Ingredients
- 2.5 lbs chicken tenders
- 1.5 cups buttermilk
- 1 tablespoon dill pickle juice
- 1 teaspoon cayenne pepper
- 1.5 cups all-purpose flour
- 0.5 cup cornstarch
- 1.5 teaspoons garlic powder
- 1.5 teaspoons onion powder
- 1.5 teaspoons sweet paprika
- 2 teaspoons Diamond Crystal kosher salt
- 1 teaspoon black pepper
- Peanut oil, for frying
Marinate the Chicken
In a bowl, mix the buttermilk, dill pickle juice, and cayenne pepper.
Add the chicken tenders and push them down to make sure they are fully submerged.
Cover the bowl and let it marinate in the refrigerator for at least 2 hours, but overnight is better. The acidity in the buttermilk and pickle juice tenderizes the chicken.
Prepare the Flour Dredge
In a wide, shallow dish, combine the all-purpose flour, cornstarch, garlic powder, onion powder, sweet paprika, salt, and black pepper.
Whisk everything together for about a minute to ensure the seasonings are evenly distributed throughout.
Dredge the Tenders and Let Them Rest
Remove the tenders from the buttermilk one by one, letting the excess marinade drip off for a few seconds.
Press each tender firmly into the flour mixture on all sides. You want a thick, solid coating.
Place the coated tenders on a wire rack. This is the most important step: let them rest at room temperature for 20 minutes. You will see the coating change from a dry powder to a damp, paste-like texture as the flour absorbs the moisture. This is what makes the crust stick.
Heat the Oil to 350F
Pour about 3 inches of peanut oil into a Dutch oven or other heavy-bottomed pot.
Clip a thermometer to the side and heat the oil over medium-high heat until it reaches exactly 350F. If the oil is too cool, the tenders will be greasy; if it’s too hot, the coating will burn before the chicken is cooked.
Fry Until Golden and Crispy
Working in batches of 4 or 5, use tongs to gently lower the tenders into the hot oil. Don’t overcrowd the pot.
The oil will bubble violently at first. Fry for ~6-8 minutes, flipping the tenders halfway through cooking.
They are done when the coating is a deep golden-brown, looks rough and craggy, and an instant-read thermometer shows an internal temperature of 165F.
Drain and Season
Lift the finished tenders out of the oil and let them drain on a clean wire rack. Do not use paper towels, as that will steam the bottom and make them soggy.
Hit them with a little extra salt the moment they come out of the oil. Serve immediately.
Wingstop Style Crispy Chicken Tenders
Ingredients
- 2.5 lbs chicken tenders
- 1.5 cups buttermilk
- 1 tablespoon dill pickle juice
- 1 teaspoon cayenne pepper
- 1.5 cups all-purpose flour
- 0.5 cup cornstarch
- 1.5 teaspoons garlic powder
- 1.5 teaspoons onion powder
- 1.5 teaspoons sweet paprika
- 2 teaspoons Diamond Crystal kosher salt
- 1 teaspoon black pepper
- Peanut oil for frying
Instructions
- Mix buttermilk, pickle juice, and cayenne in a bowl.
- Add chicken tenders and submerge fully in the marinade.
- Cover and refrigerate for at least 2 hours or overnight.
- Whisk together flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper in a shallow dish.
- Remove tenders from marinade, letting excess drip off.
- Coat each tender thoroughly in the flour mixture.
- Place coated tenders on a wire rack and let rest for 20 minutes at room temperature.
- Heat 3 inches of peanut oil in a Dutch oven to 350F.
- Fry tenders in batches of 4-5 for 6-8 minutes, flipping halfway, until golden brown and internal temperature reaches 165F.
- Transfer to a wire rack to drain.
- Season immediately with extra salt while hot.
