Buttermilk Fried Chicken Tenders
Main Dish • Chicken
Prep time: 30 mins
Cook time: 4 mins
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Ingredients
- 1lb chicken tenders (or breast sliced into strips)
- 500ml buttermilk
- 2 teaspoons Paprika
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1 tablespoon Salt
- 2 teaspoons Pepper
- 100ml Beko Tina hot sauce
- Flour dredge
- 2 cups All purpose flour
- 1 tablespoon Paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- Ranch sauce
- 1/2 bunch fresh dill chopped
- 1/2 cup yogurt
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 tablespoon salt
- 2 teaspoon black pepper
- 1 lemon juiced
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
Directions
- 1. Mix all ingredients above together and allow to marinate for minimum 30 minutes but you can do this step up to 24 hours in advance for even more flavour.
- 2. Once chicken has marinated dredge your tenders in seasoned flour and fry as shown in the reel.
- 3. Only fill pot 2/3s of the way with oil to allow room for tenders.
- 4. Fry in batches and be careful to not overcrowd your pot so the tenders fry evenly.
- 5. Approx 4 minutes at 350 or until golden brown.
- 6. Mix all ingredients together in a large bowl for the ranch sauce.
- 7. Whisk until thoroughly combined.
- 8. Store in airtight container in fridge until ready to serve.
