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Yummy Fried Chicken Tenders: A Crispy, Juicy Revelation

There are some dishes that, once mastered, become foundational pillars in any home cook’s repertoire. For me, fried chicken tenders are one of those culinary touchstones. I remember, as a kid, the sheer joy of biting into a perfectly crisp, golden-brown tender, the tender, succulent chicken yielding with the slightest pressure. It wasn’t just a meal; it was an experience, a promise of pure, unadulterated deliciousness. This recipe, a meticulous recreation of the beloved Red Lobster version, takes that childhood memory and elevates it to an art form, delivering that irresistible combination of a shatteringly crisp coating and impossibly juicy chicken, every single time.

Recipe Overview

Prep Time: 8 hours 15 minutes (includes marinating time)
Cook Time: 10 minutes
Total Time: 8 hours 25 minutes
Servings: 6-8
Yield: Approximately 1.5 lbs of chicken tenders
Dietary Type: Standard

Ingredients

This recipe is all about building layers of flavor and texture, starting with a robust marinade and culminating in a perfectly seasoned coating.

For the Marinade:

6 medium garlic cloves, mashed
2 cups buttermilk
1 1⁄4 teaspoons ground cumin
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
1⁄4 teaspoon cayenne pepper
4-6 boneless, skinless chicken breasts, cut into strips (approximately 1.5 to 2 lbs total)

For the Coating:

1 1⁄2 cups unbleached all-purpose flour
1 3⁄4 teaspoons salt
1 1⁄2 teaspoons pepper
1⁄2 teaspoon ground cumin
1 teaspoon cayenne pepper
Safflower oil, for deep frying (approximately 3-4 cups, enough to reach a depth of 3/4 inch in your skillet)

Equipment Needed

Medium bowl
Whisk
13 x 9-inch glass baking dish
Wire rack
Baking sheet
Large bowl
Heavy, large skillet (cast iron is ideal)
Tongs
Paper towels
Serving platter

Instructions

The key to exceptionally tender and flavorful chicken lies in the extended marination and the precise double-dipping in the seasoned flour.

Prepare the Marinade: Begin by mashing the garlic cloves. The best way to do this is to place them on a cutting board, lay the flat side of your chef’s knife over them, and press down firmly. Once mashed into a paste, place the garlic in a medium bowl.
Combine Marinade Ingredients: To the bowl with the mashed garlic, add the buttermilk, ground cumin, salt, pepper, and cayenne pepper. Whisk everything together until well combined. The buttermilk will start to tenderize the chicken and infuse it with flavor, while the spices provide a subtle warmth.
Marinate the Chicken: Place your chicken strips in a 13 x 9-inch glass baking dish. Pour the prepared buttermilk mixture over the chicken, ensuring all the pieces are fully submerged. Turn the chicken pieces to coat them evenly.
Chill and Marinate: Cover the baking dish tightly and chill in the refrigerator for at least 8 hours, or preferably overnight. It’s a good idea to turn the chicken occasionally during this time to ensure all sides are exposed to the marinade. This extended marination is crucial for both tenderizing the chicken and allowing the flavors to penetrate deeply.
Prepare for Frying: When you’re ready to fry, place a wire rack over a baking sheet. This setup will be used to drain the chicken after frying, keeping it crispy.
Drain the Chicken: Remove the chicken strips from the marinade, allowing any excess liquid to drip back into the dish. Set the chicken strips on the prepared wire rack. Let them drain for 10 minutes. This step is important to prevent the coating from becoming gummy.
Prepare the Coating: In a large bowl, mix together the unbleached all-purpose flour, salt, pepper, ground cumin, and cayenne pepper. Whisk this dry mixture thoroughly to ensure the spices are evenly distributed.
First Coat: Working in batches to avoid overcrowding, toss the chicken strips in the flour mixture. Turn the strips to coat them completely, and then shake off any excess flour. This initial coating helps the second layer adhere better.
Second Coat: This is where the magic happens for that signature crunch. Toss each piece of chicken again in the flour mixture. Again, shake off the excess. The double coating creates a thicker, crispier crust.
Rest the Coated Chicken: Transfer the twice-coated chicken strips back to the wire rack on the baking sheet. Let them stand at room temperature for at least 15 minutes and up to 45 minutes. This resting period allows the coating to hydrate slightly and adhere firmly to the chicken, preventing it from falling off during frying.
Preheat the Oven and Oil: Line a separate baking sheet with paper towels; this will be for your final drained chicken. Pour safflower oil into a heavy, large skillet to a depth of 3/4 inch. Preheat the oil over high heat to 375 degrees F (190 degrees C). You can test if the oil is hot enough by dropping in a small cube of fresh bread; it should sizzle instantly. If you don’t have a thermometer, the oil is ready when a small piece of chicken coating sizzles vigorously and floats.
Fry the Chicken: Carefully add the chicken strips to the hot oil, working in batches to avoid overcrowding the skillet. Overcrowding will lower the oil temperature and result in greasy, soggy chicken.
Maintain Oil Temperature: Once you’ve added the chicken, adjust the heat so that the oil temperature remains between 340 and 350 degrees F (170-175 degrees C). The oil should still sizzle around the chicken, but not so violently that it burns the coating. If the temperature drops too low, the chicken will absorb too much oil. If it’s too high, the outside will burn before the inside is cooked.
Cook Until Golden and Done: Fry the chicken until it is golden brown and cooked through, which will take approximately 10 minutes. The exact time can vary depending on the thickness of your chicken strips and the precise oil temperature.
Drain and Serve: Using tongs, carefully transfer the fried chicken tenders to the prepared baking sheet lined with paper towels to drain any excess oil. Once drained, transfer the chicken to a serving platter. Serve immediately for the ultimate crispy, juicy experience.

