Chicken Tenders

Ingredients

• 1.5 pounds chicken tenderloins – trim any visible tendon ends
• 1 cups buttermilk
• 1.5 tsp kosher salt – for marinade
• 0.5 tsp black pepper – for marinade, finely ground
• 0.5 tsp garlic powder – for marinade
• 1.5 cups all-purpose flour
• 0.5 cups cornstarch
• 1.5 tsp kosher salt – for dredge
• 1 tsp black pepper – for dredge, finely ground
• 2 tsp paprika
• 1 tsp garlic powder – for dredge
• 1 tsp onion powder
• 0.5 tsp cayenne pepper
• 48 ounces vegetable oil – for frying

Instructions

1. Whisk the buttermilk, 1.5 tsp kosher salt, 0.5 tsp black pepper, and 0.5 tsp garlic powder in a medium bowl until combined, 30 seconds.
2. Add the chicken tenderloins, turn to coat, cover, and refrigerate to marinate for 30 minutes (up to 4 hours for deeper seasoning).
3. In a shallow dish, whisk the flour, cornstarch, 1.5 tsp kosher salt, 1 tsp black pepper, paprika, 1 tsp garlic powder, onion powder, and cayenne.
4. Pour vegetable oil into a heavy pot to a depth of about 2 inches (approximately 6 cups) and heat over medium to medium-high heat to 350°F, 8–10 minutes. Maintain 325–350°F during frying.
5. Lift 2–3 chicken pieces from the buttermilk, letting excess drip off, and dredge in the flour mixture, pressing to adhere until fully coated. Place on a wire rack and repeat with remaining chicken.
6. Let the coated chicken rest on the rack for 10 minutes to hydrate the coating and promote a craggy crust.
7. For an extra-crispy double dredge (recommended), dip each piece back into the buttermilk and then again into the flour mixture, pressing to adhere. Rest 5 minutes.
8. Fry in batches without crowding: carefully lower 6–8 pieces into the oil and cook, turning once, until deep golden brown and the thickest part registers 165°F, 4–6 minutes total per batch. Adjust heat to keep oil at 325–350°F.
9. Transfer fried tenders to a clean wire rack set over a sheet pan to drain and stay crisp, 2–3 minutes. Repeat with remaining chicken.
10. Serve hot with your preferred dipping sauces while the crust is crisp, within 5 minutes of frying.