Description
Delicious, golden-brown fried chicken tenders that are crispy on the outside and juicy on the inside.
Ingredients
Scale
- 1 cup buttermilk (240ml)
- 1 tsp salt
- 1 tsp paprika
- 1/2 tsp cayenne
- 2 lbs chicken tenderloins or chicken breast cut into thin pieces (like chicken fingers)
- 1 1/2 cups gluten free all purpose flour (210g)
- 3/4 cup potato starch (120g) or 1 cup corn starch (100g)
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp garlic powder
- 1/4 tsp cayenne
- 3–4 cups oil for frying
Instructions
- In a large bowl whisk buttermilk, paprika, cayenne and salt. Add chicken tenderloins and fully submerge. Cover and let marinate in the fridge 4-24 hours.
- Whisk flour, starch and spices in a shallow dish or bowl until combined. Cover and set aside until needed.
- Remove chicken from buttermilk marinade. Transfer chicken to a different bowl leaving behind the spiced buttermilk – do not dump it out! You’ll need the buttermilk for the breading process.
- Line a large baking sheet with parchment paper or foil (for easy cleanup). You’ll add the coated chicken to the lined pan to rest after breading. You should also have 3 bowls at this point: buttermilk, chicken and spiced flour.
- Working with a few chicken pieces at a time, add to the flour bowl. Toss in flour making sure to coat all the sides. Remove from the flour then dip into the buttermilk bowl to get wet. Return the chicken to the flour mixture one more time. Press the flour into the chicken so it sticks then transfer to the lined baking sheet. Repeat with the remaining chicken pieces. The order goes: flour, buttermilk, flour, lined baking sheet.
- Optional: Let the chicken rest on the baking sheet for 30 minutes. This will give the flour time to hydrate and get really sticky on the chicken.
- Line another large baking sheet with foil or parchment paper and place a wire rack over the top. Place next to the stove top so you can add the chicken right after frying.
- Add the oil to a large, heavy-bottomed pot or deep skillet until it’s about 1-2 inches deep. Warm the oil over a medium-high heat until it reaches about 375°F (190°C).
- Carefully add a few pieces of chicken to the pot – make sure not to crowd the pan. Let cook about 4-5 minutes until golden brown and crispy, then flip over and cook another 4-5 minutes. Times may vary depending on how thick your chicken tenders are. Check the internal temperature with a meat thermometer if needed to assure it’s cooked through (165°F/74°C). Transfer the cooked chicken to the wire rack. Check the oil temp and adjust the heat as needed to maintain a steady temperature. Repeat with the remaining chicken and enjoy.
Notes
- Ensure the chicken is fully coated with seasoning for maximum flavor.
- Letting the chicken rest before frying enhances the crispiness.
- Prep Time: 24 hours
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg