Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch thick strips (tenders)
  • 1 cup (240ml) buttermilk
  • 1 tbsp hot sauce (like Frank's RedHot)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 2 cups (240g) all-purpose flour
  • 1/2 cup (50g) cornstarch
  • 2 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp dried thyme
  • 1 tbsp dried oregano
  • 1 tsp cayenne pepper (optional, for extra heat)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 large eggs, beaten
  • Vegetable oil or peanut oil, for frying

Instructions:

  1. Combine buttermilk, hot sauce, salt, pepper, garlic powder, and paprika in a bowl. Add chicken tenders, toss to coat, cover, and refrigerate for at least 30 minutes (or up to 2 hours).
  2. In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper (if using), salt, and pepper. In another shallow dish, beat the eggs.
  3. Remove chicken from the marinade, letting excess drip off. Dredge each tender in the flour mixture, pressing to coat. Dip in the beaten egg, then back into the flour mixture, ensuring it's completely coated. Place coated tenders on a wire rack.
  4. Heat vegetable or peanut oil in a deep fryer or large pot to 350°F (175°C).
  5. Carefully add chicken tenders to the hot oil, working in batches to avoid overcrowding. Fry for 3-4 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
  6. Remove the chicken tenders from the oil and place them on a wire rack to drain excess oil. Season lightly with salt, if desired. Serve immediately with your favorite dipping sauces.