Fried Chicken Tenders

By jenlin

Ingredients

• 12 chicken tenders
• 2 cups buttermilk
• Few dashes hot sauce, plus for serving
• 2 cups all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon chile de arbol powder or cayenne
• Kosher salt and freshly ground black pepper
• Canola oil, for frying
• Honey, for drizzling

Preparation

Step 1

Place the chicken tenders in a resealable plastic bag. Add 1 cup of the buttermilk and the hot sauce, then seal the bag and marinate at room temperature for 1 hour.

In a medium bowl, combine the flour with the garlic powder, onion powder, chile de arbol, 1 teaspoon salt and 1/4 teaspoon black pepper. Transfer half of the flour mixture to a second bowl. In a third bowl, put the remaining 1 cup buttermilk.

Remove the chicken from the marinade and pat dry with paper towels. Sprinkle with salt and pepper.

Heat 2 inches of oil in a high-sided skillet, preferably cast-iron, over medium heat until it registers 360 degrees on a deep-fry thermometer. Working in batches to avoid crowding the pan, dredge the chicken in the first dish of seasoned flour, then dip in the buttermilk, letting excess drain off, and finally dredge in the second bowl of seasoned flour, tapping off excess. Fry until golden brown on both sides and just cooked through, about 5 minutes. Remove to a paper-towel-lined plate and season with salt.