Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into tender strips
  • 2 cups (473ml) buttermilk
  • 1 tablespoon (15ml) hot sauce (such as Tabasco or Frank's RedHot)
  • 1 teaspoon (5ml) salt
  • 1/2 teaspoon (2.5ml) black pepper
  • 1 teaspoon (5ml) garlic powder
  • 1 teaspoon (5ml) onion powder
  • 2 cups (240g) all-purpose flour
  • 1/2 cup (60g) cornstarch
  • 2 tablespoons (30ml) paprika
  • 1 tablespoon (15ml) garlic powder
  • 1 tablespoon (15ml) onion powder
  • 1 tablespoon (15ml) dried thyme
  • 1 tablespoon (15ml) dried oregano
  • 2 teaspoons (10ml) salt
  • 1 teaspoon (5ml) black pepper
  • 1/2 teaspoon (2.5ml) cayenne pepper (optional)
  • 4 cups (946ml) vegetable oil or canola oil, for frying

Instructions:

  1. In a large bowl or zip-top bag, combine the buttermilk, hot sauce, salt, pepper, garlic powder, and onion powder. Add the chicken tenders and refrigerate for at least 2 hours, or preferably overnight.
  2. In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, thyme, oregano, salt, pepper, and cayenne pepper (if using).
  3. Heat the vegetable oil in a large pot or deep fryer to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature. Place a wire rack over a baking sheet to drain the fried tenders.
  4. Remove the chicken tenders from the buttermilk marinade, letting any excess drip off. One at a time, dredge each tender in the flour mixture, pressing gently to ensure the chicken is fully coated.
  5. Carefully add the dredged chicken tenders to the hot oil, being careful not to overcrowd the pot (fry in batches). Fry for 4-6 minutes per batch, flipping halfway through, until golden brown and the internal temperature reaches 165°F (74°C).
  6. Remove the fried chicken tenders from the oil and place them on the wire rack to drain excess oil. Serve immediately with your favorite dipping sauces.