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Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 2 large eggs
- 2 tablespoons milk
- 2 cups vegetable oil (or canola oil)
Before you start
Equipment You'll Need
- Sharp knife
- Two shallow bowls
- Whisk
- Large heavy-bottomed skillet or Dutch oven
- Meat thermometer
- Tongs or slotted spoon
- Paper towels
- Oil thermometer (optional but recommended)
Safety Tips & Important Notes
Follow these for best results and safety.
- Keep the oil temperature consistent at 350°F for the crispiest results; if it's too cool, the chicken will absorb excess oil and become greasy.
- Do not overcrowd the pan when frying, as this lowers the oil temperature and prevents even cooking.
- Use a meat thermometer to ensure the chicken reaches 165°F internally for food safety.
- Pat the chicken completely dry before coating to help the flour adhere better and reduce splattering.
- Let the coated chicken rest on the counter for 5 minutes before frying for a more secure coating.
Instructions
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Pat the chicken breasts dry with paper towels and slice them lengthwise into strips approximately 0.75 inches thick.
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In a shallow bowl, whisk together the flour, salt, black pepper, garlic powder, and paprika until evenly combined.
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In another shallow bowl, beat the eggs together with the milk until well combined.
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Heat the oil in a large, heavy-bottomed skillet or Dutch oven to 350°F, using a thermometer to monitor the temperature.
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Working with one chicken tender at a time, dip it into the egg mixture to coat completely, then dredge it in the flour mixture, pressing gently so the coating adheres.
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Carefully place the coated tenders into the hot oil, working in batches to avoid overcrowding the pan.
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Fry for 6 to 8 minutes, turning halfway through, until the coating is golden brown and the internal temperature reaches 165°F when measured with a meat thermometer.
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Transfer the cooked tenders to a paper towel-lined plate to drain excess oil.
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Serve hot with your choice of dipping sauce.
Chef's notes
Leftover fried chicken tenders can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a 350°F oven for 10 minutes to restore crispiness.
Serve with ranch dressing, honey mustard, barbecue sauce, or hot sauce for dipping.
For a healthier alternative, bake the coated tenders at 400°F for 15 to 18 minutes until golden and cooked through.
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