Fried Chicken Tenders Recipe -

Enjoy a batch of golden, crunchy fried chicken tenders paired with a zesty, homemade dipping sauce.

This recipe yields juicy meat encased in a well-seasoned, crispy crust, making it an ideal choice for a comforting family dinner or a crowd-pleasing weekend meal.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 8 servings

Ingredients

For the Chicken and Breading:

24 chicken tenderloins (rinsed and patted dry)
1 cup all-purpose flour
2 large eggs (lightly beaten)
2 tablespoons water
2 cups Italian-style seasoned bread crumbs
0.5 teaspoon ground black pepper
0.5 teaspoon cayenne pepper (adjust for extra heat)
2 quarts neutral cooking oil (such as canola or vegetable oil for deep frying)

For the Spicy Horseradish Dipping Sauce:

1 cup mayonnaise
0.5 cup sour cream
3 tablespoons prepared horseradish
3 tablespoons prepared mustard
1 dash Worcestershire sauce

Step-by-Step Instructions

1. Set Up Your Breading Station

Arrange three wide, shallow bowls in a row to create an efficient assembly line:

Bowl 1: Add the all-purpose flour.
Bowl 2: Whisk together the beaten eggs and water until smooth.
Bowl 3: Combine the Italian-style seasoned bread crumbs, ground black pepper, and cayenne pepper, stirring well to distribute the spices evenly.

2. Coat the Chicken Tenders

Working with one piece of chicken at a time:

Dredge a tenderloin lightly in the flour, shaking off any excess.
Dip it into the egg wash, ensuring it is fully moistened.
Roll it thoroughly in the seasoned bread crumbs, pressing gently so the coating adheres securely. Transfer the breaded tender to a clean tray or baking sheet. Repeat until all chicken pieces are coated.

3. Heat the Oil

Pour the cooking oil into a deep fryer or a large, heavy-bottomed Dutch oven. Heat the oil to 375°F (190°C), using a deep-fryer thermometer to monitor the temperature accurately.

4. Fry to Golden Perfection

Carefully drop the chicken tenders into the hot oil in small batches to avoid overcrowding the pan, which can lower the oil temperature.
Fry for 6 to 8 minutes, turning occasionally, until the crust turns an even, deep golden brown and the internal temperature of the chicken reaches 165°F (74°C).
Remove the tenders using a slotted spoon or wire spider and let them drain on a wire cooling rack or paper towels.

5. Mix the Dipping Sauce

In a small mixing bowl, whisk together the mayonnaise, sour cream, prepared horseradish, prepared mustard, and a dash of Worcestershire sauce until completely smooth and well combined. Chill until ready to serve.

Essential Cooking Tips

Maintain Oil Temperature

Let the oil return to 375°F between batches to ensure a crispy outer crust instead of a greasy texture.

Uniform Sizing

Check your chicken tenderloins; if some are significantly thicker than others, gently pound them to an even thickness so they cook uniformly.

Wire Rack over Paper Towels

Placing fried chicken on a wire cooling rack instead of paper towels prevents the bottom of the tenders from getting soggy due to trapped steam.

Nutrition Facts (Per Serving)

Nutrient	Amount	% Daily Value
Calories	821 kcal	—
Total Fat	55 g	71%
Saturated Fat	10 g	49%
Cholesterol	164 mg	55%
Sodium	783 mg	34%
Total Carbohydrates	35 g	13%
Dietary Fiber	2 g	7%
Total Sugars	2 g	—
Protein	45 g	90%
Calcium	93 mg	7%
Iron	4 mg	22%
Potassium	389 mg	8%
Vitamin C	2 mg	2%