Tulo

Crispy Sunflower Oil Fried Chicken Tenders Recipe

A stack of golden-brown fried chicken tenders draining on a wire rack, with a bowl of sunflower oil and dipping sauce alongside.
Photo by FOX ^.ᆽ.^= ∫ on Pexels

Sunflower oil is pressed from sunflower seeds, which makes it a seed oil, and that matters here because refined sunflower oil has a smoke point around 440°F (227°C), well above the 350°F frying temperature this recipe uses, so the coating fries crisp instead of turning greasy or scorched. Its neutral flavor also means the buttermilk-and-spice coating comes through clearly instead of competing with the oil.

Prep
1 hr 15 min
Cook
20 min
Total
1 hr 35 min
Servings
4

Ingredients

Servings4
  • 1 1/2 lb chicken tenderloins
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 3 cups sunflower oil, for frying

Nutrition per serving

Calories
1801
Protein
43g
Carbs
30g
Fat
169g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1In a large bowl, whisk together the buttermilk, 1/2 teaspoon of the salt, and a pinch of the pepper. Add the chicken tenderloins, cover, and refrigerate at least 1 hour, or up to overnight.
  2. 2In a separate shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, remaining salt, and remaining pepper.
  3. 3Remove the chicken from the buttermilk, letting the excess drip off, then dredge each piece thoroughly in the flour mixture, pressing firmly so the coating adheres in a rough, craggy layer.
  4. 4Set the coated tenders on a wire rack and let them rest 10 minutes while the oil heats.
  5. 5Pour sunflower oil into a heavy skillet or Dutch oven to a depth of about 1 inch and heat over medium-high heat to 350°F (175°C), checking with a thermometer.USDA safe minimum for poultry: 165°F (74°C)
  6. 6Fry the tenders in batches of 3 to 4, without crowding the pan, for 3 to 4 minutes per side, until deep golden brown and the internal temperature reaches 165°F (74°C).USDA safe minimum for poultry: 165°F (74°C)
  7. 7Transfer the fried tenders to a fresh wire rack set over a baking sheet to drain.
  8. 8Let rest 5 minutes before serving.

Tips & variations

  • High-oleic sunflower oil (labeled as such on the bottle) has an even higher smoke point than standard refined sunflower oil, which makes it more forgiving if the oil temperature creeps above 350°F.
  • Peanut oil or refined avocado oil can substitute for sunflower oil in equal amounts; both share a similarly high smoke point and neutral flavor.
  • For extra crunch, double-dip: return the dredged chicken to the buttermilk for a second dunk, then dredge again before frying.
  • Add 1/2 teaspoon cayenne to the flour mixture for a spicier crust.

Storage & reheating

Refrigerate leftover tenders in an airtight container for up to 3 days. Reheat in a 400°F (200°C) oven on a wire rack for 10 to 12 minutes to re-crisp the coating; microwaving will make the crust go soft.

Tips from the Tulo kitchen

  • A digital thermometer clipped to the side of the pot takes the guesswork out of holding 350°F, since the temperature drops as soon as chicken goes in and needs to recover between batches.
  • Letting the oil come back up to temperature between batches matters more than total frying time, since oil that's too cool leads to greasy, pale coating.

FAQ

Is sunflower oil a seed oil?

Yes. Sunflower oil is extracted from the seeds of the sunflower plant (Helianthus annuus), which puts it in the same broad category as canola, safflower, and grapeseed oil, all of which are pressed from seeds rather than fruit flesh like olive or avocado oil.

What is the smoke point of sunflower oil?

Refined sunflower oil has a smoke point around 440°F (227°C), which is well above the 350°F frying temperature this recipe calls for, so it holds up through multiple batches without breaking down or tasting burnt.

Is sunflower oil good for deep frying?

Yes, its high smoke point and neutral flavor make it a solid choice for frying; look for refined (not cold-pressed or unrefined) sunflower oil specifically, since unrefined versions have a lower smoke point and a stronger seed flavor.

Can I substitute vegetable oil for sunflower oil in this recipe?

Yes, standard vegetable oil (usually soybean oil) has a comparably high smoke point and neutral taste, so it can replace sunflower oil in equal amounts with no changes to frying time or temperature.

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