How long does it take to fry chicken pieces

Truly crispy fried chicken tenders are a dinnertime staple you’re whole family will love. Get all my tips for making that crispy crust you crave, seasoning like a pro (and shortcuts if you don’t know how), and fry them up like “cast iron skillet” is your middle name. 

I’m not going to lie or sugar coat this. If you haven’t ever fried anything, you’ll more than likely mess this up.

Because there’s some sort of rule that says that if you don’t get your first cast iron skillet by the age of 5, you won’t be able to hack it as an adult. No–frying takes practice. Lots of it.

Sometimes you’ll burn things, sometimes you’ll cook it too low and all the breading will fall off. Sometimes it will be golden on the outside and raw in the middle.

You just can’t give up. If you need to, use an electric skillet where you can set the heat or a fryer for safety. Please don’t burn your house down.

Don’t walk away from it. Don’t do laundry. Don’t take a nap. (I know a friend who has!)

My crispy fried chicken tenders don’t have any buttermilk listed, but if you want to wet yours in some before you drop them in the first round of flour, you can do that. I just didn’t here because I get the best crust with egg and flour.

No matter what–once you get the hang of this, you can FRY ANYTHING.

You can make your family the most unhealthy ones on the block. I mean–think about it: donuts, pickles, Twinkies, funnel cakes. Oh man. Funnel cakes. I’m just looking out for your best interests here.

I am your enabler.

Tips for the best crispy fried chicken tenders

-Make sure your flour is well seasoned. If you aren’t confident  in that area, I’ve given you measurements for salt and pepper in the recipe.

-Use a good skillet that controls heat well. Of course I’m going to recommend cast iron.

-Press the breading on your chicken tenders really firmly, then let them sit for a couple of minutes before you fry them. This makes the breading soft of gooey and it crisps up even better.

Watch me make the full recipe on YouTube

Add a skillet of cornbread and you’ll be all set! You can learn how to make cornbread here if you don’t know how or get brave and learn how to fry bone-in buttermilk fried chicken.

Crispy Fried Chicken Tenders

Crispy fried chicken is a great addition to your dinnertime table and tenders are a quick and easy way to do it. 

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 5

Author Rachel Ballard

Print Pin

Ingredients  1x2x3x

• 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

Instructions 

• Fill a 9-inch cast iron or standard skillet with about 2 inches of oil. Start heating it over medium-high heat while you bread the chicken. (Keep an eye on it!)

• In a large bowl, mix the flour, salt and pepper.

• In another large bowl, beat the egg and water

• Dredge the chicken in the flour, coating well. Shake off excess flour and dip in the egg, the back in the flour.

• Set the chicken to the side to rest for about 5 minutes. (This helps the coating stick better)

• Check your oil temperature with a candy thermometer if necessary (you should be around 365-375 degrees) or drop in a little bit of flour–if it sizzles immediately, you can add one piece of chicken.

• If the chicken sizzles, add about 5 pieces at a time and cook until golden brown on that side–about 8 to 10 minutes or so.

  These crispy chicken pops are the perfect quick and easy snack or appetizer. A guaranteed crowd pleaser, they’ll be a hit with kids and adults alike.

  

  Ingredients needed

  • Chicken. I used boneless, skinless chicken breasts but you can use chicken thighs too.
  • Flour. All purpose flour.
  • Eggs. 
  • Spices: Smoked paprika, oregano, salt and black pepper. You could add other herbs and spices like garlic powder, onion powder, thyme and parsley.
  • Oil, for frying. I use canola oil but any vegetable oil will work.
  

  How to make chicken pops

  1. Bread the chicken: Chop skinless, bone less chicken breasts into bite-sized pieces with a sharp knife. Season flour with salt, pepper, paprika and oregano and beat a few eggs into a separate mixing bowl. Dip the chicken first into the flour, then into the egg and again into the flour. You can also use breadcrumbs but the flour gives the chicken a more classic fried chicken taste and appearance. If you want a thicker coating, repeat this process.
  2. Cook the chicken: Heat oil in a large, deep pot over medium-high heat. Fry the chicken pops in hot oil until golden brown and crisp. Remove from the oil with a slotted spoon then drain on paper towels before serving.

  Can I make this ahead?

  The chicken is definitely best served immediately but the chicken can be chopped and kept covered in the fridge for up to a day. The breaded chicken can be kept at room temperature for an hour before frying. Cooked chicken pops can be reheated in a preheated oven for 10 minutes until hot throughout.

  

  What to serve with chicken pops

  These little chicken bites are delicious served with a simple dipping sauce (honey mustard or buttermilk ranch are always delicious) as a tasty snack or appetizer but if you want to turn it into more of a meal, adding a few delicious salads or baked potato wedges is a great idea.

  1. Easy oven baked fries with fry sauce
  2. Summer grilled corn salad
  3. Easy creamy condensed milk potato salad
  4. Easy spicy garlic baked potato wedges
  

  Crispy chicken recipes

  1. Crispy Chicken Schnitzel
  2. Homemade chicken nuggets
  3. General Tso’s chicken
  

  Crispy chicken pops

  These crispy chicken pops are the perfect quick and easy snack or appetizer. A guaranteed crowd pleaser, they'll be a hit with kids and adults alike.

  4.62 from 44 votes

  Print Pin Rate

  Course: Dinner, Lunch, Snack

  Cuisine: American

  Keyword: Chicken pops, crispy chicken, Popcorn chicken

  Prep Time: 15 minutes

  Cook Time: 5 minutes

  Total Time: 20 minutes

  Servings: 4

  Calories: 423kcal

  Author: Alida Ryder

  Ingredients

  • 500 g (1lb) chicken breasts
  • 2 cups flour
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried oregano
  • 2 teaspoons salt
  • 1 teaspoon cracked pepper
  • 3 eggs
  • oil for frying

  Instructions

  • Heat the oil in a large, deep pot.

  • Cut the chicken breasts into bite-sized chunks.

  • Place the flour into a bowl and add the spices then whisk well to combine.

  • Place the eggs into a separate bowl and whisk well.

  • Coat the chicken first in the flour, dusting off the excess, then in the egg and again in the flour. You can repeat this step to create a thicker coating.

  • Carefully place the coated chicken in the hot oil and fry for 3-4 minutes until the chicken is crisp and golden brown and cooked through.

    How do I know when fry chicken is done?

    Poke the meat to see if juices are red or clear This method applies to chicken specifically. For properly cooked chicken, if you cut into it and the juices run clear, then the chicken is fully cooked. If the juices are red or have a pinkish color, your chicken may need to be cooked a bit longer.

    How long should you fry uncooked chicken?

    Cook chicken in oil, skin sides down, about 10 minutes or until light brown on all sides; reduce heat to low. Turn chicken skin sides up. Simmer uncovered about 20 minutes, without turning, until juice of chicken is clear when thickest part is cut to bone (170°F for breasts; 180°F for thighs and legs).

    How do you fry chicken in a pan?

    Add half a tablespoon of butter in a pan over a medium-high flame and let it melt. Place the seasoned chicken breast on the pan. Fry for 2-3 minutes on one side until golden brown and flip it and cover with a lid. Reduce the heat to medium and cook for around 6 minutes until the chicken is cooked.