Crispy Buttermilk Fried Chicken Tenders

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.

   Start 5-minute timer
7. 7

   In a heavy-bottomed pot or Dutch oven, heat about 2 inches of vegetable oil to 350°F (180 °C) (175°C (350 °F)). 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) (74°C (165 °F)).

   Start 5-minute timer
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.