These spicy chicken fillets are ridiculously delicious! Chicken strips marinated in buttermilk and hot sauce, then fried for more crispness. Do I need to say more?

Spicy Fried Chicken Tenders

Prep Time: 20 minutes | Cook Time: 8 minutes | Servings: 16 tenders

Ingredients (checklist):

• 1.3 lb / 600 g chicken breasts, cut into strips (one breast should contain about 5 to 6 strips)


• 3-4 cups / 750 ml – 1 liter of oil, for frying


• Marinade


• 1 cup / 250 ml buttermilk


• 1/4 cup / 60 ml hot sauce (I use Frank’s)


• 1/2 teaspoon salt


• 1/2 teaspoon white pepper


• Dry mix


• 1 3/4 cups / 225g plain flour


• 2 tsp. 1 tsp paprika


• 1.5 teaspoon cayenne pepper


• 1 teaspoon each: onion powder, garlic powder, baking powder, salt

Instructions:

• Mix your chicken with the marinade, cover and place in the refrigerator as long as you have time. Preferably overnight, absolute minimum 2 hours.


• Meanwhile, combine all of your dry mix. I find it easier in a small tray, but you can also use a bowl. One by one, coat your chicken strips in the dry mixture, making sure to cover each chicken specification.


• Press the mixture directly into the chicken so that it becomes pleasant and flaky. Place on a wire and repeat.


• Heat your oil to around 350f / 175c. To test without a thermometer, drop a small piece of dough in the oil, if it rises very slowly upwards, you should be ready to go. Medium heat for about 5-8 minutes should achieve this.


• Working in batches of 3-4, carefully place your strips in the oil. Separate them with tweezers if they instantly stick them together, then leave for 3-4 minutes until they start to turn golden. Turn it over and let it sit for a few more minutes until it is golden brown and visibly crisp. If your oil is too hot, just add more oil / lower the heat. If you are unsure about frying, test a strip first.


• Place on a wire rack with a tray or paper towel underneath. Enjoy with a dip!

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