Description
Crispy, golden fried chicken tenders marinated in buttermilk and spices, then double-coated for extra crunch. Perfectly juicy on the inside and ideal for dipping.
Ingredients
- 2 pounds chicken tenders
- 1 1/2 cups buttermilk
- 1/4 cup pickle juice or white distilled vinegar
- 1 tablespoon hot sauce
- 1 1/2 tablespoons garlic granules
- 1 1/2 tablespoons onion granules
- 2 teaspoons paprika
- 2 teaspoons coarse salt
- 1 teaspoon ground black pepper
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 tablespoon baking powder
- 2 teaspoons garlic granules
- 2 teaspoons onion granules
- 2 teaspoons paprika
- 3 teaspoons coarse salt
- 1 teaspoon ground black pepper
- 4 large eggs
- 1/2 cup buttermilk
- Oil for frying
Instructions
- In a large bowl, combine buttermilk, pickle juice or vinegar, hot sauce, garlic granules, onion granules, paprika, salt, and pepper. Add chicken tenders, cover, and refrigerate for 2 to 24 hours.
- In a shallow bowl, whisk together flour, cornstarch, baking powder, garlic granules, onion granules, paprika, salt, and pepper for the breading.
- In another bowl, whisk eggs, buttermilk, salt, and pepper to create the egg wash.
- Heat oil in a large pot to 375°F, ensuring it is about halfway full.
- Remove tenders from marinade, letting excess drip off. Dredge in flour mixture, then dip in egg wash, and return to flour mixture, pressing to coat well.
- Place breaded tenders on a rack and let rest for up to 15 minutes.
- Fry tenders in batches of 4 to 6 pieces for 3 1/2 to 4 minutes, flipping halfway, until golden brown and cooked through.
- Transfer to a rack to drain excess oil and repeat with remaining tenders.
- Serve hot with dipping sauces like ranch, blue cheese, or honey mustard.
Notes
- Marinating longer results in more flavorful and tender chicken.
- Maintain oil temperature for best crispiness.
- Do not overcrowd the pot while frying.
- Store leftovers in the refrigerator for up to 3 days and reheat in the oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 26 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 150 mg
