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Crispiest Chicken Tenders Recipe

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3.9 from 2 reviews

This Crispiest Chicken Tenders recipe delivers golden, crunchy chicken strips marinated in dill pickle juice for extra flavor and juiciness, then coated in a seasoned flour and cornstarch mixture and deep-fried to perfection. Served with a tangy homemade dipping sauce made from mayonnaise, BBQ sauce, Worcestershire, and pickle juice, these tenders are perfect for a crowd or a family meal.

Ingredients

Chicken Tenders

  • 1 1/2 lbs. chicken tenders (16 tenders or chicken breast cut into strips)
  • Oil (for frying)
  • 3/4 cup dill pickle juice
  • 3/4 cup milk
  • 1 egg
  • 3/4 cup corn starch
  • 3/4 cup flour
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 1 1/4 teaspoons seasoning salt
  • Pinch of cayenne pepper

Dipping Sauce (Optional)

  • 1/2 cup mayonnaise
  • 2 tablespoons BBQ sauce
  • Splash Worcestershire sauce
  • 1 teaspoon pickle juice

Instructions

  1. Prepare the Dipping Sauce: In a small bowl, combine mayonnaise, BBQ sauce, Worcestershire sauce, and pickle juice. Mix thoroughly and refrigerate for at least 30 minutes to allow the flavors to meld. Stir again before serving.
  2. Marinate the Chicken: In a large bowl, whisk together dill pickle juice, milk, and egg. Add the chicken tenders to the mixture, ensuring they are fully submerged, then cover and refrigerate for 30 minutes to tenderize and flavor the chicken.
  3. Prepare the Coating: In a large plastic bag, combine corn starch, flour, garlic powder, paprika, seasoning salt, and cayenne pepper. Seal and shake the bag to evenly distribute the spices.
  4. Coat the Chicken: Working in batches of six, place chicken tenders into the bag with the dry mixture. Seal and shake until the tenders are thoroughly coated. Remove and place on a wire rack. Repeat until all tenders are coated.
  5. Heat the Oil: In a deep fryer or heavy-bottomed pot, heat oil to between 350 and 375°F (175-190°C), ensuring there is enough oil to fully submerge the tenders.
  6. Fry the Tenders: Carefully fry the chicken tenders five at a time, cooking each batch for 5-6 minutes or until the coating is golden brown and the chicken is cooked through.
  7. Drain and Serve: Remove the cooked tenders with a slotted spoon and place them on a paper towel-lined platter to drain excess oil. Serve warm alongside the prepared dipping sauce.

Notes

  • Marinating the chicken in pickle juice adds a subtle tang and helps tenderize the meat.
  • Do not overcrowd the frying oil, as this lowers the temperature and results in greasy tenders.
  • Use a wire rack to drain the coated tenders before frying to prevent sogginess.
  • The dipping sauce can be customized with more or less BBQ sauce or pickle juice to taste.
  • Ensure oil temperature is maintained for even cooking and crispness.

Find it online: https://cookedbysarah.com/crispiest-chicken-tenders-recipe/