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Crispy Chicken Tenders

These are a family favorite for sure. I always have these on hand for fast dinner options.
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Course: dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1-2 lbs chicken tenders cleaned or chicken breasts , boneless, skinless, cut into strips
  • 1 cup buttermilk
  • 1 teaspoon hot sauce Iuse Chalula
  • 2 large eggs beaten
  • 2 cups AP flour
  • 2 1/2 teaspoons kosher salt
  • 3/4 teaspoon course ground black pepper
  • 1/8 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon baking powder
  • peanut or vegetable oil for frying

Method
 

  1. Clean the tendon out of the chicken tenders or cut the chicken breasts into four tenders each and soak them in a bowl with the buttermilk and hot sauce for 30 minutes or up to 2 hours
  2. When you are ready to make the chicken, add the eggs to one bowl and the flour and spices to a second shallow bowl or dish.
  3. Dip each piece of chicken from the buttermilk bowl to the flour mixture. Dip it into the eggs then back into the flour mixture. This is important that you double dredge the chicken
  4. Shake excess flour gently off and put the chicken onto a baking sheet lines with parchment paper. Repeat with all the pieces. Make sure that you allow the chicken to sit on the baking sheet for 10-15 minutes to slightly dry.
  5. Heat the oil (3-4 inches deep) in a Dutch oven or counter top fryer on medium-high heat to 350-375 degrees.
  6. Fry the chicken in small batches for 6-8 minutes or until golden brown. Remove to a sheet pan lined with paper towel and a wire rack. This will help any excess oil drip off and keep the chicken nice and crispy. ENJOY with your favorite dipping sauce

Notes

If you are freezing them, let them completely cool and them place them flat to freeze for 30-45 minutes. Then you can pack them up in a zip top bag and freeze a large amount.