Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb chicken tenders (or chicken breast cut into 1 x 4-inch strips)
- Marinade: 1 1/2 cups buttermilk, 1 large egg, 2 tsp hot sauce, 2 tsp kosher salt, 1 tsp sugar
- Coating: 2 cups all-purpose flour, 1 cup cornstarch, 2 tsp baking powder, 2 tsp kosher salt, 2 tsp paprika, 2 tsp garlic powder, 2 tsp onion powder, 1 1/2 tsp white pepper, 1 tsp black pepper, 1 tsp dry mustard, 1/2 tsp celery salt, 1/2 tsp ground ginger, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1/4 tsp cayenne, 1 tsp MSG (optional)
- Frying: 2–3 quarts peanut or canola oil
- Honey Mustard: 1/3 cup mayo, 3 tbsp Dijon, 1 tbsp yellow mustard, 3 tbsp honey, 1 tsp apple cider vinegar, pinch salt & white pepper
Do This
- 1. Whisk marinade; add chicken; chill 1–24 hours.
- 2. Mix coating; crumble to blend. Stir in 1–2 tbsp marinade to form tiny flour clumps.
- 3. Dredge chicken in coating, pressing to adhere; shake off excess.
- 4. Re-dip briefly in marinade, then dredge again; press hard for craggly bits.
- 5. Rest breaded chicken on a rack 10–15 minutes for ridges to set.
- 6. Heat oil to 350°F; fry in 2–3 batches at 325–340°F, 6–7 minutes to 165°F.
- 7. Stir honey mustard; serve crispy tenders hot with sauce.
Why You’ll Love This Recipe
- Double-dredged with a cornstarch boost for an extra thick, craggly crust that crackles.
- Seasoned like your favorite chicken chain: fragrant white pepper, paprika, thyme, and a hint of celery salt.
- Resting the breaded chicken creates those signature ridges and an audible crunch.
- Comes with a fast, balanced honey mustard that’s creamy, tangy, and just sweet enough.
Grocery List
- Produce: Fresh parsley or chives (garnish), lemon (optional squeeze)
- Dairy: Buttermilk, eggs, mayonnaise
- Pantry: All-purpose flour, cornstarch, baking powder, honey, Dijon mustard, yellow mustard, apple cider vinegar, hot sauce, peanut or canola oil, kosher salt, black pepper, white pepper, paprika, garlic powder, onion powder, dry mustard, celery salt, ground ginger, dried thyme, dried oregano, cayenne, MSG (optional)
Full Ingredients
Chicken
- 2 lb chicken tenders (or chicken breast cut into 1 x 4-inch strips)
Buttermilk Marinade
- 1 1/2 cups (360 ml) buttermilk
- 1 large egg
- 2 tsp hot sauce
- 2 tsp kosher salt
- 1 tsp granulated sugar
Seasoned Coating
- 2 cups (240 g) all-purpose flour
- 1 cup (120 g) cornstarch
- 2 tsp baking powder
- 2 tsp kosher salt
- 2 tsp sweet paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 1/2 tsp ground white pepper
- 1 tsp freshly ground black pepper
- 1 tsp dry mustard
- 1/2 tsp celery salt
- 1/2 tsp ground ginger
- 1/2 tsp dried thyme, crushed between fingers
- 1/2 tsp dried oregano, crushed
- 1/4 tsp cayenne pepper (more for spicier)
- 1 tsp MSG or fine chicken bouillon powder (optional but highly recommended)
For Frying
- 2–3 quarts peanut or canola oil (enough for 2 inches depth in a heavy pot)
Honey Mustard Dipping Sauce
- 1/3 cup (80 g) mayonnaise
- 3 tbsp (45 g) Dijon mustard
- 1 tbsp (15 g) yellow mustard
- 3 tbsp (60–65 g) honey
- 1 tsp (5 ml) apple cider vinegar
- Pinch kosher salt and a pinch of white pepper
To Finish
- Flaky salt, for seasoning out of the fryer
- Chopped parsley or chives, for garnish (optional)
- Lemon wedges (optional)
Step-by-Step Instructions
Step 1: Marinate the chicken
In a large bowl, whisk the buttermilk, egg, hot sauce, kosher salt, and sugar. Add the chicken, toss to coat, and cover. Refrigerate for at least 1 hour (4–24 hours is ideal for the most tender, well-seasoned meat).
