Crispy Tenders Recipe
spicy buttermilk | paprika honey butter | romesco aioli
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Ingredients
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Crispy Tenders
Paprika Honey Butter
Romesco Aioli
Method
Crispy Tenders
- 1
Prepare the Marinade
In a large bowl, combine buttermilk and hot sauce. Add the chicken tenders and coat well. Cover and refrigerate for at least 1 hour (or overnight for best results).
- 2
Prepare the Breading
In a separate bowl, mix together the flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.
- 3
Coat the Chicken
Remove chicken tenders from the buttermilk marinade, allowing excess liquid to drip off. Dredge each tender in the flour mixture, ensuring they are fully coated. Place on a wire rack and let them rest for 15 minutes.
- 4
Fry the Tenders
In a large skillet or deep fryer, heat oil over medium-high heat. Once hot, fry the chicken tenders in batches until golden brown and cooked through, about 5-7 minutes per side. Drain on paper towels.
Paprika Honey Butter
- 5
Make the Butter
In a small bowl, combine softened unsalted butter, honey, paprika, and a pinch of salt. Mix until well combined. Set aside.
Romesco Aioli
- 6
Blend the Aioli
In a food processor, combine roasted red peppers, mayonnaise, garlic clove, almonds, olive oil, and red wine vinegar. Blend until smooth. Season with salt to taste. Transfer to a serving bowl.
