These hot chicken tenders are marinated in seasoned buttermilk with hot sauce and mustard, then double-dredged in a flour-cornstarch mixture for exceptional crispness. The result is a spicy, crunchy exterior that rivals restaurant chains.
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In a large bowl, place chicken tenders and cover with buttermilk.
Add hot sauce, yellow mustard, and one egg to the bowl.
Season the marinade with paprika, chili powder, and garlic powder.
Mix everything together until the chicken is fully coated. Cover and let it marinate in the refrigerator for at least 30 minutes or longer.
In a separate large bowl, create the dry dredge by combining all-purpose flour and cornstarch.
Season the dry dredge with paprika, chili powder, and garlic powder. Whisk to combine.
Take a marinated chicken tender, let excess marinade drip off, and coat it thoroughly in the dry dredge.
Dip the dredged tender back into the wet buttermilk marinade.
Coat the tender one last time in the dry dredge, pressing the flour mixture on to ensure it's fully covered. Repeat for all tenders.
Heat oil in a deep fryer or large pot to 360°F (182°C).
Carefully fry the chicken tenders in batches for 5-6 minutes, until golden brown, crispy, and cooked through.
Remove the cooked tenders from the oil and place them on a wire rack to drain.
To make the seasoning dust, combine paprika, garlic powder, chipotle chili powder, sazon seasoning, and light brown sugar in a small bowl or shaker. Add cayenne pepper for extra heat, if desired.
While the tenders are still hot from the fryer, quickly dunk them back into the hot oil for just a second to help the seasoning stick.
Immediately and generously sprinkle the seasoning dust all over the hot tenders, making sure to cover every crevice.
Serve hot with your favorite dipping sauce.
Store cooled 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.
Marinate the chicken in the buttermilk mixture for at least 2 hours, or up to overnight in the refrigerator for deeper flavor.
Double-dredging creates a thicker, crunchier coating that stays crispy longer. The first dredge adheres to the wet marinade; the second builds extra layers.
Heat oil to 350–375°F. Use a thermometer to maintain consistent temperature; too cool yields greasy results, too hot burns the coating before chicken cooks through.
Yes. Marinate the chicken up to 24 hours in advance. You can dredge the chicken up to 2 hours before frying; refrigerate on a wire rack so the coating sets.
Fry until the coating is deep golden brown and the thickest tenderloin reaches 165°F internally. Tenderloins are thin, so cooking time is usually 6–8 minutes.
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