Fried Chicken Tenders

Whether you use a cast iron skillet or a deep-fat fryer, you can't beat the classic taste of crispy fried chicken strips!

Course Dinner, Lunch

Cuisine American

Keyword buttermilk fried chicken tenders, fried chicken tenders, fried chicken tenders recipe, pan fried chicken tenders

Prep Time 15

Cook Time 20

Total Time 35

Servings people (about 14 chicken tenders total)

Calories 447kcal

Author Blair Lonergan

Ingredients

2 lbs. chicken tenderloins (or boneless skinless chicken breasts cut into strips)
Kosher salt and ground black pepper, to taste
2 large eggs
¾ cup buttermilk
1 teaspoon garlic salt
1 ½ cups all-purpose flour
Oil for deep-fat frying (such as peanut oil or vegetable oil)

Instructions

Season the chicken lightly with salt and pepper. In a shallow bowl, whisk together the eggs, buttermilk, and garlic salt. In a separate shallow bowl, combine the flour, ¾ teaspoon of salt, and ¼ teaspoon pepper. Working with one piece of chicken at a time, dip the chicken in the egg mixture, and then dredge in the flour mixture. Let the chicken rest on a wire rack for a few minutes while you heat the oil.
In an electric skillet, cast iron skillet, Dutch oven, or deep-fat fryer, heat about 2 inches of oil to 375°F. Fry the chicken, a few pieces at a time, for 3-4 minutes on each side, or until crispy and golden brown. The chicken is done when it reaches an internal temperature of 165°F.
Transfer the chicken to a paper towel-lined plate; season with a little more salt. Keep warm in a 200°F oven while you fry the remaining batches.

Video

Notes

Nutrition: It's difficult to calculate the exact nutrition facts for homemade fried chicken tenders, since the amount of oil absorbed and the amount of breading that adheres to each piece will vary. The nutrition provided below is merely an estimate; the numbers assume that about ½ cup of oil is absorbed by the chicken in the cooking process.

Nutrition