These crispy fried chicken tenders are marinated in a buttermilk, mustard, and hot sauce brine, then coated in a seasoned flour mixture and fried to golden perfection. They're finished with a tangy-spicy lemon pepper sauce for bold, restaurant-quality flavor.
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In a large dish, combine buttermilk, mustard, hot sauce, and pickle juice to create the marinade base.
To the wet ingredients, add 1 cup of all-purpose flour, 1 tsp of baking powder, paprika, garlic powder, chili powder, salt, and pepper.
Whisk everything together until a thick, smooth batter forms, ensuring there are no lumps.
Add the chicken tenders to the batter and mix to ensure they are fully coated.
Cover the dish and refrigerate to marinate for at least a few hours, or preferably overnight.
To make the sauce, combine 1 cup of hot sauce, lemon pepper seasoning, lemon zest, and lemon juice in a small saucepan over low heat.
Once warmed through, turn off the heat and stir in the hot honey. Set the sauce aside.
In a separate large bowl, prepare the dry dredge by whisking together 2 cups of all-purpose flour, cornstarch, 1 tsp of baking powder, garlic powder, chili powder, paprika, and salt.
Take a marinated chicken tender, let any excess batter drip off, and press it firmly into the dry flour mixture, ensuring it's fully coated on all sides.
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
Carefully place the dredged chicken tenders into the hot oil and fry for 5-6 minutes, until golden brown, crispy, and cooked through.
Remove the chicken from the oil and let it drain on a wire rack.
While the chicken is still hot, toss it in the prepared spicy lemon pepper sauce until evenly coated. Serve immediately.
Store cooked tenders in an airtight container in the refrigerator for up to 3 days; reheat in a 375°F oven for 8-10 minutes to restore crispiness.
Marinate for at least 2-4 hours, or overnight for deeper flavor penetration and tenderness.
Yes, bake at 400°F for 15-18 minutes on a greased sheet pan, though frying yields the crispiest exterior.
They should be golden brown and reach an internal temperature of 165°F. Test the thickest piece with a meat thermometer.
Heat oil to 350-375°F. Too cool yields greasy, soggy tenders; too hot burns the coating before the inside cooks through.
Yes, refrigerate cooked tenders up to 3 days. Reheat at 375°F for 8-10 minutes to restore crispiness.
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