Thunderbolt Chicken Tenders Recipe
Make Thunderbolt Chicken Tenders Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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The best thing to pair and share with THUNDERBOLT CHICKEN TENDERS
Ingredients
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TAKE-OFF
Method
TAKE-OFF
Marinate chicken
In a large bowl, whisk together buttermilk, hot sauce, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper. Add the chicken tenders, turn to coat, and refrigerate for 1–2 hours (or up to 4 hours for deeper flavor).
Make dredge
In a separate shallow dish, whisk together flour, cornstarch, baking powder, smoked paprika for coating, salt, and black pepper. This will be the crisp coating.
Dredge the chicken
Remove tenders from the marinade, letting excess liquid drip off. Dredge each tender in the flour mixture, pressing to adhere, then place on a rack. Let the coated tenders rest 5–10 minutes to set the crust.
Heat oil
Pour oil into a heavy pot or deepen fryer and heat to 350°F (175°C). Use enough oil to submerge the tenders by about 1/2 inch.
Fry the tenders
Fry the chicken in batches for about 4–6 minutes per batch, turning once, until the coating is deep golden brown and the internal temperature reaches 165°F (74°C). Transfer to a rack or paper towels to drain.
Make Thunderbolt glaze
In a small saucepan, melt butter over medium heat. Stir in honey and lemon juice (if using) until just combined and glossy. Optional: whisk in a pinch more hot sauce for extra heat.
Finish and serve
Optional: toss hot tenders in glaze to coat or serve glaze on the side. Keep finished tenders warm in a low oven if needed. Serve with celery sticks and a cool dip like ranch or blue cheese.