4 Oz. Fried Chicken Tenderloin A La Carte Recipe

Trim and weigh

Pat the tenderloin dry with paper towel. Trim any excess fat or connective tissue so the piece weighs about 4 oz (if using pre-portioned tenderloin, one piece should be ~4 oz).

In a small bowl, combine 1/4 cup buttermilk, 1/2 tsp hot sauce (if using), 1/4 tsp kosher salt and 1/8 tsp black pepper. Add the tenderloin and turn to coat fully. Cover and refrigerate for 30 minutes to 2 hours. If short on time, marinate 30 minutes to allow acidity and seasoning to penetrate.

While the chicken marinates, set up a breading station. In a shallow dish combine 1/2 cup all-purpose flour, 1 tablespoon cornstarch, 1/2 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/8 tsp cayenne, 1/8 tsp dried oregano, 1/4 tsp kosher salt and 1/8 tsp black pepper. Whisk to distribute spices evenly.

If you prefer a thicker crust, beat 1/2 of a large egg with 1 tsp milk or water in a small bowl for an egg wash.

Remove the tenderloin from the buttermilk, letting excess drip back into the bowl. Dredge the piece in the flour mixture, pressing firmly to coat. For a double-dip breading: shake off excess flour, dip into the egg wash, then return to the flour mix and press again to form a well-adhered crust.

Pour about 1 cup of neutral oil into a small heavy-bottomed skillet (or enough to reach roughly 1/2" depth). Heat over medium-high until the oil reaches 350°F (175°C) — if you don't have a thermometer, test by dropping a pinch of flour; it should sizzle immediately and not burn.

Carefully place the breaded tenderloin into the hot oil. Fry for about 3 to 4 minutes per side, depending on thickness, until the crust is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Avoid overcrowding; fry only the single piece in this pan-sized amount of oil.

Use tongs to transfer the cooked tenderloin to a wire rack set over a baking sheet or to a plate lined with paper towels to drain. Immediately sprinkle with a pinch (about 1/8 tsp) of finishing salt if desired.

Let rest 2 minutes. Serve warm with an optional lemon wedge for squeezing, or with your preferred dipping sauce.