Battered Chicken Tenders

"These are so awesome! I also added my personal honey dijon mustard sauce!!!"
photo by Air Force Mama photo by Air Force Mama
photo by Air Force Mama
photo by Air Force Mama photo by Air Force Mama
photo by Air Force Mama photo by Air Force Mama
photo by Air Force Mama photo by Air Force Mama
photo by Air Force Mama photo by Air Force Mama
Ready In:
10 tenderloins




  • Sauce: Combine all ingredients, you can adjust any of the ingredients to suit your taste. Sauce can be doubled.
  • Heat oil in fryer to 350 degrees F.
  • Whisk egg and water medium bowl.
  • Whisk in flour, baking powder, salt, and pepper. Let the batter sit for a few minutes.
  • Coat each piece of chicken with dry flour.
  • Dip the chicken into the batter and let a little batter drip off the chicken.
  • Once the excess batter has dripped off add to fryer.
  • Fry for 7 to 9 minutes (ensure chicken is cooked to an internal temperature of 165 degrees).
  • Repeat with the remaining chicken, frying 3 to 4 tenderloins at a time.
  • Drain fried chicken strips on paper towels and serve with favorite dip or dressing.

Questions & Replies

  1. These were very good. I used my Dutch oven with peanut oil which is WAY BETTER for you than canola or other cheap oils. It has a much higher burn point. Also, definitely add more salt to the batter. I did about a third of a batch following the recipe then tasted one. Added more salt to the batter and voila, perfection! Had rave reviews from my chicken tender loving family!
  2. Do I need a deep fryer or can I pan fry in a skillet


  1. Try this chicken between two raspberry bismarcks, dusted with powdered sugar. That's it, nothing else. Saw it on the Food Network on a carnival foods special. It is to die for.
  2. These are excellent. The closest thing to Chili's chicken crispers that you can get at home
  3. These turned out wonderful, I seasoned the chicken before dredging in flour and added paprika and a little tobasco. Plus I don't have a fryer so cooked them in a frying pan, just wonderful... Loved them.. this has to be the best chicken I've ever made.. LOVE IT..
  4. Wish I could give this 0 stars. Batter was very heavy and had no flavor. Will not make these again. Only thing that saved them was the honey bbq sauce I had the fridge.
  5. Delicious!!!!!!!!


  1. I add Accents and Garlic Powder to mines for more seasoning
  2. In the South we like plenty of seasoning, so I lightly sprinkled my tenders with my favorite chicken seasoning, and I added seasoning salt to the dry flour. I put some Tony Chacherie’s and chicken seasoning in the dredge. They tasted great!
  3. I seasoned my dredge flour with small amounts of Garlic Powder, onion powder, paprika, Tony's creole Cajun seasoning, & smoked salt. I seasoned my chicken before dredging it in flour with: Adobe seasoning, paprika, onion powder & garlic powder. It added more of a flavorful dimension and was not as bland. I also tossed it in PF Chang's mango sweet and sour sauce making it for an amazing Asian cuisine dish



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