Description
Crispy, juicy Crack Tenders coated in seasoned batter, perfect for any gathering.
Ingredients
Scale
- 1 ½ pounds chicken tenders
- 1 cup buttermilk
- 2 large eggs
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 2 teaspoons seasoned salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- Oil for frying (canola or vegetable)
Instructions
- In a large mixing bowl, whisk together the buttermilk and one beaten egg. Add the chicken tenders and ensure they’re well-coated. Cover and refrigerate for at least 30 minutes or overnight.
- In another bowl, combine the flour, cornstarch, seasoned salt, garlic powder, onion powder, paprika, and black pepper.
- Once marinated, take the chicken out and coat each tender in the flour mix, dip back into buttermilk, then coat again with flour mix.
- Heat oil in a skillet to 350°F. Fry chicken tenders in batches for about 4–5 minutes per side until golden brown.
- Transfer the fried tenders to a wire rack to cool slightly and serve hot with dipping sauces.
Notes
For deeper flavor, marinate chicken overnight. Maintain oil temperature for crispy results.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4 tenders
- Calories: 300
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 90mg