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Ingredients
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For the chicken
For the breading
For the sauces (choose one or offer all)
To serve
Method
For the chicken
- 1
Trim and marinate
Trim any excess fat from the tenderloins and pat them dry. In a bowl or zip-top bag, combine buttermilk, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder and 1/2 tsp onion powder. Submerge the chicken in the mixture, cover, and refrigerate for at least 30 minutes and up to 6 hours (longer yields more tender, flavorful chicken).
For the breading and frying
- 2
Prepare breading stations
Set up three shallow dishes: 1) flour mixture: whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1/4 tsp cayenne (if using), 1 tsp salt and 1/2 tsp black pepper. 2) egg wash: beat 2 eggs with 1/4 cup cold water or milk until combined. 3) reserved space or tray for coated tenders.
- 3
Dredge the chicken
Remove one piece of marinated chicken at a time, letting excess buttermilk drip off. Dredge first in the flour mixture, shaking off excess, then dip into the egg wash, then return to the flour mixture for a double coating. Press the flour firmly so it adheres; place coated tenders on a wire rack or tray and let rest 5–10 minutes so the coating sets.
- 4
Heat the oil
Pour about 1"–1.5" of vegetable oil into a heavy skillet or Dutch oven (approximately 1 cup for a 10" skillet) and heat over medium-high until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle steadily and rise to the surface.
- 5
Fry the tenders
Working in batches so you don't overcrowd the pan, carefully lower coated tenders into the hot oil. Fry 3–4 minutes per side, turning once, until they are golden brown and the internal temperature reaches 165°F (74°C). Adjust heat to maintain oil temperature around 325–350°F (165–175°C). Remove tenders to a wire rack set over a sheet pan or to paper towels to drain for 1–2 minutes.
For the sauces
- 6
Buffalo option
If using buffalo sauce, warm 1/2 cup sauce in a small saucepan over low heat and stir in 1 tbsp melted butter for a silkier finish. Toss hot tenders in the sauce to coat just before serving (or serve sauce on the side for dipping).
- 7
BBQ option
Warm 1/2 cup BBQ sauce gently in a small saucepan or microwave for 20–30 seconds. Brush or toss fried tenders in the warmed BBQ sauce to coat, or serve the sauce alongside for dipping.
