Easy Homemade Fried Chicken Tenders
Whoever told you can’t compete with the drive-through window when it comes to the Easy Homemade Fried Chicken Tenders? Well, they are wrong this recipe is easy to make, and a dinnertime favorite for the whole family. The chicken is juicy and the breading is crisp and full of flavor. The secret is the combination between the marinade and the breading and you’ve got an instant hit! Your kids will be begging you to make this over and over again.
MAKING THE BEST EASY HOMEMADE FRIED CHICKEN TENDERS
It’s really very easy! You start with fresh chicken breast or tenderloin meat. I used tenderloin but you’re welcome to use breast or thigh meat instead. The trick to getting tender, juicy chicken strips comes down to a couple of easy steps. First, cut the breast meat across the grain, and second add cornstarch to the marinade. Yes! Corn starch! Trust me it works.
EASY HOMEMADE FRIED CHICKEN TENDER INGREDIENTS
MARINADE INGREDIENTS:
- Boneless Chicken Breast or Tenderloins
- Milk
- Sour Cream
- Lemon Juice
- Sugar
- Cornstarch
- Hot Sauce
- Pepper
- Salt
DREDGE INGREDIENTS:
- Panko breadcrumbs
- Flour
- Onion Powder
- Garlic Powder
- Salt
- Pepper
- Some Kind of Fat to Fry in (Lard, Vegetable Oil, or Bacon Grease)
HOW TO CUT CHICKEN BREAST FOR CHICKEN TENDERS?
Cutting the chicken breast into strips: This is one of the tips behind better chicken tender! To get a more tender chicken tender cut against the grain on the meat. It’s important not to cut the chicken in any direction; see where the grain lines are and be sure to cut opposite them. This makes the cooked fibers of the chicken shorter, so they tear apart more easily. Place chicken in a ziplock bag and set aside.
HOW TO MAKE CRISPY CHICKEN TENDERS
QUICK MARINADE TO TENDERIZE AND FLAVOR CHICKEN
Combine milk, sour cream, lemon juice, and sugar in a small bowl. Whisk in the cornstarch. Add in the hot sauce, onion powder, garlic powder, and salt: continue to whisk. Pour marinade into a zip-top bag with the chicken tenders and massage until the chicken is coated in the marinade Place the bag in the fridge and let marinate for at least 2-3 hours, or even overnight is fine.
COAT THE CHICKEN WITH A SIMPLE DREDGE
Combine all dry ingredients for the coating in a shallow bowl. Remove chicken pieces from the bag a few at a time and thoroughly coat them in the breadcrumb mixture. Place them in the breadcrumbs, then press the chicken down, and flip and repeat the process. Continue to repeat until all chicken is coated.
HOW TO FRY EASY HOMEMADE FRIED CHICKEN TENDERS?
Once the oil is hot, fry chicken pieces for anywhere from 2-4 minutes per side, depending on how thick they are. The small pieces cook quickly! If you’re unsure if the chicken is done, use a meat thermometer. It should register 165 degrees F. Remove the cooked chicken and place it on a plate lined with a paper towel. Continue to repeat until all the chicken is cooked. Serve hot with your favorite dipping sauce.
HOW TO STORE AND REHEAT CHICKEN TENDER LEFTOVERS?
Storing chicken tenders is easy. Just place them in an airtight container in the refrigerator for up to 3 days. Then to reheat I find it best to use the air fryer if you have one but it’s also great to place them on a cookie sheet and they go in the oven at 400 degrees F for 15-20 minutes or until crispy again.
HOW TO FREEZE EASY HOMEMADE CRISPY CHICKEN TENDERS?
Yes, you can absolutely you can freeze the chicken tenders. Occasionally, I will make a double or triple batch just to be able to freeze them for another day. Furthermore, I will place them on a cookie sheet and into the freezer. Once the tenders are rock-hard frozen I will transfer them into a freezer bag. It’s easy to reheat them using the air fryer or oven method. Place them in the air fryer at 380 degrees F for 5-10 minutes or place them in the oven at 400 degrees F for 15-20 minutes or until heated through and crispy again.
HUNGRY FOR MORE RECIPES… TRY THESE
Parmesan Crusted Chicken Breast
Slow Cooker Beer Braised Corn Beef
Crispy Fried Chicken Tenders
Equipment
- Large frying pan
Ingredients
- 2 Pounds Chicken Tenderloins or Chicken Breasts
Marinade Ingredients
- 1/2 Cup Sour Cream
- 1/2 Cup Milk
- 2 Tsp Corn Starch
- 1/2 Lemon (juiced)
- 3 Tbsp Hot Sauce
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 1 Tsp Sugar
- 1 Tsp Salt
Dredge Ingredients:
- 1 Cup Flour
- 1 Cup Panko Breadcrumbs
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 1/2 Tsp Salt
- 1/4 Tsp Pepper
Frying Fat:
- 1/2 Cup Vegetable Oil Lard/Bacon Grease
Instructions
Assemble the Marinade:
- Combine milk, sour cream, lemon juice, and sugar in a small bowl. Whisk in the cornstarch. Add in the hot sauce, onion powder, garlic powder, and salt: continue to whisk. Pour marinade into a zip-top bag with the chicken tenders and massage until the chicken is coated in the marinade Place the bag in the fridge and let marinate for at least 2-3 hours, or even overnight is fine.
Prepare the Drege:
- Combine all dry ingredients for the coating in a shallow bowl
Preparing to Fry:
- Preheat the oil in a shallow frying pan.
- Remove chicken pieces from the bag a few at a time and thoroughly coat them in the breadcrumb mixture. I like to place them in the breadcrumbs, then press the chicken down, and flip and repeat the process. Repeat until all chicken is coated.
- Once the oil is hot, fry chicken pieces for anywhere from 2-4 minutes per side, depending on how thick they are. The small pieces cook quickly! If you’re unsure if the chicken is done, use a meat thermometer. It should register 165 degrees F. Remove the cooked chicken and place it on a plate lined with a paper towel. Repeat until all chicken is cooked.
- Serve immediately with your favorite dipping sauce.
- Enjoy!
Was very easy to make. Tastes fantastic.