Let’s be honest, chicken tenderloins are basically the superheroes of the poultry world. They’re quick, they’re versatile, and they’re delicious. But sometimes, baked or grilled just doesn’t cut it. Sometimes, you need crunch. You need that satisfying crack as you bite into a golden, crispy coating. That’s where frying comes in.
So, if you’re ready to unleash the full potential of these little protein powerhouses, you’ve come to the right place. Get your forks (and maybe some napkins) ready, because we’re about to dive headfirst into the world of fried chicken tenderloin recipes heaven!
Fried Chicken Tenderloin Recipes
1. Spicy Asian Fried Chicken Tenderloins
Ingredients:
- 1 lb chicken tenderloins
- 1/4 cup soy sauce
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon brown sugar
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- Vegetable oil for frying
Ingredients for the Sauce:
- 2 tablespoons gochujang
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
Ingredients for the Garnish:
- Sesame seeds
- Chopped green onions
Cooking Instructions:
Marinade:
- In a large bowl, combine the soy sauce, gochujang (Korean chili paste), sesame oil, chopped garlic, chopped ginger, and brown sugar.
- Mix these ingredients thoroughly until you have a smooth and even sauce that will coat the chicken evenly.
- Place the chicken pieces in the bowl with the sauce, making sure each piece is completely covered.
- Stir and turn the chicken to ensure every part is well marinated on its entire surface.
- Let the chicken sit in the marinade for at least 30 minutes to absorb the flavors. For the best results, you can also leave it in the fridge overnight.
Coating:
- In another bowl, mix the cornstarch, flour, salt, and pepper together.
- Make sure the mixture is well combined to create a consistent coating for the chicken.
- Take each piece of marinated chicken from the sauce, letting any excess marinade drip off.
- Coat each piece thoroughly with the cornstarch and flour mixture, ensuring every part is evenly covered.
Frying:
- Heat oil in a large pan or deep fryer to about 350°F (175°C).
- If you don’t have a thermometer, you can test the oil’s readiness by dropping a small amount of flour into the oil, it should sizzle immediately.
- Carefully place the coated chicken pieces in the hot oil.
- Be sure not to overcrowd the pan, as this can lower the oil temperature and affect the crispiness.
- Cook the chicken until it is golden brown and crispy, which should take about 3-5 minutes on each side.
- Once cooked, remove the chicken from the oil and place it on paper towels or a wire-rack to drain any excess oil.
Sauce:
- While the chicken is cooking or after it has finished, prepare the sauce.
- In a small bowl, combine the gochujang, honey, soy sauce, sesame oil, and rice vinegar.
- Mix these ingredients thoroughly using a whisk or a fork until you have a smooth and even sauce.
Finishing:
- Place the cooked chicken pieces in a large bowl and pour the sauce over them.
- Toss the chicken in the sauce until each piece is evenly coated.
- Sprinkle sesame seeds and chopped green onions on top for garnish.
- Serve the dish hot and enjoy the flavorful, crispy chicken.
2. Coconut and Curry Fried Chicken Tenderloins
Asian food rocks! Don’t believe me, try these Chinese ground beef recipes.
Ingredients:
- 500g chicken tenderloins
- 1 cup coconut milk
- 2 tablespoons curry powder
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 1 teaspoon salt
- Oil for frying
Cooking Instructions:
Marinade:
- In a large bowl, combine the coconut milk and curry powder.
- Mix these ingredients thoroughly until you have a smooth and even marinade that will coat the chicken evenly.
- Place the chicken tenderloins in the bowl with the marinade, making sure each piece is completely covered.
- Stir and turn the chicken to ensure every part is well marinated.
- Let the chicken sit in the marinade for at least 2 hours to absorb the flavors. For the best results, you can also leave it in the fridge overnight.
Coating:
- In another bowl, combine the shredded coconut, panko breadcrumbs, and salt.
- Mix these ingredients well to create a consistent coating mixture for the chicken.
- Take each piece of marinated chicken from the bowl, letting any excess marinade drip off.
- Coat each piece thoroughly with the coconut and panko mixture, pressing gently to ensure it sticks and covers the chicken evenly.
Frying:
- Heat oil in a large pan or deep fryer to about 350°F (175°C).
- If you don’t have a thermometer, you can test the oil’s readiness by dropping a small amount of the coating mixture into the oil, it should start sizzling as soon as it touches the oil.
- Carefully place the coated chicken pieces in the hot oil.
- Be sure not to overcrowd the pan. This can lower the temperature of the oil and will affect the crispiness of the chicken.
- Cook the chicken until it is golden brown, which should take about 3-5 minutes on each side.
- Once cooked, remove the chicken from the oil and place it on paper towels to drain any excess oil.
Finishing:
- Serve the dish hot and enjoy the tasty, crispy chicken.
3. Herb and Cheese Fried Chicken Tenderloins
Pair these tasty tenderloins with a delicious salmon pasta recipe.
Ingredients:
- 500g chicken tenderloins
- 1 cup buttermilk
- 1/2 cup grated Parmesan cheese
- 1 cup flour
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- Oil for frying
Cooking Instructions:
Adding the chicken to the buttermilk:
- In a large bowl, pour in the buttermilk.
- Mix it well to ensure the buttermilk is smooth and uniform.
- Place the chicken tenderloins in the bowl with the buttermilk, making sure each piece is completely submerged and covered.
- Stir and turn the chicken to ensure every part is well coated.
- Let the chicken sit in the buttermilk for at least 1 hour to absorb the flavors.
Coating:
- In another bowl, combine the grated Parmesan cheese, flour, oregano, basil, and salt.
- Mix these ingredients well to create a consistent and flavorful coating mixture for the chicken.
- Take each piece of chicken from the buttermilk, allowing any excess buttermilk to drip off.
- Coat each piece thoroughly with the Parmesan and flour mixture, pressing gently to ensure it sticks and covers the chicken evenly.
Frying:
- Heat oil in a large pan or deep fryer to about 350°F (175°C). This should take about 4-5 minutes. You can test the oil’s readiness by dropping a small amount of the coating mixture into the oil, it should sizzle as soon as it touches the oil.
- Carefully place the coated chicken pieces in the hot oil. Be sure not to overcrowd the pan, as it can lower the oil temperature that can affect the crispiness of the chicken.
- Cook the chicken until it is golden and crispy, which should take about 3-5 minutes on each side.
- Once cooked, remove the chicken from the oil and place it on paper towels to drain any excess oil.
Finishing:
- Serve the dish hot and enjoy the flavorful, crispy chicken.
So, that’s it. A collection of fried chicken tenderloin pan recipes to satisfy every craving. From classic crispy coatings to globally-inspired flavors, these little bites of deliciousness are ready to take center stage at your next meal. These fried chicken strips recipes are really a hit on any table. For delicious baked chicken tenderloin recipes, click here.
Don’t be afraid to experiment with different sauces, dips, and sides to create your own signature fried chicken feast. Whether it’s a quick weeknight dinner or a weekend gathering, these recipes are sure to be a crowd-pleaser. Bon Appetit!!