Ingredients:

  • lbs Boneless, Skinless Chicken Breasts, cut into 1-inch strips
  • cups Buttermilk (Whole milk preferred)
  • Large Egg, lightly beaten
  • tsp Fine Grain Salt (for marinade)
  • /2 tsp Freshly Ground Black Pepper (for marinade)
  • Tbsp Hot Sauce (Cayenne-based, optional)
  • cups All-Purpose Flour
  • /2 cup Corn Starch
  • tsp Salt (for breading)
  • /2 tsp Black Pepper (for breading)
  • tsp Garlic Powder (for breading)
  • tsp Onion Powder (for breading)
  • /2 tsp Sweet or Smoked Paprika
  • Approx. 4 cups Frying Oil (Peanut, Canola, or Vegetable)
  • cup Full Fat Mayonnaise
  • /4 cup Ketchup
  • Tbsp Worcestershire Sauce
  • tsp Garlic Powder (for sauce)
  • /2 tsp Onion Powder (for sauce)
  • /4 tsp Freshly Ground Black Pepper (for sauce)
  • tsp Smooth Dijon Mustard
  • Pinch of Cayenne Pepper (for sauce)

Instructions:

  1. Prepare the Marinade: In a bowl, whisk together buttermilk, 1 egg, 1 tsp salt, pepper, and hot sauce. Add chicken strips, ensuring full submersion. Cover and refrigerate for a minimum of 2 hours, or ideally overnight.
  2. Prepare the Sauce: Combine all signature dipping sauce ingredients (mayonnaise, ketchup, Worcestershire, garlic powder, onion powder, pepper, Dijon, cayenne) in a small bowl. Whisk until smooth. Cover and refrigerate for at least 30 minutes.
  3. Prepare the Breading Station: In a shallow dish, whisk together flour, corn starch, salt, pepper, garlic powder, onion powder, and paprika for the dry mix.
  4. Set up the Double Dip: Remove chicken from the buttermilk, letting excess drip off. Dredge strips thoroughly in the dry mix, pressing firmly. Quickly dip back into the remaining buttermilk mixture for 1-2 seconds.
  5. Final Breading: Return the strips immediately to the dry flour mixture and coat again, pressing hard to create a thick, craggy crust. Place coated strips on a clean plate.
  6. Heat Oil: Heat frying oil in a deep skillet or Dutch oven to exactly 325°F (160°C). Use a thermometer to monitor closely.
  7. Fry the Chicken: Gently lower 4-5 tenders into the hot oil, ensuring the temperature does not drop significantly. Fry for approximately 5–7 minutes, turning occasionally, until the crust is deep golden brown and the internal temperature reaches 165°F (74°C).
  8. Drain and Serve: Remove chicken with a slotted spoon and place immediately on a wire rack set over a baking sheet to drain excess oil and maintain crispness. Serve hot with the chilled signature sauce.