Chicken Tenders

Ingredients

• 24chicken tenders, or 4 chicken breasts cut into 6 strips each
• 480 ml (2 cups)buttermilk or yoghurt
• 2 tspsalt
• 1 tspdried basil
• 1 tspdried rosemary
• 1/2 tspdried thyme
• 1/4 tspdried parsley
• 1/2 tspgarlic powder
• 1/2 tspmustard powder
• 1/4 tspground cumin
• 1/4cayenne pepper
• 1/2 tsppaprika
• 375 g (3 cups)plain flour
• 1/2 tspsalt
• 1/4 tspground black pepper
• As neededvegetable oil, for frying
• 120 ml (1/2 cup)mayonnaise
• 60 ml (1/4 cup)ketchup
• 45 ml (3 tbsp)hot sauce
• 2 clovesgarlic, grated
• 2 tspWorcestershire sauce
• 1/4 tspsalt
• 1/8 tspground black pepper

Instructions

1. 1

   Marinate the chicken

   In a bowl, mix the buttermilk with the marinade spices. Add the chicken tenders, cover and refrigerate for at least 1 hour or overnight.

2. 2

   Make the sauce

   Combine all the sauce ingredients in a small bowl. Taste and adjust the seasoning, then set aside.

3. 3

   Heat the oil

   Fill a pot with oil and heat it to 180°C.

4. 4

   Mix the dredge

   In a large bowl, whisk together the flour, salt and black pepper, then set the mixture aside.

5. 5

   Coat the chicken

   Using tongs, lift one tender from the marinade and coat it in the flour mixture, shaking off the excess. Dip it back into the marinade, coat it in flour again and shake off any excess. Carefully place it in the hot oil, then repeat with a few more tenders.

6. 6

   Fry and serve

   Fry the chicken in batches until golden brown. Transfer the tenders to a wire rack to cool slightly, then serve with the sauce and sides of your choice.

What are chicken tenders?

Chicken tenders are strips of chicken, often taken from the tenderloin or cut from the breast, coated and fried until crisp. This version uses a seasoned buttermilk marinade and a double coating of flour for a craggy crust.

The method takes cues from Southern-style fried chicken, though this recipe does not specify a regional origin. A creamy, spicy mayonnaise sauce gives the crunchy chicken a tangy dip.

Nutrition and macros by portion

The nutrition label shows one serving as written: 800 calories, 53g protein, 83g carbs, 34g fat.

Chicken supplies most of the protein, while the flour coating contributes much of the carbohydrate. The mayonnaise and oil used for frying account for a substantial share of the fat; serve with vegetables or salad for a more balanced plate.

The marinade and its seasonings

Buttermilk: its acidity and thickness help the spices cling to the chicken. Yoghurt is offered as an alternative; if it is very thick, loosen it slightly so the chicken is easy to coat.

Herbs and spices: basil, rosemary, thyme, parsley, garlic, mustard, cumin, cayenne and paprika season both the marinade and the meat. The recipe gives no unit for the 1/4 measure of cayenne, so add it carefully if you prefer a milder result.

How the double coating works

First coating: dredging the marinated chicken in flour creates a dry layer that can turn crisp in hot oil. Shake off loose flour so it does not fall into the pot.

Second coating: dipping the floured tender back into the marinade and coating it again builds a thicker, uneven crust. Handle each piece gently so the coating stays attached.

Frying to a crisp finish

Oil temperature: bring the oil to 180°C before frying. Work in batches and avoid crowding the pot, which can make the oil temperature drop and the coating greasy.

Doneness: the recipe gives a golden-brown colour as its cue, but colour alone does not confirm that chicken is cooked through. Check the thickest part with a food thermometer and make sure it reaches 75°C.

A quick spicy sauce

The sauce combines mayonnaise and ketchup with hot sauce, grated garlic and Worcestershire sauce. Stir it together before frying, then taste and adjust the seasoning as the method suggests.

The sauce can be made while the chicken marinates. Keep it separate from the tenders until serving to preserve the crisp coating.

What to serve alongside

For a classic meal, serve the tenders with chips or potato wedges and a simple green salad. Slaw, corn or steamed vegetables also make useful sides.

Offer the sauce for dipping rather than pouring it over the chicken. This keeps the crust crunchy and lets everyone choose how much sauce to use.

Recipe notes & tips

• Marinate the chicken for at least 1 hour, or leave it overnight for a more convenient start.
• Use tongs to move the chicken between the marinade, flour and hot oil.
• Shake off loose flour after each coating so it does not cloud the frying oil.
• Fry in batches, leaving space around each tender.
• Use a thermometer to check the thickest piece reaches 75°C.
• Set the cooked tenders on a wire rack rather than stacking them, so steam does not soften the crust.

Variations

• Milder coating: leave out the cayenne or reduce the amount to suit your taste.
• Extra heat: add more hot sauce to the dip a little at a time.
• Herb change: adjust the dried herbs to suit what you have, keeping the overall seasoning balanced.
• Yoghurt marinade: use yoghurt instead of buttermilk, loosening it if needed to coat the chicken.
• Smoky dip: add a little extra paprika to the mayonnaise and ketchup sauce.

Common mistakes to avoid

• Skipping the marinade: chill the chicken in the seasoned buttermilk mixture for at least 1 hour.
• Wet, heavy coating: shake off excess marinade and flour at each stage.
• Crowding the pot: fry in batches to help the oil stay hot.
• Guessing the oil temperature: use a thermometer and bring the oil to 180°C before frying.
• Relying on colour alone: check that the chicken reaches 75°C in its thickest part.
• Stacking cooked tenders: place them in a single layer on a wire rack to help the crust stay crisp.

How to store

Refrigerate leftover chicken in a covered container for up to 3 days, storing the sauce separately. Reheat the tenders in an oven or air fryer until piping hot; the microwave will soften the coating.

Frequently asked questions