Description
These crispy fried chicken tenders feature a tangy buttermilk marinade and a double-dip dredge technique to create a shatteringly crisp crust that stays crunchy. A weeknight-friendly comfort food recipe that yields juicy, tender chicken.
Ingredients
Scale
- 2 cups buttermilk
- 1 large egg
- 2 tablespoons hot sauce (e.g., Frank’s RedHot or Crystal)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 2 teaspoons garlic powder (for dredge)
- 2 teaspoons onion powder (for dredge)
- 2 teaspoons paprika (for dredge)
- 2 teaspoons salt (for dredge)
- 2 teaspoons black pepper (for dredge)
- Vegetable or canola oil (for frying)
- 2 pounds chicken tenders
Instructions
- In a large bowl, whisk together buttermilk, egg, hot sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Add chicken tenders to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight.
- In a shallow dish, whisk together flour, cornstarch, and the dredge spice blend (garlic powder, onion powder, paprika, salt, black pepper) until lump-free.
- Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
- Remove a tender from the marinade, letting excess drip off. Dredge in the flour mixture, pressing firmly to coat.
- Dip the floured tender back into the buttermilk for a second, then dredge in the flour mixture again, pressing firmly to create a double layer.
- Place breaded tenders on a wire rack and let rest for 10-15 minutes.
- Carefully lower tenders into hot oil in batches, avoiding overcrowding. Fry for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
- Transfer fried chicken to a wire rack set over a baking sheet to drain. Let rest for 5 minutes before serving.
Notes
For best results, marinate the chicken for at least 4 hours. The double-dip technique is crucial for a crispy crust that doesn’t slide off. Let the breaded chicken rest for 10-15 minutes before frying to help the coating adhere. Use a wire rack for draining to keep the bottom crisp; avoid paper towels. Maintain oil temperature at 350°F between batches.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 3 tenders per servin
- Calories: 450
- Sugar: 2
- Fat: 20
- Carbohydrates: 30
- Fiber: 1
- Protein: 35
Keywords: crispy fried chicken, buttermilk marinade, chicken tenders, weeknight dinner, comfort food, double-dip dredge, easy chicken recipe