Buttermilk Fried Chicken 🐔

Ingredients

• 1.5 lb Chicken Tenders (cut into bite‑size pieces if not pre‑cut)
• 2 cup Buttermilk (full‑fat for best flavor)
• 2 tbsp Hot Sauce (your favorite brand, adds heat to the marinade)
• 1 tsp Salt (for the marinade; flaky sea salt for finishing)
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Garlic Powder
• 1 tsp Paprika (smoked paprika works well)
• 0.5 tsp Cayenne Pepper (adjust to heat preference)
• 2 cup All-Purpose Flour (divided: 1 cup for unseasoned batter, 1 cup for seasoned batter)
• 1 large Egg (beaten)
• 3 cup Vegetable Oil (for deep frying; use a high smoke‑point oil)
• 1 tsp Flaky Sea Salt (sprinkled on finished chicken)
• 0.5 cup Raising Cane's Sauce (store‑bought or homemade as a dip)

Instructions

1. Make the Buttermilk Marinade

   In a large mixing bowl combine 2 cups buttermilk, 2 tbsp hot sauce, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp paprika, and 0.5 tsp cayenne pepper. Whisk until fully blended.

   Time: PT5M

2. Marinate the Chicken

   Add the 1.5 lb chicken tenders to the bowl, ensuring each piece is fully submerged. Cover and refrigerate for at least 1 hour (up to overnight for maximum flavor).

   Time: PT0M

3. Prepare the Unseasoned Batter

   In a separate bowl whisk together 1 cup all‑purpose flour, the beaten egg, and 2 tbsp water until a smooth, thick batter forms.

   Time: PT5M

4. Prepare the Seasoned Batter

   In another bowl combine the remaining 1 cup flour with the remaining spices (1 tsp salt, 1 tsp pepper, 1 tsp garlic powder, 1 tsp paprika, 0.5 tsp cayenne). Slowly whisk in the remaining buttermilk until a smooth batter forms.

   Time: PT5M

5. Set Up Frying Station

   Pour 3 cups vegetable oil into a deep‑fry pot or cast‑iron skillet. Heat over medium‑high heat until the oil reaches 350°F (175°C). Use the thermometer to monitor.

   Time: PT5M

   Temperature: 350°F

6. Double‑Coat the Chicken

   Working one piece at a time, dip a chicken tender into the unseasoned batter, letting excess drip off. Immediately dip it into the seasoned batter, pressing gently so the flour adheres. Place coated pieces on a prepared baking sheet.

   Time: PT5M

7. Fry the Chicken

   Using tongs, carefully lower the coated tenders into the hot oil. Fry for 5–7 minutes, turning once, until the coating is golden brown and the internal temperature reaches 165°F.

   Time: PT7M

   Temperature: 350°F

8. Drain and Finish

   Remove the fried chicken with tongs and place on a wire rack set over paper towels. Sprinkle lightly with flaky sea salt while still hot.

   Time: PT2M

9. Serve

   Arrange the chicken tenders on a serving platter with 0.5 cup Raising Cane's sauce on the side. Enjoy while hot.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

30 g

Fat

20 g

Fiber

1 g