Extra Crispy Chicken Tenders Recipe

Ingredients

• 1 pound Chicken Tenders (skinless, boneless tenderloins, trimmed)
• 2 cups Buttermilk (If unavailable, combine 2 cups whole milk with 2 tbsp white vinegar and let sit 15 minutes)
• 2 tablespoons Hot Sauce (any brand, e.g., Frank's RedHot)
• 1 cup All-Purpose Flour (for dry coating, sifted)
• 0.5 cup All-Purpose Flour (for wet batter, sifted)
• 1 teaspoon Garlic Powder
• 1 teaspoon Paprika
• 0.5 teaspoon Dried Oregano
• 1.5 teaspoons Salt (divided between dry and wet mixtures)
• 0.75 teaspoon Ground Black Pepper (divided between dry and wet mixtures)
• 1 Egg Yolk (large egg yolk, separated from white)
• 0.25 cup Water (cold water, add gradually to achieve thick batter)
• 4 cups Vegetable Oil (for deep frying, use a high‑smoke‑point oil)
• 0.25 cup Mayonnaise
• 1 tablespoon Sriracha
• 1 teaspoon Lemon Juice (freshly squeezed)

Instructions

1. Prepare Homemade Buttermilk (if needed)

   Pour 2 cups whole milk into a measuring cup, add 2 tbsp white vinegar, stir and let sit for 15 minutes until it thickens and curdles.

   Time: PT15M

2. Marinate the Chicken

   Place the chicken tenders in a bowl, pour the buttermilk (or homemade) over them, add 2 tbsp hot sauce, mix well, cover, and refrigerate for at least 2 hours or overnight.

   Time: PT2H

3. Make the Dry Coating

   In a separate bowl combine 1 cup all‑purpose flour, 1 tsp garlic powder, 1 tsp paprika, 0.5 tsp dried oregano, 1 tsp salt, 0.5 tsp ground black pepper. Whisk until evenly mixed.

   Time: PT5M

4. Make the Wet Batter

   In another bowl whisk together 0.5 cup all‑purpose flour, 0.5 tsp salt, 0.25 tsp ground black pepper, 1 egg yolk, and enough cold water (about 0.25 cup) to form a thick, smooth batter.

   Time: PT5M

5. Heat the Oil

   Fill the deep pot with vegetable oil to about 2 inches depth, heat over medium‑high heat until it reaches 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

6. Double‑Coat the Chicken

   Remove a few pieces of chicken from the marinate, let excess drip off, dredge in the dry flour mixture, shake off excess, dip into the wet batter, let excess drip, then dredge again in the dry flour. Place coated pieces on a paper‑towel‑lined plate.

   Time: PT10M

7. Fry the Chicken

   Carefully lower the coated chicken into the hot oil. Fry for about 5 minutes, turning once, until the coating is deep golden brown and the interior reaches 165°F (74°C).

   Time: PT15M

   Temperature: 350°F

8. Drain and Rest

   Transfer fried chicken to the paper‑towel‑lined plate, let rest for at least 2 minutes before serving.

   Time: PT2M

9. Prepare Spicy Mayo Dipping Sauce

   In a small bowl combine 0.25 cup mayonnaise, 1 tbsp sriracha, 1 tsp lemon juice, and a pinch of salt. Stir until smooth.

   Time: PT5M

10. Serve

    Arrange the crispy chicken tenders on a serving platter, drizzle or serve with the spicy mayo on the side. Enjoy while hot!

    Time: PT0M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

30 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of Chicken Tenders: Chicken breast strips
• Instead of Buttermilk: Kefir, Plain yogurt thinned with water
• Instead of Hot Sauce: Chili sauce, Sriracha
• Instead of All-Purpose Flour: Cake flour (will be lighter), Gluten‑free flour blend
• Instead of All-Purpose Flour: Rice flour (for gluten‑free version)
• Instead of Garlic Powder: Fresh minced garlic
• Instead of Paprika: Smoked paprika
• Instead of Dried Oregano: Italian seasoning
• Instead of Salt: Sea salt
• Instead of Ground Black Pepper: White pepper
• Instead of Egg Yolk: Whole egg (beat and use 1 egg), Flax egg (for vegan version, but texture changes)
• Instead of Water: Ice water
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Mayonnaise: Greek yogurt (for lighter dip)
• Instead of Sriracha: Chili garlic sauce
• Instead of Lemon Juice: Lime juice

Equipment Needed

• Large Mixing Bowl
• Whisk
• Slotted Spoon
• Deep Pot or Dutch Oven
• Thermometer (optional)
• Paper Towels
• Plate or Tray

Critical Steps — Do Not Skip

• Marinating the chicken in buttermilk and hot sauce for at least 2 hours.
• Heating oil to the correct temperature (350°F / 175°C).
• Double‑coating: dry flour → wet batter → dry flour.
• Maintaining oil temperature while frying to ensure crispness.

Chef Tips from the Video

• Use ice‑cold water in the batter to create steam, which helps the coating stay crisp.
• Season the dry flour mixture generously; the seasoning is locked into the crust.
• A kitchen thermometer is worth the investment for consistent frying results.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days; reheat in a 350°F oven to retain crispness.

Freezer: Freeze cooked tenders in a single layer on a tray, then transfer to a zip‑top bag for up to 2 months. Reheat from frozen in a preheated oven.

Room temperature: Do not leave out more than 2 hours; risk of bacterial growth.

Make-Ahead Tips

• Marinate the chicken up to 24 hours in advance.
• Prepare the dry coating and wet batter up to 30 minutes before frying; keep batter covered.
• Cooked tenders can be reheated in a preheated oven (350°F) for 5‑7 minutes to restore crispness.

Frequently Asked Questions