Ultra-Crispy Buttermilk Chicken Tenders Step-by-step instructions

Before you start

Before starting, pat the chicken tenders dry with paper towels to help the marinade adhere evenly. Whisk together the marinade ingredients in a large bowl and add the chicken, ensuring each piece is fully coated.

Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor. While the chicken marinates, prepare the coating mixture and set up a wire rack over a baking sheet for the fried tenders.

Instructions

Marinate and Prep

1. 1Marinate the Chicken
   In a large bowl, whisk together the buttermilk, hot sauce, pickle juice, garlic powder, and paprika. Add the chicken tenders, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
   Look for The chicken is fully submerged in a smooth, reddish marinade.
   Tip For extra tang, let the chicken marinate longer, but not more than 4 hours to avoid a mushy texture.
2. 2Prepare the Coating
   In a shallow dish, whisk together the flour, cornstarch, garlic powder, and cayenne pepper. Set aside.
   Look for The flour mixture is well combined and pale golden.
   Tip The cornstarch is the key to extra crunch; do not skip it.

The chicken is fully submerged in a tangy, reddish marinade, and the coating mixture is ready in a shallow dish. The kitchen smells of buttermilk and spice.

The chicken should be well coated; if the marinade is too thin, add a bit more buttermilk. The coating should be dry and powdery.

Fry to Golden

3. 3Heat the Oil
   Pour the peanut oil into a large heavy pot or Dutch oven, leaving at least 2 inches of headspace. Heat over medium-high until a deep-fry thermometer registers 375°F (190°C).
   Look for The oil shimmers and a small piece of bread sizzles immediately.
   Tip Maintain the oil temperature between 350°F and 375°F for even cooking.
4. 4Dredge the Chicken
   Working in batches, remove the chicken from the marinade, letting excess drip off. Dredge each tender in the flour mixture, pressing firmly to adhere. Shake off any excess and place on a wire rack.
   Look for Each tender is evenly coated with a dry, powdery layer.
   Tip Let the coated tenders rest for 5 minutes before frying to help the coating stick.
5. 5Fry the Tenders
   Carefully place a few tenders into the hot oil, without crowding. Fry for 5 minutes, turning occasionally, until deep golden brown and cooked through. The internal temperature should reach 165°F (74°C).
   Look for The coating is dark golden and crisp; the chicken is juicy and steaming inside.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Fry in small batches to keep the oil temperature steady.

The oil is shimmering at 375°F (190°C). The first batch of tenders sizzles as they hit the oil, and the coating begins to puff and brown. The tenders are turned gently to ensure even color. They should be deep golden brown and crisp to the touch, with no raw spots.

Rest and Serve

6. 6Drain and Serve
   Using tongs, transfer the fried tenders to a wire rack set over paper towels to drain. Let rest for 2 minutes. Serve hot with ranch dressing for dipping.
   Look for The tenders are glossy with oil and the coating crackles when touched.
   Tip Serve immediately for maximum crunch.

The fried tenders are resting on a wire rack, their crust crackling as they cool slightly. The interior is white and juicy, with no pink remaining. The ranch dressing is ready for dipping. The tenders are at their peak crunch and should be served immediately.

Common mistakes

One common mistake is overcrowding the pot, which drops the oil temperature and results in soggy, greasy tenders. Fry in small batches, leaving space between each piece.

Another is not letting the coating rest before frying; a 5-minute rest helps the flour mixture adhere and prevents it from falling off in the oil. Finally, avoid using a thermometer that is not calibrated, as accurate oil temperature is crucial.

How to tell it’s done

The chicken tenders are done when they are deep golden brown and crispy, and the internal temperature reaches 165°F (74°C) when checked with an instant-read thermometer inserted into the thickest part.

The coating should feel firm and crackle when pressed. If the tenders brown too quickly, lower the oil temperature slightly to allow the chicken to cook through without burning.

• Poultry: 165°F (74°C) in the thickest part