Spicy Chicken Tenders
These spicy chicken tenders have everything you want: a shatteringly crispy golden crust, juicy and tender chicken inside, and a bold, fiery seasoning that hits every single time. The buttermilk and hot sauce marinade tenderizes the meat while the double-dredge technique creates an extra-thick, ultra-crispy shell.
Equipment
- Large mixing bowl - For the marinade
- Two shallow bowls or dishes - For the flour dredge and buttermilk
- Heavy-bottomed Dutch oven or deep pot - For frying
- Instant-read thermometer - To check oil temp and chicken doneness
- Wire rack set over a baking sheet - For draining fried tenders
- Tongs or a spider strainer
- Paper towels
- Measuring cups and spoons
- Plastic wrap or a lid - To cover the marinating chicken
Ingredients
- 2 lbs chicken tenders - 900g, or chicken breasts sliced into 1/2-inch strips
- 1 cup buttermilk - 240ml
- 2 tablespoons hot sauce - such as Frank's RedHot or Tabasco
- 1 teaspoon salt - for the marinade
- 1/2 teaspoon white pepper - for the marinade
- 1 1/2 cups all-purpose flour - 190g
- 1/4 cup cornstarch - 30g
- 1 1/2 teaspoons salt - for the dredge
- 1 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder
- 2-3 cups vegetable oil - 480-720ml, or neutral frying oil
- Fine salt - for sprinkling after frying
Instructions
- Pat chicken completely dry with paper towels. If using chicken breasts, slice lengthwise into 1/2-inch thick strips.
- Whisk together buttermilk, hot sauce, salt, and white pepper in a large bowl. Add chicken and coat thoroughly. Cover and refrigerate for at least 2 hours or up to 12 hours.
- In a shallow bowl, whisk together flour, cornstarch, salt, cayenne, smoked paprika, garlic powder, onion powder, black pepper, and baking powder. Place the remaining buttermilk marinade in a second bowl.
- Remove chicken from marinade, letting excess drip off. Dredge in flour mixture, pressing firmly. Dip back into buttermilk, then dredge in flour again. Place on a wire rack and rest for 10-15 minutes.
- Heat oil in a Dutch oven to 350°F (175°C). Using tongs, fry 3-4 tenders at a time for 5-7 minutes, turning once, until golden brown and internal temperature reaches 165°F (74°C).
- Transfer cooked tenders to a wire rack to drain. Sprinkle with fine salt immediately. Allow oil to return to temperature between batches. Serve hot with your favorite dipping sauces.
Notes
- Let tenders rest for 10-15 minutes after dredging before frying. This allows the coating to set and prevents it from sliding off in the oil.
- Monitor oil temperature carefully between batches. Always wait for it to return to 350°F (175°C) before adding more chicken.
- Don't skip the cornstarch in the dredge. It creates a lighter, glass-like crunch that all-flour coatings can't achieve.
- Drizzle a small amount of buttermilk marinade into the dry flour before dredging to create shaggy clumps that fry into extra-crunchy bits.
- Adjust cayenne pepper to your heat preference: 1/2 teaspoon for mild, 1 teaspoon for medium, 1 1/2 to 2 teaspoons for serious heat.
- For Nashville Hot style, whisk melted butter with cayenne, brown sugar, garlic powder, and smoked paprika. Brush on warm tenders and serve with pickles.
- For a lighter version, air fry at 400°F (200°C) for 10-12 minutes, flipping halfway and spraying with cooking spray.
- Store cooled tenders in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 400°F for 10-12 minutes to restore crispiness.
- Freeze cooked tenders in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.
- Avoid microwaving leftovers, as it makes the coating soft and rubbery. The oven or air fryer are best for reheating.