Crispy Fried Chicken Tenders – Page 2

Set Up Your Breading Station: Get out three shallow dishes (pie plates or wide bowls work perfectly).
- - Dish 1: Combine the all-purpose flour, garlic powder, paprika, salt, and pepper.
  - Dish 2: Beat the two eggs until uniform.
  - Dish 3: Place the breadcrumbs (and Parmesan cheese, if using).
Bread the Chicken: Working with one tender at a time:
- Coat it thoroughly in the seasoned flour, shaking off any excess.
- Dip it into the beaten egg, allowing the excess to drip off.
- Finally, press it firmly into the breadcrumbs, ensuring an even, complete coating.
- Place the breaded tender on a clean plate or wire rack and repeat with the remaining chicken.
Heat the Oil: Pour oil into a large, heavy-bottomed skillet (like cast iron) to a depth of about ½ inch. Heat over medium-high heat until it reaches 350-375°F (175-190°C). If you don’t have a thermometer, the oil is ready when a breadcrumb dropped in sizzles immediately.
Fry to Perfection:
- Carefully place a few tenders in the hot oil, being careful not to overcrowd the pan.
- Fry for 3-4 minutes per side, or until the coating is a deep golden brown and the chicken is cooked through (internal temperature of 165°F / 74°C).
- Use tongs to flip them halfway through for even cooking.
Drain and Serve:
- Transfer the cooked tenders to a wire rack set over a baking sheet or a plate lined with paper towels to drain any excess oil.
- Let them rest for a few minutes before serving hot with your chosen dipping saucess

Chef’s Tips for Success:

Hot Oil is Key: Ensuring your oil is properly heated before adding the chicken is the secret to a crispy, non-greasy crust.
Don’t Crowd the Pan: Frying in batches prevents the temperature from dropping, which can lead to soggy, oily coating.
Use a Wire Rack: Draining on a wire rack instead of just paper towels helps keep the bottom of the tenders crispy.
Keep Warm: To keep the first batch warm while you finish frying, place them on a wire rack in a 200°F (95°C) oven.