
These extra-crispy chicken tenders deliver restaurant-style crunch at home. Learn chef tricks for a crunchy, well-seasoned coating and juicy interior.

This recipe for extra crispy fried chicken tenders has been a weeknight hero in my kitchen for years. I first perfected the technique on a rainy evening when takeout wasn’t an option and I was determined to recreate that restaurant crunch at home. The result was a golden, crackling crust that stayed crisp while the interior remained moist and tender — a combination that had everyone reaching for seconds. I love this recipe because it’s unfussy, fast once you get going, and relies mostly on pantry staples.
What makes these tenders special is a few small, deliberate steps: patting the meat very dry, using whipped egg whites for light adhesion, pounding the strips gently to create texture for the breading to grip, and frying at a steady 350–375°F so the outside crisps before the interior overcooks. I often make a double batch for parties because they travel well from the fryer to a platter and disappear quickly. These are wonderful with a simple honey mustard or a bright vinegar-based slaw.
I discovered that a light dry-brine overnight makes a real difference in juiciness, and my family can tell when I’ve skipped it — the meat is noticeably more flavorful when salt has time to work its way through. Friends who tasted these at a backyard gathering swore they were from a restaurant; that’s always the best compliment.
My favorite part is how simple technique transforms basic ingredients into something irresistible. Friends have asked for the "secret" and it’s always the same — attention to dryness, texture, and stable frying temperature. These tenders have shown up at game nights, casual dinners, and even holiday gatherings when I want a familiar, comforting plate.
After cooling to room temperature, store leftover tenders in a single layer on a wire rack inside an airtight container to keep steam from softening the crust. Refrigerate for up to 3 days. For longer storage, flash-freeze on a baking sheet, then move to a freezer-safe zip bag for up to 3 months. To reheat, place on a rack on a baking sheet and bake at 350°F for 10–15 minutes (from refrigerator) or 20–25 minutes (from frozen), flipping halfway through, until the internal temperature reaches 165°F and the coating crisps back up.
If you need gluten-free options, substitute a gluten-free all-purpose flour and gluten-free panko breadcrumbs; expect a slightly different texture. For lower heat, omit the cayenne or reduce paprika. Swap canola oil for peanut oil for a savory, nutty note (avoid if nut allergies are a concern). If you prefer a richer coating, add 1 tablespoon of cornstarch to the flour mix for extra crispness. For dairy-free adherence, this recipe is naturally dairy-free as written.
Serve with a classic honey mustard, spicy buffalo sauce, or a tangy vinegar slaw to cut through the richness. For a meal, pair tenders with seasoned fries, a bright chopped salad, or steamed green beans. Garnish with chopped parsley and lemon wedges for freshness. For kids, offer ketchup or ranch on the side; for adults, a drizzle of warm honey and a sprinkle of flaky sea salt makes a lovely finishing touch.
Fried chicken is a staple across American culinary history with regional variants — from Southern buttermilk-dipped crispies to crunchy, breaded tenders popularized by fast-casual restaurants. These tenders borrow from classic techniques: salting and drying for juiciness, pounding for texture, and a hot oil bath for crispness. The breadcrumb addition nods to panko-style coatings that produce extra crunch, a technique adapted from Japanese frying traditions but fully embraced in American kitchens for its light, shattering texture.
In summer, serve with a bright corn salad and pickled red onions to complement outdoor gatherings. In cooler months, pair tenders with a warm potato mash and roasted root vegetables. Holiday variations include brushing finished tenders with a maple-sesame glaze for Thanksgiving or serving with a cranberry-mustard dipping sauce for a festive touch.
To streamline weeknight cooking, slice and season the chicken up to 4 hours ahead and refrigerate uncovered for the dry-brine. Set up your breading station and whip the egg whites just before frying. Cook in one go and refrigerate portions in meal-sized containers; reheat in a hot oven to preserve crunch. If freezing for later, label with date and cook-from-frozen in a hot oven for best results.
These tenders are a reminder that small technique changes — dryness, texture, and temperature control — produce a dramatically better result. Make them once and you’ll notice how simple adjustments transform a familiar dish into something special. Enjoy, and don’t be surprised if they become a dinner-night favorite at your house too.
Pat the chicken completely dry before breading to help the coating adhere and stay crisp.
Monitor oil temperature with a thermometer; keep it between 350°F and 375°F for even browning.
Hold finished tenders on a cooling rack over a baking sheet and keep warm at 200°F to preserve texture.
This nourishing extra crispy fried chicken tenders recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Extra Crispy Fried Chicken Tenders recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Place wire cooling racks over a baking sheet to drain excess oil and keep the coating crisp. Preheat oven to 200°F if holding cooked tenders warm.
Cut breasts into 3/4-inch by 5-inch strips. Pat completely dry with paper towels and season lightly with kosher salt and black pepper on both sides.
For best flavor and juiciness, refrigerate seasoned strips uncovered for up to 4 hours to allow salt to penetrate and the surface to dry slightly.
Separate 3 whites and beat until frothy; the aerated whites create a light adhesive layer for the breading.
Cover chicken with plastic wrap and lightly pound with the rough side of a meat mallet to create surface texture for the breading to cling to.
Mix flour, breadcrumbs, seasoned salt, paprika, cayenne, and black pepper in a shallow dish. Taste the dry mix and adjust seasoning if necessary.
Dip each strip into egg whites, letting excess drip off, then press into the breading until fully coated. For extra thickness, double-dip with a second egg white and breading pass.
Fill a heavy pot with about 48 fl oz (6 cups) of oil, no more than halfway. Heat to 350–375°F and stabilize around 360°F for frying.
Fry tenders in small batches for 3.5–4 minutes per side until golden brown. Avoid overcrowding to maintain oil temperature.
Transfer cooked tenders to the cooling racks. Keep warm in a 200°F oven if needed. Ensure internal temp reaches 165°F before serving.
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