# Chicken Tenders

This recipe guides you through making the best chicken tenders you'll ever taste, with a special emphasis on perfect batter consistency and a delicious dipping sauce.

- Cuisine: American
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

1. Grab a bunch of chicken tenders and throw them in a bowl.
2. Cover the chicken tenders in buttermilk and a healthy amount of hot sauce.
3. Place the bowl in the fridge to marinate, ideally overnight, but an hour is also acceptable.
4. Prepare two bowls, both with flour. Season both bowls with garlic powder, paprika, cayenne powder, and salt.
5. Add beer to one of the bowls to create a wet batter; tonic water can also be used.
6. Add a tablespoon of baking soda to both bowls.
7. Whisk the wet batter until it has the desired consistency.
8. Take the chicken tenders out of the buttermilk and put them in the dry flour.
9. Then, transfer them from the dry flour to the wet batter.
10. Finally, put them back into the dry flour for a second coating.
11. Grab a pot, bring the oil to 350 degrees Fahrenheit, and fry the chicken tenders one by one.
12. To 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.
13. Add another tablespoon of ketchup and mix all ingredients to combine.
14. When 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.

## Equipment

- bowl
- pot
- whisk
- tongs
- cookie 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.

## Source

- Original video: https://vm.tiktok.com/ZGd5KK86m/
- Recipe page: https://www.cliprecipe.com/recipe/d487fc16-248b-4b3d-9dae-f73308c88313
- Extracted: 2025-06-20

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt