Sandra Simple seasonings and a double-dredge coating elevate these chicken tenders to a family-favorite staple you’ll always want in your weekly rotation. It’s delicious with honey mustard, creamy coleslaw, sweet potato fries, iced tea; in fact most things.
Joanna Gaines Chicken Tenders Recipe Ingredients
- 1-2 pounds chicken tenders (or 2 large boneless skinless chicken breasts sliced into 1-inch thick strips)
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg beaten with 2 tablespoons water
- Vegetable oil for frying (enough for 2 inches in the skillet)
- Extra salt for finishing
How To Make Joanna Gaines Chicken Tenders Recipe
- Heat the oil: Fill a 9-inch cast-iron or standard skillet with about 2 inches of vegetable oil. Place it over a medium-high heat to get it nice and shimmering while you prepare the chicken, but keep a very close eye on it to ensure it doesn’t get too smoky.
- Mix the coating: In a large, shallow bowl, whisk together the flour, salt, and black pepper until the seasoning is evenly distributed throughout the white flour.
- Beat the eggs: In another separate bowl, beat the egg together with the 2 tablespoons of water until you have a smooth, thin egg wash ready for dipping.
- Double dredge: Take each piece of chicken and toss it in the flour first, coating it well on all sides. Shake off any excess, dip it into the egg wash, and then place it back in the flour for a second coating to ensure a thick, beautiful crust.
- Rest the chicken: Set the breaded chicken pieces aside on a plate or wire rack to rest for about 5 minutes. This little pause is the secret to helping the coating really stick to the meat so it doesn’t fall off in the pan.
- Check the sizzle: Test your oil temperature with a thermometer; you are looking for about 365 to 375 degrees F. If you don’t have a thermometer, drop a tiny pinch of flour into the oil—if it sizzles and bubbles immediately, you are ready to start frying.
- Fry to golden: Add about 5 pieces of chicken to the skillet at a time, being careful not to crowd the pan. Cook for about 8 to 10 minutes total, turning the pieces occasionally until they are a deep golden brown and crispy all over.
- Drain and season: Transfer the hot tenders to a paper towel-lined plate to drain any excess oil. While they are still piping hot, sprinkle with a final little pinch of salt if needed, then bring them to the table and tuck in.
Recipe Tips
- How to get the crispiest crust: The “double dredge” method (flour-egg-flour) is essential; it creates a craggy, restaurant-style exterior that stays crunchy even after cooling.
- Why rest the chicken: Resting the breaded chicken for 5 minutes allows the flour and egg to hydrate and form a “glue,” which prevents the breading from separating from the chicken during frying.
- How to maintain oil temperature: Don’t add too many pieces of chicken at once. Overcrowding the pan will cause the oil temperature to drop rapidly, leading to greasy rather than crispy tenders.
- Best oil for frying: Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil, to ensure the tenders don’t take on any burnt or bitter flavors.
What To Serve With Joanna Gaines Chicken Tenders Recipe?
This Joanna Gaines Chicken Tenders Recipe is a classic, comforting meal that needs a savory finish! A side of Honey Mustard Dipping Sauce is the classic choice for a sweet and tangy balance. For a heartier touch, a serving of Crispy Sweet Potato Fries adds a lovely earthiness that pairs perfectly with the golden crust! A tall glass of Sweet Iced Tea or a Chilled Lemonade pairs wonderfully with the salty, savory chicken.
How To Store Joanna Gaines Chicken Tenders Recipe
- Refrigerate: Store leftovers in an airtight container for up to 3 to 4 days.
- Maintain Crunch: To restore the original crispiness, reheat the tenders in an air fryer at 375 F for 3 to 5 minutes, or in a regular oven on a wire rack.
- Freeze: You can freeze the cooked tenders for up to 2 months; reheat directly from frozen in the oven until hot and crispy.
Joanna Gaines Chicken Tenders Recipe Nutrition Facts
- Calories: 253 kcal (per 3 tenders)
- Total Fat: 4 g
- Saturated Fat: 1 g
- Cholesterol: 91 mg
- Sodium: 467 mg
- Total Carbohydrates: 29 g
- Protein: 24 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. Spray the breaded tenders generously with oil and air fry at 400 F for 10 to 12 minutes, flipping halfway through, until golden and cooked to an internal temperature of 165 F.
A standard heavy-bottomed skillet or a Dutch oven will work just as well. The key is using a pan that retains heat effectively.
Absolutely. For an even bigger crunch, replace half of the flour in the second dredge with panko breadcrumbs.
Try More Recipes:
- Joanna Gaines Chicken and Wild Rice Soup Recipe
- Joanna Gaines Chicken Noodle Soup Recipe
- Joanna Gaines Chicken Parmesan Recipe
Joanna Gaines Chicken Tenders Recipe
Description
Classic, golden-fried chicken tenders made with a signature double-dredge method for a thick, crispy crust and juicy interior.
Ingredients
Instructions
- Heat 2 inches of oil in a skillet to 365-375°F.
- Whisk flour with salt and pepper in one bowl; whisk egg and water in another.
- Dredge chicken in flour, then egg, then back in the flour.
- Let chicken rest for 5 minutes before frying to set the coating.
- Fry in batches (about 5 pieces) for 8-10 minutes until golden brown.
- Drain on paper towels and sprinkle with extra salt.
Notes
- Resting the breaded chicken for 5 minutes is the key to a coating that sticks.
- Use a neutral oil with a high smoke point for the best flavor.
- Serve immediately with your favorite dipping sauces.
