Ingredients:

  • 5 kg (approx. 1 lb) chicken breast, cut into 1-inch thick strips (tenders)
  • 120 ml (1/2 cup) buttermilk (or milk with 1 tbsp lemon juice/vinegar added)
  • 1 large egg, lightly beaten
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika (sweet or smoked, your preference!)
  • 1/4 tsp cayenne pepper (optional, for a kick!)
  • Salt and freshly ground black pepper to taste
  • 175g (1 1/2 cups) all-purpose flour
  • 50g (1/2 cup) cornstarch (for extra crispiness - crucial!)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika (same as marinade)
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne pepper (optional, adjust to taste)
  • Salt and freshly ground black pepper to taste
  • Vegetable oil or other neutral oil, for frying (if frying)
  • Cooking spray (if baking or air frying)

Instructions:

  1. Cut chicken breast into 1-inch thick strips. Pat dry with paper towels.
  2. In a bowl, whisk together buttermilk, egg, Dijon mustard, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and pepper. Add chicken tenders and toss to coat. Let marinate for at least 20 minutes (or up to overnight in the fridge – the longer, the better!).
  3. In a separate bowl, combine flour, cornstarch, garlic powder, onion powder, paprika, dried thyme, cayenne pepper (if using), salt, and pepper.
  4. Remove chicken tenders from marinade, letting excess drip off. Dredge each tender in the flour mixture, pressing firmly to ensure it adheres well. Shake off excess flour.
  5. Heat about 1 inch of oil in a deep fryer or large skillet to 175°C (350°F). Carefully add chicken tenders in batches, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and the internal temperature reaches 74°C (165°F). Transfer to a wire rack to drain excess oil.
  6. Preheat oven to 220°C (425°F). Place breaded chicken tenders on a baking sheet lined with parchment paper. Spray generously with cooking spray. Bake for 12-15 minutes, flipping halfway through, or until golden brown and the internal temperature reaches 74°C (165°F).
  7. Preheat air fryer to 200°C (400°F). Place breaded chicken tenders in the air fryer basket in a single layer. Spray lightly with cooking spray. Cook for 8-10 minutes, flipping halfway through, or until golden brown and the internal temperature reaches 74°C (165°F).
  8. Serve immediately with your favourite dipping sauces and sides.