Chicken Tenders
Serves 1
Directions
- 1Grab a bunch of chicken tenders and throw them in a bowl.
- 2Cover the chicken tenders in buttermilk and a healthy amount of hot sauce.
- 3Place the bowl in the fridge to marinate, ideally overnight, but an hour is also acceptable.
- 4Prepare two bowls, both with flour. Season both bowls with garlic powder, paprika, cayenne powder, and salt.
- 5Add beer to one of the bowls to create a wet batter; tonic water can also be used.
- 6Add a tablespoon of baking soda to both bowls.
- 7Whisk the wet batter until it has the desired consistency.
- 8Take the chicken tenders out of the buttermilk and put them in the dry flour.
- 9Then, transfer them from the dry flour to the wet batter.
- 10Finally, put them back into the dry flour for a second coating.
- 11Grab a pot, bring the oil to 350 degrees Fahrenheit, and fry the chicken tenders one by one.
- 12To make the sauce, combine 8 tablespoons of mayonnaise, 1 tablespoon of ketchup, a few drops of Worcestershire sauce, a little bit of cayenne, a little bit of paprika, and a touch of garlic powder in a glass.
- 13Add another tablespoon of ketchup and mix all ingredients to combine.
- 14When you take the chicken tenders out of the oil, salt them right away and put them on a cookie tray so they don't get soggy.
Ingredients
- chicken tenders
- buttermilk
- hot sauce
- flour
- garlic powder
- paprika
- cayenne pepper
- salt
- beer
- 1 tablespoon baking soda
- oil
- 8 tablespoons mayonnaise
- 1 tablespoon ketchup
- drops Worcestershire sauce
Equipment
bowlpotwhisktongscookie tray
Tips
- For best results, marinate chicken tenders in buttermilk and hot sauce overnight in the fridge. However, marinating for an hour is also acceptable.
- When preparing the sauce, combine mayonnaise, ketchup, Worcestershire sauce, cayenne, paprika, and garlic powder. Adjust ketchup amount to taste.
- After frying, immediately salt the chicken tenders and place them on a cookie tray to prevent them from becoming soggy.
- The consistency of the wet batter is crucial for crispy chicken tenders.
- Use either beer or tonic water for the wet batter to achieve desired texture and flavor.
- Make sure the oil temperature is exactly 350F for optimal frying results.
- Fry chicken tenders one by one to maintain oil temperature and ensure even cooking.
- Don't be afraid to make the recipe, even if you are not an expert chef.
- Don't skip any steps to ensure the chicken tenders turn out perfectly.
- Double check the seasoning of the dry and wet batter for best results.
- Make sure to dip the chicken in both dry and wet batters for optimal crispiness and flavor before frying.