Rattlesnake Bites Recipe

Prepare and marinate

Trim any excess fat from the chicken tenders and halve them crosswise if you want bite-sized pieces (about 1.5–2 inch pieces). Place tenders in a bowl or zip-top bag. Whisk together buttermilk, hot sauce, garlic powder, onion powder, paprika, kosher salt, and black pepper. Pour marinade over chicken, ensuring pieces are fully coated. Refrigerate for at least 1 hour and up to 6 hours (overnight is fine for more flavor).

Make coating

While chicken marinates (or 20 minutes before frying), combine all-purpose flour, cornstarch, cayenne, smoked paprika, garlic powder, onion powder, dried oregano, kosher salt, and black pepper in a wide shallow bowl or rimmed baking sheet. Whisk to evenly distribute spices.

Prepare egg wash

In a separate shallow bowl, whisk the eggs and milk until smooth. This step is optional but recommended for a thicker, crisper double coating.

Dredge the chicken

Remove chicken from marinade, letting excess drip off. One piece at a time: dredge in the seasoned flour to coat thoroughly, shake off excess, dip into the egg wash (if using), then press back into the flour mixture for a final coating. Place coated pieces on a wire rack set over a sheet tray. For a single-coat version, skip the egg wash and do one thorough flour dredge.

Heat oil

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches (about 1.5–2 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately and float.

Fry the bites

Working in batches to avoid crowding (3–5 pieces per batch depending on pan size), gently lower coated tenders into the hot oil. Fry until golden brown and cooked through, about 3–4 minutes per side for bite-sized tenders (internal temperature should reach 165°F / 74°C). Use a slotted spoon or spider to transfer cooked pieces to a wire rack set over a sheet tray to drain. Repeat with remaining pieces, allowing oil to return to 350°F between batches.

Season and rest

While still hot, lightly sprinkle finished bites with finishing salt if desired. Let rest 2 minutes on the rack to maintain crispness. Serve with lemon wedges for brightness.

Whisk together ranch dressing and Sriracha (or preferred hot sauce) in a small bowl. Adjust heat to taste. Serve alongside the warm rattlesnake bites for dipping.