Crisp Spicy Chicken Tenders
Indulge in the ultimate comfort food with these Crisp Spicy Chicken Tenders, a perfect blend of golden crunch and fiery flavor! Marinated in tangy buttermilk and a splash of hot sauce, the chicken becomes irresistibly tender and moist. Coated in a perfectly seasoned mixture of flour, cornstarch, and bold spices like paprika and cayenne pepper, these tenders fry up to crispy perfection in just minutes. The recipe uses simple techniques to achieve a restaurant-quality result, making it ideal for weeknight dinners or game-day appetizers. Pair these spicy chicken tenders with your favorite dipping sauces—think ranch, spicy mayo, or honey mustard—for a crowd-pleasing dish that's sure to disappear fast. With only 40 minutes of total preparation and cooking time, this easy recipe is your go-to for bold, flavorful chicken that’s crunchy on the outside and juicy on the inside.
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Recipe Information
Ingredients
- 1 pound Chicken tenders
- 1 cup Buttermilk
- 2 tablespoons Hot sauce
- 1.5 cups All-purpose flour
- 0.5 cup Cornstarch
- 2 teaspoons Paprika
- 1.5 teaspoons Garlic powder
- 1.5 teaspoons Onion powder
- 1 teaspoon Cayenne pepper
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 cups Oil for frying
Instructions
Place the chicken tenders in a large bowl. Add buttermilk and hot sauce, ensuring all pieces are submerged. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours for extra tenderness and flavor.
In a separate large shallow dish, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix thoroughly to create the dry coating.
Heat the oil in a deep frying pan or Dutch oven over medium heat until it reaches 350°F (175°C). Use a thermometer for accuracy to ensure perfectly fried chicken.
Remove a chicken tender from the buttermilk marinade, letting any excess drip off. Dredge the tender in the seasoned flour mixture, pressing to ensure an even, thick coating. Repeat with the remaining chicken pieces.
Carefully place the chicken tenders into the hot oil, working in batches to avoid overcrowding. Fry each batch for 4–5 minutes, turning as needed, until golden brown and the internal temperature reaches 165°F (75°C).
Use a slotted spoon to remove the tenders from the oil and transfer them to a paper towel-lined plate or a wire rack to drain excess oil.
Serve hot with your favorite dipping sauces, such as ranch, spicy mayo, or honey mustard. Enjoy!
Nutrition Facts
Calories |
10439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1037.1 g | 1330% | |
| Saturated Fat | 156.3 g | 782% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 254 mg | 85% | |
| Sodium | 8434 mg | 367% | |
| Total Carbohydrate | 255.6 g | 93% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 15.4 g | ||
| Protein | 119.9 g | 240% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 419 mg | 32% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1907 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
