Crispy Fried Chicken Tenders Recipe
Crispy fried chicken tenders are a grown-up take on classic chicken tenders. They're juicy, delicious, and only take 20 minutes to make!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Makes: 4 servings
Ingredients
Chicken Tenders:
- 2 lbs chicken tenders (or chicken breast cut into 1" strips)
- 1 cup all-purpose flour
- 4 eggs
- 2 tablespoons dijon mustard
- 1 tablespoon Worcestershire
- 1/4 cup water
- kosher salt
- freshly ground pepper
- 4 cups panko bread crumbs
- 1 tablespoon sesame seeds
- 1 tablespoon za'atar seasoning
- canola oil , for frying
Honey Mustard Sauce:
- 2/3 cup mayonnaise
- 1 1/2 tablespoons honey
- 2 tablespoons dijon mustard
- 1 tablespoon whole grain mustard
- 2 tablespoons pickle juice
- 1 teaspoon prepared horseradish (optional)
- 2 tablespoons freshly minced chives
- Salt and Pepper to taste
Instructions
- To make the honey mustard sauce: Whisk together all the ingredients until smooth. Refrigerate until ready to use.
- To make the chicken tenders: Season chicken tenders with kosher salt and pepper.
- In a medium bowl, whisk together the flour, eggs, dijon, Worcestershire, water, 1/2 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground pepper until smooth. In a separate, shallow dish or pie plate, combine the panko with the sesame seeds and za’atar until well-mixed.
- Heat about 2 inches of canola oil in a wide-bottomed, high-sided pot (reduces splatter, a dutch oven works well, or a large cast-iron skillet) to 360 degrees F.
- Dip the chicken into the batter and coat it well. Shake off any excess as you lift it from the bowl and then transfer it to the panko crumbs and coat it really well. Lay the chicken in a single layer on a baking sheet. Repeat with the remaining chicken. Rest for 15 minutes.
- In batches of 3-4, gently lower the chicken into the oil and fry for 4-6 minutes, until golden brown. The internal temperature should reach 160 degrees F.
- Transfer to a wire rack set over a baking sheet and into a 200-degree F oven. This keeps the chicken warm and crispy while you finish frying the rest. Serve warm with creamy honey mustard dipping sauce.
Notes
To store and reheat:
In the fridge: You can store crispy chicken tenders in the fridge for about 3 days. To reheat, bake at 425ºF for 8-10 minutes. (If you microwave them, they’ll lose their crunch!)
In the freezer: After frying the chicken tenders, you can freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. To reheat, set an oven to 425ºF. Bake for 12-15 minutes, from frozen, until hot and crispy.
