8 Piece Recipe

Prepare marinade

In a bowl or shallow container combine 1.5 cups buttermilk with 2 tablespoons hot sauce. Stir to incorporate. Add the 8 chicken tenders, pressing them so they are submerged. Cover and refrigerate for at least 1 hour and up to 6 hours — this tenderizes and seasons the chicken.

Prepare dry dredge and egg wash

In a large shallow bowl or rimmed baking sheet whisk together 1 3/4 cups all-purpose flour, 1/4 cup cornstarch, 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, and 1/4 tsp cayenne (optional). In a separate shallow bowl whisk 2 eggs with 2 tablespoons water until smooth.

Set up breading station

Remove chicken from the refrigerator. Working with one piece at a time: shake off excess buttermilk (do not fully dry). Dip into the flour mixture, then into the egg wash, and finally back into the flour mixture, pressing to adhere a thick, even coating. Place coated tenders on a wire rack set over a sheet tray. Let rest 10 minutes to help the coating adhere.

Heat oil for frying

Pour about 3–4 cups vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of ~1.5–2 inches (use remaining oil as needed). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and browns in about 45–60 seconds.

Fry the tenders

Fry the breaded tenders in batches — do not overcrowd the pan. Cook 3–4 minutes per side, flipping once, until the coating is golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer cooked tenders to a paper towel–lined tray or a wire rack to drain and rest for 2–3 minutes between batches.

Buffalo option (optional, +1)

To make Buffalo-style sauce, melt 2 tablespoons unsalted butter in a small saucepan over low heat. Remove from heat and whisk in 1/4 cup Frank's-style hot sauce and 1 teaspoon lemon juice until smooth. Place hot cooked tenders in a large bowl, pour the Buffalo sauce over them, and toss gently to coat evenly. Serve immediately.

Blackened option (optional, +1)

To blacken the tenders instead of Buffalo-saucing them: after breading but before frying, dust each dredged tender lightly and evenly with 1 tablespoon blackened spice mix (store-bought or homemade). If using the blackened option, reduce or omit cayenne from the main dredge depending on desired heat. Fry as directed. The blackened spice will form a dark, well-seasoned crust when fried.

Make-your-own blackened spice (optional)

If making your own blackened spice mix, combine 1 tsp paprika, 1 tsp smoked paprika, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp dried thyme, 1 tsp dried oregano, 1/2 tsp cayenne, 1/2 tsp black pepper, and 1 tsp salt. Mix thoroughly and use 1 tablespoon per 8-piece batch.

Finish and serve

Arrange 8 cooked chicken fingers on a plate. Offer additional Buffalo sauce, ranch or blue cheese dressing, celery sticks, and lemon wedges on the side. Serve hot. Leftovers keep refrigerated up to 3 days; reheat in a 400°F oven for 8–10 minutes to re-crisp.