Chicken Tendies 101
Chicken Tendies 101
Ingredients
For the Chicken Marinade
- 1 1/2 pounds chicken tenderloins
- 1 cup pickle juice
- 1 cup buttermilk
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon black pepper
- 1 teaspoon cayenne pepper
For the Dry Dredge
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon black pepper
- 1 teaspoon cayenne pepper
For Frying
- 4 cups vegetable oil, for frying, or as needed
Instructions
- 1
In a large bowl, combine the chicken tenderloins, pickle juice, and buttermilk. Add 1 tablespoon of salt, 1 tablespoon of garlic powder, 1 tablespoon of paprika, 1 tablespoon of black pepper, and 1 teaspoon of cayenne pepper to the mixture.
⏱️ 3 min
- 2
Mix thoroughly to ensure the chicken is well coated. Cover the bowl and marinate for at least 30 minutes, or preferably overnight in the refrigerator.
⏱️ 2 min
- 3
In another large bowl, combine the all-purpose flour and cornstarch. Add 1 tablespoon of salt, 1 tablespoon of garlic powder, 1 tablespoon of paprika, 1 tablespoon of black pepper, and 1 teaspoon of cayenne pepper to the flour mixture.
⏱️ 3 min
- 4
Whisk until all the dry ingredients are evenly distributed.
⏱️ 1 min
- 5
Take a chicken tenderloin from the wet marinade, allowing any excess liquid to drip off. Place the chicken into the dry dredge, pressing firmly to ensure it is fully coated. Shake off any excess flour. Repeat this process for all chicken tenderloins.
⏱️ 6 min
- 6
Heat vegetable oil in a deep pot to 350°F. Use a thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350
- 7
Carefully place the breaded chicken tenderloins into the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes, or until the chicken is golden brown and cooked through. You may need to fry in batches.
⏱️ 8 min
- 8
Remove the cooked chicken from the oil and place on a wire rack to drain excess oil. Serve the chicken tendies hot with your favorite dipping sauce.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Tendies 101
For the Chicken Marinade
- 1 1/2 pounds chicken tenderloins
- 1 cup pickle juice
- 1 cup buttermilk
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon black pepper
- 1 teaspoon cayenne pepper
For the Dry Dredge
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon black pepper
- 1 teaspoon cayenne pepper
For Frying
- 4 cups vegetable oil, for frying, or as needed
Instructions
- 1
In a large bowl, combine the chicken tenderloins, pickle juice, and buttermilk. Add 1 tablespoon of salt, 1 tablespoon of garlic powder, 1 tablespoon of paprika, 1 tablespoon of black pepper, and 1 teaspoon of cayenne pepper to the mixture.
⏱️ 3 min - 2
Mix thoroughly to ensure the chicken is well coated. Cover the bowl and marinate for at least 30 minutes, or preferably overnight in the refrigerator.
⏱️ 2 min - 3
In another large bowl, combine the all-purpose flour and cornstarch. Add 1 tablespoon of salt, 1 tablespoon of garlic powder, 1 tablespoon of paprika, 1 tablespoon of black pepper, and 1 teaspoon of cayenne pepper to the flour mixture.
⏱️ 3 min - 4
Whisk until all the dry ingredients are evenly distributed.
⏱️ 1 min - 5
Take a chicken tenderloin from the wet marinade, allowing any excess liquid to drip off. Place the chicken into the dry dredge, pressing firmly to ensure it is fully coated. Shake off any excess flour. Repeat this process for all chicken tenderloins.
⏱️ 6 min - 6
Heat vegetable oil in a deep pot to 350°F. Use a thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350 - 7
Carefully place the breaded chicken tenderloins into the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes, or until the chicken is golden brown and cooked through. You may need to fry in batches.
⏱️ 8 min - 8
Remove the cooked chicken from the oil and place on a wire rack to drain excess oil. Serve the chicken tendies hot with your favorite dipping sauce.
⏱️ 3 min