Expert Tips & Tricks

Don’t Skip the Marination Time: The 8-hour minimum marination is non-negotiable. It’s the secret to incredibly tender chicken. If you’re short on time, even 4 hours is better than nothing, but overnight is truly ideal.
The Double Dip is Key: The two passes through the seasoned flour are what create that wonderfully thick and crunchy coating. Make sure to shake off excess flour after each dip to avoid a pasty crust.
Resting After Coating: Letting the coated chicken rest for 15-45 minutes allows the flour to absorb some moisture from the chicken, creating a more stable coating that’s less likely to fall off during frying.
Oil Temperature Management: This is the most critical factor for perfect fried chicken. Use a thermometer if you have one. If not, rely on the bread test or the behavior of a small piece of chicken. Adjust the heat diligently; it’s a dance between high heat to start and a slightly lower, consistent heat to cook through.
Don’t Overcrowd the Pan: Fry in batches! This maintains the oil temperature, ensuring consistently crispy results. Overcrowding leads to steaming rather than frying, resulting in soggy tenders.
The Right Oil: Safflower oil has a high smoke point and a neutral flavor, making it an excellent choice for deep frying. Canola oil is another good alternative.

Serving & Storage Suggestions

These Yummy Fried Chicken Tenders are best served hot and fresh, right out of the skillet. They are fantastic on their own or as part of a larger meal.

Serving: Present them on a warm platter, perhaps garnished with a sprinkle of fresh parsley for color. They are traditionally served with a side of honey mustard, barbecue sauce, or even a creamy ranch dressing for dipping. They also make a superb addition to salads or as the star of a kid-friendly meal.
Storage: Leftover fried chicken tenders can be stored in an airtight container in the refrigerator for 2-3 days.
Reheating: To restore their crispness, it’s best to reheat them in a single layer on a baking sheet in a preheated oven at 350 degrees F (175 degrees C) for about 8-10 minutes, or until heated through and crispy. Avoid microwaving, as this will make them soggy.

Nutritional Information

While specific calorie counts can vary based on exact ingredient amounts and chicken breast size, here’s an estimated breakdown for a serving of approximately 2-3 tenders:

Nutrient	Amount per Serving	% Daily Value
Calories	243 kcal
Calories from Fat	108 kcal
Total Fat	12 g	15%
Saturated Fat	2.2 g	11%
Cholesterol	49 mg	16%
Sodium	1012 mg	42%
Total Carbohydrate	30 g	11%
Dietary Fiber	1.3 g	5%
Sugars	4.1 g	5%
Protein	24.5 g	49%

Note: These values are approximate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While this recipe is fantastic as is, here are a few ideas for customization:

Spicy Kick: For an extra layer of heat, increase the cayenne pepper in both the marinade and the coating, or add a pinch of red pepper flakes to the flour mixture.
Herbal Infusion: Add finely chopped fresh herbs like parsley, thyme, or rosemary to the flour mixture for a more complex flavor profile.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. You might need to adjust the liquid content slightly for the coating to adhere properly.

FAQs

Q: Can I bake these chicken tenders instead of frying them?
A: While baking will yield a good result, it won’t achieve the same shatteringly crisp exterior that frying provides. For a baked version, you would typically bake them on a wire rack over a baking sheet at around 400°F (200°C) until golden brown and cooked through, likely requiring a bit more oil drizzled over the coated tenders.

Q: What can I do if my coating is falling off during frying?
A: This usually happens if the chicken isn’t properly drained after marinating or if the coating isn’t allowed to set before frying. Ensure you let the chicken rest for at least 15 minutes after the double-coating.

Q: How can I make the chicken even more tender?
A: The buttermilk marinade is key to tenderness. Ensure the chicken is fully submerged and marinated for the recommended time. You can also pound the chicken breasts slightly before cutting them into strips to ensure uniform thickness.

Q: Can I use chicken thighs instead of breasts?
A: Yes, chicken thighs can be used. They will be even more tender and moist, but may require a slightly longer frying time.

Q: Is it necessary to use safflower oil?
A: Safflower oil is recommended for its high smoke point and neutral flavor, but other oils with similar properties, such as canola oil or peanut oil, can also be used for deep frying.

Final Thoughts

There’s a profound satisfaction that comes from recreating a beloved classic in your own kitchen. This Yummy Fried Chicken Tender recipe is more than just a collection of ingredients and steps; it’s an invitation to create moments of pure culinary joy. The crisp exterior, the succulent interior, the perfect balance of savory and spice – it’s a symphony of textures and flavors that will have everyone asking for seconds. Serve these with a cool, crisp coleslaw and some crispy french fries for an ultimate comfort food experience. I encourage you to gather your ingredients, embrace the process, and let the irresistible aroma of perfectly fried chicken fill your home. Enjoy every delicious bite!

Yummy Fried Chicken Tenders Recipe