Extra Crispy Chicken Tenders

Ingredients

• 1 pound Chicken Tenders (trimmed, skinless)
• 1 cup Buttermilk (full‑fat for best flavor)
• 1 tablespoon Hot Sauce (your favorite brand, adds mild heat)
• 1 teaspoon All‑Purpose Seasoning (or any seasoning blend you like)
• 2 cups All‑Purpose Flour (sifted)
• 0.25 cup Cornstarch (helps create extra crispness)
• 2 tablespoons Baking Powder (lightens the coating)
• 0.25 cup Mayonnaise (full‑fat for smooth sauce)
• 2 tablespoons Dijon Mustard
• 1 tablespoon Yellow Mustard
• 2 tablespoons Honey
• to taste Salt
• 3 cups Vegetable Oil (for deep‑frying, high smoke point)

Instructions

1. Make the Buttermilk Brine

   In a large mixing bowl combine 1 cup buttermilk, 1 tbsp hot sauce, 1 tsp all‑purpose seasoning, and a pinch of salt. Whisk until blended, then add the chicken tenders and toss to coat fully.

   Time: PT5M

2. Brine the Chicken

   Cover the bowl with plastic wrap and refrigerate for 30 minutes. This tenderizes the meat and infuses flavor.

   Time: PT30M

   Temperature: 4°C

3. Prepare the Flour Coating

   In a second bowl whisk together 2 cups all‑purpose flour, 1/4 cup cornstarch, 2 tbsp baking powder, and a generous pinch of salt and pepper.

   Time: PT5M

4. Make the Honey Mustard Sauce

   In a small bowl combine 1/4 cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp yellow mustard, 2 tbsp honey, and a pinch of salt. Stir until smooth and set aside.

   Time: PT2M

5. Heat the Oil

   Fill the deep pot with 3 cups vegetable oil and heat over medium‑high heat until it reaches 350°F (175°C). Use a thermometer to monitor.

   Time: PT5M

   Temperature: 350°F

6. Double‑Dredge and Fry the Chicken

   Working in batches, remove a few tenders from the brine, let excess drip off, then coat in the flour mixture. Dip back into the buttermilk brine, let excess drip, and coat again in the flour mixture. Carefully lower the coated tenders into the hot oil. Fry for 3‑4 minutes, turning once, until golden brown and cooked through.

   Time: PT10M

   Temperature: 350°F

7. Drain and Serve

   Remove the fried tenders with tongs and place on a wire rack set over a baking sheet or on paper towels to drain excess oil. Serve hot with the honey mustard sauce on the side.

   Time: PT3M

Nutrition Facts

Calories

420

Protein

30g

Carbohydrates

30g

Fat

20g

Fiber

1g