Extra Crispy Chicken Tenders
ID: 86003c06...
Delicious restaurant-style extra crispy chicken tenders made at home using a wet and dry double-coating method. Soaking the chicken in buttermilk and hot sauce beforehand ensures they remain tender and juicy on the inside while having an extremely crunchy outer crust.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Marinate chicken tenders in buttermilk and hot sauce for at least 2 hours. → Prepare the dry flour seasoning mixture and the thick wet batter in separate bowls. → Double-coat the chicken by dredging in dry mixture, dipping in wet batter, then coating in dry mixture again. → Let the coated chicken tenders rest for 5 minutes to help the coating adhere. → Deep fry in hot vegetable oil until golden brown and crispy, then drain and rest before serving.
Cooking Steps
Brief Cooking Order
Marinate chicken tenders in buttermilk and hot sauce for at least 2 hours. → Prepare the dry flour seasoning mixture and the thick wet batter in separate bowls. → Double-coat the chicken by dredging in dry mixture, dipping in wet batter, then coating in dry mixture again. → Let the coated chicken tenders rest for 5 minutes to help the coating adhere. → Deep fry in hot vegetable oil until golden brown and crispy, then drain and rest before serving.
Introduction
Delicious restaurant-style extra crispy chicken tenders made at home using a wet and dry double-coating method. Soaking the chicken in buttermilk and hot sauce beforehand ensures they remain tender and juicy on the inside while having an extremely crunchy outer crust.
Step 1
Heat vegetable oil in a deep pot over medium heat, ensuring there is enough oil to submerge the chicken tenders.
Step 2
Place clean chicken tenders in a bowl. If you don't have buttermilk, make a substitute by mixing regular whole milk with vinegar in a cup, and letting it sit for 15 minutes until curdled.
Step 3
Add hot sauce to the buttermilk and stir to combine.
Step 4
Pour the buttermilk and hot sauce marinade over the chicken tenders, mix well, cover, and let marinate in the refrigerator for at least 2 hours or overnight.
Step 5
Prepare the dry mixture by whisking together flour, garlic powder, salt, ground black pepper, paprika, and dried oregano in a large bowl.
Ingredients List
Important Notes
Marinating the chicken in buttermilk helps tenderize the meat, making it incredibly juicy.
Letting the coated chicken rest for at least 5 minutes before frying prevents the batter from sliding off in the hot oil.
As you coat more chicken, the dry flour mixture will start getting lumpy, which is good as it creates extra-crispy, crunchy bits on the fried chicken.
Do not crowd the frying pot; fry in batches if necessary to maintain oil temperature.
Let the fried chicken rest for 2 minutes after cooking because it is extremely hot inside.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...