📝 About This Recipe
Experience the ultimate crunch with these ultra-light, golden-brown chicken tenders that bridge the gap between classic American comfort and refined tempura technique. Each tender is marinated in a zesty buttermilk brine to ensure maximum succulence before being swirled through a cold, effervescent batter that shatters upon the first bite. This is not just fried chicken; it is a masterclass in texture, featuring a delicate airy coating that perfectly complements the juicy, seasoned meat within.
🥗 Ingredients
The Chicken & Brine
- 1.5 pounds Chicken Tenderloins (tendon removed if preferred)
- 1 cup Buttermilk (full fat preferred)
- 1 tablespoon Hot Sauce (such as Frank's RedHot)
- 1 teaspoon Garlic Powder
- 1 teaspoon Kosher Salt
The Dry Dredge
- 1/2 cup All-Purpose Flour
- 1/4 cup Cornstarch (for extra crispness)
- 1/2 teaspoon Black Pepper (freshly ground)
The Wet Batter
- 1 cup All-Purpose Flour (chilled in the freezer for 10 minutes)
- 1/2 cup Cornstarch
- 1 teaspoon Baking Powder (creates airy bubbles)
- 1 teaspoon Smoked Paprika
- 1.5 cups Club Soda or Seltzer (ice cold, unopened until use)
- 1 Egg (large, beaten)
Frying & Finishing
- 1 quart Peanut or Vegetable Oil (for deep frying)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
In a large bowl, whisk together the buttermilk, hot sauce, garlic powder, and salt. Add the chicken tenderloins, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes (or up to 4 hours) to tenderize the meat.
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2
Fill a heavy-bottomed Dutch oven or deep fryer with about 2-3 inches of oil. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a clip-on thermometer for accuracy.
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3
While the oil heats, prepare your dredging station. In a shallow dish, whisk together the 'Dry Dredge' ingredients (flour, cornstarch, and pepper).
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4
In a separate medium bowl, whisk the dry ingredients for the 'Wet Batter' (flour, cornstarch, baking powder, and paprika).
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5
Just before you are ready to fry, pour the ice-cold club soda and the beaten egg into the wet batter dry mix. Whisk gently until just combined; a few small lumps are perfectly fine and actually help the texture.
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6
Remove a chicken tender from the buttermilk brine, letting the excess drip off. Dredge it lightly in the 'Dry Dredge' flour mixture, shaking off any surplus. This helps the batter stick.
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7
Dip the floured tender into the 'Wet Batter,' coating it completely. Lift it out and let the very excess batter drip back into the bowl for a second.
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8
Carefully lower the tender into the hot oil. Repeat with 3-4 more tenders, being careful not to overcrowd the pot, which would drop the oil temperature too low.
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9
Fry the tenders for 4-6 minutes, turning once halfway through. They should be a deep golden brown and reach an internal temperature of 165°F (74°C).
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10
Use a slotted spoon or spider strainer to remove the tenders. Transfer them to a wire rack set over a baking sheet rather than paper towels; this allows air to circulate and prevents the bottom from getting soggy.
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11
Immediately sprinkle with a pinch of flaky sea salt while the oil is still wet on the surface.
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12
Allow the oil to return to 350°F before starting the next batch. Serve immediately while hot and crisp.
💡 Chef's Tips
Keep your club soda and batter ingredients as cold as possible; the temperature shock between the cold batter and hot oil creates the signature airy crunch. Don't over-mix the wet batter; over-working the flour develops gluten, which will make the coating tough and bready rather than light and crispy. Use a wire cooling rack instead of paper towels to drain the chicken to ensure the batter stays crisp on all sides. If you don't have buttermilk, make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes. To keep the first batches warm, place the wire rack and baking sheet in a 200°F (95°C) oven while you finish frying.
🍽️ Serving Suggestions
Serve with a side of honey mustard or a spicy chipotle aioli for dipping. Pair with creamy coleslaw and seasoned potato wedges for a classic pub-style meal. Serve atop a fresh garden salad with ranch dressing for a delightful texture contrast. A cold, crisp Pilsner or a sparkling lemonade cuts through the richness of the fried batter perfectly. Place inside a toasted brioche bun with pickles and shredded lettuce for an elevated chicken sandwich.