Extra Crispy Chicken Tenders
Restaurant Style Extra Crispy Fried Tenders
Ingredients
- 1lb/450g chicken tenderloins boneless skinless or breasts cut into large strips
- 1 cup/250ml buttermilk
- 2 tbsp hot sauce
- Oil for frying
Dry Coating
- 1.5 cup/210g All Purpose Flour
- 2 tsp Coarse Salt
- 1 tsp garlic powder
- 1 tsp Ground Black Pepper
- 1 tbsp paprika
- 1 tsp dried oregano
Wet Batter
- 3/4 cup/100g All Purpose Flour
- 1/2 tsp salt
- 1/4 tsp Ground Black Pepper
- 1 egg yolk
- 3/4 cup/200ml water
Sriracha Mayo
- 1/4 cup mayonnaise
- 1 tbsp Sriracha
- 2 tsp lemon juice
Instructions
- Mix 1 cup buttermilk with 2 tbsps hot sauce. Pour over chicken tenders and mix well. Cover and marinate for 2 hours or overnight. Buttermilk substitute - Pour 1 cup whole milk into a cup and add 2 tbsps vinegar. Set aside for 15 minutes. Use after 15 minutes.
- Heat enough oil for deep frying chicken. Temperature should be 350 degrees Fahrenheit or 180 degrees Celsius.
- In a bowl, add all ingredients under Dry Coating. Mix well. In another bowl, add all ingredients under Wet Batter except water. Add half the water first, mix and add more water little by little under batter is thick. You may not need all the water. Whisk until smooth.
- After chicken has been marinated - take each piece of chicken, let excess marinade drip off, coat in flour mixture, shake off excess, coat in wet batter, shake off excess, coat in flour mixture, shake off excess and set aside on a plate for at least 5 minutes before deep frying.
- Place each coated tender into hot oil and fry for 5 to 7 minutes until golden brown. Drain on a paper towel lined plate and rest at least 2 minutes before serving. Mix all ingredients under Sriracha mayo and serve on the side.
Hello, We allergic to milk. What can I use instead ? Thanks Sharon
Hi, you can brine the chicken instead. In a bowl, mix 2 cups cold water and a tablespoon salt. Add chicken, mix, cover and set aside for 1/2 hour. Or you can follow recipe without brining. Hope that helps 🙂
Hey! I was wondering how many chicken strips are in a single serving and how many servings you would recommend for 3 people. Thanks!
Hi, usually a one pound package contains about 6 strips. With this recipe, I would say 2 or 3 strips per person depending on how hungry you are 😉
is the vinegar substitute for buttermilk.white vinegar
Yes, you can use buttermilk if you have it 🙂
can you use apple cider vinegar?
Hi there, I was wondering with this chicken tender recipe, can you bake the tenders with this kind of breading recipe. Or does it have to be the other chicken tender recipe? Thanks Myles.
You can bake the tenders with a spritz of oil. It won’t be as crispy as fried 🙂
Can this recipe be used when frying a whole cut-up chicken?
Also, do the thicker pieces that have bones in them (thighs and legs) have to be par-boiled first?
Hi, you can use this recipe for whole cut-up chicken, just cook them longer. They do not need to be par-boiled first 🙂
Hi, doesnt fried chicken need corn flour? Also i dont have hot sauce, can i use barbecue sauce or something instead, or red chilli powder for marinating, thanks
Hello, would it be okay to cook the tenders in an air fryer? The batter shouldn’t drip off after the last coating of flour, right?
Hello, I was wondering what the purpose of removing egg whites and using only the egg yolks in the wet better.
What kind of oil are you using
What is the purpose of the hot sauce in the brining stage? Is it to make the chicken tender?
Also how thick should my chicken tenders strips be, I can’t tell from the pictures.
They were absolutely out of this world. I had a fantastic flavor really crunchy from the south so I grew up in a lot of fried chicken. Remind me thank you so much for a wonderful recipe.