So, to answer the question directly: fry your chicken tenders for 3 to 4 minutes per side at 350-365°F. But more importantly, watch the color, listen to the sizzle, and respect the thickness. You’re not a robot; you’re a human with a frying pan and a dream. If you go a little over, you’ll still have something edible. If you go a little under, you’ll learn a valuable lesson, just like I did the time I served “chicken sashimi” to my baffled family.
In the end, it’s just chicken. Delicious, crunchy, golden chicken. You’ll nail it on your second or third batch. And even if you don’t, you’ve still got ketchup, ranch dressing, and the smug satisfaction of knowing you tried. Now go forth and fry—but not for more than four minutes a side, for crying out loud.
