Crispy Buttermilk Fried Chicken Tenders

Ingredients

• 1.5 lb Chicken Breast (cut into long, even strips/tenders)
• 2 cup All-Purpose Flour (divided for dredging)
• 0.5 cup Cornstarch (adds extra crispiness to the coating)
• 1 cup Buttermilk (full fat preferred)
• 1 Egg (large, room temperature)
• 2 tbsp Hot Sauce (Buffalo style or Frank's Red Hot)
• 1 tbsp Smoked Paprika
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 1 tsp Cayenne Pepper (adjust for heat preference)
• 2 tsp Salt (divided between wet and dry mixes)
• 1 tsp Black Pepper (freshly ground)
• 1 quart Vegetable Oil (for deep frying; amount absorbed will be less)

Steps

1. 1

   Prepare the chicken by slicing the breasts into even strips, approximately 1 inch wide. Pat them dry with paper towels to ensure the coating adheres properly.

2. 2

   In a large shallow bowl, prepare the dry dredge by whisking together the all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper, 1 teaspoon of salt, and black pepper until well combined.

3. 3

   In a separate medium bowl, prepare the wet wash by whisking together the buttermilk, egg, hot sauce, and the remaining 1 teaspoon of salt.

4. 4

   Create 'crags' in the flour mixture by drizzling 2-3 tablespoons of the buttermilk mixture into the dry flour. Use a fork to toss it around until small shaggy clumps form; these will create the extra-crispy bits on the chicken.

5. 5

   Dredge the chicken: Take a chicken strip and coat it lightly in the flour mixture, shaking off any excess. Dip it into the wet buttermilk mixture until fully submerged, then return it to the flour mixture.

6. 6

   Press the flour firmly onto the chicken during the second dredge, ensuring the shaggy clumps adhere to the surface. Place the coated tenders on a wire rack and let them rest for 5-10 minutes while the oil heats; this prevents the coating from falling off during frying.

7. 7

   In a heavy-bottomed pot or Dutch oven, heat about 2 inches of vegetable oil to 350°F (175°C). Use a thermometer to maintain a consistent temperature.

8. 8

   Carefully lower 3-4 chicken tenders into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and result in greasy chicken. Fry for 5-7 minutes, turning halfway through, until the crust is deep golden brown and the internal temperature reaches 165°F (74°C).

9. 9

   Remove the chicken with a slotted spoon or tongs and place on a wire rack set over a baking sheet to drain. Immediately sprinkle with a tiny pinch of salt while still hot.

Notes

For the best results, do not use a paper towel to drain the chicken as it can trap steam and make the bottom soggy; a wire rack is essential for airflow. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.

Nutrition per serving

• chicken
• fried chicken
• main dish
• comfort food
• high protein
• deep-fried
• kid-friendly