Description
Crispy, golden chicken tenders marinated in buttermilk, double-dredged for extra crunch, then fried until juicy and served with a creamy peppery dipping sauce.
Ingredients
Scale
- 1 large egg
- 1 1/2 cups buttermilk
- 5 teaspoons kosher salt, divided
- 1 teaspoon black pepper, for the chicken
- 2 pounds chicken tenders
- 2 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 1/2 teaspoons paprika
- 2 teaspoons garlic powder, divided
- 1 teaspoon onion powder, divided
- 4 to 6 cups vegetable oil, for frying
- 3/4 cup mayonnaise
- 3 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 3/4 teaspoon black pepper, for the sauce
Instructions
- In a large bowl, whisk together the egg, buttermilk, 2 teaspoons kosher salt, and 1 teaspoon black pepper. Add the chicken tenders, coat well, cover, and refrigerate for at least 2 hours or up to overnight.
- In a shallow bowl, whisk together the flour, cornstarch, paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and the remaining 3 teaspoons kosher salt.
- Heat the vegetable oil in a heavy pot to 350°F. Set a wire rack over a baking sheet.
- In a medium bowl, stir together the mayonnaise, ketchup, Worcestershire sauce, the remaining 1 teaspoon garlic powder, the remaining 1/2 teaspoon onion powder, and 3/4 teaspoon black pepper until smooth.
- Remove one piece of chicken from the marinade and let the excess drip off. Coat it in the flour mixture, dip it lightly back into the marinade, then coat it in the flour mixture again. Repeat with the remaining chicken.
- Fry the chicken in batches for 3 to 4 minutes, turning as needed, until deep golden and cooked through to 165°F internally. Transfer to the wire rack.
- Let the chicken rest for a few minutes, then serve hot with the dipping sauce.
Notes
- Make the sauce ahead of time for even better flavor.
- Do not overcrowd the pot, or the coating may turn greasy instead of crisp.
- Use a thermometer to keep the oil close to 350°F for the best texture.
- Reheat leftovers in the oven or air fryer to bring back the crunch.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 720
- Sugar: 3g
- Sodium: 980mg
- Fat: 38g
- Saturated Fat: 7g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 48g
- Cholesterol: 135mg
Keywords: crispy chicken tenders, copycat chicken fingers, fried chicken strips, peppery dipping sauce, buttermilk chicken