45min 4 ppl
Chicken Tenders
45 minutes
4 people
Medium31–60 min or 7–12 steps
45 min · 6 steps
Medium: 31–60 min or 7–12 steps
420 kcalper person
Protein 34g
Carbs 26g
Fats 19g
About this dish
Buttermilk-marinated chicken breast strips coated in seasoned flour and fried until deeply golden with a shatteringly crisp crust - a homemade upgrade on the takeout classic.
Allergy Info
Dairy, Gluten
Diet Info
Meat
Ingredients
Meat & Poultry
- Chicken Breastscut into strips500 g
Dairy & Eggs
- buttermilk300 ml
Dried Goods
- Plain flour200 g
Spices & Seasonings
- Garlic powder1 tsp
- Smoked paprika1 tsp
- Cayenne pepper0.5 tsp
- kosher salt1 tsp
Oils & Condiments
- Hot sauce1 tbsp
- Vegetable Oilfor deep-frying1000 ml
Utensils
- Mixing bowl
- Large saucepan
- Meat thermometer
- Tongs
Method
1
Marinate the chicken strips in the buttermilk and hot sauce, covered, for 30 minutes.
Approx. 4 minutes
2
Whisk the flour, garlic powder, smoked paprika, cayenne pepper and salt together in a shallow dish.
Approx. 4 minutes
3
Heat the vegetable oil in a large saucepan to 175°C, checking with a meat thermometer.
Approx. 8 minutes
4
Lift the chicken strips from the buttermilk, letting the excess drip off, then dredge in the seasoned flour until fully coated.
Approx. 8 minutes
5
Fry in batches for 6 minutes, turning halfway, until deep golden.
Approx. 18 minutes
6
Check with a meat thermometer that the thickest strip reads at least 74°C, then drain on kitchen paper before serving.
Approx. 3 minutes
