It’s all about the double coat!
Vivi's Fried Chicken Tenders
Why it's on our list
We’re from Texas so we’ve grown up on fried chicken! This chicken tender recipe is easier than frying the whole chicken and it makes a perfect dinner for kids! During Covid Courtney made these tenders for her daughter Vivi’s 7th Birthday and they immediately became her favorite! We’ve been making them ever since. The secret to this dish is the double coating of flour. You dip it not once in the flour mixture but twice to ensure crispy, crunchy perfect, every time!
Ingredients
Marinade
2 lbs chicken tenders
1 ½ cups buttermilk
2 teaspoons salt
2 teaspoons sugar
¼ teaspoon garlic powder
¼ teaspoon paprika
Coating
2 Cups Flour
1 ½ teaspoons salt
½ tsp pepper
2 to 4 eggs ( you might need additional eggs mixture for coating)
3 tbsp buttermilk
1 teaspoon baking powder
For Frying
3-4 cups peanut, vegetable or canola oil. (we prefer peanut)
Directions
Marinate
In a large plastic bag, put chicken fingers and all marinade ingredients into a plastic bag and let sit for 2 to 4 hours or until ready to fry.
Coating
Place the flour, salt and pepper in a shallow dish. In another shallow dish, whisk eggs, buttermilk and baking powder until smooth. Dredge chicken tenders in flower mixture, then egg mixture then once again in flour mixture. It’s all about the double coat!!
Frying
Heat 2-3 inches of oil in a dutch oven until it reaches 350 degrees. Once oil is hot, place 3-4 tenders in the oil, cooking in batches. Let chicken tender fry 3-4 minutes then flip for another 3-4 or until golden brown. Remove tenders and place on a cooking rack. Sprinkle with Maldon Salt and serve with your favorite dipping sauce.
Courtney & Whitney
Serve it up!
What's your favorite thing to fry? Send us a note!