Description
Spicy Breaded Chicken Tenders are a bold and flavorful twist on a classic favorite, featuring juicy chicken strips marinated in spicy buttermilk, coated in seasoned flour, and fried to crispy perfection.
Ingredients
Units
Scale
- 1.5 lbs chicken tenders
- 1 cup buttermilk
- 2 tablespoons hot sauce
- 1 teaspoon salt (divided)
- 1/2 teaspoon white pepper
- 1 1/2 cups all-purpose flour
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon baking powder
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
Instructions
- In a bowl, mix buttermilk, hot sauce, 1/2 teaspoon salt, and white pepper. Add chicken tenders, cover, and marinate in the refrigerator for at least 2 hours or overnight.
- In a separate bowl, combine flour, cayenne pepper, paprika, onion powder, garlic powder, baking powder, 1/2 teaspoon salt, and black pepper.
- Remove chicken from marinade, letting excess drip off. Dredge each tender in the seasoned flour, pressing to adhere the coating.
- Place coated tenders on a wire rack and let rest for 10–15 minutes.
- Heat vegetable oil in a deep pan to 350°F (175°C).
- Fry chicken tenders in batches for 4–5 minutes until golden brown and cooked through.
- Remove and drain on paper towels. Serve hot with dipping sauces.
Notes
- For a milder version, reduce or omit cayenne pepper and use a mild hot sauce.
- Use gluten-free flour for a gluten-free option.
- Bake or air fry for a healthier version.
- Let tenders rest before frying to help coating adhere.
- Freeze leftovers on a tray before storing in bags for easy reheating.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 1g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg