Description
Crispy, juicy chicken tenders marinated in buttermilk, double coated in a seasoned flour mixture, and fried until golden, served with a creamy peppery dipping sauce.
Ingredients
Scale
- 2 pounds chicken tenderloins
- 1 1/2 cups buttermilk
- 1 large egg
- 2 teaspoons kosher salt, divided
- 1 1/2 teaspoons black pepper, divided
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 1/2 teaspoons paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 cups vegetable oil, for frying
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic salt
- 1/4 teaspoon paprika
Instructions
- In a large bowl, whisk together the buttermilk, egg, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Add the chicken tenderloins, toss to coat, cover, and refrigerate for at least 2 hours or up to overnight.
- In a shallow bowl, whisk together the flour, cornstarch, 1 1/2 teaspoons paprika, garlic powder, onion powder, the remaining 1 teaspoon kosher salt, and the remaining 1 teaspoon black pepper.
- In a small bowl, stir together the mayonnaise, ketchup, Worcestershire sauce, garlic salt, and 1/4 teaspoon paprika until smooth. Refrigerate until ready to serve.
- Heat the vegetable oil in a deep skillet or heavy pot to 350°F.
- Remove the chicken from the marinade one piece at a time. Coat each piece in the flour mixture, dip lightly back into the marinade, then coat again in the flour mixture for a second layer.
- Fry the chicken in batches for 4 to 6 minutes, turning as needed, until golden brown and cooked through to 165°F.
- Transfer to a wire rack or paper towel lined tray and let rest for 2 minutes before serving.
- Serve hot with the prepared dipping sauce.
Notes
- For the crispiest coating, do not overcrowd the pan while frying.
- Let the sauce chill before serving for the best flavor.
- An instant-read thermometer helps keep both the oil and the chicken at the right temperature.
- Leftovers reheat best in the oven or air fryer.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 620
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 34 g
- Saturated Fat: 6 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 135 mg
Keywords: crispy chicken tenders, copycat chicken tenders, buttermilk fried chicken, pepper sauce, homemade fried chicken