Ingredients
Scale
- 1 lb boneless, skinless chicken tenders
- 2 cups buttermilk
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp salt (for batter)
- 1/2 tsp baking powder
- 1/2 tsp cayenne (optional)
- 1 tsp MSG (optional, for umami)
- 2 cups peanut oil (or vegetable oil) for frying
Instructions
- Brine chicken in buttermilk, salt, pepper, garlic powder, and paprika for at least 2 hours (or up to 24 hours).
- Prepare batter: mix flour, cornstarch, salt, baking powder, cayenne, and MSG (if using).
- Heat oil to 350°F (175°C) in a deep skillet or Dutch oven.
- Dredge each tender in the batter, shaking off excess, and fry 2–3 minutes per side until golden and internal temp reaches 165°F.
- Drain on a wire rack over a baking sheet.
- MAKE DILL SAUCE: Whisk 1/2 cup mayonnaise, 1 tbsp lemon juice, 1 tsp dill (fresh or dried), 1/2 tsp garlic powder, and salt to taste.
- Serve warm with sauce.
Notes
- For ultra-crispy results, double-fry: fry once, rest 5 minutes, then fry again 30–60 seconds.
- Don’t skip the brine—it adds moisture and flavor deep into the meat.
- Use a thermometer to ensure perfect doneness without overcooking.
- Prep Time: 10 min
- Cook Time: 15 min
- Method: Frying
- Cuisine: American
- Diet: High-Protein
Nutrition
- Serving Size: 3 tenders + 2 tbsp sauce
- Calories: 480 Kcal
- Sugar: 1g
- Sodium: 920mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 85mg
