Amso Chicken Tenders Recipe
housemade crispy tenders, signature sauces
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Ingredients
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Chicken & Marinade
Breading
Fry & Finish
Signature Sauces
Method
Chicken & Marinade
Prepare chicken
Slice the chicken breasts into 1/2-inch to 3/4-inch thick strips (tender size) so each piece is uniform in thickness. Pat the strips dry with paper towels.
Marinate
In a bowl, whisk together buttermilk, egg, hot sauce, 1 tsp kosher salt and 1/2 tsp black pepper. Submerge the chicken strips in the marinade, cover, and refrigerate for at least 30 minutes and up to 4 hours (longer yields more tender, tangy tenders).
Breading
Mix dry breading
In a shallow wide bowl or rimmed plate, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, cayenne, baking powder, 1 tsp kosher salt and 1/2 tsp black pepper until evenly combined.
Dredge chicken
Set a wire rack beside the breading. Remove a few chicken strips from the marinade, let excess drip off, then press each strip firmly into the flour mixture to coat completely. Shake off excess and place on the rack. For extra-crispy double-coating (optional): after first coat return strips briefly to the leftover marinade, then re-coat in the flour mixture.
Fry & Finish
Heat oil
Pour oil into a deep heavy skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (about 1 cup for a small pan). Heat oil over medium-high until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately but not burn.
Fry tenders
Working in batches (don’t overcrowd), carefully add breaded chicken strips to the hot oil. Fry for 3 to 4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Remove to a wire rack set over a baking sheet to drain; this keeps the breading crisp. Reheat oil back to 350°F between batches.
Optional toss
If desired, melt 1 tablespoon butter and toss the hot tenders briefly to add sheen and flavor. Squeeze a little lemon over the finished tenders for brightness.