Make restaurant style chicken tenders at home! Can you guess what secret ingredient I use to make the CRISPIEST fried chicken tenders? You probably already have a container of it in your pantry!
Watch our step by step video!
If you’ve ever found yourself intimidated by making fried chicken, homemade chicken tenders or chicken nuggets is a great place to start. Chicken tenders fry up much more quickly and cook much more evenly than drumsticks. I’ve tried many different methods over the years and came up with one that my family goes nuts over using a secret ingredient that you probably have in your pantry. Restaurant style chicken tenders made at home! With a family of 7, this is a huge money saver. I can feed our entire family for the price of two combo meals.
The key ingredient in making the CRISPIEST fried chicken is corn starch. I’ve been making fried chicken using corn starch for years, and every time I branch out and try out a recipe that doesn’t call for corn starch, I am disappointed. The coating just isn’t the same!
A simple 50/50 ratio of corn starch and flour works great, and it is something that you probably already have in your pantry. Many view corn starch as only an ingredient for baking or making sauces, and it works great for those uses. I use it in my bakery style sugar cookies.
If you’re looking for a crowd pleaser to make for the entire family, whip up a batch of these chicken tenders and serve them with garlic fries, my favorite dipping sauce (scroll down for recipe) and a vegetable platter!
How to Make the CRISPIEST Fried Chicken Tenders
The first thing you need to do is soak the chicken tenders in pickle juice, milk and an egg. Yes, pickle juice. It adds so much flavor and moisture and the tenders only soak for 30 minutes, so definitely take the time to do that.
When the chicken has about 5 minutes of soaking time left, go ahead and mix the dry ingredients. Corn starch, flour, seasoned salt, paprika, garlic powder and a bit of cayenne pepper.
Place them all in a plastic sealable bag and dip 6 tenders at a time. Seal the bag, give it a good shake and transfer the chicken tenders to a rack. Repeat until all of the tenders have been dipped and shaken.
I prefer to dip and shake everything at once instead of frying small batches and continually dipping more chicken in the corn starch mixture. This way, I only have to wash my hands once and it makes the frying process even quicker!
Frying the Crispiest Chicken Tenders
A good rule of thumb for frying chicken is to keep the oil between 350 and 375 degrees. The temperature of the oil will fluctuate as the cold chicken is added, so just keep an eye on it. The best way to have success deep frying chicken is to monitor the oil using a thermometer. Fry 5-6 tenders at a time.
Tip: If you don’t have a thermometer, you can test the oil by dipping a bamboo skewer into the oil. Make sure it touches the bottom of the pan. If you immediately see bubbles coming up against the skewer, the oil is ready. Drop the temperature from medium high to medium and do a test batch with one chicken tender. The tenders shouldn’t brown immediately. If they do, the oil is too hot. Lower the oil and wait a few minutes before testing another chicken tender.
Just LOOK at that crispy coating!
Once the chicken has cooked for 5-6 minutes and is golden on both sides, remove and place on a platter with paper towels to drain. This recipe makes 16-18 tenders, so you can easily fry all of them in 3-4 batches.
The Best Dipping Sauce for Chicken Tenders
Ranch, honey mustard, BBQ sauce, ketchup—what is your favorite dipping sauce? I actually prefer a tangy version that is similar to fry sauce! So delicious.
Tangy Chicken Tender Dipping Sauce
1/2 c. mayo
2 T. bbq sauce
splash Worcestershire sauce
1 tsp. pickle juice
Mix ingredients and refrigerate for 30 minutes. Stir before serving.
The Crispiest Fried Chicken Tenders
Ingredients
- 1 1/2 lbs. chicken tenders 16 tenders (or chicken breast cut into strips)
- 3 cup canola oil for frying
Chicken Soak
- 3/4 cup dill pickle juice
- 3/4 cup milk
- 1 egg
Chicken Dip
- 3/4 cup corn starch
- 3/4 cup flour
- 2 teaspoon garlic powder
- 2 teaspoon paprika
- 1 1/4 teaspoon seasoning salt
- cayenne pepper pinch
Instructions
- Mix pickle juice, milk and egg in a large bowl. Add chicken tenders and refrigerate for 30 minutes.
