Ingredients:
Chicken
- 2 pounds (907 g) chicken tenders
Marinade
- 3 tablespoons Saco buttermilk powder (18 g)
- ¾ cup water (180 g)
- 2 tablespoons pickle juice (30 g)
- 1 teaspoon table salt (6 g)
- ½ teaspoon black pepper (1 g)
- ½ teaspoon garlic powder (1.5 g)
- ½ teaspoon paprika (1.5 g)
Crispy Coating
- 1⅛ cups all-purpose flour (135 g)
- ¼ cup cornstarch (32 g)
- 1 teaspoon table salt (6 g)
- ½ teaspoon black pepper (1 g)
- ½ teaspoon garlic powder (1.5 g)
- ½ teaspoon onion powder (1.5 g)
- ½ teaspoon paprika (1.5 g)
- ¼ teaspoon cayenne pepper (0.5 g)
- ⅜ teaspoon MSG (1.5 g, optional)
Egg Wash
- 2 large eggs (100 g)
- 1½ tablespoons milk (22 g)
For Frying
- Vegetable oil or peanut oil
Instructions:
Marinate the Chicken
In a large bowl, whisk together the buttermilk powder, water, pickle juice, salt, pepper, garlic powder, and paprika until smooth.
Add the chicken tenders and toss to coat. Cover and refrigerate for at least 4 hours, but preferably overnight for the best flavor and tenderness.
Prepare the Coating
In a shallow dish, combine the flour, cornstarch, salt, pepper, garlic powder, onion powder, paprika, cayenne, and MSG if using.
For extra-crispy tenders, drizzle 1 tablespoon (15 g) of the marinade into the flour mixture and rub it through with your fingertips to create small clumps. These clumps fry up into delicious crunchy bits.
Make the Egg Wash
In a separate bowl, whisk together the eggs and milk until smooth.
Bread the Chicken
Remove the chicken from the marinade, allowing any excess to drip off.
Dredge each tender in the flour mixture, coating completely. Dip into the egg wash, then return to the flour mixture for a second coating. Press the flour mixture firmly onto the chicken to create a thick, craggy crust.
Place the breaded tenders on a wire rack and allow them to rest for 15 to 20 minutes. This helps the coating adhere and results in a crispier finished product.
Fry the Chicken
Pour 2 to 3 inches of oil into a heavy pot or Dutch oven and heat to 350°F (175°C).
Working in batches, carefully lower the tenders into the hot oil. Fry for 4 to 6 minutes, turning as needed, until golden brown and the internal temperature reaches 165°F (74°C).
Transfer the cooked tenders to a wire rack. Avoid paper towels, which can soften the crispy coating.
Tips for Success
- Marinate overnight whenever possible.
- Do not overcrowd the pot.
- Maintain an oil temperature between 340°F and 350°F.
- Let the breaded chicken rest before frying.
- Drain on a wire rack for maximum crispiness.