Main Dishes

Crispy Chicken Tenders

Become a fried chicken legend with Joshua Weissman's recipes.

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Prep:
1 hour, 10 minutes
Cook:
5 minutes
Serves:
4
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Crispy Chicken Tenders
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Ingredients

Marinade:

  • 2 chicken breasts, cut into 6 strips per breast
  • 1 cup (240ml) buttermilk
  • 1 Tbsp (10g) kosher salt
  • 1 tsp (5g) sugar
  • 1 tsp (5g) MSG
  • 1 tsp (3g) fresh cracked black pepper

Dredge:

  • 1.5 cups (240g) all-purpose flour
  • 1 Tbsp (15g) fine sea salt
  • 1 tsp (2g) fresh cracked black pepper
  • 1 tsp (4g) garlic powder
  • ½ tsp (>1g) onion powder
  • 1 tsp (5g) MSG
  • 2 quarts (950 ml) vegetable oil for frying

Directions

  1. In a medium mixing bowl combine chicken strips, buttermilk, kosher salt, and pepper. Toss to coat evenly, and let marinate for at least 1 hour, ideally overnight.
  2. In a heavy bottomed pot heat vegetable oil to 350°F (175°C).
  3. In a separate medium mixing bowl combine all-purpose flour, kosher salt, pepper, and MSG.
  4. Drizzle a few tablespoons of your marinade into the flour mixture, and toss to create little balls of dredge. Remove one piece of chicken from the marinade, then toss and press your chicken into the dredge until each piece is fully coated. Repeat with the remaining chicken.
  5. In batches of 2 pieces, gently lay your chicken into the hot oil and fry for 6 - 8 minutes or until deep golden brown. Your thermometer should read 165°F (74°C). Remove and drain on a wire rack and repeat with the rest of your chicken.

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