Crispy Fried Tenders
Crispy Fried Tenders
Ingredients
For the Wet Bowl Marinade
- 500 g chicken tenders
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
- 1 tablespoon vinegar
- 1/4 teaspoon turmeric
- 1/2 teaspoon paprika
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon white pepper, to taste
- 1 teaspoon chicken seasoning
- 1 1/2 cups buttermilk
For the Dry Bowl Coating
- 1 1/2 cups plain flour
- 1 teaspoon cornflour
- 1/2 teaspoon baking powder
- 1/4 teaspoon turmeric
- 1/2 teaspoon paprika
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon white pepper
- 1 teaspoon chicken seasoning
For Frying
- 4 cups vegetable oil, or enough for deep frying
For the Optional Glaze
- 1 tablespoon hot oil, from frying
- 1 tablespoon honey
- 1/2 teaspoon paprika
Instructions
- 1
In a large bowl (the 'wet bowl'), combine the chicken tenders, salt, black pepper, vinegar, 1/4 teaspoon turmeric, 1/2 teaspoon paprika, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, white pepper, 1 teaspoon chicken seasoning, and buttermilk. Mix thoroughly to ensure all chicken tenders are well coated. Cover the bowl and refrigerate for at least 30 minutes to marinate. For best results, marinate for 1-2 hours.
⏱️ 5 min
- 2
In a separate shallow bowl (the 'dry bowl'), whisk together the plain flour, cornflour, baking powder, 1/4 teaspoon turmeric, 1/2 teaspoon paprika, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, white pepper, and 1 teaspoon chicken seasoning until thoroughly combined.
⏱️ 5 min
- 3
Remove the chicken tenders from the refrigerator. Working with one tender at a time, lift it from the wet marinade, allowing any excess liquid to drip off. Transfer the tender to the dry bowl and dredge it thoroughly, pressing gently to ensure the flour mixture adheres completely. Place the coated tender on a clean plate or baking sheet. Repeat with the remaining chicken tenders.
⏱️ 10 min
- 4
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature. Do not overcrowd the pot; fry the chicken tenders in batches if necessary.
⏱️ 5 min•🌡️ 350
- 5
Carefully place a few coated chicken tenders into the hot oil. Fry for 4-6 minutes, turning occasionally, until they are golden brown, crispy, and cooked through (internal temperature should reach 165°F / 74°C).
⏱️ 6 min•🌡️ 350
- 6
Remove the fried chicken tenders with tongs or a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining tenders.
⏱️ 4 min
- 7
For the optional glaze: While the tenders are still hot, in a small bowl, combine 1 tablespoon of hot oil (carefully taken from the frying pot), honey, and 1/2 teaspoon paprika. Whisk until well combined. Lightly brush this glaze over the fried chicken tenders for extra flavor and color.
⏱️ 2 min
- 8
Serve the crispy fried tenders immediately with your favorite dipping sauces.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Fried Tenders
For the Wet Bowl Marinade
- 500 g chicken tenders
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
- 1 tablespoon vinegar
- 1/4 teaspoon turmeric
- 1/2 teaspoon paprika
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon white pepper, to taste
- 1 teaspoon chicken seasoning
- 1 1/2 cups buttermilk
For the Dry Bowl Coating
- 1 1/2 cups plain flour
- 1 teaspoon cornflour
- 1/2 teaspoon baking powder
- 1/4 teaspoon turmeric
- 1/2 teaspoon paprika
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon white pepper
- 1 teaspoon chicken seasoning
For Frying
- 4 cups vegetable oil, or enough for deep frying
For the Optional Glaze
- 1 tablespoon hot oil, from frying
- 1 tablespoon honey
- 1/2 teaspoon paprika
Instructions
- 1
In a large bowl (the 'wet bowl'), combine the chicken tenders, salt, black pepper, vinegar, 1/4 teaspoon turmeric, 1/2 teaspoon paprika, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, white pepper, 1 teaspoon chicken seasoning, and buttermilk. Mix thoroughly to ensure all chicken tenders are well coated. Cover the bowl and refrigerate for at least 30 minutes to marinate. For best results, marinate for 1-2 hours.
⏱️ 5 min - 2
In a separate shallow bowl (the 'dry bowl'), whisk together the plain flour, cornflour, baking powder, 1/4 teaspoon turmeric, 1/2 teaspoon paprika, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, white pepper, and 1 teaspoon chicken seasoning until thoroughly combined.
⏱️ 5 min - 3
Remove the chicken tenders from the refrigerator. Working with one tender at a time, lift it from the wet marinade, allowing any excess liquid to drip off. Transfer the tender to the dry bowl and dredge it thoroughly, pressing gently to ensure the flour mixture adheres completely. Place the coated tender on a clean plate or baking sheet. Repeat with the remaining chicken tenders.
⏱️ 10 min - 4
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature. Do not overcrowd the pot; fry the chicken tenders in batches if necessary.
⏱️ 5 min•🌡️ 350 - 5
Carefully place a few coated chicken tenders into the hot oil. Fry for 4-6 minutes, turning occasionally, until they are golden brown, crispy, and cooked through (internal temperature should reach 165°F / 74°C).
⏱️ 6 min•🌡️ 350 - 6
Remove the fried chicken tenders with tongs or a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining tenders.
⏱️ 4 min - 7
For the optional glaze: While the tenders are still hot, in a small bowl, combine 1 tablespoon of hot oil (carefully taken from the frying pot), honey, and 1/2 teaspoon paprika. Whisk until well combined. Lightly brush this glaze over the fried chicken tenders for extra flavor and color.
⏱️ 2 min - 8
Serve the crispy fried tenders immediately with your favorite dipping sauces.
⏱️ 1 min