Ingredients
1 lb. boneless skinless chicken breast, sliced into thin strips
1 c. flour
2 tsp. kosher salt
3 eggs, lightly beaten
1 c. buttermilk
3 tbsp. vinegar-based hot sauce (like Crystal’s)
Vegetable oil, for frying
1/4 c. cayenne pepper
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. paprika
1/4 c. brown sugar
Biscuits, for serving (optional)
Bread and butter pickles, for serving (optional)
Preparation
Step 1In a medium bowl, whisk together flour and salt. In a separate bowl, whisk together eggs, buttermilk and hot sauce. Working in batches, dredge chicken tenders in the flour mixture then dip in buttermilk mixture. Dredge for a second time in flour mixture, shake off excess flour and place on a baking sheet while you dredge the rest of the tenders. Step 2Meanwhile, pour about 1 1Ž2-in vegetable oil into a large, deep skillet. Heat over medium heat until the oil reaches about 350 degrees F, or until the oil is shimmer. (If a splash of water sizzles when you flick it into the pan, it’s ready.) Working in batches, add 3-4 chicken tenders to the hot oil using tongs. Do not crowd the pan, or the oil will cool! Cook until golden brown on one side, about 3-4 minutes, then flip and cook until the second side is golden and the chicken is cooked through, 3-4 more minutes. Place the fried chicken tenders on a cooling rack lined with paper towels.Step 3In a medium bowl, whisk together the spices and brown sugar. While it’s still hot, toss the fried chicken in the spice mix until it’s evenly coated. This makes it spicy! Serve hot with biscuits and pickles.
