Recipe Card - Crispy Chicken Tenders
These crispy chicken tenderloins are seasoned with a bold spice blend (enough for 4 pounds of chicken), double-dipped for crunch, and pan-fried to perfection.
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Servings: 8 servings
Calories: 175kcal
Equipment
- Mixing bowls
- Shallow bowls for coating
- Whisk
- Frying pan or deep pot
- Slotted spoon or tongs
- Paper towel-lined tray
- Airtight containers or freezer bags (for storing spice mix or chicken)
Ingredients
To Season the Chicken (Spice Mix Makes Enough for a Double Batch—4 lbs):
- 8 chicken tenderloins about 2 lbs
- 4 tbsp dried oregano
- 3 tbsp granulated garlic
- 1 tbsp onion powder
- 1 tbsp black pepper
- 2 tbsp paprika
- 1 tbsp parsley
- 1 tbsp cayenne pepper or chili powder
- 1 tbsp Himalayan salt
- ½ tsp ground cumin
For Frying the Tenderloins - 2lbs
- 1 cup flour
- ¼ cup cornstarch
- 1½ tsp baking powder
- 2 large eggs
- Oil for frying
- 2 tbs spice mix above
Instructions
Make the Spice Mix:
- In a bowl, mix together oregano, garlic, onion powder, black pepper, paprika, parsley, cayenne, salt, and cumin.
- This recipe makes enough to season 4 pounds of chicken (16 tenderloins). Use half (about 6 tbsp) for this 2 lb batch and store the remainder for next time.
Season the Chicken:
- Rinse and drain the chicken tenderloins. Season with half the spice mix (or use the full amount if you're prepping a double batch).
- Marinate for at least 30 minutes or overnight in the fridge, sealed tightly.
Prepare the Coating:
- In a shallow bowl, mix flour, cornstarch, baking powder, and 2 tablespoons of the remaining spice mix (or use a portion from the stored half if only seasoning 2 lbs).
- In another bowl, whisk two eggs.
Set Up for Frying:
- Bring marinated chicken to room temperature. Heat 3–4 cups of oil in a heavy-bottomed frying pan or pot over medium-high heat.
Coat the Chicken:
- Dip each tenderloin in the seasoned flour, then into the egg, then back into the flour.
- Squeeze gently to create a shaggy, textured coating.
Fry the Chicken:
- Fry in batches (about 3–4 at a time), without crowding the pan. Cook until both sides are golden brown and crispy, about 4–5 minutes per side.
- Remove and drain on paper towels.
Serve:
- Serve hot with warm tortillas, shredded lettuce, ketchup, garlic sauce, and hot pepper if you like!
Nutrition
Calories: 175kcal | Carbohydrates: 22g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 516mg | Potassium: 436mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1287IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 3mg