Description
Sizzling “crispy fried chicken tenders” bring southern comfort straight to your plate with golden-brown perfection. These irresistible morsels deliver a crunchy exterior and juicy interior that will make you crave another bite.
Ingredients
Scale
- 500 g (1 lb) chicken tenders or boneless chicken breasts, cut into strips
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
- 1 ½ cups all-purpose flour
- ½ cup cornstarch (for extra crunch)
- 1 tsp hot sauce (optional)
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp cayenne pepper (optional, for heat)
- Oil for frying (vegetable, canola, or peanut oil)
- Dipping sauces (e.g., ranch, honey mustard, BBQ sauce)
- Lemon wedges (optional)
Instructions
- Marinade Infusion: Immerse chicken strips in a zesty buttermilk blend with garlic powder, onion powder, paprika, salt, and pepper. Refrigerate for a minimum of 30 minutes to enhance flavor and tenderness.
- Coating Preparation: Create a textural coating by combining flour, cornstarch, baking powder, salt, and pepper. Whisk eggs separately for a crisp, golden exterior.
- Dredging Technique: Extract chicken from marinade, allowing excess to drip away. Meticulously coat each tender first in seasoned flour mixture, then egg wash, and finally return to flour mixture, ensuring a robust, crunchy layer.
- Oil Calibration: Preheat vegetable oil in a deep skillet to a precise 350F (175C), creating the optimal environment for achieving a perfectly crisp exterior.
- Frying Mastery: Carefully lower chicken tenders into hot oil, cooking in batches for 4-5 minutes per side until achieving a rich golden-brown color and ensuring internal temperature reaches 165F (74C). Drain excess oil on paper towels to maintain crispiness.
- Presentation: Serve immediately with complementary dipping sauces like ranch, honey mustard, or barbecue sauce, enhancing the culinary experience.
Notes
- Longer marinating time enhances flavor and tenderness, with 2-4 hours ideal for maximum taste absorption.
- Press flour mixture gently onto chicken to create a thick, even crust that ensures maximum crispiness without falling off during frying.
- Maintain consistent oil temperature at 350F to prevent soggy or burnt chicken tenders; use a digital thermometer for accuracy.
- Substitute all-purpose flour with gluten-free flour blend and cornstarch for those with wheat sensitivities, maintaining the same crispy texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 320
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 70 mg