Homemade Fried Chicken Tenders
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Crispy, crunchy outside with a tender inside Homemade Fried Chicken Tenders are always a hit!
Homemade Fried Chicken Tenders
Sharing Homemade Fried Chicken Tenders with you today. It’s a very basic and simple chicken tender recipe that kids will love.
Using buttermilk, flour, salt, and pepper, you can create perfect chicken tenders that your family will request time and again!
My boys don’t like “chicken with bones” and quite frankly, I don’t either. Wouldn’t it be great if they really didn’t have bones? 😁I side with Lincoln and Ryder. Chicken, no bones. Fried.
TIPS
If you use chicken tenders, you don’t have to brine or soak them. They will already be tender, hence the name. 😉 All I do is dredge the chicken in buttermilk and flour after seasoning them. Temperature is key when frying anything. It’s almost inborn in Southerners to know how to fry. Heat your oil to 400 degrees. I use a thermometer to make sure I have it just right. I don’t really have that inborn frying thing because I rarely fry anything. After you drop the chicken watch it carefully and remove it to drain after it’s golden brown.
One tip, if you’ll time yourself and test the one tender first, you can tell the others by that test.
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Homemade Fried Chicken Tenders
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Ingredients
- 1 pound chicken tenders
- 2 cups buttermilk
- 2 cups self-rising flour
- salt and pepper to taste
Instructions
- Preheat oil to 400 degrees.
- Salt and pepper tenders generously
- dredge tenders in flour, then buttermilk, then in flour again
- Drop 4 or 5 in pan.
- Do not over crowd.
- Fry until golden brown
- Remove from oil and drain on paper towels.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Serve warm with Honey Mustard Sauce
I’m going to take your word for it and try this recipe!
Can you use all purpose flour
YES
Can these be frozen after they’re cooked and then reheated?
Most of the time reheating dries out the meat and the crust gets soggy. I did find this info that may help with that.
“We had the most success when we allowed the chicken to come up to room temperature for 30 minutes to 1 hour before rewarming it in the oven, which helped it heat more quickly and ensured that the odd-shaped pieces would heat more evenly. We placed it on a wire rack set in a baking sheet to keep the bottom from steaming and then baked it in a 400-degree oven, which quickly recrisped the crust before the meat had time to dry out. Heating the chicken to an internal temperature of 120 degrees, which took 14 to 18 minutes for breasts and 8 to 12 minutes for legs and thighs, gave us chicken at the perfect serving temperature.”
Approximately how much oil do you use?
It’s hard to say, I usually pour it 3 to 4 inches deep in whatever pan I use.
Can’t wait to try!! Looks amazing!!! Had to leave a comment about your boys names…. I to have 2 boys … their names also lincoln and ryder !! Lol lincoln is younger by 18 months. Took me by surprise to see those names together !!
Oh my gosh, that is so odd!!! Thanks for letting me know!
An actual recipe would be appreciated.
where is the recipe?
I’m sorry for the inconvenience, I didn’t realize the recipe didn’t transfer over when I had work on my site done recently. The recipe is showing now.