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+ servings
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5 from 12 ratings

Fried Chicken Tenders

These EXTRA CRISPY Fried Chicken Tenders are easy to make at home and just as your favorite restaurant. Learn the secrets that the chefs use for making that perfectly seasoned, crunchy batter!


  • 2 large boneless skinless chicken breasts
  • Kosher Salt + Pepper
  • 3 egg whites
  • 48 oz. canola oil, for frying


  • 1 cup all-purpose flour
  • 1/3 cup breadcrumbs,, plain or Italian
  • 1 ½ teaspoons seasoned salt
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon black pepper


  • Cut the chicken breast into strips that are about ¾ inch thick and 5 inches long. Pat completely dry. Sprinkle lightly with salt and pepper on each side. (Use about 1/4-1/2 teaspoon coarse or kosher salt per pound of chicken)
  • Optional Step #1: Dry brine the seasoned chicken breast by letting it sit uncovered in the fridge for 4 hours on the bottom shelf. This keeps it dry on the outside which allows the breading to stick to it well. It also allows the salt to penetrate through the chicken which allows the inside to become juicy, tender, and flavorful.
  • Optional Step #2: If possible, remove the chicken from the fridge 20 minutes before frying for even cooking throughout.
  • Combine the breading ingredients and set aside.
  • Crack egg whites into a small bowl, save the egg yolks for another dish if desired.
  • Beat the egg whites until fluffy and frothy.
  • Place saran wrap over the chicken and use the rough side of a meat mallet to pound the meat and create texture on the outside, this allows the breading to work it's way into the crevices and creates grip to hold on to the breading.
  • Dip each piece of chicken into the egg whites, then coat it generously in the breading mix, allow every cook and cranny to get thoroughly coated.
  • Add oil to a dutch oven, fill it no more than halfway. Heat to 350-375 degrees. (You can also use a deep fryer.)
  • Fry the chicken tenders in batches of 3 so that the oil doesn’t get too cool by adding too much chicken, and so that the chicken doesn’t crowd each other.
  • Each side will take about 4 minutes to sufficiently brown. Remove and place on paper towel lined plates to allow any excess oil to absorb. This will keep it extra crispy.
  • PRO TIP: Transfer chicken from paper towels to a wire rack in a 200° oven to keep them warm while you fry the remaining batches.
  • Ensure the internal temperature has reached 165° prior to serving.



Try serving these with my easy honey mustard sauce!
Air Fryer Method:
Disclosure: Nothing beats the flavor and texture of deep frying this chicken, but here are the instructions for air frying, if you must. 😉
  • Preheat the air fryer to 375°. If yours runs hot, heat to 350°.
  • Place the breaded chicken on the air frying basket, do not overlap them and fry in batches if needed.
  • Use Canola Oil Cooking Spray to generously coat the outside prior to air frying.
  • Air fry for 10-15 minutes. Flip and spray with more Canola oil.
  • Cook for 10 more minutes.
  • Ensure the internal temperature has reached 165° prior to serving.


Calories: 126kcal, Carbohydrates: 2g, Protein: 3g, Fat: 12g, Saturated Fat: 1g, Cholesterol: 7mg, Sodium: 201mg, Potassium: 51mg, Fiber: 1g, Sugar: 1g, Vitamin A: 38IU, Vitamin C: 1mg, Calcium: 3mg, Iron: 1mg