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Restaurants›Cupspops Korean BBQ Restaurant›Crispy Chicken Tenders Recipe

Crispy Chicken Tenders Recipe

Name: Cupspops Korean BBQ Restaurants Crispy Chicken Tenders Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb boneless skinless chicken tenders (or chicken breast cut into strips); 1 cups buttermilk; 1 tsp salt; 1 tsp black pepper; 0.5 tsp garlic powder; 1 cups all-purpose flour; 0.25 cups cornstarch; 1 tsp paprika; 0.5 tsp onion powder; 0.25 tsp cayenne pepper; 0.75 tsp salt; 0.5 tsp black pepper; 2 units eggs; 2 tbsp milk; 1 cups vegetable oil (or canola); 1 portion Honey Butter Sauce; 1 portion Spicy Sauce; 1 portion Parmesan Cheese & Herb; 2 tbsp unsalted butter; 2 tbsp honey; 0.5 tsp apple cider vinegar; 0.125 tsp salt; 3 tbsp hot sauce (Frank's or similar); 2 tbsp unsalted butter, melted; 1 tsp honey or brown sugar; 0.25 tsp smoked paprika; 0.25 cups grated Parmesan cheese; 0.5 tsp dried parsley; 0.25 tsp garlic powder; 12 oz frozen French fries (or fresh potatoes cut into fries)

Inspired by Cupspops Korean BBQ Restaurant

Time1h

Serves2

Choice of Seasoning HONEY BUTTER SPICY CHEESE. Comes with French Fries

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Ingredients

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Chicken & Marinade

1 lb boneless skinless chicken tenders (or chicken breast cut into strips)

1 cups Buttermilk

1 tsp Celtic sea salt

1 tsp black pepper

1/2 tsp Watkins garlic powder

Breading

1 cups 00 bread flour

1/4 cups Cornstarch

1 tsp Watkins paprika

1/2 tsp Onion powder

1/4 tsp Cayenne pepper

3/4 tsp Celtic sea salt

1/2 tsp black pepper

2 units Eggs

2 tbsp Milk

Frying

1 cups vegetable oil (or canola)

Seasoning Options (choose one)

1 portion Honey Butter Sauce

1 portion Spicy Sauce

1 portion Parmesan Cheese & Herb

Honey Butter Sauce (if chosen)

2 tbsp Unsalted butter

2 tbsp Honey

1/2 tsp Apple cider vinegar

1/8 tsp Celtic sea salt

Spicy Sauce (if chosen)

3 tbsp hot sauce (Frank's or similar)

2 tbsp unsalted butter, melted

1 tsp honey or brown sugar

1/4 tsp Smoked paprika

Cheesy Seasoning (if chosen)

1/4 cups Grated Parmesan cheese

1/2 tsp Dried parsley

1/4 tsp Watkins garlic powder

French Fries

12 oz frozen French fries (or fresh potatoes cut into fries)

1/2 tsp Celtic sea salt

1 tbsp vegetable oil (for oven or frying)

Method

Chicken & Marinade

Pat the chicken tenders dry with paper towels. Place them in a bowl or resealable bag.

Mix buttermilk, 1 tsp salt, 1 tsp black pepper and 1/2 tsp garlic powder in a bowl. Pour over the chicken, ensuring all pieces are coated. Refrigerate for at least 30 minutes and up to 4 hours (longer makes more tender, up to overnight).

Breading

Set up a breading station with three shallow bowls: (1) flour mixture — combine 1 cup flour, 1/4 cup cornstarch, 1 tsp paprika, 1/2 tsp onion powder, 1/4 tsp cayenne, 3/4 tsp salt and 1/2 tsp black pepper and whisk until uniform; (2) egg wash — beat 2 eggs with 2 tbsp milk; (3) reserved space for dredged chicken.

Working one at a time, remove a piece of marinated chicken, let excess buttermilk drip off, dredge in the flour mixture, dip into the egg wash, then dredge again in the flour mixture pressing lightly to form an even coating. Place on a wire rack and repeat with remaining pieces. For extra crispness, let coated tenders rest 10–15 minutes in the fridge to set.

Frying

Pour about 1 cup vegetable oil into a 10-inch skillet to a depth of about 1/2 inch (or enough to shallow fry). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in ~45 seconds.

Carefully add chicken tenders in a single layer without overcrowding (work in batches). Fry 3–4 minutes per side until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat to maintain oil temperature between 325–350°F.

Transfer cooked tenders to a wire rack set over a baking sheet to drain and keep crisp. Keep warm in a 200°F (95°C) oven if needed while you finish remaining batches.

Seasoning Finish (choose according to the customer's selection)

Honey Butter

In a small saucepan over low heat, melt 2 tbsp butter with 2 tbsp honey and 1/2 tsp apple cider vinegar. Stir until combined and glossy. Brush or gently toss the hot tenders in 1–2 tbsp of the sauce to coat evenly. Serve any extra sauce on the side.

Spicy

Whisk together 3 tbsp hot sauce, 2 tbsp melted butter, 1 tsp honey (or brown sugar) and 1/4 tsp smoked paprika. Toss the hot tenders in the sauce quickly so coating adheres but the breading stays crisp. Serve extra on the side for dipping.

Cheesy

While tenders are hot, sprinkle each piece with grated Parmesan (about 1/4 cup total) and 1/2 tsp dried parsley and 1/4 tsp garlic powder. Lightly shake or toss so cheese sticks to the hot oil on the crust. Serve immediately.

French Fries

If using frozen fries: bake or air-fry according to package directions and season with 1/2 tsp salt and 1 tbsp oil tossed evenly after cooking, or fry according to package instructions until golden and crisp.

If using fresh potatoes: cut potatoes into 1/4–1/2 inch fries, soak in cold water for 30 minutes to remove starch, drain and pat dry. Toss with 1 tbsp oil and bake at 425°F (220°C) on a single layer for 25–30 minutes, flipping halfway, until golden and crisp. Immediately season with 1/2 tsp salt.

Serving

Arrange 4–5 chicken tenders on a plate with a serving of French fries. Offer the chosen seasoning (Honey Butter, Spicy, or Cheesy) applied or on the side. Provide dipping sauces such as ketchup, ranch or extra honey butter/spicy sauce as desired.