Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch thick tenders
  • 1 cup (240ml) buttermilk
  • 1 tablespoon hot sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 cups (240g) all-purpose flour
  • 1/2 cup (60g) cornstarch
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 cups (960ml) vegetable oil or peanut oil, for frying

Instructions:

  1. Whisk together buttermilk, hot sauce, salt, and pepper in a bowl. Add chicken tenders, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
  2. In a large bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper (if using), baking powder, salt, and pepper.
  3. Place half of the flour mixture in a shallow dish or plate. Have the bowl of marinated chicken nearby. Place the other half of flour mixture in another shallow dish or plate for the second dredge.
  4. Remove a chicken tender from the marinade, letting excess drip off. Dredge in the first flour mixture, pressing to coat. Then, dredge in the second flour mixture, ensuring a thorough coating. Place dredged tender on a wire rack. Repeat with remaining tenders.
  5. Heat vegetable or peanut oil in a deep fryer or large pot to 350°F (175°C). Use an instant-read thermometer to monitor the temperature.
  6. Carefully lower the chicken tenders into the hot oil, working in batches to avoid overcrowding the fryer.
  7. Fry for 5-7 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).
  8. Remove tenders from oil using tongs and place on a wire rack lined with paper towels to drain excess oil.
  9. Serve hot immediately and enjoy!