Description
Crispy, flavorful homemade chicken tenders made by double-dredging tenderloins in seasoned flour and buttermilk batter, then frying to golden perfection. Perfect for a quick family meal or game day snack.
Ingredients
Scale
Chicken
- 1 lb chicken tenderloins
Dry Ingredients
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Wet Ingredients
- 3/4 cup buttermilk
- 1 large egg
- 2 teaspoons hot sauce
For Frying
- Oil for frying (enough for 3 inches deep in skillet)
Instructions
- Prepare the dry mix: In a bowl, combine the flour, baking powder, kosher salt, black pepper, and garlic powder. Mix thoroughly to evenly distribute the seasonings.
- Prepare the wet mixture: In another bowl, whisk together the buttermilk, egg, and hot sauce until smooth and well combined. This will be the flavorful batter for the chicken.
- Heat the oil: Pour oil into a heavy skillet to a depth of about 3 inches and heat it to 325°F (163°C), using a thermometer to maintain accurate temperature for frying.
- Dredge the chicken: Coat each chicken tenderloin first in the seasoned flour mixture, then dip into the buttermilk batter, and finally dredge again in the flour mixture, pressing the coating firmly onto the chicken to create a thick crust.
- Fry the tenders: Carefully place the coated chicken tenders in the hot oil in batches to avoid overcrowding. Fry each side for 3 to 5 minutes or until golden brown and the internal temperature of the chicken reaches 165°F (74°C).
- Drain and cool: Remove fried chicken tenders with a slotted spoon and place them on a wire rack to drain excess oil and keep them crispy. Repeat the frying process with remaining tenders.
Notes
- Maintain oil temperature at 325°F to ensure even cooking and prevent sogginess.
- Using a wire rack instead of paper towels for draining keeps the coating crispier.
- Adjust hot sauce amount to control the level of heat/spice.
- Double dredging creates a thicker, crunchier crust.
- Use a digital meat thermometer for precise doneness.
