Ingredients
Scale
- 1 lb (450 g) chicken tenderloins
- 1 cup (125 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ¾ cup (180 ml) buttermilk
- 1 large egg
- 2 tsp hot sauce
- Oil for frying
Instructions
- Prep the coatings. Mix the flour, baking powder, salt, pepper, and garlic powder in one bowl. In a second bowl, whisk the buttermilk, egg, and hot sauce until smooth.
- Heat the oil. Add about 3 inches (7–8 cm) of oil to a deep, heavy pan or Dutch oven. Heat over medium-low to 325°F (163°C).
- Double-dredge. Coat each tender in the flour and shake off the excess. Dip it in the buttermilk mixture and let it drip. Coat it in flour again, pressing firmly so a thick crust forms.
- Fry. Working in batches without crowding, fry for 3–5 minutes per side. They’re done when golden and crisp and the inside reaches 165°F (74°C).
- Drain and serve. Transfer to a wire rack while you fry the rest. Serve hot with your favorite dips.
Notes
- Chicken breasts sliced into even strips can replace tenderloins.
- Leave out the hot sauce for a completely mild version.
- Leftovers keep 1–2 days in the fridge or about 1 month in the freezer. Reheat in the oven or air fryer for the best crunch.
Nutrition is an estimate and will vary with the brands and amount of oil absorbed.
- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Deep Fried
- Cuisine: American