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Golden breaded chicken strips with ketchup
Andre Lewis

Crispy Buttermilk Chicken Critters

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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs chicken tenderloins
  • 1 cup buttermilk
  • 1 large egg
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 tsp kosher salt
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 6 cups peanut oil for frying

Method
 

  1. Whisk the buttermilk and egg in a shallow bowl, then coat the chicken and let it stand for 10 minutes.
  2. Combine the flour, cornstarch, salt, paprika, garlic powder and pepper in a second shallow bowl.
  3. Lift each tender from the buttermilk, press it firmly into the flour mixture and set it on a rack for 10 minutes until the coating looks damp in spots.
  4. Heat the peanut oil in a heavy pot to 350°F, keeping the pot no more than halfway full.
  5. Fry 3 or 4 tenders at a time for 4 to 6 minutes, turning once and maintaining the oil between 325°F and 350°F.
  6. Verify the center of the thickest chicken tender reaches 165°F, then drain the batch on a clean wire rack set over a sheet pan.
  7. Bring the oil back to 350°F before frying the remaining chicken and serve while the crust still crackles.