Spicy Fried Chicken Tenders
If you're looking for comfort food with a kick, my spicy fried chicken tenders are just what you're looking for. Marinated in a spicy buttermilk marinade and deep-fried for crispy, crunchy chicken tenders on the outside and moist tender chicken on the inside.
Servings: 4
Calories: 456kcal
Ingredients
- 1 ½ pounds chicken tenders
- 1 cup buttermilk
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon italian seasoning
- 2 cups all-purpose flour
- 2 teaspoon salt
- ¾ teaspoon black pepper
- oil for frying
Instructions
- Add 1 cup of buttermilk, sea salt, black pepper, cayenne pepper, ginger, garlic, onion, and Italian seasoning to a medium bowl and whisk to combine.
- Place the chicken tenders in a baking dish or bowl and cover them with the buttermilk mixture making sure to cover all parts of the tenders.
- Cover the container with plastic wrap or aluminum foil and place in the refrigerator for 2 hours (if you have more time you can do this up to 12 hours).
- Remove the chicken tenders from the refrigerator and set aside to allow them to come to room temperature.
- Add the all-purpose flour, salt, and black pepper to a large bowl to make the. dredge.
- Prepare a large plate or cookie layered with paper towels to absorb any excess grease after frying the chicken.You can also use a wire rack over a sheet pan.
- Remove the chicken from the buttermilk, allowing the excess buttermilk mixture to drip off.
- Place the chicken in the flour mixture, turning to coat the tenders completely.
- Place the floured chicken on a plate and continue until all the tenders have been breaded.
- Add 2-3 inches of oil in a deep frying pan or Dutch oven over high heat, letting the oil reach 350 - 365 degrees F.*Frying at the correct temperature will keep the chicken from getting greasy. Make sure not to overcrowd the pan, which will drop the temperature of the oil, causing the tenders to absorb the oil making them greasy.
- Carefully place the breaded tenders into the hot oil, and fry for 4-5 minutes on each side until golden brown and they have reached and internal temperature of at least 165 degrees F.Cooking time will vary depending on the size of the tenders.
- Carefully remove the cooked, spicy fried chicken tenders from the oil using tongs or a slotted spoon, placing them on the prepared dish or wire rack to drain.If you're cooking a large batch, loosely tent the cooked chicken with aluminum foil or place them in a 200-degree oven to keep them warm while you finish cooking the remainder.
- Serve the spicy fried chicken tenders with barbecue sauce, hot sauce, honey mustard, or your favorite dipping sauce. If you’re a fan of extra spicy tenders, coat them in buffalo sauce and serve them with ranch dressing or bleu cheese dressing.
Notes
*Use a meat thermometer or instant-read thermometer to check the oil temperature and internal temperature of the hot chicken tenders.
*If you love fried foods and have a deep fryer, that will shorten the cooking time and make the whole process easier.
You can substitute hot sauce for the cayenne pepper. This recipe can also be made using boneless, skinless chicken breast or chicken thighs.
Nutrition
Calories: 456kcal | Carbohydrates: 27g | Protein: 41g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 874mg | Potassium: 730mg | Fiber: 1g | Sugar: 2g | Vitamin A: 212IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 2mg