Extra Crispy Chicken Tenders
Restaurant Style Extra Crispy Fried Tenders
Servings Prep Time
4servings 15mins
Cook Time Passive Time
10mins 2hours
Servings Prep Time
4servings 15mins
Cook Time Passive Time
10mins 2hours
Ingredients
Dry Coating
Wet Batter
Sriracha Mayo
Instructions
  1. 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.
  2. Heat enough oil for deep frying chicken. Temperature should be 350 degrees Fahrenheit or 180 degrees Celsius.
  3. 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.
  4. 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.
  5. 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.