Go Back

Crispy Buttermilk Fried Chicken Tenders

Servings 16 strips
Prep Time 20 minutes
Cook Time 20 minutes

Ingredients

Chicken Marinade

  • 4 chicken breasts
  • 1.5 tsp black pepper
  • 2 tsp salt
  • 2 tsp paprika
  • 1 cup milk
  • 1 tbsp vinegar or lemon juice

Wet Batter

  • 1 cup flour
  • 1 egg
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 2 tbsp Tobasco optional
  • 1 cup water + 4 tbsp

Flour Dredge

  • 2.5 Cups Flour
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp black pepper
  • vegetable oil for frying

Spicy Sriracha Honey Glaze

  • 6 tbsp honey
  • 1 tsp Siracha
  • ¼-½ tsp chili flakes

Sticky Soy Sauce Garlic Glaze

  • ¼ cup low sodium soy sauce
  • ¼ cup honey
  • ½ tbsp grated ginger
  • 3 cloves garlic finely minced
  • 1 tbsp sesame oil
  • sesame seeds for garnish

Instructions

Chicken Marinade

  • Add 1 tbsp of vinegar to milk and let sit for 5 minutes
  • Cut each chicken breast into about 4 strips.
  • Place chicken strips into a container. Season with salt + paprika + black pepper. Using your hand's mix well.
  • Pour the milk+vinegar mixture (buttermilk) onto the chicken. Cover with cling film. Let marinate in the fridge for a minimum of 2 hours or overnight.

Wet batter mixture

  • Whisk 1 cup of flour + paprika + black pepper + salt + garlic powder until distributed evenly.
  • Crack in egg plus 4 tbsp of water. Start whisking we are looking to achieve a paste-like mixture. You might need to add an extra tablespoon or 2.
  • Once your paste mixture is achieved pour in 1 cup of water and whisk. Add 2 tbsp of Tobasco (optional) if you like spicy, mix well. Set Aside. The texture we are looking for is thick buttermilk or thick heavy cream.

Dredging Flour

  • Mix flour + salt + pepper + paprika. Set Aside

Making the chicken tenders

  • Set up your dredging station.
  • Once your chicken has marinated using one hand for wet and one for dry dip the chicken from the buttermilk into the flour and cover well.
  • Then dip into your wet batter mixture letting excess batter drip off.
  • Then place the chicken back into the flour mixture patting the flour down hard to ensure the dredge sticks to the chicken. Don't pick up the chicken from the tip (dredge will slide off) place it into the palm of your hand and shake to remove extra flour.
  • Set aside on a plate.
  • Repeat with all chicken strips.
  • Place in the fridge while we heat up the oil.

Frying the chicken tenders

  • Using a cooking thermometer. Heat oil to 175°C.
  • Fry chicken in batches for 5-6 minutes until golden brown. Using a spider strainer remove the chicken from the oil giving them a gentle shake to remove any excess oil. Then place chicken on a cooling rack set on a baking sheet. Before placing the second batch into oil check the temperature again making sure it climbs back to 175°C
  • Place fried chick on a cooling rack with a baking sheet underneath. Leaving space around each one. They should not be touching, the residual steam will cause them to get soggy.
  • If you're making a double recipe preheat your oven to 120°C and place your fried chicken in a single layer on a wire cooling rack onto a baking sheet, while you fry the rest.
  • Serve alongside your favorite condiment. Or try one of our galzes.

Sriracha Honey Glaze:

  • In a small saucepan heat, 6 tablespoons of honey + 1 tsp Siracha (more if you like) + 1/4-1/2 tsp dried chili flakes until mixture has warmed through and is thin enough to glaze, 1-2 minutes. Remove from the heat. Using a kitchen brush, brush the glaze over your hot chicken.

Sticky Soy Garlic Glaze

  • If you are making this version go easy on the salt when making your chicken, the soy sauce is already very salty. In a small saucepan heat honey + soy sauce + garlic + ginger + sesame oil until thickened, 1-2 minutes. Using a kitchen brush, brush the glaze over your hot chicken. Sprinkle with sesame seeds.
Course: Main Course, Side Dish
Cuisine: American