Chicken Fingers & Side Recipe

Prepare brine

In a medium bowl, whisk together 2 cups buttermilk, 1 tablespoon kosher salt, 1 teaspoon granulated sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1 teaspoon hot sauce (if using) until the salt has dissolved.

Marinate chicken

Place 1 lb chicken tenders into a resealable plastic bag or shallow container. Pour the buttermilk mixture over the tenders, pressing out excess air and sealing. Ensure all tenders are submerged or well coated. Refrigerate for at least 2 hours and up to 12 hours for best tenderness and flavor.

Mix dry breading

In a shallow dish or wide bowl, combine 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/4 teaspoon cayenne pepper. Whisk thoroughly to distribute the spices evenly.

Prepare egg wash and oil

In another shallow bowl, whisk 2 large eggs with 2 tablespoons whole milk until smooth. Pour 3 cups neutral frying oil into a large, heavy skillet or Dutch oven to a 1-inch depth. Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer, or until a small amount of flour sizzles immediately when dropped in.

Dredge chicken

Remove chicken tenders from the buttermilk, letting excess drip off back into the container. First dip each tender briefly into the egg wash, then press into the seasoned flour mixture, coating completely. For extra crispness, return the coated tender to the egg wash and dredge again in the flour (double-dredge). Place breaded tenders on a wire rack and let rest for 5–10 minutes to set the crust.

Fry tenders

Working in batches (do not overcrowd the pan), carefully add breaded tenders to the hot oil. Fry for about 3–4 minutes per side, turning once, until the crust is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed to maintain 325–350°F (160–175°C) so the crust cooks without burning.

Drain and rest

Using a slotted spoon or tongs, transfer cooked tenders to a paper towel-lined baking sheet or wire rack set over a sheet pan to drain excess oil. Keep warm in a 200°F (95°C) oven if making multiple batches.

When all tenders are cooked, sprinkle with a pinch of salt if desired, squeeze fresh lemon wedges over the tenders, and garnish with chopped parsley. Serve immediately with your choice of side (fries, salad, mashed potatoes or coleslaw) and dipping sauce (approximately 1/2 cup).