How to Pan Fry Chicken Tenders with Flour: Achieving Crispy Perfection
The Joy of Homemade Chicken Tenders
Chicken tenders, a favorite for their juicy meat and crispy coating, are a delight to make at home. Pan-frying them with a flour coating not only achieves a deliciously crispy exterior but also retains the tenderness of the meat inside. This method is straightforward and customizable, allowing for a range of flavors and textures. Here's how to make perfect pan-fried chicken tenders with flour at home.
Necessary Ingredients
Chicken tenders
All-purpose flour
Eggs
Milk
Seasonings (salt, pepper, paprika, garlic powder, onion powder)
Cooking oil (vegetable, canola, or peanut oil)
Step-by-Step Guide to Pan-Fried Chicken Tenders
1. Preparation of Chicken
Trimming: Clean and trim any excess fat from the chicken tenders.
Seasoning: Season the tenders with salt and pepper, or any other desired seasonings.
2. Setting Up a Dredging Station
Dry Mix: In a shallow dish, mix flour with seasonings like paprika, garlic powder, and onion powder.
Wet Mix: In another dish, beat eggs with a splash of milk.
Arrangement: Arrange the setup in an assembly line fashion - chicken, flour mixture, egg mixture, and then a clean plate or rack.
3. Dredging the Chicken
First Coat: Dredge the chicken tenders in the seasoned flour, ensuring a light, even coat.
Egg Dip: Dip the floured chicken into the egg mixture, allowing any excess to drip off.
Second Coat: Dredge the egg-coated chicken back in the flour. Shake off any excess flour.
4. Pan Frying
Oil Heating: Heat oil in a large skillet over medium-high heat. The oil should be about ½ inch deep.
Cooking: Once the oil is hot, add the chicken tenders without overcrowding the pan. Cook for about 3 to 4 minutes on each side, or until golden brown and cooked through.
Temperature Check: The internal temperature of the chicken should reach 165°F (74°C) for safe consumption.
5. Draining
Absorbing Excess Oil: Once cooked, transfer the chicken tenders to a wire rack or a plate lined with paper towels to drain any excess oil.
6. Serving
Serving Suggestions: Serve hot with your choice of dipping sauces, like honey mustard, BBQ sauce, or ranch dressing. They also pair well with sides like mashed potatoes, coleslaw, or a fresh salad.
Tips for Perfect Pan-Fried Chicken Tenders
Even Thickness: If tenders vary in thickness, pound them to even thickness for uniform cooking.
Oil Temperature: Ensure the oil is hot enough before adding the chicken. If it’s too cool, the chicken will absorb excess oil and become greasy.
Avoid Overcrowding: Cook in batches if necessary to avoid overcrowding, which can lower the oil temperature and cause soggy tenders.
Seasoning Variations: Feel free to experiment with different seasonings in the flour mixture for varied flavors.
A Crispy, Savory Delight
Pan-fried chicken tenders with flour are a simple yet delicious dish that can be easily made at home. They are perfect for a quick dinner, a savory snack, or even as a party appetizer. By following these steps and tips, you can ensure crispy, golden, and juicy chicken tenders every time. Enjoy the process of cooking and the delightful flavors of your homemade chicken tenders!
