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4
30 minutes
12 chicken tenders
Oil for frying (peanut, vegetable, or canola)
Flakey Sea Salt (Maldon preferred)
1 cup buttermilk
2/3 cup pickle juice
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne
1 teaspoon paprika
2 cups all-purpose flour
1/4 to 1/2 cup water or buttermilk
1 1/2 teaspoon garlic powder
1 1/2 teaspoon onion powder
1 1/2 teaspoon paprika
1 teaspoon black pepper
Combine the buttermilk, pickle juice, and seasonings in a large mixing bowl. Add chicken tenders and make sure they are fully submerged. Marinate in the refrigerator for 2 hours to overnight (overnight is preferred).
Remove the chicken from the refrigerator 30 minutes before cooking. Prepare the oil for frying in a pot with high sides on your Blackstone side burner or shallow pot directly on your griddle surface. The oil temperature should be 350 degrees Fahrenheit.
Mix the flour and seasonings (garlic powder, onion powder, paprika, and black pepper) in a shallow dish.
Slowly drizzle in water or buttermilk and mix quickly to form small clumps. These clumps will give the chicken tenders a crispy, crunchy texture.
Remove the chicken tenders from the marinade and coat evenly with the clumpy flour mix. Place the coated chicken on a parchment paper-lined tray.
Let the chicken rest for 5 minutes. Fry the chicken tenders in batches, turning occasionally for even cooking. Each side of the tenders should take about 3 minutes or 5-6 minutes in total. If the coating is browning too quickly, lower the heat.
Drain the chicken on a cooling rack and sprinkle with flakey sea salt. Serve hot with your favorite dipping sauces or toss with Buffalo Wing Sauce.
Note: Cooked tenders can be stored in an airtight container in the freezer for 2 months and reheated in the Blackstone Air Fryer for an easy game-day snack.
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