Description
Crispy, golden fried chicken tenders that are tender on the inside and perfectly seasoned on the outside. Ideal for a quick dinner, snack, or game-day treat.
Ingredients
Units
Scale
- 2 pounds chicken tenders
- 1/2 cup whole milk
- 3/4 cup water
- 1 large egg
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1 teaspoon poultry seasoning
- 1 teaspoon paprika
- 1/2 teaspoon baking soda
- 1 3/4 teaspoons salt
- 1/2 teaspoon black pepper
- Neutral oil for deep frying (canola, vegetable, or peanut oil)
- For the seasoned flour:
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a bowl, whisk together milk, water, and egg until well combined.
- In another bowl, mix 1 3/4 cups flour, garlic powder, onion powder, poultry seasoning, paprika, baking soda, salt, and black pepper.
- Dip each chicken tender into the wet mixture, then dredge in the seasoned flour until fully coated.
- For extra crispiness, double-dip: dip back into the wet mixture and coat again with the seasoned flour.
- Heat enough neutral oil in a deep fryer or large skillet to 350°F (175°C).
- Carefully fry chicken tenders in batches, avoiding overcrowding, until golden brown and fully cooked, about 4-6 minutes per side depending on thickness.
- Remove and drain on paper towels before serving.
Notes
- Ensure oil temperature stays around 350°F for the crispiest coating.
- Do not overcrowd the pan; fry in batches for even cooking.
- Seasoned flour can be adjusted with extra spices like cayenne for heat.
- Serve immediately for the best texture, or keep warm in a low oven while frying remaining batches.
Nutrition
- Serving Size: 4 pieces
- Calories: 420
- Sugar: 1g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 105mg