Description
These extra-crispy homemade chicken tenders are marinated in BBQ-and-ranch seasoned buttermilk, double dredged, coated in crushed cornflakes and Honey BBQ potato chips, then fried until deeply golden and outrageously crunchy.
Ingredients
For the Chicken and Buttermilk Marinade
- 1 package chicken tenderloins, about 1½–2 pounds
- 2 cups buttermilk
- 2 tablespoons Carolina Dry Rub or your favorite BBQ seasoning
- 2 tablespoons ranch seasoning powder
For the Flour Dredge
- 2 cups all-purpose flour
- 1 cup cornstarch
- 1 tablespoon BBQ seasoning
- 1 tablespoon ranch seasoning powder
For the Crunchy Cornflake Coating
- 1 regular-size box cornflakes
- ½ bag Honey BBQ potato chips
For Frying
- Neutral frying oil, as needed
Instructions
- Prepare the chicken. Remove the tendon from each chicken tenderloin, if desired, and place the chicken in a large bowl.
- Make the marinade. Add the buttermilk, 2 tablespoons BBQ seasoning, and 2 tablespoons ranch powder to the chicken. Stir well so every tender is coated. Cover and refrigerate for 4 hours.
- Prepare the flour dredge. In a large shallow bowl, combine the all-purpose flour, cornstarch, 1 tablespoon BBQ seasoning, and 1 tablespoon ranch powder.
- Make the crunchy coating. Add the cornflakes and Honey BBQ potato chips to a large zip-top bag. Crush them into irregular crumbs, leaving plenty of larger pieces for extra texture. Pour the mixture onto a large plate or shallow dish.
- Dredge the chicken. Remove one chicken tender from the buttermilk marinade and press it firmly into the flour mixture, coating both sides well. Shake off the excess flour.
- Double dredge. Dip the flour-coated chicken back into the seasoned buttermilk mixture. Let the excess drip away, then transfer it to the cornflake and potato chip mixture.
- Add the crunch. Firmly press the chicken into the cornflake mixture on both sides. Really press the coating onto the chicken so it adheres. Transfer to a clean plate and repeat with the remaining tenders.
- Heat the oil. Pour frying oil into a heavy-bottomed Dutch oven or deep pot. Heat the oil to about 350°F.
- Fry in batches. Carefully add a few chicken tenders to the hot oil without overcrowding the pot. Fry for approximately 4–5 minutes per side, depending on the thickness of the chicken, until deeply golden and crisp.
- Check for doneness. The coating should be firm enough that the chicken tender holds its shape when lifted rather than flopping over. Check the thickest part with an instant-read thermometer; the chicken should reach 165°F.
- Drain and serve. Transfer the fried chicken to a wire rack set over a sheet pan. Allow the oil to return to temperature between batches and continue frying the remaining chicken.
- Serve hot with honey mustard, ranch, BBQ sauce, or your favorite dipping sauce.
Notes
Don’t crush the coating too finely: You want a mixture of smaller crumbs and larger cornflake and potato-chip pieces. Those bigger pieces create all those wonderfully craggy, crunchy edges.
Really press on the coating: Don’t simply toss the chicken in the cornflake mixture. Press it firmly onto both sides. It should look almost overly coated before it goes into the oil.
Don’t overcrowd the pot: Fry in batches so the oil temperature doesn’t drop too dramatically. Let the oil return to approximately 350°F before adding the next batch.
Use a wire rack: Drain the fried tenders on a wire rack rather than directly on paper towels. This allows air to circulate underneath and helps keep that beautiful coating crispy.
Sweetpea’s Easy Honey Mustard: Whisk together ½ cup honey, ½ cup mustard, ½ cup mayonnaise, a pinch of cayenne pepper, and a pinch of salt until smooth. Transfer to a jar, cover, and refrigerate until ready to serve. Give it a good stir before serving.
Freezer instructions: Coming soon! I’m testing these from my Homemade Convenience Freezer so I can give you the exact air-fryer time and temperature for reheating them straight from frozen.
