AmericanButtermilk chicken tenders
Chicken tenders: buttermilk-soaked chicken strips fried crisp, with honey-mustard dip, the American kids'-menu favourite
Chicken tenders, also called chicken fingers or strips, are on every American kids' menu, sports bar and fast-casual counter from Georgia to Washington State, eaten with fries and a pot of dipping sauce. Strips of chicken breast soak in seasoned buttermilk in the fridge, which keeps them juicy, then get a double dip in spiced flour and are fried golden. The common mistake is crowding the pan: the oil temperature crashes and the tenders come out pale and greasy. Fry a few at a time at 175 °C until golden and the thickest strip reads 74 °C, with white, juicy meat inside. Serve with honey mustard, ranch or barbecue sauce. Chef's tip: after the first coat of flour, dip the strip back into the buttermilk and flour again; the double coat gives a thick, craggy crunch that stays crisp.
- Prep
- 20 min
- Cook
- 20 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 540 kcal
Ingredients
For the chicken
- 1 ¼ cups buttermilk
- 1 ½ tsp salt
- 7 oz plain flour
- 2 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- 1 litre vegetable oilfor frying
For the honey-mustard dip
- 4 tbsp mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 1 tsp lemon juice
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Method
0/7 doneStep 1: Mix 1 ¼ cups buttermilk with ¾ tsp salt, add 1 ½ lb chicken breast mini fillets or strips, cover and marinate in the fridge for 1–12 hours.
Step 2: Whisk 7 oz plain flour, 2 tsp sweet paprika, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp black pepper and ¾ tsp salt in a shallow dish.
Step 3: Stir 4 tbsp mayonnaise, 2 tbsp Dijon mustard, 2 tbsp honey and 1 tsp lemon juice together for the dip and chill.
Step 4: Heat 1 litre vegetable oil in a deep heavy pan to 350°F, filling it no more than a third full.
Step 5: Lift each strip from the buttermilk, coat in the flour, dip back in the buttermilk and coat again, pressing well. Discard the leftover marinade.
Step 6: Fry 4–5 strips at a time for 4–5 minutes, turning once, until deep golden and the thickest piece reads 165°F. Drain on a rack.
15 minStep 7: Serve hot with the honey-mustard dip and fries or coleslaw. Honey is not suitable for babies under one.
Nutrition per serving
- Calories
- 540 kcal
- Protein
- 44 g
- Carbs
- 40 g
- Fat
- 22 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does buttermilk chicken tenders take?
- About 40 minutes in total: 20 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of buttermilk?
- Milk with lemon juice or white vinegar: 1 tbsp per 240ml (1 cup) milk, left for 5 minutes.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
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