📝 About This Recipe
Elevate the fast-food classic with these ultra-crispy, double-dredged tenders that balance a juicy, tender interior with a shattering golden crust. The secret lies in a 24-hour buttermilk brine infused with garlic and hot sauce, ensuring every bite is seasoned to the bone. Whether you're relishing a childhood favorite or hosting game night, these tenders deliver a professional-grade crunch that rivals the best fried chicken joints in the South.
🥗 Ingredients
The Chicken & Brine
- 1.5 pounds Chicken breast tenderloins (tendon removed if preferred)
- 2 cups Buttermilk (full fat preferred)
- 2 tablespoons Hot sauce (Louisiana-style)
- 1 teaspoon Garlic powder
- 2 tablespoons Pickle juice (for extra tang and tenderness)
The Seasoned Flour Dredge
- 2 cups All-purpose flour
- 1/2 cup Cornstarch (the secret to extra crunch)
- 1 tablespoon Smoked paprika
- 1 tablespoon Onion powder
- 1/2 teaspoon Cayenne pepper (adjust for heat preference)
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper (freshly cracked)
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 or gallon-sized zip-top bag, combine the buttermilk, hot sauce, pickle juice, and 1 teaspoon of garlic powder. Whisk until well combined.
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2
Submerge the chicken tenderloins in the buttermilk mixture. Cover and refrigerate for at least 4 hours, though 24 hours is ideal for maximum tenderness.
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3
In a shallow wide dish, whisk together the flour, cornstarch, smoked paprika, onion powder, cayenne, salt, and black pepper until the spices are evenly distributed.
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4
Drizzle 3 tablespoons of the buttermilk brine into the flour mixture and use a fork to rub it in. This creates 'crags' or little clumps that stick to the chicken for extra texture.
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5
Remove a chicken tender from the brine, letting the excess liquid drip off, and place it into the flour mixture.
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6
Press the flour firmly onto the chicken, ensuring every nook and cranny is coated. Shake off the excess and place the coated tender on a wire rack.
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7
Repeat with all tenders. Let the coated chicken rest on the rack for 10-15 minutes; this helps the coating adhere and prevents it from falling off during frying.
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8
Fill a heavy-bottomed Dutch oven or deep skillet with about 2 inches of oil. Heat over medium-high until it reaches 350°F (175°C) on a clip-on thermometer.
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9
Carefully lower 4-5 tenders into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and lead to greasy chicken.
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10
Fry the tenders for 3-4 minutes per side, turning once with tongs, until they are deep golden brown and reach an internal temperature of 165°F (74°C).
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11
Use a slotted spoon or tongs to transfer the tenders to a clean wire rack set over a baking sheet. This allows air to circulate so the bottoms don't get soggy.
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12
Immediately sprinkle the hot tenders with a pinch of flaky sea salt while the oil is still wet on the surface.
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13
Allow the tenders to rest for 3-5 minutes before serving to ensure the juices redistribute.
💡 Chef's Tips
Use a thermometer to maintain the oil temperature between 325°F and 350°F; if it's too low, the chicken gets oily; too high, and the crust burns before the inside cooks. Adding cornstarch to the flour mixture is essential as it inhibits gluten development, resulting in a crispier, lighter crust. Never use paper towels to drain fried chicken; the steam trapped between the chicken and the towel will make the breading soft. Always use a wire rack. For a 'Nashville Hot' twist, whisk some of the hot frying oil with extra cayenne and paprika and brush it over the finished tenders.
🍽️ Serving Suggestions
Serve with a side of creamy honey mustard or a tangy peppercorn ranch dressing for dipping. Pair with buttery, toasted brioche bread and thick-cut dill pickle chips. Accompany with a cold, crisp coleslaw and seasoned waffle fries for the full fast-food experience. A cold glass of sweet tea or a hoppy IPA cuts through the richness of the fried coating perfectly.