Crispy homemade chicken tenders, with buttermilk and hot sauce and a seasoned flour coating. Serve them with fries, creamy coleslaw and ranch for a proper chicken tender feast.
Recipe by Stuart O’Keeffe.
Ingredients
- 2 lb chicken tenders
- 1 cup buttermilk
- Hot sauce
- 2 cups flour
- ½ cup cornstarch
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper
- Oil, for frying
Method
- Marinate the chicken tenders in the buttermilk and hot sauce, keeping them refrigerated.
- Combine the flour, cornstarch, paprika, garlic powder, onion powder, salt and pepper.
- Lift the tenders from the buttermilk mixture and coat them in the seasoned flour mixture.
- Heat the frying oil to 175°C/350°F. Fry the tenders for 4–6 minutes, until golden and cooked through. Check that the chicken reaches an internal temperature of 165°F/74°C.
- Drain on a wire rack and serve with fries, coleslaw and ranch.
Watch the original Chicken Tender Feast reel.
Food safety: USDA recommends cooking chicken to an internal temperature of 165°F.