Golden, crunchy, juicy chicken tenders that beat any drive-thru — strips of tender chicken marinated in seasoned buttermilk, coated in a crisp seasoned crumb, and fried to perfection. The ultimate kid-friendly, dunkable, family-favourite recipe.
Place the chicken strips in a bowl with the buttermilk and hot sauce, making sure each piece is submerged. Cover and marinate in the fridge for at least 30 minutes, or up to overnight for the most tender results.
In a shallow dish, whisk together the flour, baking powder, paprika, garlic powder, onion powder, salt, and black pepper. Drizzle in 2 tablespoons of the buttermilk marinade and rub it in to form small crispy flakes throughout the flour.
Working one at a time, lift each chicken strip from the buttermilk, let the excess drip off, then press firmly into the seasoned flour, coating completely and packing the crumb on. Set the breaded tenders on a wire rack.
Heat the oil in a deep pan to 175°C (350°F). Fry the tenders in batches for 4–5 minutes, turning once, until deep golden brown and the internal temperature reaches 74°C (165°F). Don't crowd the pan.
Drain the cooked tenders on a wire rack (not paper towels) and season with a little extra salt while hot. Serve immediately with honey mustard, barbecue sauce, or ranch for dunking.
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