Chicken Tendies Recipe
hand dipped in buttermilk, dredge in cracked pepper flour
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Ingredients
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Chicken Marinade
Dredging Mixture
Frying
Method
Chicken Marinade
- 1
Prepare the Marinade
In a large bowl, combine the buttermilk and salt. Add the chicken tenders to the bowl, making sure they are fully submerged in the buttermilk. Cover and refrigerate for at least 1 hour or overnight for best results.
Dredging Mixture
- 2
Prepare the Dredging Mixture
In a shallow dish, mix together the all-purpose flour, cracked black pepper, garlic powder, onion powder, paprika, and cayenne pepper until well combined.
Frying
- 3
Heat the Oil
In a large frying pan or deep skillet, pour in the vegetable oil and heat over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in a small amount of flour; if it sizzles, the oil is ready.
- 4
Dredge the Chicken
Remove the chicken tenders from the buttermilk, allowing any excess to drip off. Dredge each tender in the flour mixture, ensuring it is evenly coated. Shake off any excess flour.
- 5
Fry the Chicken
Carefully place the coated chicken tenders into the hot oil, working in batches to avoid overcrowding. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
- 6
Drain and Serve
Once cooked, transfer the chicken tenders to a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauces.