4 Tenders And Fry Recipe
Make 4 Tenders And Fry Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Buttermilk Marinated Chicken
Dredge / Breading
Frying
To Serve (optional)
Method
Buttermilk Marinated Chicken
- 1
Prepare and Marinate
Pat the 4 chicken tenders dry with paper towels. Place them in a shallow bowl or zip-top bag. In a separate bowl, whisk together 1 cup buttermilk, 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp hot sauce if using. Pour the buttermilk mixture over the tenders, ensuring they are fully submerged. Cover (or seal the bag) and refrigerate for at least 30 minutes and up to 4 hours. (Longer yields more tender, flavorful results.)
Dredge / Breading
- 2
Make the Breading
In a large shallow dish or rimmed plate, whisk together 1 cup all-purpose flour, 2 tbs cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried oregano or thyme, 1/4 tsp cayenne (if using), 1 tsp kosher salt, and 1/2 tsp black pepper until evenly combined.
- 3
Dredge the Tenders
Remove one tender at a time from the buttermilk, allowing excess to drip off (do not wipe it completely dry). Press each tender into the flour mixture, coating completely and shaking off excess. For a thicker crust, dip the floured tender back briefly into a tablespoon of reserved buttermilk (or beaten egg if preferred) and then dredge again in the flour mixture. Place coated tenders on a wire rack while you heat the oil.
Frying
- 4
Heat the Oil
Pour about 1 cup of vegetable oil into a heavy skillet (cast-iron preferred) to create about 1/2 to 3/4 inch depth for shallow frying. Heat over medium-high until the oil reaches 350°F (175°C) — you can test by slipping a small pinch of flour into the oil; it should sizzle immediately but not burn.
- 5
Fry the Tenders
Carefully add 2 tenders to the hot oil (do not overcrowd). Fry for about 3 to 4 minutes per side, turning once, until the breading is golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed to maintain oil temperature. Transfer cooked tenders to a wire rack set over a baking sheet or paper towel-lined plate to drain. Repeat with remaining tenders.
- 6