Golden Crispy Tenders (Print Version)
# Ingredients:
→ Marinade
01 -
2 lbs chicken tenders
02 -
1 cup of buttermilk
03 -
1.5 tsp of salt
04 -
1/4 tsp cayenne pepper
05 -
1/4 tsp garlic powder
06 -
1/4 tsp smoked paprika
→ Breading
07 -
1.5 cups plain flour
08 -
3 tbsp buttermilk
09 -
1 1/2 tsp baking powder
10 -
1 heaping tsp salt
11 -
3/4 tsp paprika
12 -
3/4 tsp garlic powder
13 -
3/4 tsp black pepper
→ For Frying
14 -
3 to 4 cups of vegetable oil
# Instructions:
01 -
Put the tenders and marinade mix all together in a big bag that can close. Get everything coated evenly by rubbing it. Chill in the fridge for 4 to 24 hours.
02 -
In a bowl, combine the flour, baking powder, salt, paprika, garlic powder, and pepper. Add in the buttermilk and stir until clumpy bits form evenly in the mix.
03 -
Take the tenders out of the marinade, pushing them into the breading to heavily coat. Make sure the clumps stick well. Arrange the coated pieces on a baking tray covered with foil.
04 -
Pour oil into a big pot until it’s about 3/4” deep. Put on medium-high heat and let it heat up until it looks shiny and hot, about 350ºF.
05 -
In small batches, fry the tenders until they turn golden brown on both sides, just a couple of minutes per side. Lay them on paper towels afterward.
# Notes:
01 -
Can keep frozen for around 3 months.
02 -
Switch hands for wet ingredients versus dry ones to avoid mess.
03 -
The chicken might look pale in oil, but it’ll darken up later.