Crispy Chicken Tenders

Course: Appetizer or Entree

Cuisine: American

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings:

Calories: 306kcal

Author: Kris Longwell

Crispy Chicken Tenders are loved by kids and adults and this recipe does not disappoint. We go with a wet and then dry batter to deliver an extra crunchy crust. The chicken is juicy and succulent. Make the honey mustard dipping sauce and you'll have chicken tenders that will rival your favorite chain restaurant!

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Equipment

large sturdy skillet for frying, or deep-fryer

Ingredients

1 lb chicken tenders or chicken breasts, cut into strips
Adobo seasoning See NOTES
Kosher salt divided
½ cup cornstarch
2 ½ all-purpose flour divided
⅓ cup beer cold
¾ cup whole milk
1 large egg lightly beaten
2 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon onion powder
vegetable oil for frying
honey mustard dipping sauce for serving

Instructions

Sprinkle the adobo seasoning and salt all over the chicken tenders.
1 lb chicken tenders, Adobo seasoning, Kosher salt
Set up a dredging station with three pans or bowls. In the first pan add the cornstarch. In the second pan, mix together 1 cup flour, the beer, milk, egg, chili powder, paprika, onion powder, and 1 tablespoon salt until smooth. In the third pan, mix together 1½ cups flour and 2 tablespoon adobo seasoning.
½ cup cornstarch, 2 ½ all-purpose flour, ⅓ cup beer, ¾ cup whole milk, 1 large egg, 2 tablespoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon onion powder
Working in batches, dredge the chicken tenders through the cornstarch until fully coated. Press them into the wet batter and flip and move around until completely coated. Add to the seasoned flour and turn to fully coat. Place on a platter or cutting board, and repeat with remaining tenders. Sprinkle more flour on the tenders if they are still very wet.
Meanwhile, heat oil in a large sturdy skillet (filled about ⅓ of the way up the sides) to 350°F.
vegetable oil
Working in batches, carefully place the coated tenders in the hot oil, and cook until crispy and golden brown, gently flipping occasionally. This will take about 5 to 7 minutes. Use metal tongs to remove the chicken tenders from the hot oil and place them on a baking rack on a baking sheet. Repeat with remaining tenders.
Serve at once with honey mustard dipping sauce and your other favorite dipping sauces.
honey mustard dipping sauce

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

We don't recommend using a wet batter (even coated with flour) in your air-fryer or oven. You can use the same batter ingredients and technique that we used with our fried chicken sandwich if you want to make these tenders in your air-fryer or oven.

The small amount of alcohol will cook out when these are cooked. However, if you prefer to not prepare them with beer, simply replace it with the same amount of beef stock or chicken stock (or broth).

We like Amigos Adobo seasoning, however, you can find adobo seasoning in the spice section, or Hispanic section of most well-stocked supermarkets. Seasoned salt (ie, Lawry's) can be substituted. Taste a bit before adding to the chicken. Some seasonings have more sodium than others. Don't over-season, but definitely don't under-season either.

These are best served piping hot but are still delicious after they've cooled off, although they will lose most of their crispiness.

Nutrition