Step-by-step instructions
- In a bowl, whisk together the buttermilk and sriracha. Add the chicken tenders, making sure they’re well coated. Cover and marinate for at least 1 hour, or overnight for maximum flavor.
- In another bowl, mix together the flour, cornstarch, kosher salt, cracked black pepper, onion powder, baking powder, and smoked paprika. This dry mix will create that all-important crispy coating.
- Set up your dredging station with three separate bowls: one for the egg wash, one for the flour mixture, and keep the marinated chicken in the last.
- Heat the vegetable oil in a large pot or deep fryer over medium-high heat until shimmering.
- Take each marinated chicken tender, dip it in the egg, and then coat it thoroughly in the flour mixture. Shake off any excess flour.
- Fry the chicken tenders in the hot oil for about 5-7 minutes or until they are golden brown and cooked through. Make sure to do this in batches to avoid overcrowding the pot. Drain them on paper towels afterward.
- For the Chicken Finger Dipping Sauce, combine all the ingredients in a bowl and stir until smooth.
- For the Chick-fil-A Copycat Sauce, mix all its ingredients together in a separate bowl.
- Serve your crispy chicken tenders hot with both dipping sauces on the side for a delightful experience.
Best ways to enjoy it
These crispy chicken tenders shine on their own, but you can elevate your meal by pairing them with some delicious sides. Think fluffy mashed potatoes, a crisp Caesar salad, or homemade coleslaw. You could even serve them with some fresh veggies and ranch dip for a balanced meal. For extra flair, garnish the plate with a sprinkle of herbs and serve with a slice of lemon for a pop of color and freshness.
Storage and reheating tips
If you end up with leftovers (which is rare!), store your crispy chicken tenders in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the oven at 375°F (190°C) for about 10-15 minutes until warmed through and crispy again. Avoid microwaving as it may result in soggy tenders. You can also freeze the cooked tenders for up to 2 months when properly sealed.
Helpful cooking tips
- To achieve the crispiest texture, avoid overcrowding the pot while frying; this ensures each tender gets evenly cooked.
- Use a thermometer to make sure your oil is at the right temperature (around 350°F/175°C) before frying.
- Don’t skip marinating—this is crucial for juicy and flavorful chicken.
- Experiment with spices in the flour mix! Adding a pinch of cayenne pepper or Italian herbs can change the flavor profile beautifully.
Creative twists
Feel free to play around with this recipe! Consider using chicken thighs for a juicier bite or introducing flavor variations like buffalo sauce in the marinade for a spicy kick. Explore different dipping sauces like ranch or a cilantro-lime crema to bring new zest to your chicken tenders. Trying a gluten-free flour blend can also accommodate dietary needs and keep this dish enjoyable for everyone.
FAQs
What’s the best way to ensure my chicken tenders are crispy?
To maintain crispiness, fry your tenders in small batches and make sure the oil temperature is right when frying.
Can I prepare the chicken tenders ahead of time?
Absolutely! You can marinate the chicken overnight, and then fry them fresh when you’re ready to serve.
Are there any substitutes for buttermilk?
Yes! You can make a buttermilk substitute by adding one tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for about 5 minutes.
With this golden recipe for crispy chicken tenders and two irresistible dipping sauces, you’re well on your way to a meal that’s sure to impress family and friends alike. Happy cooking!
