5 Piece Chicken Tenders Recipe
Marinated chicken tenders, hand breaded and fried. Served with your choice of dipping sauce.
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Ingredients
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Marinade
Breading
Frying
Dipping Sauce (Optional)
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, combine buttermilk, hot sauce, garlic powder, onion powder, salt, and black pepper. Mix well.
- 2
Marinate Chicken
Add the chicken tenders to the marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 1 hour, or overnight for best results.
Breading the Chicken
- 3
Prepare the Breading Mixture
In a shallow dish, mix together all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.
- 4
Bread the Chicken
Remove the marinated chicken from the refrigerator. Dredge each tender in the breading mixture, ensuring they are well coated. Shake off any excess flour.
Frying the Chicken
- 5
Heat the Oil
In a large, deep skillet or fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Chicken
Carefully place the breaded chicken tenders into the hot oil in batches. Fry for about 4-5 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- 7
Drain and Cool
Once cooked, remove the chicken tenders from the oil and place them on a plate lined with paper towels to drain excess oil.
Serving
- 8
Serve with Dipping Sauces
Arrange the chicken tenders on a serving platter and serve with your choice of dipping sauces such as ranch dressing, BBQ sauce, or honey mustard.
