Description
Crispy, golden chicken tenders marinated in buttermilk, coated in a seasoned flour mixture, and served with a creamy peppery dipping sauce.
Ingredients
Scale
- 2 pounds chicken tenders
- 1 large egg
- 1 1/2 cups buttermilk
- 5 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 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
Instructions
- In a large bowl, whisk together the egg, buttermilk, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Add the chicken tenders, coat well, cover, and refrigerate for at least 2 hours or up to overnight.
- Heat 2 inches of vegetable oil in a heavy pot or deep skillet to 350°F. Set a wire rack over a baking sheet nearby.
- In a shallow bowl, whisk together the flour, cornstarch, paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, the remaining 3 teaspoons kosher salt, and the remaining 1/2 teaspoon black pepper.
- Remove the chicken from the marinade, letting the excess drip off. Coat each piece well in the flour mixture, pressing the coating onto the chicken.
- Fry the chicken in batches for 3 to 4 minutes, turning as needed, until deep golden brown and cooked through to 165°F internally. Transfer to the wire rack.
- 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 a few extra grinds of black pepper until smooth.
- Serve the hot chicken tenders immediately with the dipping sauce on the side.
Notes
- For the best texture, let the coated chicken rest for 5 minutes before frying.
- Keep the oil close to 350°F so the coating stays crisp and not greasy.
- The dipping sauce can be made up to 3 days ahead and stored in the refrigerator.
- Reheat leftovers in the oven or air fryer to bring back the crunch.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 620
- Sugar: 4g
- Sodium: 1180mg
- Fat: 34g
- Saturated Fat: 6g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 135mg
Keywords: crispy chicken tenders, copycat chicken tenders, buttermilk fried chicken, peppery dipping sauce, homemade chicken fingers