Ingredients:

  • 1 cup (240ml) buttermilk
  • 1 tablespoon (15ml) hot sauce
  • 1 teaspoon (5g) salt
  • 1/2 teaspoon (2.5g) black pepper
  • 1/2 teaspoon (2.5g) garlic powder
  • 1.5 pounds (680g) boneless, skinless chicken breasts, cut into 1-inch thick strips
  • Vegetable oil, for frying (about 4 cups/960ml)
  • 2 cups (240g) all-purpose flour
  • 1/4 cup (30g) cornstarch
  • 1 tablespoon (15ml) paprika
  • 1 teaspoon (5g) garlic powder
  • 1 teaspoon (5g) onion powder
  • 1 teaspoon (5g) dried thyme
  • 1/2 teaspoon (2.5g) cayenne pepper (optional)
  • 1 teaspoon (5g) salt
  • 1/2 teaspoon (2.5g) black pepper

Instructions:

  1. In a bowl, whisk together the buttermilk, hot sauce, salt, pepper, and garlic powder. Add the chicken tenders, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
  2. In a separate shallow dish, combine the flour, cornstarch, paprika, garlic powder, onion powder, thyme, cayenne pepper (if using), salt, and pepper. Whisk thoroughly to combine.
  3. Pour vegetable oil into a large skillet or Dutch oven, filling it to a depth of about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature.
  4. Remove a chicken tender from the brine, allowing any excess to drip off. Dredge it thoroughly in the flour mixture, pressing to ensure it's fully coated. Place the breaded tender on a clean plate or wire rack. Repeat with the remaining tenders.
  5. Carefully place 3-4 breaded chicken tenders into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C).
  6. Remove the fried chicken tenders from the oil using tongs and place them on a wire rack to drain excess oil.
  7. Serve the chicken tenders while they are still hot and crispy.