Fried Chicken Fingers Tenders
Crispy, golden, and irresistibly delicious, these Fried Chicken Fingers Tenders are the ultimate comfort food indulgence! Made with tender, juicy chicken that's perfectly seasoned and coated in a flavorful mixture of spices, flour, and panko breadcrumbs, each bite delivers a satisfying crunch. The secret to their impeccable texture lies in the three-step dredging process, followed by frying in hot oil for a perfectly crispy crust. With a hint of paprika, garlic, and a subtle kick of cayenne pepper, these chicken tenders are anything but ordinary. Ready in just 35 minutes, they’re ideal as a quick dinner, snack, or party appetizer. Serve them with your favorite dipping sauces like ranch, honey mustard, or barbecue for a crowd-pleasing treat that’ll have everyone coming back for more. Perfect for crispy fried chicken enthusiasts or game-day gatherings!
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Recipe Information
Ingredients
- 1 pound chicken tenders
- 1 cup all-purpose flour
- 0.25 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper
- 2 large eggs
- 0.5 cup buttermilk
- 1.5 cups panko breadcrumbs
- 3 cups vegetable oil
Instructions
Start by preparing the chicken tenders. If they are uneven in thickness, use a meat mallet to gently even them out. Pat the chicken tenders dry with paper towels.
Set up three shallow bowls for dredging. In the first bowl, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
In the second bowl, whisk together the eggs and buttermilk until smooth.
In the third bowl, add the panko breadcrumbs.
Dredge each chicken tender in the flour mixture, making sure it is fully coated. Shake off any excess flour.
Next, dip the chicken tender into the egg and buttermilk mixture, allowing any excess to drip off.
Finally, coat the chicken tender in the panko breadcrumbs, pressing gently to ensure the breadcrumbs adhere well.
Repeat this dredging process for all the chicken tenders and place them on a clean plate or tray.
Heat the vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to monitor the temperature, as maintaining it is crucial for even frying.
Carefully add a few chicken tenders to the hot oil, making sure not to overcrowd the pan. Fry for 3-4 minutes per side or until golden brown and fully cooked with an internal temperature of 165°F (74°C).
Remove the cooked tenders from the oil and place them on a plate lined with paper towels to drain any excess oil.
Repeat the frying process with the remaining chicken tenders.
Serve the fried chicken fingers hot with your choice of dipping sauces such as ranch, honey mustard, or barbecue sauce.
Nutrition Facts
Calories |
7684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 720.4 g | 924% | |
| Saturated Fat | 108.9 g | 544% | |
| Polyunsaturated Fat | 403.2 g | ||
| Cholesterol | 599 mg | 200% | |
| Sodium | 5742 mg | 250% | |
| Total Carbohydrate | 238.0 g | 87% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 8.6 g | ||
| Protein | 128.1 g | 256% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 193 mg | 15% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1527 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
