Crispy Chicken Tenders with Garlic Chilli Dip! My technique for chicken that's juicy on the inside, crunchy on the outside and packed with flavour!

Crispy Chicken Tenders with Garlic Chilli Dip

Crispy Chicken Tenders with Garlic Chilli Dip! My technique for chicken that's juicy on the inside, crunchy on the outside and packed with flavour!
Course Dinner
Cuisine American, British
Keyword Any Time Of the year, appetizer, better than takeout, Comfort Food, Game Day
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Author Nicky Corbishley

Ingredients

  • 4 chicken breasts sliced into long, thick strips
  • 240 ml 1 cup buttermilk
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1/4 tsp garlic salt

Crispy Coating:

  • 180 g 1 1/2 cups plain (all-purpose) flour
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1/2 tsp garlic salt
  • ½ tsp celery salt
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 tsp baking powder
  • 1 tsp chilli flakes
  • vegetable oil for frying

Dip:

  • 3 tbsp buttermilk
  • 2 tbsp sour cream
  • 2 tbsp mayonnaise
  • 2 tbsp chopped coriander
  • Juice of half a lime
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 small garlic clove peeled and crushed
  • 1 tsp sriracha

Instructions

  • Place the chicken in a bowl. Add the buttermilk, salt, pepper and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to over night)
  • Preheat the oven to a low heat (to keep cooked chicken warm). Heat a large pan of vegetable oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it’s hot enough). You’ll need at least 1 litre (4 cups) of oil.
  • Mix together the crispy coating ingredients in a small bowl. Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated.
  • Once the oil is hot enough, add in 5 or 6 of the chicken tenders. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken. Cook for 3-5 minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it’s no longer pink in the middle, it’s cooked.
  • Place on a tray in the oven to keep warm whilst you cook the rest of the chicken.
  • Mix together the dip ingredients and serve with the crispy chicken.

Notes

Nutritional Information is per serving.
This info is approximate, as all of the flour may not be used up in coating the chicken (I've counted all of the flour as part of the nutritional info though). Also, I've included 1 tbsp of oil per serving to account for the oil that is absorbed during deep drying (this is an *approximate* amount, the chicken may absorb more or less).

Nutritional Information

Calories: 471kcal | Carbohydrates: 26g | Protein: 36g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 105mg | Sodium: 1448mg | Potassium: 753mg | Fiber: 1g | Sugar: 2g | Vitamin A: 445IU | Vitamin C: 2.6mg | Calcium: 110mg | Iron: 2.4mg
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