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Ingredients
- 1 1/2 lbs. chicken tenders
- 1 1/2 cup buttermilk
- 2 tsp. kosher salt
- 1 cup chili sauce
- 2 tabs. molasses
- 1 tsp. sriracha
- 1/2 tsp. soy sauce
- 2 cups all purpose flour
Details
Preparation
Step 1
Toss 1½ lb chicken tenders, 1½ cups buttermilk, and 2 tsp kosher salt in a bowl; cover and refrigerate at least 1 hour. Meanwhile, make sauce: Stir together 1 cup chili sauce, 2 Tbsp molasses, 1 tsp sriracha, and ½ tsp soy sauce. Next mix 2 cups all-purpose flour and 1 tsp each kosher salt, pepper, and baking powder in a shallow dish. Drain chicken and pat dry, reserving buttermilk. Toss chicken in flour mixture, then dip in buttermilk and toss again in flour. Heat 1 inch vegetable oil in a deep, wide skillet over medium-high heat until shimmering; add chicken in batches and fry, turning occasionally, until browned, 6 to 8 minutes. Serves four.
SERVING: 540 cal, 46g carbs, 44g protein, 19g fat, 100mg chol, 1,440mg sodium, 5g fiber
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