SAN DIEGO — Back in the early 1980's, I worked at BJ's Pizzeria for about six weeks before I left for Park City, Utah for the ski season and these chicken tenders were on the menu. I used to make them and then put them on a french roll with the sauce, give it a try.
Southern Fried Spicy Chicken Tenders
- 2 lbs. Chicken tenders, trimmed
- 2 cups Vegetable oil
Dredge
- 1 cup Flour
- ½ cup Cornstarch
- 1 tbsp Kosher salt
- 2 tsp Smoked paprika
- 2 tsp Oregano
- 2 tsp Garlic powder
- 1 tsp Baking soda
- 1 Black pepper
- 1 tsp Onion powder
Brine
- 1 cup Buttermilk
- 1 tbsp. Tapatio hot sauce
- 1 tsp Kosher salt
Dipping Sauce
- ½ cup Mayonaise
- 2 tsp Smoked Paprika
- 2 tsp Tapatio hot sauce
- 1 tbsp Honey
- ½ Lemon, juiced
- 1 tbsp Cilantro, minced fine
Start by trimming the tendons of the tenders. Combine the brine ingredients in a large ziplock bag or mixing bowl, add the chicken tenders and marinate for at least 1 hour.
While the chicken marinates prepare the dipping sauce by mixing all the ingredients and refrigerate. Depending on the crowd, you may want to double. For the dredge make sure all the dry ingredients are mixed well.
Preheat a large frying pan and add 1 cup of vegetable over a medium to medium high heat, you'll need to add more as you cook the Chicken.
Make sure when you add more oil that you give time for the oil to get hot again. Remove the chicken from the brine and drain off excess brine, if any. Place 2 to 3 pieces of the chicken in the dredge and coat with mixture, shake off any excess. Repeat until you have enough tenders to fill the frying pan but don't overcrowd.
Carefully place the chicken in the hot oil away from you, that way you won't splash any of the hot oil on yourself. Fry each side until golden brown about 6-7 minutes total.
Remove and place the tenders on a plate with a paper towel, keep in a warm oven while you fry up the rest of the chicken.
Once all the chicken is fried serve on a warm plate, top with some coarse chopped cilantro if you like and serve with the dipping sauce.