Fried Chicken Tenders with White Gravy
Fried Chicken Tenders with White Gravy are the kind of comfort food that brings everyone to the table fast, and keeps them coming back for seconds. The chicken is golden, tender, and juicy with a simple coating that rivals your favorite diner. And that creamy, flavorful homemade gravy? It’s pure magic poured over mashed potatoes (or anything else on your plate!).
Servings: 4
Calories: 600kcal
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 breast cut into strips.
You will have flour mixture leftover (no one wants to have to stop in the middle of breading chicken to season more flour). I measure out 4 tablespoons of it to use in the gravy. Don't worry about pieces of egg or chicken in it because you're going to cook the flour until it's hot and bubbly.
When making the gravy the oil will be very hot. I usually take if off of the heat to whisk in the flour, then put it back on the heat and make sure it's hot and bubbly for a minute or two and then add the milk.
*Important Safety Tip - Be extremely careful when measuring hot oil.
To measure the oil after cooking, carefully pour it into a heatproof glass measuring cup placed on a heat-safe surface. Never use plastic, as it can melt. I use a metal measuring cup to portion out the oil and return ¼ cup to the pan to make the gravy. The oil will be very hot, so take your time, use proper tools, and handle it with care. Safety first!Did you make this recipe? We would love it if you would leave us a comment and ⭐️⭐️⭐️⭐️⭐️ review below!
Nutritional information is approximate.
See ingredient notes and substitutions in the post above.
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Nutrition
Calories: 600kcal | Carbohydrates: 36g | Protein: 56g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 160mg | Sodium: 893mg | Potassium: 1076mg | Fiber: 1g | Sugar: 6g | Vitamin A: 275IU | Vitamin C: 3mg | Calcium: 175mg | Iron: 3mg