Original Chicken Tenders Recipe
Buttermilk-dipped, breaded & fried crisp. Served with your choice of ranch, BBQ sauce or honey mustard.
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Ingredients
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Buttermilk Marinade and Seasoning
Dry Coating Mixture
Frying Oil
Method
Marinade and Preparation
- 1
In a large bowl, whisk together buttermilk, hot sauce, garlic powder, paprika, salt, and black pepper.
- 2
Add the chicken tenders to the marinade, ensuring each piece is fully submerged. Cover and refrigerate for at least 2 hours (or overnight) to tenderize and flavor.
Dry Coating
- 3
In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper, cayenne, and grated Parmesan.
- 4
Remove chicken from marinade, letting excess drip off. Dredge each tender in the dry coating until fully coated, pressing to adhere. Place coated tenders on a rack as you finish each one.
Frying
- 5
Pour oil into a deep fryer or large heavy pot and heat to 350°F (175°C).
- 6
Working in batches, fry the tenders 3 to 4 minutes per side, or until deep golden brown and cooked through (internal temperature 165°F / 74°C).
- 7
Remove to a paper-towel-lined plate or a rack to drain briefly, then transfer to a warm serving platter.
