These Crispy Chicken Tenders are marinated with the perfect blend of spices and made with a secret ingredient and then fried until golden brown.
I mean, we could leave it at that, but I guess you’re going to need some recipe, right? Well, without further ado let’s get straight into it.
So, what’s the secret ingredient to Crispy Fried Tenders?
I am coating It in Red Lobster Cheddar Bay biscuit mix. That’s going to replace your flour or cornstarch mixture.
They are perfect as a side dish or even as bites with a sauce. Heck, do we need an excuse to make a batch of crispy tenders?! I also include a nice Sweet and spicy dip for these strips. I called it Mango- Pineapple Habanero sauce.
Ideally, you want real chicken breasts. As their name suggests, they are slightly more tender than the brisket itself. If you can't get your hands on the chicken fillets, you can cut the chicken breast into strips which works too!
The trick is to marinate the chicken strips in seasoned buttermilk overnight or at least 3 hours before frying them. This step allows the buttermilk to tenderize the meat while absorbing the seasoning. As a result, the chicken comes out juicy and tender with many flavors.
Chicken tenders (or chicken breasts cut into strips)
1-2 cups buttermilk
1 TBSP black pepper
1/2 TBSP sea salt
1 TBSP Smoked Paprika
1 TBSP dried oregano
1 TBSP Onion Powder
1 TBSP Garlic Powder
1 TBSP Garlic Salt
Red Lobster Cheddar Bay Biscuit mix
• Prepare the marinade in a bowl and let the chicken marinate in the mixture for at least 3 hours to overnight.
• Coat the marinated chicken tenders in your Red Lobster Cheddar Bay Biscuit Mix. Let the coated chicken rest on a plate or wire rack for at least 15 mins before frying to allow the biscuit mix to stick.
• Fry the chicken at 300-325°F oil
If you're not confident with deep frying, test one strip first.
Working in batches of 3-4, carefully place your strips into the oil. Separate them with tongs if they instantly stick together, then leave for 3-4mins until they start turning golden. Flip over and leave for another few minutes until deep golden and visibly crispy. If your oil is too hot, pour in more oil/turn down the heat.
Place on a wire rack with a tray or paper towel underneath. Enjoy with a dip or as a side!
If you want to add some spices to your chicken tender, you can make this easy sauce, you can dip your tenders into, or you can cover your chicken into the sauce.
Step 1: Prepare the Habanero Puree:
1 Habanero Peppers, remove stems and seed
½ Cup Pineapple
½ Cup Mango
¼ Cup Blue Agave
½ Cup Pineapple Juice
Step 2: In a blender or food processor, blend the Habanero Peppers & Mango and Pineapple with the Blue Agave and Pineapple juice into a puree. Set aside
Step 3: Cook the sauce:
In a regular pot, add in the puree. Stir to bring it to a boil and adjust to low (simmer). Continue stirring over low heat until thickened and become a glaze. Set aside.
Place in a container to dip your Tender into
Suppose you add half the sauce over the tenders and cover the container. Next, shake the container until all tenders are coated with the sauce.