Ingredients:

  • 500g (1.1 lbs) Chicken Tenderloins
  • 240 ml (1 cup) Buttermilk
  • 1 Tbsp Hot Sauce (e.g., Frank's RedHot or similar)
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • 180g (1 ½ cups) All-Purpose (Plain) Flour
  • 1 Tbsp Smoked Paprika (or standard paprika)
  • 1 Tbsp Garlic Powder
  • 1 tsp Onion Powder
  • ½ tsp Dried Thyme
  • 2 Large Eggs
  • 30 ml (2 Tbsp) Milk (Whole or Semi-Skimmed)
  • 250g (3 cups) Panko Breadcrumbs
  • 950 ml (4 cups) High Smoke-Point Oil (e.g., Vegetable, Canola, or Rapeseed Oil)
  • Extra Salt (for seasoning immediately post-fry)

Instructions:

  1. Prepare Chicken and Marinate: Ensure chicken tenders are dry and trimmed. In a bowl or Ziploc bag, combine the buttermilk, hot sauce, salt, and pepper. Add the chicken tenders, ensuring they are fully submerged. Seal and refrigerate for a minimum of 2 hours, or up to 8 hours.
  2. Set Up Breading Station: Use three separate shallow dishes. Dish 1 (Flour): Combine all flour ingredients (flour, smoked paprika, garlic powder, onion powder, thyme). Whisk well. Dish 2 (Egg Wash): Whisk the eggs and milk until fully combined. Dish 3 (Crunch Layer): Place the Panko breadcrumbs.
  3. First Coat (Flour): Remove a chicken tender from the marinade, shaking off excess buttermilk. Dredge thoroughly in Dish 1 (Flour), pressing gently to ensure coverage. Set aside. Repeat for all tenders.
  4. The Double Dip: Working with one tender at a time, dip the floured tender into Dish 2 (Egg Wash). Allow excess to drip off.
  5. Final Coat (Panko): Immediately transfer the wet tender to Dish 3 (Panko). Press the Panko firmly into the chicken using a dry hand until the entire surface is thickly coated.
  6. Chill: Place all breaded tenders on a wire rack set over a baking sheet. Refrigerate for at least 30 minutes. This critical step allows the coating to adhere firmly during cooking.
  7. Heat Oil (Frying Method): Pour oil into a deep skillet or Dutch oven to a depth of about 1 inch (2.5 cm). Heat over medium-high heat until the temperature reaches 175°C (350°F). Use a deep-fry thermometer.
  8. Fry in Batches: Carefully lower 3–4 tenders into the hot oil, ensuring you do not overcrowd the pan.
  9. Cook and Turn: Fry for 3–4 minutes per side, turning once, until the coating is deeply golden brown and crispy.
  10. Drain and Season: Remove the finished tenders and place them immediately onto the wire cooling rack (do not use kitchen paper). Immediately sprinkle lightly with extra salt while they are hot.
  11. Serve: Allow the crispy chicken tenders to rest for 5 minutes before serving.