Best Chicken Tenders Ever

Instructions

1. 01

   Start by seasoning your chicken tenderloins with about one teaspoon of seasoned salt. Add one cup of buttermilk and the hot sauce, making sure every piece is well-coated—no tender left behind! Cover and refrigerate the chicken for at least half an hour, but no longer than 8 hours. You gon' have some mushy, tangy tenders if you do marinate too long.

2. 02

   When you’re ready to cook, whisk together the eggs and the remaining 1/2 cup of buttermilk in a medium bowl. In another bowl (or a large bag if you prefer), whisk together the flour, cornstarch, baking powder, paprika, granulated garlic, powdered sugar, remaining seasoned salt, black pepper, and cayenne pepper.

3. 03

   Remove the chicken from the fridge about 15-30 minutes before you start battering—this helps them cook more evenly. One by one, take the tenders out of the buttermilk mixture, letting any excess drip off, and give them a light dredge in the flour mixture. This first coating is just a dusting, so don’t go too heavy.

4. 04

   Dip the tender into the egg/buttermilk mixture, quickly, let the excess liquid drip back into the bowl, then place the tender back into the flour. Now this second time, coat the tender very well, pressing the flour into the chicken to help it adhere. I like to squeeze them in my fists, to be extra sure. This is how you develop what I call 'crunchy craggies'. Set the coated tenders on a plate or baking sheet to rest while you coat all of the tenders. Try to leave a little space between them so their exteriors can dry out evenly, but that's not mandatory.

5. 05

   Heat your frying oil to 365°F. Use an oil thermometer if you have one, so you’re sure to get the temperature just right. Fry the chicken in small batches—don’t crowd the pan!—for about 7-10 minutes per batch. Turn them halfway through if needed. The tenders will usually float when they’re cooked through, but use a thermometer or just rip one open to be 100% sure.

6. 06

   Once cooked, drain the tenders on a wire rack over a baking sheet. Don’t even think about using paper towels—those craggies deserve better! If you’re cooking in batches or not eating right away, keep the tenders warm in a 200°F oven until they're all cooked and you're ready to eat. Dassit!