Crispy Chicken Tenders

Method

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1. Mix the buttermilk, salt and hot sauce in a bowl. Add the chicken, turn to coat, cover and refrigerate for 30 minutes.

   Mark done Start 30 min timer

2. Whisk the flour, salt, paprika, garlic powder, black pepper and cayenne in a wide dish. Spoon 3 tablespoons of the buttermilk from the chicken into the flour and rub it in with your fingertips, to make small clumps.

   Mark done

3. Stir the mayonnaise, mustard and honey together for the dipping sauce.

   Mark done

4. Lift the chicken out of the buttermilk a piece at a time, letting the excess drip off. Press each piece firmly into the flour, turn to coat, and set on a tray.

   Mark done

5. Pour oil into a heavy frying pan to a depth of 1.5 cm and heat to 175°C / 345°F. Fry the tenders in 3 batches, for 2 to 3 minutes per side, until deep golden and the thickest piece reaches 74°C / 165°F.

   Mark done Start 2 min timer

6. Drain on a wire rack set over a tray, sprinkle with a little salt and serve hot with the dipping sauce.

   Mark done

Chef’s Tips

• Rub a few spoonfuls of buttermilk into the flour. It makes the small clumps that fry into the crunchy, craggy bits.
• Keep the oil at 175°C. If it is cooler the coating soaks up oil, and if it is hotter the crust darkens before the middle is cooked.
• Drain the tenders on a wire rack. On paper towels the underside steams and loses its crispness.

Common Substitutions & Variations

• Out of buttermilk? Stir a tablespoon of lemon juice or vinegar into the same amount of ordinary milk and let it sit five minutes before using.

Pairing Suggestions

• Honey mustard
• Coleslaw
• Oven chips

Storage & Reheating

Best eaten straight from the pan. Keep leftovers in the fridge up to 3 days and reheat on a rack in a 200°C oven for 10 minutes to crisp them again.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.