Ingredients:

  • 5 lbs Boneless, skinless chicken tenderloins
  • 2 cups Buttermilk
  • 1 tbsp Kosher Salt (for marinade)
  • 1 tsp Hot Sauce
  • 2 cups All-Purpose Flour
  • 1/2 cup Cornstarch
  • 2 tbsp Smoked Paprika
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tbsp Black Pepper, freshly ground
  • 1 tsp Cayenne Pepper (Optional)
  • 1 tsp Baking Powder
  • 1 tsp Kosher Salt (for dredge)
  • 6 cups Neutral Cooking Oil (Canola, Vegetable, or Peanut Oil)

Instructions:

  1. Marinate the Chicken: Combine buttermilk, 1 tbsp kosher salt, and hot sauce in a bowl. Submerge chicken tenders completely. Cover and refrigerate for at least 2 hours, preferably overnight.
  2. Prepare the Dredge: In a separate large bowl, whisk together all dry ingredients (flour, cornstarch, spices, remaining salt, baking powder) until thoroughly combined.
  3. Set Up Stations: Arrange three stations: Marinated Chicken, the Buttermilk/Wet Dip, and the Dry Dredge mixture.
  4. The First Dredge (The Glue): Remove tenders one by one from the buttermilk, allowing excess to drip off briefly. Place immediately into the Dry Dredge mixture. Toss lightly just until coated.
  5. The Wet Dip: Briefly dip the lightly coated tender back into the buttermilk station for just 2-3 seconds. Do not let it soak.
  6. The Second Dredge (The Crunch Builder): Immediately transfer the damp tender back into the Dry Dredge bowl. Press the flour mixture firmly onto the chicken, ensuring you create craggy bits. Shake off excess flour.
  7. Rest the Tenders: Let the dredged tenders rest on a wire rack for 10 minutes before frying.
  8. Heat the Oil: Pour oil into the Dutch oven to a depth of about 2 inches. Heat oil slowly until it reaches 325°F (160°C) using a deep-fry thermometer.
  9. Fry in Batches: Gently lower 4-5 tenders into the oil using tongs. Do not overcrowd the pot. Fry for 5–7 minutes, turning occasionally, maintaining oil temperature between 315°F and 325°F.
  10. Check Doneness: Remove tenders when deep golden brown and the internal temperature reaches 165°F (74°C).
  11. Drain and Season: Transfer immediately to a clean wire rack set over a baking sheet. Immediately sprinkle with extra flaky salt while hot.
  12. Serve: Let rest briefly before serving hot.