Look for color. A deep golden brown is the goal. Time varies (3-5 minutes per batch). If your tenders are floating like little life rafts, they’re close.
Use a digital thermometer if you’re nervous. 165°F internal temp is the law. Do not question the law.
Pull them out, lay them on a wire rack (not paper towels, or they steam and get soggy), and let them breathe for a minute. Then devour.
The Final Pro Tip (You’re Welcome)
Double fry? Sure, if you’re feeling extra. But honestly? Good oil temp + good breading = perfection in one dip.
And always, always salt them the second they come out of the oil. The heat pulls the salt into the crust. It’s chemistry, but tastier.
So go on. Pull out that pot. Get that oil to 350°F. And fry like you mean it. Your taste buds (and your friends) will thank you.
