Crispy chicken tenders are a family favorite, especially for kids! This recipe gives you the path to preparing the best fresh batch of homemade crispy chicken tenders. Making them from scratch helps you avoid yucky food additives. It also ensures you are using natural, high-quality ingredients. With just a few simple ingredients, you can prepare a quick and delicious meal that everyone will enjoy.
Making chicken tenders at home is about more than just filling your belly. It’s about the joy of creating something special! Whether you love getting the perfect crispy coating, want to control what’s in your food for a healthier option, or simply enjoy the warm feeling of home-cooked meals. Homemade tenders deliver a taste and quality that store-bought versions just can’t match. You’ll achieve that perfect balance of crunch and juiciness that truly makes your taste buds happy.
When you make tenders from scratch, you’re in charge of what goes into your meal. That means no preservatives, less sodium, and none of the food additives you often find in pre-packaged options. Using fresh ingredients not only boosts the flavor but also makes your meal wholesome. Although grabbing frozen chicken tenders might seem like a convenient choice, making them at home can actually save you money in the long run. For example, you can buy fresh chicken and pantry staples in bulk. This contributes to the savings and cuts down on repeated grocery trips.
Cooking homemade tenders can be a fun hands-on experience, especially if you’re in the kitchen with family or friends. Dipping the chicken in flour and eggs turns cooking into a delightful activity, ensuring everyone enjoys fresh, quality food made with love.
Why use Avocado Oil?
Avocado oil is such a fantastic choice for frying the tenders. Avocado oil comes from the pulp of avocados, which makes it a unique option compared to most plant-based oils that come from seeds. Vegetable oil is a mix of different oils from various plants like soybean and corn. Additionally, vegetable oil can sometimes contain processed fats that may contribute to inflammation if consumed in excess. Vegetable oil production varies widely, with some oils undergoing extensive refining processes.
One of the key differences between avocado oil and vegetable oil is their fat composition. Avocado oil stands out because it’s packed with heart-healthy monounsaturated fats. In contrast, vegetable oil contains more polyunsaturated fats, which can be less stable at high temperatures. Avocado oil has a high smoke point of around 500°F, making it perfect for frying. Avocado oil has a mild, buttery flavor that complements the chicken without overwhelming it. Plus, it’s full of antioxidants that help keep your cells healthy!
Preparation, Servings, and Storage
One of the best parts of this recipe is it is simple to prepare and takes less than 30 minutes from start to finish. Chicken tenders cook quickly, making it similar in preparation time to frozen tenders. You’ll get about four servings, but if you have a bigger crowd or a group of hungry little ones, feel free to double the recipe. Crispy chicken tenders are best served fresh with your favorite dipping sauce. We love hot honey sauce, Carolina BBQ Sauce, or a good old homemade BBQ Sauce, but really, the options are endless! And if you happen to have any leftovers, just pop them in an airtight container in the fridge, and they’ll stay delicious for up to 3 days. Enjoy your cooking adventure!
Crispy Chicken Tenders
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Equipment
Ingredients
- 1 pound Chicken tenderloins
- 2 cups Flour
- 1/2 cup Panko crumbs
- 1/2 tsp Black pepper
- 1/2 tsp Sea salt
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 2 Eggs
- 1 tbsp Water
- 2 cups Avocado oil
Instructions
- Heat the avocado oil in a large dutch oven over medium high heat.
- In a medium sized mixing bowl, combine the flour, panko, pepper, salt, garlic powder, and onion powder.
- In a separate medium sized bowl, whisk the eggs and water together.
- Place the chicken tenderloins into the egg mixture and coat the chicken with egg.
- One chicken tender at a time, place the tenderloin into the flour mixture and toss to coat.
- Drop the breaded tenderloins into the hot oil, but do not crowd the pot. This will take 2 batches.
- Fry the tenderloins for 4-5 minutes or until golden and crispy, then flip with a tongs to fry the other side.
- When the tenderloins are finished, remove with a tongs and place on a paper towel lined plate to drain the grease.
- Serve immediately after the second batch is finished. The first batch can be placed in a 100℉ oven to keep warm if needed.
Nutrition
