Fried Chicken Tenders Recipe
Buttermilk Brined Tenders. With Sweet & Spicy BBQ or Hot Honey Sauce
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Ingredients
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Chicken Tenders
Sweet & Spicy BBQ Sauce
Hot Honey Sauce
Method
Chicken Tenders Preparation
- 1
Brine the Chicken
In a large bowl, combine the buttermilk, salt, black pepper, garlic powder, onion powder, and paprika. Whisk together until well mixed. Add the chicken tenders to the bowl, ensuring they are fully submerged in the buttermilk mixture. Cover the bowl and refrigerate for at least 2 hours, or ideally overnight.
- 2
Prepare the Coating
In a separate bowl, mix together the all-purpose flour, cornstarch, baking powder, salt, and pepper. This will be used to coat the chicken tenders.
Frying the Chicken Tenders
- 3
Heat the Oil
In a large, deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can check the temperature with a thermometer or by dropping a small amount of the coating mixture into the oil; if it sizzles, the oil is ready.
- 4
Coat the Chicken
Remove the chicken tenders from the buttermilk brine and let excess liquid drip off. Dredge each tender in the flour mixture, ensuring they are evenly coated. Shake off any excess flour.
- 5
Fry the Chicken
Carefully place the coated chicken tenders in the hot oil, frying in batches to avoid overcrowding. Fry for about 5-7 minutes per side, or until the tenders are golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- 6
Sauce Preparation
- 7
Make BBQ Sauce
In a medium saucepan over medium heat, combine ketchup, brown sugar, apple cider vinegar, hot sauce, smoked paprika, garlic powder, onion powder, and salt. Stir well and bring to a simmer. Cook for 10 minutes, stirring occasionally until the sauce thickens. Remove from heat and let cool.
- 8
Make Hot Honey Sauce
In a small bowl, whisk together honey and hot sauce until fully combined. Adjust the heat level to taste.