- Mix dry ingredients in a plastic bag.
- Place tenders in plastic bag, 6 at a time. Seal bag and shake.
- Remove tenders and place on a rack. Repeat with remaining tenders.
- Heat oil to 350-375 degrees.
- Fry tenders, 5 at a time, for 5-6 minutes or until golden brown.
- Place cooked tenders on a paper towel lined platter.
Notes
Nutrition
Delicious! Marinade kept it super moist, and such a good idea to use pickle juice 😄 Didnt try the sauce because we’re suckers for buffalo sauce.
So glad you liked it! And the pickle juice adds such great flavor, right?
Not sure what I did wrong 🤷♀️ I followed everything to a tee and the chicken was basically bare, nothing really stayed on it. Very disappointed
I’m sorry that you were disappointed in these. I’ve never had that problem. I’ve recently added a step by step video to this recipe. I hope you’ll give them another try!
Maybe try popping the battered chicken strips in the fridge for a bit. Haven’t tried it with this recipe but it has worked for others.
Do you use sweet pickle juice or dill pickle juice?
I like using dill. 🙂
Do you make your pickle juice, or pour it off of dill pickles?
Hi Don! Yep! I pour it off the pickles. There is always pickle juice left in the jar from store bought pickles so I save it for making this recipe.
Made these tonight and we Loved them! I marinated the chicken all day. And I found a chick fil a sauce recipe to dip them in 🥰😋 perfection!!!! Thanks for sharing.
Yay! And I’m going to need to find that Chick fil A sauce recipe for dipping!
Do you think this would work in an air fryer?
Hi Laurie! I’m still new to air frying so I’m not sure what the time/temperature would be for making these. I’m sure you could though!
I made this last night. Very good and moist. Husband said this is a recipe to do again. It wasn’t KFC crispy, different but good. Guess it was the corn starch.
Yes, I have yet to figure out KFC, but we do like this recipe! Crispy and has a bit of a tang from the pickles! Glad you guys liked it, too!
Made these tonight and they were AMAZING!! Boyfriend says they were the best chicken tenders he’s ever eaten in his life. I doctored the sauce just a bit but it was perfection!!!
Monica, that is AWESOME. I’m so glad they worked out for you and that he loved them so much! They are a favorite over here with our family. We like using the same technique to make nuggets, too!
Abolutely THE BEST chicken I have ever made!!! My family LOVES it!! I’m so glad I found this recipe on Pinterest!!!
Oh, I’m so glad! It is our favorite, too!
Made this chicken last night for dinner, and it was a HIT! No complaining from the kids at all (which is a big deal in our house)! I also made the tangy sauce, and it was loved all around! My 6 year old refuses any and all condiments but LOVED this sauce. Which brings me to my question- if I made a large batch of this sauce and stored in a condiment bottle, how long do you think it would last?
Hi Cydney! This made my day! So we’ve made the sauce and kept it in the refrigerator for about 5 days before we finished it. I haven’t tested it any longer than that. Sorry I’m not more help!
This came out so good. I had heard of brining the chicken but never tried it before. We’ve been trying to get good crunchies on our chicken and finally got them!! Thanks for sharing.
This made my day! So glad to hear!!
I’ve been searching for the perfect chicken tender recipe and thus is it! Batter stays in the chicken, very crisp and flavorful.
Yay! I’m so glad!
I tried it and it was delicious the best chicken fingers I ever tasted thanks for the recipe and the sauce was delicious too.
Thank you for letting me know. I’m so glad you like them!
They were so tender and juicy!!!
Yay! So glad to hear!
Hello which pickle juice do you use? Sweet or dill?
Dill