Description
Golden, crunchy chicken tenders with juicy centers and a creamy, peppery dipping sauce that brings classic fast food flavor home.
Ingredients
Scale
- 2 pounds chicken tenders
- 2 cups buttermilk
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 1/4 cups all-purpose flour
- 3/4 cup cornstarch
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 5 cups vegetable oil, for frying
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon coarse black pepper
Instructions
- Heat the vegetable oil in a heavy pot or Dutch oven to 350°F. Set a wire rack over a sheet pan nearby.
- In a large bowl, whisk together the buttermilk, 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1 teaspoon paprika. Add the chicken tenders and toss to coat.
- In a separate bowl, mix the flour, cornstarch, 1 1/2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1 teaspoon paprika.
- In a small bowl, stir together the mayonnaise, ketchup, Worcestershire sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon coarse black pepper to make the sauce.
- Remove each tender from the buttermilk mixture, let the excess drip off, then coat thoroughly in the seasoned flour mixture. Press the coating onto the chicken and let the coated pieces rest for 5 minutes.
- Fry the chicken in batches for 4 to 6 minutes, turning as needed, until golden brown and the internal temperature reaches 165°F.
- Transfer the cooked tenders to the wire rack and season lightly with salt while hot.
- Serve immediately with the prepared dipping sauce.
Notes
- Do not overcrowd the pot or the coating may turn greasy instead of crisp.
- Let the oil return to 350°F between batches for the best texture.
- The dipping sauce tastes even better after resting in the refrigerator for 10 minutes.
- Reheat leftovers in a 400°F oven or air fryer to bring back the crunch.
Nutrition
- Serving Size: About 3 tenders with 2 tablespoons sauce
- Calories: 875
- Sugar: 7g
- Sodium: 2022mg
- Fat: 55g
- Saturated Fat: 8g
- Unsaturated Fat: 47g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 90mg
Keywords: crispy chicken tenders, copycat chicken tenders, fried chicken strips, peppery dipping sauce, homemade fast food chicken