press flour gently into chicken to help coating stick.
Place coated tenders on a plate or tray and let rest 5–10 minutes before frying (this helps the breading adhere better). feastandfarm.com+1
4. Fry the Tenders
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Heat oil in a heavy skillet or Dutch oven — enough to reach about 1.5–2 inches up the sides. Heat to about 350 °F (175–180 °C).
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Fry tenders in batches (don’t overcrowd) — 3–4 per batch depending on pot size. Cook about 4–5 minutes per side, or until golden‑brown and internal temperature reaches 165 °F (74 °C). Delicious Little Bites+2Cooking Therapy+2
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Use a slotted spoon or tongs to remove tenders; let drain on a wire rack or paper‑towel–lined tray to drain excess oil.
5. Serve Hot
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Serve immediately with your favorite dipping sauces — honey‑mustard, BBQ, ranch, spicy mayo, etc.
✅ Tips for Extra‑Crispy, Restaurant‑Style Tenders
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Marinating matters: The buttermilk soak adds moisture and helps the coating adhere better. Once Upon a Chef+1
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Double dredge: Flour → egg → flour creates a sturdy crust that stays crunchy during frying. Delicious Little Bites+1
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Don’t overcrowd the oil: Frying too many pieces at once drops the oil temperature, leading to soggy coating instead of crisp. Cooking Therapy+1
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High‑smoke‑point oil: Use neutral‑flavored oils with high smoke points (canola, peanut, vegetable) to avoid burning the crust while ensuring even cooking. The Seasoned Mom+1
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Drain properly: Use a wire rack rather than paper towels if possible — it keeps the coating crisp instead of steaming itself soggy. thispilgrimlife.com+1
Serving Suggestions
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Serve with crinkle fries or sweet potato fries and a side of coleslaw for a classic comfort‑food dinner.
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Make a fried chicken tender sandwich — add lettuce, tomato, pickles, and a drizzle of buffalo or ranch sauce.
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Serve with dipping sauces — homemade honey‑mustard, BBQ sauce, ranch dressing, or spicy mayo are great choices.
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Kid‑friendly snack or lunch: pack tenders with carrot sticks and ranch or ketchup for dipping.
