Description
Deliciously crispy fried chicken tenders, perfect for a family dinner or a party snack.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken tenders
- 4 cups vegetable oil (for frying)
- 1½ cups buttermilk
- 1 teaspoon Tabasco hot sauce
- 1½ cups all-purpose flour
- 1 teaspoon garlic salt
- ½ teaspoon coarse sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground paprika
- ½ teaspoon onion powder
Instructions
- Pat chicken tenders dry with paper towels to remove any excess moisture from the surface.
- Fill a Dutch oven or heavy stock pot with at least 4 cups of oil; or about 4-6 inches deep. Heat the oil until it reaches 350°F (this will take 15 minutes or so).
- In a bowl, whisk together buttermilk and hot sauce. In a separate shallow bowl, whisk together flour, salt, pepper, paprika, and onion powder.
- Dip each side of the chicken tenders in the flour mixture until thoroughly coated.
- Dip the flour-coated tenders into the buttermilk mixture, then back into the flour mixture. For extra-crunchy breading, repeat this process one more time.
- Carefully drop one chicken tender at a time into heated oil; fry until cooked through. The internal temp should reach 165°F, while the outside should be deep golden brown and crispy. Maintain an oil temperature of 350°F for best results. The chicken tenders will cook through in about 5 minutes.
- Place cooked chicken on paper towels or brown paper bags to drain excess oil before serving.
Notes
- Ensure the oil temperature remains consistent for the best frying results.
- For added flavor, marinate the chicken tenders in buttermilk and hot sauce for a few hours before coating.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg