Fried Chicken Tenders with White Gravy

Feature image of three chicken tenders on a plate with a bowl of gravy, mashed potatoes and gravy and corn.

5 from 3 votes

These easy Fried Chicken Tenders with Gravy feature juicy chicken strips with a golden flour coating and creamy homemade white gravy. Serve them with mashed potatoes for a comforting family dinner.

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: American

Keyword: chicken fingers, chicken fried chicken and gravy, chicken strips

Servings:

Calories: 600kcal

Author: Mindy Boyd

Ingredients

For the chicken strips:

2 pounds chicken tenderloins
1 cup flour
1 teaspoon salt
1 teaspoon pepper
1 egg
1 tablespoon milk
canola oil

For the gravy:

4 tablespoons pan drippings
4 tablespoons flour
2 cups milk

Instructions

How to make the chicken strips:

Trim the tenderloins by removing the cartilage and any clear membrane.
2 pounds chicken tenderloins
Mix flour with salt and pepper in a shallow dish.
1 cup flour, 1 teaspoon salt, 1 teaspoon pepper
Beat egg and milk in another shallow dish.
1 egg, 1 tablespoon milk
Dip the chicken strips in the egg mixture, then coat them in the flour mixture (a process called dredging).
Heat about an ⅛ inch of canola oil in a non-stick skillet over medium heat. Cook 4-6 minutes per side, or until golden brown and the thickest part reaches 165°F taking care not to over-crowd the pan. Place on an oven-safe plate lined with paper towels and keep warm in a 200° oven.
canola oil

How to Make the gravy:

After all of your chicken is cooked make sure you have about 4 tablespoons of canola oil left in your skillet (see note below).
4 tablespoons pan drippings
Whisk in flour and let cook until bubbly, scraping up brown bits, about 1-2 minutes. Whisk in the milk and cook until it thickens, stirring constantly, about 5 minutes. Serve immediately.
4 tablespoons flour, 2 cups milk

Video

Notes

Chicken tenderloins are the small strips attached to the underside of the chicken breast. You can substitute chicken breasts cut into similar-size strips.

Flour: You'll have seasoned flour left after breading the chicken. Measure 4 tablespoons to use in the gravy. Since it has been in contact with the raw chicken and egg, cook it in the hot oil for 1–2 minutes before whisking in the milk.

For the gravy: After cooking the chicken, carefully pour the hot oil into a heatproof glass or metal measuring cup. Return ¼ cup of the oil to the skillet to make the gravy. The oil will be very hot, so take your time and never use a plastic measuring cup.

The oil will be very hot. Remove the skillet from the heat before whisking in the flour, then return it to the burner and cook until bubbly.

Nutritional information is approximate and may vary based on the specific ingredients used.

Nutrition