Buttermilk Fried Chicken Tenders
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1½ lbs chicken tenders or boneless, skinless chicken breasts cut into strips -
1½ cup buttermilk
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2 tbsp Flavortown Cluckin’ Chicken Rub
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1¾ cup all-purpose flour
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¼ cup cornstarch
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½ tsp baking powder
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2 tbsp Flavortown Cluckin’ Chicken Rub
Buttermilk Fried Chicken Tenders
Ingredients
Directions
- Neutral high heat oil for frying
- In a large bowl, whisk together the buttermilk and seasoning rub. Add the chicken tenders, making sure they are fully coated. Cover and refrigerate for at least 4 hours, or overnight.
- When you’re ready to cook, fill a deep skillet or Dutch oven with about 2 inches of oil. Heat to 350°F.
- In a shallow dish, whisk together the flour, cornstarch, baking powder and rub.
- Remove the chicken tenders from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture. For an extra crispy coating, dip each floured tender back into the marinade and then dredge again in the flour mixture.
- Working in batches, fry the chicken tenders for 4 to 5 minutes, turning once, until deeply golden brown and cooked through (internal temp 165°F). Don’t overcrowd the pot.
- Transfer the fried tenders to a paper towel-lined plate or wire rack. Let cool slightly before serving.
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