Hot Chicken Tenders
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 lb skinless boneless chicken breast, sliced thin strips
  • 2 teaspoons kosher salt
  • 1 cup buttermilk
  • ¼ cup brown sugar
  • 1 teaspoon garlic powder
  • ¼ cup cayenne pepper
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • vegetable oil
  • 1 cup flour
  • 3 eggs, lightly beaten
  • 3 tablespoons hot sauce, vinegar-based
  1. Whisk together flour and salt in a medium bowl. Whisk together eggs, buttermilk and hot sauce in a separate bowl. Working in batches, dredge chicken tenders in the flour mixture then dip in buttermilk mixture. Dredge again in flour mixture, shaking off excess flour and place on a baking sheet while you dredge the rest of the tenders.
  2. Meanwhile, pour vegetable oil into a large, deep skillet. Heat over medium heat until the oil reaches about 350 degrees until the oil is shimmer. Working in batches again, add 3 chicken tenders to the hot oil using tongs. Do not crowd the pan, or the oil will cool! Cook until golden brown on one side, about 4 minutes, then flip and cook until the second side is golden and the chicken is cooked through, 4 more minutes. Place the fried chicken tenders on a cooling rack lined with paper towels.
  3. Whisk together the spices and brown sugar in a medium bowl. While it’s still hot, toss the fried chicken in the spice mix until it’s evenly coated. This is where you can make it as spicy as you want!
Recipe by Country Recipe Book at