Spicy Fried Chicken Tenders Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 05/21/21
Fried Chicken Tenders
Photo and Recipe: Diana Rattray
Prep: 20 mins
Cook: 8 mins
Refrigerate: 2 hrs
Total: 2 hrs 28 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
421 Calories
27g Fat
37g Carbs
8g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 421
% Daily Value*
Total Fat 27g 34%
Saturated Fat 2g 12%
Cholesterol 7mg 2%
Sodium 1086mg 47%
Total Carbohydrate 37g 13%
Dietary Fiber 1g 5%
Total Sugars 3g
Protein 8g
Vitamin C 1mg 4%
Calcium 81mg 6%
Iron 2mg 12%
Potassium 176mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A buttermilk marinade makes these chicken tenders juicy, tender, and full of flavor.

Ingredients

  • 1 1/2 cups buttermilk

  • 1 teaspoon salt

  • 3 teaspoons Creole seasoning, divided

  • 1 to 1 1/2 pounds boneless chicken tenders

  • 2 cups all-purpose flour

  • 2/3 cup canola oil, for frying

Steps to Make It

  1. In a large food storage bag, combine buttermilk, 1 teaspoons salt, and 2 teaspoons Creole seasoning. Add chicken; seal and refrigerate for about 2 hours.

  2. Combine flour and remaining 1 teaspoon Creole seasoning in a food storage bag. Add the chicken and toss to coat thoroughly.

  3. Heat about 1/4 to 1/2-inch  oil in a deep heavy skillet to about 350°.

  4. Fry several chicken pieces at a time. Fry, turning several times with tongs, until deep golden brown, about 6 to 8 minutes for each batch. Serve with Come Back Sauce, Jezebel Sauce, or Sweet and Sour Sauce.