4 Levels of Chicken Tenders: Amateur to Food Scientist

Ingredients

• 2 pounds Chicken Thigh Tender Strips (pre‑cut into tender‑size strips, skin left on)
• 1 cup Pickle Juice (straight from a jar of dill pickles)
• 1 cup Buttermilk (full‑fat for best tenderness)
• 1/2 cup Coca‑Cola (regular, not diet)
• 2 tablespoons Smoked Paprika (for the brine spice mix)
• 1 tablespoon Dark Brown Sugar (adds sweetness to the brine)
• 1 teaspoon Ground Cumin
• 1 teaspoon Kosher Salt
• 1/2 teaspoon Oregano
• 1/2 teaspoon Cayenne Pepper (adjust for heat preference)
• 1 cup All‑Purpose Flour (for the dry coating)
• 1/2 cup Cornstarch (creates a lighter, crispier crust)
• 1 teaspoon Garlic Powder
• 1 teaspoon Black Pepper (freshly ground)
• 1 cup Captain Crunch Cereal (crushed finely; adds sweet crunch)
• 1 cup Sweet Biscuits (crushed; any plain sweet biscuit works)
• 2 Eggs (large, beaten)
• 2 tablespoons Hot Sauce (your favorite brand)
• 4 cups Vegetable Oil (for deep frying; high smoke point)
• 1/3 cup Honey (light or clover honey)
• 1/2 teaspoon Red Pepper Flakes
• 2 tablespoons Ketchup
• 1 tablespoon Pickle Relish (sweet dill relish)
• 1/4 cup Sour Cream
• 2 tablespoons Buttermilk (for the sauce base)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 teaspoon Apple Cider Vinegar
• 1/2 teaspoon Dried Parsley
• 1/4 teaspoon Garlic Powder
• to taste Salt (final seasoning for tenders and sauce)
• to taste Black Pepper (final seasoning for sauce)

Instructions

1. Prepare Brine

   In a large zip‑top bag combine 1 cup pickle juice, 1 cup buttermilk, and 1/2 cup Coca‑Cola. Add the chicken thigh tenders, seal, and massage to coat evenly.

   Time: PT5M

2. Season Brine

   Add 2 tbsp smoked paprika, 1 tbsp dark brown sugar, 1 tsp ground cumin, 1 tsp kosher salt, 1/2 tsp oregano, and 1/2 tsp cayenne pepper to the bag. Mix gently.

   Time: PT3M

3. Brine Overnight

   Place the bag in the refrigerator and let the chicken brine for at least 12 hours, up to 24 hours.

   Time: PT12H

   Temperature: 4°C

4. Make Dry Coating

   In a shallow dish combine 1 cup all‑purpose flour, 1/2 cup cornstarch, 2 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp black pepper, 1/2 tsp cayenne, and a pinch of salt.

   Time: PT5M

5. Prepare Wet Coating

   In another shallow dish whisk together 2 beaten eggs, 2 tbsp buttermilk, 2 tbsp hot sauce, and a pinch of black pepper.

   Time: PT3M

6. Crush Cereal and Biscuits

   Place 1 cup Captain Crunch cereal and 1 cup crushed sweet biscuits in a zip‑top bag. Pulse until fine but not powdery.

   Time: PT4M

7. First Dredge – Cereal/Biscuit

   Remove chicken from brine, pat dry, then dip each piece into the crushed cereal/biscuit mixture, coating fully.

   Time: PT5M

8. Second Dredge – Egg Wash

   Transfer the coated pieces to the egg‑wash bowl, turn to coat all sides, then return to the cereal/biscuit mixture for a second coating.

   Time: PT5M

9. Final Dredge – Flour Mix

   After the second cereal coating, roll each piece in the dry flour‑cornstarch mixture, shaking off excess.

   Time: PT5M

10. Heat Oil

    Fill a deep fryer or pot with 4 cups vegetable oil and heat to 350°F (175°C).

    Time: PT10M

    Temperature: 350°F

11. Fry Chicken Tenders

    Working in batches, gently lower the coated tenders into the hot oil. Fry 3–4 minutes until golden brown and internal temperature reaches 165°F.

    Time: PT15M

    Temperature: 350°F

12. Rest and Final Seasoning

    Transfer fried tenders to a cooling rack. While still hot, sprinkle lightly with salt and any leftover barbecue spice mix.

    Time: PT2M

13. Prepare Hot Honey Dipping Sauce

    In a saucepan combine 1/3 cup honey, 2 tbsp hot sauce, 1/2 tsp red pepper flakes, 2 tbsp ketchup, 1 tbsp pickle relish, 1/4 cup sour cream, 2 tbsp buttermilk, 1 tbsp lemon juice, 1 tsp apple cider vinegar, 1/4 tsp garlic powder, 1/2 tsp dried parsley, and a pinch of salt and pepper.

    Time: PT5M

14. Finish Sauce

    Bring the mixture to a gentle boil, stirring constantly for 2 minutes until slightly thickened. Remove from heat and let cool to serving temperature.

    Time: PT5M

15. Serve

    Arrange the crispy chicken tenders on a platter and serve with the hot honey dipping sauce on the side.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

2g