Homemade Chicken Tenders

It’s the last week in our comforting classics series and I wanted to bring something that everyone loves! Chicken tenders are definitely one of those comforts you can find everywhere. But, have you thought of making them yourself? With this recipe they are much more flavorful and easier than you would think! Super crunchy outside and moist, tender chicken inside, serve with your favorite dipping sauce or by themselves… they’re that good!

Homemade Chicken Tenders

Homemade Chicken Tenders: Super crunchy outside and moist, tender chicken inside, serve with your favorite dipping sauce or by themselves... they're that good!This is mostly the same batter I use for my normal fried chicken, although I’ve been making them into tenders more and more often!

Homemade Chicken Tenders
 
Ingredients
  • 2 large chicken breasts (I get the split packs, debone them and discard the skin)
  • ¼ tsp garlic powder
  • ¼ tsp season salt
  • ¼ tsp onion powder
  • ¼ tsp paprika
  • fresh ground pepper to taste
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1¼ Cup all-purpose flour
  • 1 Cup cold water
  • Vegetable oil for frying
  • Kosher or a coarse salt to use when chicken is done frying
Instructions
  1. In a heavy bottom skillet with deep sides, add in enough oil to go up the side of the pan 2-3 inches. Heat oil over medium heat until hot but not smoking.
  2. Cut up your chicken into 1 inch strips, cutting against the grain if you can.
  3. Place chicken in a large bowl and add the dried seasonings. Mix together so all the pieces are coated.
  4. Add in the baking powder, baking soda and flour. Coat the chicken in this mixture.
  5. Add in the cold water and mix, by hand until a batter form, if there are some lumps that's okay. (If you need to add some more water, do so a little at a time. It can depend on the weather if more is needed. It should be like a pancake batter consistency.)
  6. Test the oil with a tiny drop of the batter, if it sizzles and bubbles immediately but doesn't burn you're ready!
  7. Place the chicken strips one by one into the pan, but don't over crowd them. They should not be touching.
  8. Let fry on one side about 4 minutes and flip over with a tongs. Chicken is done when golden brown and has an internal temperature of at least 165 degrees. About 8-10 minutes total.
  9. Do chicken in batches. When chicken is done frying, place on a wire rack over a pan so the excess oil and drip off. Immediately sprinkle a little of the kosher or coarse salt on the chicken. This will ensure the salt sticks, when there is still some oil on the outside.
  10. Continue doing this until all chicken is done. If you have a lot of tenders, you can hold the already fried chicken in a oven set on the lowest setting.
  11. Serve with your favorite sides and dipping sauces and enjoy!

Step by Step Directions

Homemade Chicken Tenders: Super crunchy outside and moist, tender chicken inside, serve with your favorite dipping sauce or by themselves... they're that good!

Cut up your chicken into 1 inch strips, cutting against the grain if you can.

Homemade Chicken Tenders: Super crunchy outside and moist, tender chicken inside, serve with your favorite dipping sauce or by themselves... they're that good!

Place chicken in a large bowl and add the dried seasonings. Mix together so all the pieces are coated.
Add in the baking powder, baking soda and flour. Coat the chicken in this mixture.
Add in the cold water and mix, by hand until a batter form, if there are some lumps that’s okay.

Homemade Chicken Tenders: Super crunchy outside and moist, tender chicken inside, serve with your favorite dipping sauce or by themselves... they're that good!

Test the oil with a tiny drop of the batter, if it sizzles and bubbles immediately but doesn’t burn you’re ready!
Place the chicken strips one by one into the pan, but don’t over crowd them. They should not be touching.
Let fry on one side about 4 minutes and flip over with a tongs. Chicken is done when golden brown and has an internal temperature of at least 165 degrees. About 8-10 minutes total.

Homemade Chicken Tenders: Super crunchy outside and moist, tender chicken inside, serve with your favorite dipping sauce or by themselves... they're that good!

Do chicken in batches. When chicken is done frying, place on a wire rack over a pan so the excess oil and drip off. Immediately sprinkle a little of the kosher or coarse salt on the chicken. This will ensure the salt sticks, when there is still some oil on the outside.
Continue doing this until all chicken is done. If you have a lot of tenders, you can hold the already fried chicken in a oven set on the lowest setting.

Homemade Chicken Tenders: Super crunchy outside and moist, tender chicken inside, serve with your favorite dipping sauce or by themselves... they're that good!

Serve with your favorite sides and dipping sauces and enjoy!

These are also amazing the day after, just cold. The flavor is amazing!!

Homemade Chicken Tenders: Super crunchy outside and moist, tender chicken inside, serve with your favorite dipping sauce or by themselves... they're that good!

The hardest part might be getting the oil temperature just right but when you’ve mastered that you’re good to go! Simple, easy and delicious. I really hope you enjoyed this last post in the comforting classics series, check back next week for February’s series!

Until next time,

Dana's-SignatureMake sure to check out Parrish’s series post by clicking on the image below:

Philly_Cheese-steak_Mac_&_Cheese_

Past comforting classics recipes:

Salted Caramel Brownies | Homemade Chicago Style Deep Dish Pizza

Chicken Alfredo Ravioli Bake | Creamy Chicken Pot Pie

Cinnamon Roll Apple Pie | Easy Homemade Shepherd’s Pie

Need even more yummy inspiration? Make sure to follow my food board on Pinterest!




I participate in these linky parties, Savvy Southern Style, Coastal Charm and Orj Junkie.

I participate in these linky parties, DIYHSHP and Orj Junkie.

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