Step 2: Mix the seasoned coating
In a wide bowl or shallow pan, combine the flour, cornstarch, baking powder, kosher salt, paprika, garlic powder, onion powder, white pepper, black pepper, dry mustard, celery salt, ground ginger, thyme, oregano, cayenne, and optional MSG. Use your fingers to thoroughly blend and fluff. This mix is your crunch engine—cornstarch and baking powder help the crust puff and shatter.
Step 3: Build “shaggy bits” for extra craggly crust
Drizzle 1–2 tablespoons of the buttermilk marinade into the flour mixture and rub with your fingertips until you see tiny damp clumps throughout. These little flour pebbles turn into the nubbly, extra-crispy ridges once fried.
Step 4: First dredge
Lift a piece of chicken from the marinade, letting excess drip off. Toss in the seasoned coating, pressing firmly so the clumps adhere and fully cover the surface. Shake off loose flour and set on a wire rack over a sheet pan. Repeat with all the chicken.
Step 5: Double-dredge and rest
Working in the same order, quickly dip each piece back into the marinade, then return to the coating, pressing hard to build a thick, crinkly layer. Lay back on the rack and let the breaded chicken rest 10–15 minutes at room temperature. This rest hydrates the flour and sets those KFC-style ridges for an audible crunch.
Step 6: Heat the oil
Pour oil into a heavy pot to a 2-inch depth. Clip on a thermometer. Heat to 350°F. As you fry, aim to maintain 325–340°F; adjust heat as needed. Place a clean rack over a sheet pan for draining and set your oven to 250°F to keep finished tenders hot.
Step 7: Fry to golden, shattering crisp
Fry in 2–3 batches, without crowding. Gently lower 4–6 tenders into the oil; the temp will drop—keep it near 330–340°F. Cook 6–7 minutes, turning once, until deeply golden and the internal temperature reads 165°F. Transfer to the rack, sprinkle immediately with a pinch of flaky salt, and hold in the warm oven while you finish remaining batches.
Step 8: Make the honey mustard and serve
Stir together mayonnaise, Dijon, yellow mustard, honey, apple cider vinegar, and a pinch each of salt and white pepper until smooth. Pile the tenders on a warm platter, garnish with parsley or chives, and serve hot with the honey mustard for dipping.
Pro Tips
- Rest after breading. That 10–15 minute rest is the secret to dramatic ridges and a thicker crust.
- Use white pepper. It delivers that nostalgic fast-food fried chicken aroma and gentle heat.
- Mind the oil temperature. Fry too cool and the crust absorbs oil; too hot and it browns before the chicken cooks.
- Press the coating. Use firm pressure so the flour clumps adhere and don’t flake off in the oil.
- Salt right out of the fryer. A light sprinkle of flaky salt amplifies flavor and crunch.
Variations
- Spicy Tenders: Double the cayenne in the coating and add 1 tsp cayenne to the marinade. Serve with hot honey.
- Gluten-Free: Swap flour for a 1:1 gluten-free blend or 50/50 rice flour and cornstarch; proceed as written.
- Air Fryer: Mist breaded tenders generously with oil. Cook at 400°F for 10–12 minutes, flipping at 6 minutes, until 165°F. Expect a lighter but still crunchy crust.
Storage & Make-Ahead
Refrigerate cooled tenders in an airtight container up to 3 days. Reheat on a rack at 400°F for 10–12 minutes until crisp. For longer storage, freeze cooked tenders on a sheet pan until solid, then bag up to 2 months; reheat from frozen at 400°F for 15–18 minutes. You can also bread the raw chicken, freeze on a sheet pan, then fry from frozen at 330–340°F for 8–10 minutes to 165°F, adjusting heat to prevent over-browning.
Nutrition (per serving)
Approximate: 760 calories; 38 g protein; 48 g carbohydrates; 44 g fat; 1,250 mg sodium. Values will vary based on oil absorption and sauce portion.
