermilk briefly, letting excess drip off again.
  • Dip the tender back into the flour mixture for a second coating. Set aside on a wire rack to ensure the breading sticks nicely.
  • Use a cast iron skillet for the best heat distribution:
    1. **Heat the Oil**: Pour tallow or your preferred frying oil into the skillet about 1 inch and heat it to about 350°F (175°C).
  • 2. **Fry Carefully**: Gently add the breaded chicken tenders to the hot oil, being sure not to overcrowd the skillet. Fry for about 4-6 minutes per side, or until golden brown and the internal temperature reaches 165°F
  • Once cooked, transfer the tenders to a plate lined with paper towels to absorb any excess oil. Or place onto a wire rack.
  • Serve these delicious tenders with your favorite dipping sauces, such as honey mustard, ranch dressing, or spicy mayonnaise.
Tried this recipe?Let us know how it was!