"Home made crispy chicken tenders. Marinated in buttermilk, and sprinkled with a creole seasoning blend."
Crispy chicken tenders
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Prep time: 45mins
Cook time: 10mins
Serves or Makes: 10
Recipe Card
ingredients
- 10 chicken tenders
- 1 tablespoon creole seasoning
- 1 tablespoon hot sauce
- 2 cups or more as needed buttermilk
- 1 cup (gluten free if desired) all purpose flour
- 1/3 cup corn flour
- 1 tablespoon creole seasoning (for dry batter)
- 1 1/2 cups or more as needed vegetable oil
Method
Step 1
Place chicken tenders in a large bowl. Add one tablespoon of creole seasoning (or your favorite seasoning blend)
Step 2
Add hot sauce.
Step 3
Add buttermilk (enough to cover chicken entirely) and toss together. Cover, and marinade for at least 30 minutes (up to over night)
Step 4
**TIP** before coating/frying, be sure to bring your chicken tenders to room temperature (if you let them marinade in the fridge) this will help the breading stick, and reduce splashing of oil.
Step 5
In a large paper bag (or plastic bag) add flour, and corn flour, with remaining tablespoon of creole seasoning.
Step 6
Shake excess buttermilk from chicken tenders as you drop each one into the bag (all ten can go in at once!)
Step 7
Give the bag a few good shakes to coat the chicken.
Step 8
Heat oil (about 1"+) in a 12" cast iron skillet or dutch oven. (I prefer to shallow fry because it's less oil to work with!)
Step 9
Place chicken tenders in carefully, cooking for about 3-5 minutes per side (depending on size of tenders) until golden brown on both sides and internal temperature reaches 165º
Step 10
Allow to drain excess oil on a wire rack. Sprinkle with flaky salt and any additional creole seasoning desired while still warm.