Chicken Tenders Recipe
Crispy fried organic chicken tenders, plain or buffalo. Served with your choice of Blue Cheese, Ranch or Red Sauce on the side
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Ingredients
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Chicken & Marinade
Breading
For Frying
Buffalo Sauce (optional)
Dipping Sauces (choose any)
Finishing & Serving
Method
Chicken & Marinade
Trim and Marinate
Pat the chicken tenderloins dry with paper towels. Season with 1 tsp kosher salt and 1/2 tsp black pepper. In a bowl, whisk together buttermilk, egg and 1 tbs hot sauce (if using). Submerge the chicken in the marinade, cover, and refrigerate for at least 30 minutes and up to 4 hours. The buttermilk tenderizes and flavors the chicken.
Breading
Prepare Breading Mix
In a shallow bowl or rimmed plate, whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, 1 tsp kosher salt and 1/2 tsp black pepper until evenly combined.
Dredge Chicken
Remove one piece of chicken from the buttermilk mixture, letting excess drip back into the bowl. Dredge thoroughly in the flour mixture, pressing the coating onto the surface to form an even crust. Place breaded pieces on a wire rack set over a baking sheet. For extra crispness, double-dip: return the dredged piece to the buttermilk briefly and then re-coat in the flour mixture.
For Frying
Heat Oil
Pour oil into a heavy skillet or Dutch oven to a depth of about 1 inch (about 1 cup for a 10-inch skillet). Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle and float immediately without smoking.
Fry Chicken
Working in batches (do not overcrowd), gently add breaded tenders to the hot oil. Fry for 3 to 4 minutes per side, flipping once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to keep the oil between 325°F and 350°F; reduce heat if browning too quickly. Remove cooked tenders to a wire rack set over a baking sheet or paper towels to drain for 2–3 minutes.
Keep Warm
If making multiple batches, keep finished tenders warm in a 200°F (95°C) oven on a wire rack while you finish frying the rest so they stay crisp.
Buffalo Sauce (optional)
Make Buffalo Sauce
In a small saucepan over low heat, melt the butter. Stir in the hot sauce, honey (if using) and apple cider vinegar. Heat gently until just combined and warmed through (do not boil). Taste and adjust: add a pinch of salt or more hot sauce to taste.
Toss with Chicken (optional)
To serve Buffalo-style, place fried tenders in a large bowl, pour the warm buffalo sauce over them, and gently toss to coat evenly. Serve immediately so the exterior remains crisp but sauced.
Dipping Sauces (choose any)
Serve Sauces
Pour blue cheese, ranch, and/or marinara (red sauce) into small ramekins for serving. Offer alongside plain or buffalo tenders for guests to dip as desired.