Ingredients
Chicken breast
Salt
Cayenne pepper
Hot sauce (like Tabasco)
Plain flour
Mustard powder
Celery powder
Garlic powder
Onion powder
White pepper
Black pepper
Sweet paprika
MSG (optional)
Oregano powder
Eggs
Soda water
Neutral oil (canola, sunflower, or vegetable)
Red Sauce:
Buttermilk
Mayonnaise
Garlic
Hot sauce
Onion powder
Black pepper
Salt
Honey
Chopped parsley
Instructions
Brine chicken in salt, cayenne, and hot sauce for a few hours or overnight.
Slice breasts into thick strips and pat dry.
Prepare dredge with seasoned flour mix.
Make wet batter using eggs, soda water, and a little flour.
Coat chicken: flour → batter → dredge.
Fry in 160°C (320°F) oil for 5–6 minutes until golden.
Rest on a rack and lightly season.
Mix red sauce ingredients until smooth.
Serve tenders with red sauce, fries, coleslaw, or in a sandwich.
Notes
Brining adds serious flavor—don’t skip it.
Always fry in batches to avoid greasy tenders.
Use a wire rack for cooling to keep things crisp.
Taste the dredge before using—it should be flavorful.
The red sauce keeps well in the fridge for 3–4 days.
- Prep Time: 20 minutes (plus brining time)
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Deep Fry
- Cuisine: American