Boiling chicken tenders is absolutely possible, though it may not be the ideal cooking method for getting crispy, flavorful results. With some preparation and care, boiling tenders can produce moist, tender chicken ready for any recipe.
Should You Boil Chicken Tenders?
Boiling is one of the quickest and simplest ways to cook chicken tenders, but it comes with some drawbacks compared to other cooking methods:
- Boiled tenders will not get crispy or develop browning.
- The tenders can easily overcook and become rubbery.
- Flavor from spices or breading will leach into the water.
Frying, baking, or grilling tenders will lead to much better texture and allow you to add flavors that stick to the chicken. So boiling is not the best option if you want crispy, flavor-packed tenders.
However, boiling does have some benefits that make it suitable in certain recipes:
- It’s very quick and hands-off – just drop the tenders in boiling water.
- The tenders will be gently cooked with moisture throughout.
- Boiling is a healthy cooking method using no oil or fat.
- The boiled tenders can be used in casseroles, soups, sandwiches, etc where crispy coating isn’t needed.
So boiling chicken tenders makes sense when you need quick, moist, pulled or chopped chicken for other dishes rather than standalone appetizers or mains.
How to Boil Chicken Tenders
If you do want to boil tenders, follow these steps for the best results:
- Heat a pot of water to boiling. Use enough water to completely submerge the tenders.
- Prepare the chicken tenders while waiting for the water to boil. Rinse them, pat dry, and season with salt and pepper or other spices.
- Gently lower the tenders into the boiling water. Boiling too vigorously can cause splashing and make the tenders dry out.
- Boil for 4-6 minutes. The time depends on the size and thickness of the tenders.
- Check for doneness by cutting into a tender. It should be white throughout but still juicy.
- Remove from the water immediately and use as needed or chill in ice water to stop the cooking.
Avoid overcooking, as the tender chicken will go from moist to rubbery once it passes the ideal doneness. Also pat dry after boiling so the exterior doesn’t get soggy.
Tips for the Best Boiled Chicken Tenders
Follow these tips when boiling chicken tenders:
- Season the raw tenders with salt, pepper, herbs, or spices for flavor that partially penetrates into the meat.
- Add aromatics like garlic, onions, or lemon to the poaching liquid.
- Use boneless, skinless tenders for more even cooking.
- Cut large tenders in half so they cook through without overcooking the exterior.
- Use a thermometer to check internal temperature and prevent overcooking.
- Boil gently to prevent splashing, stirring occasionally to prevent sticking.
- Shock in an ice bath after cooking to stop carryover cooking.
- Pat dry before using boiled tenders in recipes to prevent sogginess.
Following these best practices will help maximize moisture and flavor for boiled chicken tenders.
Should You Bread Tenders Before Boiling?
Breading chicken tenders before boiling is not recommended. The crisp coating will become soggy and slide off in the boiling water. Any seasoned breading will also leach flavor into the surrounding liquid rather than sticking to the meat.
If your recipe calls for boiling breaded tenders, it’s better to:
- Boil plain tenders first, then bread and fry just before serving.
- Or lightly flour or batter the tenders before boiling, as this coating will adhere better.
Boiling breaded tenders defeats the purpose of the crispy coating and prevents maximum flavor. Bread and fry the boiled tenders separately for much better results.
How to Use Boiled Chicken Tenders
Boiled chicken tenders work great in recipes like:
- Soups – Add chopped boiled tenders to chicken noodle soup, vegetable soup, or chicken tortilla soup.
- Casseroles – Mix tender chunks into enchiladas, pot pie, king ranch chicken, or tetrazzini.
- Salads – Dice and mix into chef, Cobb, chicken Caesar, or Nicoise salads.
- Sandwiches – Chop or shred for chicken salad, BBQ chicken, or buffalo chicken wraps or rolls.
The boiled tenders can be chopped, shredded, diced, or left in strips depending on the recipe. Their soft, moist texture blends right in to moist dishes.
Avoid using boiled tenders where you need crispy coating or seasoning on the outside. The boiling washes that away. But the interior will still be juicy and tender.
Conclusion
Boiling is not the ideal way to cook crispy, flavorful chicken tenders. Methods like frying, baking, and grilling will produce far superior standalone appetizers. However, boiling does have some benefits and boiled tenders work well incorporated into moist recipes where crispy crust isn’t needed. With the right technique, boiled tenders can be juicy and tender with seasoning infused into the meat. If using boiled tenders in your next soup, salad, or casserole, follow these tips for maximizing moisture and flavor.