- 1 package chicken tenders
- 1 pint buttermilk
2 Tb. Hot sauce
- 1 Tb. Honey
- Chicken Breader
- Vegetable oil for frying
Cut tenders into desired size nuggets.
Marinate chicken piececs in buttermilk with hot sauce and or honey if desired, in sealed container, under refrigeration for 4-6 hours or overnight.
When ready to fry chicken, heat a large stock pot with approximately 3 inches of vegetable oil. The pot needs to be tall enough so that there is plenty of room for the oil to bubble up during frying and no threat of overflow. There needs to be enough oil for the tenders to float while they are frying. Heat the oil to 325 F.
While the oil is heating, set up a breading area. Place fully seasoned chicken breader into a shallow mixing bowl. Remove tenders from buttermilk marinade one at a time and dredge in the flour to coat well and place on a waiting tray. Once oil has reached temperature gently place the tenders one at a time into the oil and cook for 5-7 minutes, turning with tongs if necessary, When tenders are golden brown remove from oil, place on a cooling rack and check internal temperature of each tender to assure they are cooked to a minimum of 165F.