These crispy chicken tenders are marinated in a buttermilk-hot sauce mixture, double-dredged in seasoned flour and cornstarch for extra crunch, and paired with a simple mayonnaise-based dipping sauce. The double-breading technique and pickle juice marinade deliver restaurant-style texture and flavor at home.
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In a large bowl, combine the chicken tenders, buttermilk, hot sauce, pickle juice, 1 tbsp garlic powder, 1 tbsp paprika, and 1 tbsp chili powder.
Mix well to ensure the chicken is fully submerged. Cover and marinate in the refrigerator for at least 30 minutes.
In a separate large bowl, prepare the dry batter by whisking together the all-purpose flour, corn starch, and the remaining garlic powder, paprika, and chili powder from the marinade ingredients list.
Remove a chicken tender from the marinade, letting any excess drip off. Dredge it thoroughly in the dry batter.
For an extra crispy coating, dip the floured tender back into the wet marinade briefly, then dredge it in the dry batter a second time. Repeat for all tenders.
Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C).
While the oil heats, prepare the dipping sauce. In a small bowl, combine mayonnaise, ketchup, and Worcestershire sauce. Stir in 1 tsp garlic powder, salt, and black pepper until smooth.
Carefully add the coated chicken tenders to the hot oil, frying in batches to avoid overcrowding. Fry for about 7 minutes, or until golden brown and cooked through.
Remove the cooked tenders from the oil and place them on a wire rack to drain.
Immediately season the hot chicken tenders with your favorite seasoning salt or spice rub.
Serve hot with the prepared dipping sauce.
Store cooked tenders in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 8-10 minutes to restore crispness.
meat thermometer · deep frying pan or Dutch oven
Marinate for at least 2 hours, or up to overnight in the refrigerator. Longer marination tenderizes the meat and deepens flavor.
Double-dredging creates a thicker, crunchier crust. After the first flour coat, dip again in buttermilk, then coat again in the flour mixture.
Deep frying at 350°F for 12-15 minutes yields the crispiest results. Baking at 400°F for 20-25 minutes is a lighter alternative.
Yes. Bread the tenders up to 4 hours ahead and refrigerate on a parchment-lined tray. Fry directly from the refrigerator for best texture.
Internal temperature should reach 165°F at the thickest part. The breading should be golden brown and crispy.
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