Crispy Chicken Tenders Crack: 7 Steps to Irresistible, Golden Perfection!

In the first shallow bowl, mix together the flour, cornstarch, garlic powder, onion powder, paprika, oregano, pepper, and salt. This will form your dry dredging mixture.
In the second shallow bowl, whisk the eggs until smooth.
In the third shallow bowl, combine the panko breadcrumbs, regular breadcrumbs, and grated Parmesan cheese. The panko adds extra crispiness, and the Parmesan will give the chicken tenders a rich, savory flavor.
Dredge the Chicken:

Take each chicken strip and dredge it in the flour mixture, making sure it’s fully coated. Tap off any excess flour.
Next, dip the coated chicken strip into the beaten eggs, letting any excess egg drip off.
Finally, coat the chicken in the breadcrumb mixture, pressing gently to ensure the breadcrumbs stick evenly on all sides. The more even and generous the coating, the crunchier the tenders will be.
Heat the Oil:

In a large frying pan or deep fryer, heat about 1-2 inches of vegetable oil over medium-high heat. You’ll know the oil is ready when a small breadcrumb dropped into the oil sizzles immediately. If you’re using a thermometer, the oil should reach 350°F (175°C).
Fry the Chicken:

Working in batches, carefully place the breaded chicken strips into the hot oil, making sure not to overcrowd the pan. Fry the tenders for 4-5 minutes on each side, or until golden brown and crispy. Use tongs to flip the chicken gently to ensure an even cook.
Once the chicken is cooked through (internal temperature should be 165°F or 75°C), remove the tenders from the oil and place them on a plate lined with paper towels to absorb excess oil.
Garnish and Serve:

Once all the chicken tenders are cooked, arrange them on a serving platter. For a fresh touch, sprinkle with chopped parsley or serve with a side of dipping sauces like ranch, honey mustard, or barbecue sauce.
Enjoy:

Serve your crispy, juicy Chicken Tenders Crack with your favorite sides, such as French fries, coleslaw, or a fresh green salad. These tenders are perfect for lunch, dinner, or as an appetizer at your next gathering.
Recipe Variations:
Spicy Chicken Tenders Crack: Add a teaspoon of cayenne pepper or chili powder to the flour mixture to give your chicken a spicy kick. You can also toss the cooked tenders in a buffalo sauce for an extra zing!

Parmesan-Crusted Tenders: For an extra cheesy flavor, mix more Parmesan cheese into the breadcrumb mixture or top the cooked tenders with extra cheese and place them under the broiler for a minute or two until melted and golden.

Baked Chicken Tenders: If you prefer a healthier alternative, you can bake the tenders instead of frying. Preheat your oven to 400°F (200°C), place the breaded chicken strips on a baking sheet lined with parchment paper, and bake for 15-20 minutes, flipping halfway through.

Gluten-Free Chicken Tenders: Use gluten-free breadcrumbs and substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of this recipe.

Frequently Asked Questions (FAQs):
1. Can I use boneless, skinless thighs instead of breasts?
Yes, chicken thighs work wonderfully in this recipe. They are slightly juicier and more flavorful than chicken breasts. Just be sure to adjust the cooking time slightly, as thighs may take a bit longer to cook through.

2. How can I tell if the chicken tenders are cooked through?
The best way to check is by using a meat thermometer. Insert it into the thickest part of the chicken, and it should read 165°F (75°C) for safe consumption. If you don’t have a thermometer, cut a piece open to ensure there is no pink inside.

3. Can I make the tenders ahead of time?
You can bread the chicken and store it in the fridge for up to 1 hour before frying. However, for the best results, these tenders are best enjoyed immediately after frying for maximum crispiness. If you have leftovers, store them in an airtight container in the fridge and reheat in the oven to keep them crispy.

4. Can I use a different type of oil for frying?
Yes, you can use vegetable oil, canola oil, or sunflower oil for frying. Just make sure the oil has a high smoke point to avoid burning during the frying process.

5. Can I bake the chicken tenders instead of frying them?
Yes! To bake them, preheat your oven to 400°F (200°C), place the breaded chicken tenders on a baking sheet lined with parchment paper, and bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.

Notes:
Breading Technique: The key to crispy chicken tenders is the breading. Make sure to coat the chicken in the flour, dip it in egg, and then coat it with the breadcrumb mixture. Pressing down gently ensures the breadcrumbs stick well for a perfect crispy bite.

Oil Temperature: If the oil is too hot, the breading might burn before the chicken is fully cooked. If it’s not hot enough, the tenders will absorb too much oil and become greasy. Keep the oil temperature steady at around 350°F (175°C).

Nutritional Info (per serving):
Calories: 400
Protein: 30g
Fat: 20g
Carbohydrates: 35g
Fiber: 2g
Sugar: 2g
Sodium: 600mg
Cholesterol: 120mg
Conclusion:
These Chicken Tenders Crack are the perfect combination of crispy, crunchy, and tender, making them a favorite for all ages. Whether you’re serving them as a snack, dinner, or party appetizer, they’re sure to disappear quickly. With just a few simple ingredients and a couple of cooking techniques, you’ll have a plate of irresistible tenders that everyone will crave. Try this recipe today and experience the crispy, golden perfection that will make you say “wow” with every bite!