Description
Crispy and flavorful homemade chicken tenders coated in a seasoned flour batter, dipped in a tangy buttermilk and hot sauce mixture, then perfectly fried to golden brown. A delicious and easy-to-make appetizer or main dish that’s juicy inside with a crunchy exterior.
Ingredients
Scale
Chicken
- 1 lb chicken tenderloins
Dry Coating
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Wet Mixture
- 3/4 cup buttermilk
- 1 large egg
- 2 teaspoons hot sauce
Others
- Oil for frying (enough for 3 inches depth)
Instructions
- Prepare Dry Coating: In a large mixing bowl, combine the all purpose flour, baking powder, kosher salt, black pepper, and garlic powder. Whisk thoroughly to ensure even distribution of spices.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, and hot sauce until fully blended and smooth.
- Heat Oil: Pour oil into a heavy skillet to a depth of about 3 inches and heat it over medium heat until it reaches 325°F (163°C). Use a thermometer for accuracy to ensure proper frying temperature.
- Coat Chicken: Take each chicken tenderloin and first dredge it in the flour mixture, ensuring it is fully coated. Then dip it into the buttermilk and egg mixture. Finally, dredge it again in the flour mixture, pressing the coating firmly onto the chicken to create a thick, even crust.
- Fry Chicken: Carefully place the coated chicken tenders into the hot oil in batches, avoiding overcrowding. Fry each side for 3 to 5 minutes or until golden brown and crispy. Use a meat thermometer to check the internal temperature, making sure it reaches 165°F (74°C) for safe consumption.
- Drain and Repeat: Remove the cooked tenders from the oil and place them on a wire rack to drain excess oil. Repeat the coating and frying process with remaining chicken tenders until all are cooked.
Notes
- Maintain oil temperature at 325°F to ensure even cooking and prevent sogginess.
- Use a wire rack to drain chicken tenders instead of paper towels to keep coating crisp.
- Adjust hot sauce quantity to taste for milder or spicier tenders.
- Ensure chicken tenders are fully cooked by checking the internal temperature with a meat thermometer.
