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The Crispiest Chicken Tenders Recipe serving

The Crispiest Chicken Tenders Recipe

Restaurant-quality chicken tenders with a secret brine and triple-dredge technique for maximum crunch, served with a bold spicy red dipping sauce.
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Prep Time 30 minutes
Cook Time 20 minutes
Brining Time 2 hours
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Brine
  • 800 g chicken breast about 3 large breasts
  • 1.5 tbsp kosher salt
  • 1 tsp cayenne pepper
  • 2 tbsp hot sauce Frank's RedHot or similar
Seasoned Flour Dredge
  • 250 g all-purpose flour
  • 1.5 tsp mustard powder
  • 1 tsp celery salt
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1.5 tsp white pepper
  • 2 tsp black pepper
  • 1 tbsp paprika
  • 0.5 tsp MSG optional
  • 1.5 tsp kosher salt
  • 2 tsp dried oregano
Wet Batter
  • 2 large eggs
  • 0.5 tsp salt
  • 120 ml soda water cold
For Frying
  • 1 liter vegetable oil or peanut oil
Spicy Red Sauce
  • 4 tbsp buttermilk
  • 3 tbsp mayonnaise
  • 1 garlic clove minced
  • 2 tsp hot sauce
  • 0.5 tsp onion powder
  • 0.25 tsp black pepper
  • 0.5 tsp salt
  • 1 tbsp honey
  • 1 tbsp fresh parsley finely chopped

Equipment

  • Dutch Oven
  • Candy Thermometer
  • Wire Rack

Method
 

  1. Prepare Chicken: Remove tenderloins from breasts and cut into even 1-inch strips. Rinse and pat dry thoroughly.
  2. Brine: Dissolve salt, cayenne, and hot sauce in water. Submerge chicken, cover, and refrigerate 2 hours or overnight.
  3. Make Seasoned Flour: Whisk together all dry ingredients in a shallow dish until well combined.
  4. Prepare Wet Batter: Beat eggs with salt, then gently whisk in cold soda water just before dredging.
  5. Dredge: Drain and dry brined chicken. Coat in plain flour, dip in batter, then press into seasoned flour. Rest on wire rack.
  6. Fry: Heat oil to 160°C (320°F). Fry tenders in batches 5-6 minutes until golden and internal temp reaches 75°C (165°F). Drain on rack.
  7. Make Sauce: Whisk all sauce ingredients together. Refrigerate until serving.
  8. Serve: Sprinkle hot tenders with finishing salt. Serve immediately with spicy red sauce.

Notes

Storage: Keep cooked tenders in fridge up to 3 days. Reheat in oven or air fryer to restore crispness.
Brining Tip: Minimum 2 hours, but overnight yields best flavor and juiciness.
Safety: Never leave hot oil unattended. Keep lid nearby for emergencies.