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Ingredients
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For the chicken
For the breading
For dredging & frying
Optional finishing & serving
Method
For the chicken
- 1
Prep and marinate
Trim any excess fat from the chicken tenderloins and pat them dry with paper towels. In a medium bowl whisk together buttermilk, egg, hot sauce (if using), 1 tsp kosher salt, and 1/2 tsp black pepper. Submerge the tenderloins in the mixture, cover, and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and seasons the chicken.
For the breading
- 2
Make seasoned flour
In a shallow dish or pie plate combine the all-purpose flour and cornstarch. Add paprika, garlic powder, onion powder, cayenne, dried oregano, 1/2 tsp black pepper, and 1 tsp kosher salt. Whisk thoroughly to distribute the spices evenly.
- 3
Set up dredging station
Place the seasoned flour in one shallow dish and reserve a second shallow dish (optional) for a second dip of egg wash or extra flour if you want an extra-crispy double-coat. Remove the marinated chicken from the refrigerator and let excess marinade drip off before dredging.
For dredging & frying
- 4
Heat oil
Pour about 2 to 3 cups of vegetable oil into a heavy skillet or Dutch oven to create a 1 to 1.5-inch depth. Heat the oil over medium-high heat until it reaches 350°F (175°C) on a candy/deep-fry thermometer. If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately.
- 5
Dredge the tenders
Working one at a time, remove a tenderloin from the marinade, let excess drip off, then press and turn it into the seasoned flour to fully coat. Shake off excess flour and set on a wire rack for a few minutes to let the breading adhere. For a thicker crust repeat: dip briefly back into the buttermilk mixture and re-coat in flour (optional).
- 6
Fry the tenders
Carefully add 4–5 breaded tenders to the hot oil without crowding (cook in batches). Fry, turning occasionally, until golden-brown and cooked through, about 3 to 4 minutes per side (6 to 8 minutes total) for typical 1–1.5 oz tenders; internal temperature should reach 165°F (74°C). Adjust time for larger pieces. Use a slotted spoon or tongs to transfer cooked tenders to a wire rack set over a baking sheet to drain for a few minutes. Keep finished tenders warm in a 200°F (95°C) oven while you fry remaining batches.
- 7
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