Recipe Idea: Fried Chicken Tenders
Don here. I really enjoy Fried Chicken but making it at home has always been a disappointment—until now! I saw Chef John’s Honey-Brined Fried Chicken Breast recipe on All Recipes. Using his recipe, and making a few changes, I created great Fried Chicken Tenders at home.
I have also used the same buttermilk and flour coating technique for scallops and fish with great success.
- 8 skinless chicken tenders. Thaw first if frozen.
- 3 C cold water (enough to cover all the tenders)
- ¼ C sea salt
- ¼ C honey (I had some local honey infused with orange, but any good quality honey will do)
- ½ C buttermilk
- 1 C unbleached white flour
- 1 t freshly ground black pepper
- ½ t powdered garlic
- ½ t onion powder
- some cayenne pepper if you like your chicken spicy
- enough vegetable oil to fill your skillet to about 1 inch deep
- Put the water into a bowl deep enough to hold the chicken tenders and cover them completely.
- Stir in the salt and honey until the salt is dissolved.
- Weigh the tenders down with a plate to keep them completely submerged.
- Cover with plastic wrap and refrigerate overnight.
- When you are ready to cook the tenders, remove them from the fridge, drain and dry them.
- Place the tenders in a bowl and cover them with buttermilk.
- Set aside at room temperature for 15 minutes or so.
- In a flat dish mix the flour, pepper, garlic, onion and cayenne.
- Dip each tender in the flour mixture turning them until they are well coated.
- Place the coated tenders on a cooling rack to dry for 15 minutes.
- Heat the vegetable oil in a large skillet to 350 F.
- Cook the tenders turning once until they are browned.
- Usually 5 minutes per side will thoroughly cook them until there is no pink left in the center.
- Remove the chicken tenders from the skillet and place them on a plate lined with paper towels to drain the excess oil.
- Serve hot.