Crispy Spicy Chicken Tenders My Way
Get ready to ignite your taste buds with "Crispy Spicy Chicken Tenders My Way," a mouthwatering twist on a classic favorite! These chicken tenders are marinated in a zesty buttermilk and hot sauce blend for maximum flavor and tenderness, then coated in a seasoned flour mix with smoked paprika and cayenne for a subtle kick. The extra crunch comes from a final dredge in golden panko breadcrumbs before frying to crispy perfection. Perfectly spiced and irresistibly crunchy, these homemade chicken tenders are fried until golden brown and served hot, making them ideal for game day, family dinners, or anytime snacking. Pair them with your favorite dipping sauces or sides for a meal that's guaranteed to impress!
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Recipe Information
Ingredients
- 1 lb Chicken tenders
- 1 cup Buttermilk
- 2 tbsp Hot sauce
- 1.5 cups All-purpose flour
- 0.5 cup Cornstarch
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.5 tsp Cayenne pepper
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 Eggs
- 2 tbsp Water
- 1 cup Panko breadcrumbs
- 4 cups Vegetable oil (for frying)
Instructions
In a shallow bowl, combine the buttermilk and hot sauce. Submerge the chicken tenders in the mixture, making sure they are fully coated. Cover and refrigerate for at least 30 minutes or up to 2 hours to marinate.
In another shallow dish, whisk together the flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper for the dry coating.
In a separate bowl, beat the eggs and water to create the egg wash.
Place the panko breadcrumbs in a fourth dish.
Set up a dredging station in this order: marinated chicken, dry coating, egg wash, and panko breadcrumbs.
Remove the chicken tenders from the buttermilk mixture, allowing excess to drip off, then dredge them in the dry coating. Shake off the excess flour.
Dip the floured chicken tenders into the egg wash, ensuring they are completely coated.
Finally, press the chicken tenders into the panko breadcrumbs, patting gently to help the breadcrumbs adhere evenly.
In a large, deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
Fry 3-4 chicken tenders at a time, making sure not to overcrowd the pan. Cook for 3-4 minutes per side or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Using a slotted spoon, transfer the fried chicken tenders to a wire rack or plate lined with paper towels to drain excess oil.
Repeat with the remaining chicken tenders. Serve hot with your favorite dipping sauces or sides.
Nutrition Facts
Calories |
2689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.9 g | 325% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 1440 mg | 63% | |
| Total Carbohydrate | 93.9 g | 34% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.5 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 133 mg | 10% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 468 mg | 10% | |
*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.
