Pirate Pak Dippin' Chicken Recipe

Trim and brine

Pat chicken tenders dry. In a bowl, whisk together buttermilk, 1 tablespoon salt and 1 teaspoon hot sauce (if using). Submerge the chicken in the buttermilk mixture, cover and refrigerate for 30 minutes to 4 hours (30 minutes minimum for flavor and tenderness).

While the chicken is brining, combine the dry coating ingredients in a large shallow bowl or rimmed tray: 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/2 teaspoon black pepper, 1 teaspoon salt, and 1/2 teaspoon baking powder. Whisk thoroughly to distribute the baking powder and spices.

Whisk the eggs and 2 tablespoons water in a medium bowl until combined to make an egg wash. Set up an assembly line: a tray with the flour mixture, then the egg wash bowl, then a second tray with the flour mixture (double-dredge gives extra crispiness). Remove chicken from the buttermilk, letting excess drip back into the bowl — do not rinse.

Dredge each piece first in the flour mixture, then dip into the egg wash, then press again into the flour mixture until well coated. Place coated tenders on a wire rack and let rest 10 minutes to help the coating adhere.

Pour 1 cup vegetable oil into a deep skillet or Dutch oven to a depth of about 1/2"–3/4" and heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle steadily without smoking.

Fry the tenders in batches (do not overcrowd) for 3 to 4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Use tongs to transfer cooked tenders to a wire rack set over a sheet pan to drain. Keep warm in a 200°F (95°C) oven if cooking in batches.

Preheat oven to 425°F (220°C). Place a wire rack on a rimmed baking sheet and brush or spray rack lightly with oil. Arrange coated tenders on the rack and spray tops lightly with cooking spray or brush with a little oil. Bake 12–18 minutes, flipping halfway, until golden and internal temperature reaches 165°F (74°C). Baking time depends on thickness; smaller tenders will finish closer to 12 minutes.

While the chicken cooks, whisk together 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon lemon juice, 1/2 teaspoon hot sauce (optional), 1/4 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Taste and adjust: add more honey for sweetness, more hot sauce for heat, or more lemon for tang. Refrigerate until ready to serve.

Arrange tenders on a platter, sprinkle with chopped parsley and serve immediately with the dippin' sauce and lemon wedges on the side.