Crispy Chicken Tenders Recipe
buttermilk-brined, plum sauce
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Ingredients
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Buttermilk Brine
Breading and Frying
Plum Sauce
Method
Buttermilk Brine
- 1
Prepare the brine
In a large bowl, whisk together the buttermilk, garlic powder, onion powder, paprika, salt, and black pepper.
- 2
Brine the chicken
Add the chicken tenders to the buttermilk mixture, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 4 hours or overnight for best flavor and tenderness.
Breading and Frying
- 3
Set up breading station
In one shallow bowl, mix together the flour, cornstarch, paprika, garlic powder, salt, and black pepper. In a second bowl, whisk together the eggs and milk.
- 4
Bread the chicken
Remove the chicken tenders from the brine and allow excess to drip off. Dredge each tender in the flour mixture, then dip in the egg mixture, and again coat with the flour mixture. Press the flour mixture onto the tenders to ensure a crispy coating.
- 5
Heat the oil
In a deep pan or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a thermometer to maintain consistent temperature.
- 6
Fry the chicken
Fry the tenders in batches, without overcrowding, for 4–5 minutes per side or until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a wire rack or paper towel-lined plate to drain.
Plum Sauce
- 7
Prepare the sauce
In a small saucepan over medium heat, combine the plum jam, rice vinegar, soy sauce, grated ginger, minced garlic, red chili flakes (if using), and water. Stir well.
- 8
Simmer
Bring the mixture to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until the sauce has thickened slightly and flavors are well combined. Remove from heat and set aside.