Oh, the joy of biting into a perfectly crispy, spicy chicken tender—it’s like a little piece of culinary heaven, isn’t it? There’s something almost magical about that first crunch, as the fiery spices mingle with the juicy chicken beneath.
I remember a time not too long ago, at a bustling street fair, when I stumbled upon a food stall that promised the best tenders in town. Skeptical yet intrigued, I gave in to the temptation.
One bite—just one—was all it took to make me a believer. Now, whenever I make these at home, I try to recreate that unforgettable experience.
Cooking is funny like that; it can transport you to places, moments, feelings. Some might say these tenders are just food, but to me, they’re a delightful escape.
Grab a plate, gather your loved ones, and let’s dive into this irresistible recipe that’s sure to become a favorite in your household.
Steps
- Mix the chicken pieces with buttermilk, hot sauce, salt, and white pepper in a large bowl. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to marinate.
- In a shallow dish, combine flour, cayenne pepper, baking powder, paprika, onion powder, garlic powder, black pepper, and salt. Ensure the ingredients are thoroughly mixed.
- Dredge each marinated chicken strip in the flour mixture, pressing the coating firmly into the chicken to create a flaky texture. Lay the coated strips on a wire rack until ready to fry.
- Heat vegetable or sunflower oil in a deep pot to about 350°F (175°C). Test the oil by dropping a small bit of batter to see if it slowly floats to the surface.
- Fry the chicken strips in batches of 3-4, ensuring they do not stick together. Cook until golden brown and crispy, flipping halfway through, about 8-10 minutes in total.
- Remove the cooked chicken from the oil and place on a wire rack lined with paper towels to drain excess oil. Serve hot with your choice of dip or as a side dish.
Ingredients
- 1.3 lb / 600 g chicken tenders
- 3-4 cups / 750 ml – 1 litre vegetable oil
- 1 cup / 250 ml buttermilk
- 1/4 cup / 60 ml hot sauce (such as Frank’s)
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1 3/4 cups / 250 g plain flour
- 1 tbsp cayenne pepper
- 2 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
Nutritional Values
Calories: 1040kcal | Carbohydrates: 42.24g | Protein: 73.92g | Fat: 63.84g | Saturated Fat: 46.592g | Polyunsaturated Fat: 2.648g | Monounsaturated Fat: 8.528g | Trans Fat: 0.04g | Cholesterol: 216mg | Sodium: 1024mg | Potassium: 1232mg | Fiber: 2.4g | Sugar: 3.6g | Vitamin A: 4000IU | Vitamin C: 6.4mg | Calcium: 80mg | Iron: 4mg
FAQ
- What can I use as a substitute for buttermilk?
- If you don’t have buttermilk, you can mix plain yogurt with a little milk to achieve the right consistency. Alternatively, add an acidic element like white vinegar or lemon juice to milk, let it sit for a bit, and use it as a marinade.
- What type of oil is best for frying these chicken tenders?
- It’s important to use an oil with a neutral flavor and a high smoke point, such as vegetable or sunflower oil. Avoid using olive oil for deep frying.
- How long should the chicken be marinated?
- Ideally, marinate the chicken for at least 2 hours for the best results. However, if you’re short on time, even a 30-minute marinade can enhance the flavor and tenderness of the chicken.
- How can I ensure the chicken is cooked properly?
- The chicken should be white in the center, hot throughout, and the juices should run clear. Make sure the internal temperature reaches 165°F (75°C) for safe consumption.
- Can I adjust the spice level of the chicken tenders?
- Yes, you can modify the spice level to your preference. If you’re unsure about the heat, start with a smaller amount of cayenne pepper, test a single tender, and adjust accordingly.
Tips
- Ensure Marination Time: For the juiciest chicken tenders, marinate the chicken for at least 2 hours, but overnight marination yields the best results. Even a short 30-minute marination is better than none.
- Substitute for Buttermilk: If buttermilk is unavailable, combine plain unsweetened yogurt with milk to create a similar marinade. Alternatively, add white vinegar or lemon juice to milk, let it sit, and use this mixture.
- Use Baking Powder for Crispy Texture: Thoroughly coat the chicken in a flour mixture that includes baking powder. This ingredient reacts in hot oil to create a crispy, airy batter.
- Maintain Oil Temperature: Keep the frying oil around 350°F (175°C) for optimal cooking. Use a kitchen thermometer for accuracy, or test the oil by dropping in a small piece of batter to see if it rises and sizzles.
Equipment
- Kitchen Thermometer
- Cooling Rack
- Tongs