Spicy Chicken Tenders
These spicy chicken tenders are crunchy on the outside and tender inside with plenty of flavor. They’re easy to make and perfect when you want something crispy.
Servings: 4
Ingredients
- 2 Pounds chicken breast sliced into strips
- 1 Cup buttermilk
- ¼ Cup hot sauce
- ½ Cup all-purpose flour
- ¼ Cup cornstarch
- 1 Teaspoon garlic powder
- ½ Teaspoon black pepper
- 1 Teaspoon salt
- 1 Teaspoon smoked paprika
- 1 Teaspoon chili powder
- 2 eggs large
- 4 Cups vegetable oil for frying
Instructions
- Combine the chicken, buttermilk and hot sauce in a bowl.
- Cover the bowl with plastic wrap and let it sit in the fridge for at least 30 minutes, or up to 12 hours.
- Heat your oil in a large pot on the stovetop until it reaches about 375°F.
- Whisk your flour, cornstarch and spices together in a shallow bowl and beat the eggs in a separate bowl.
- Drain the chicken and dip each piece in the flour followed by the egg mixture and then the flour again.
- Cook 3 or 4 pieces of chicken at a time in the oil for about 4 minutes until golden brown.
- Remove the chicken and let it rest for a few minutes on a plate lined with paper towels to drain, then serve the spicy chicken tenders hot with a dipping sauce if liked.
Notes
Marinate longer: The flavor deepens if you leave it so maximize marinating time, preferably overnight.
Don’t overcrowd: Fry in batches so the oil stays hot.
Pat the coating: Press flour onto the chicken so it sticks better.
Drain correctly: Place on paper towels or a rack to keep them crispy.
Don’t overcrowd: Fry in batches so the oil stays hot.
Pat the coating: Press flour onto the chicken so it sticks better.
Drain correctly: Place on paper towels or a rack to keep them crispy.
Nutrition
Calories: 422kcal | Carbohydrates: 24g | Protein: 55g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 234mg | Sodium: 1345mg | Potassium: 1023mg | Fiber: 1g | Sugar: 3g | Vitamin A: 706IU | Vitamin C: 14mg | Calcium: 101mg | Iron: 2mg
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