Cook, turning once, until the tenders are golden brown and reach an internal temp of 165☏–170☏, about 10 minutes per batch. When the oil is hot, carefully put the chicken in the pan (don’t crowd the pan-you’ll probably have to work in two batches).
Use a fork to dunk the chicken in the breading so it is fully coated, put on the prepared baking tray, and repeat with remaining tenders. Line a baking sheet with tin foil for easy cleanup. While the oil heats up, whisk together the flour, baking powder, Lawry’s, and cayenne, then whisk in the ¼ cup buttermilk it should look flaky and not totally smooth. Heat over medium-high heat until it reaches a temperature of about 370☏. Cover tightly and refrigerate for a few hours or overnight to marinate.īread and Fry the Chicken: Pour enough canola oil into a cast iron pan so that it is about ¾-inch deep. Use your hands to thoroughly coat the chicken. Make the Marinade: Put the chicken tenders in a large bowl along with 1 cup buttermilk, garlic powder, cayenne, and Lawry’s.
Total Time: 45 minutes, plus a few hours or overnight marinating timeĢ pounds chicken tenderloins or boneless chicken breasts, sliced into 1 ½ inches thick, tender-sized pieces While they like plain ol’ ketchup, my top picks have to be my honey mustard-ranch or sweet chili sauce. My favorite part has to be the endless dipping sauces (or what Toons and Miles call “dip dip”). You get amazing texture from the coating, and a little spice from the Lawry’s and cayenne pepper (but not too much that the kids won’t enjoy it). Even though this recipe is kid-friendly, it still is so flavorful and crispy.
He also likes to add a little buttermilk to the flour and spices, which gives the breading extra texture for more craggily bits, aka that super crunchy coating. These fried chicken tenders are a delicious, easy dinner the whole family will love-the kids really love these-and they only take 10 minutes to cook! John marinates the chicken in seasoned buttermilk, which is crucial, as it helps pack in all the flavor into the chicken before frying. John’s fried chicken will always hold a very special place in my heart, but sometimes we need to change things up.