Description
Crispy and flavorful Crac Chicken Tenders marinated in buttermilk and coated with a seasoned flour and crushed cornflakes mixture, then deep-fried to golden perfection. This recipe offers a crunchy, juicy chicken tender experience perfect for a snack or meal.
Ingredients
Scale
Chicken and Marinade
- 1 lb chicken tenders
- 1 cup buttermilk
Dry Coating Mix
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
Outer Coating
- 2 cups crushed cornflakes
Cooking
- Oil for frying (enough to fill a deep frying pan or deep fryer about 2-3 inches deep)
Instructions
- Marinate the Chicken: In a large bowl, soak the chicken tenders in buttermilk for at least 30 minutes to tenderize the meat and enhance flavor. For best results, marinate for several hours or overnight in the refrigerator.
- Prepare the Flour Coating Mix: In a separate bowl, combine the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper; mix thoroughly to distribute the spices evenly.
- Prepare Cornflake Coating: Place the crushed cornflakes in another shallow bowl, ready for coating the tenders after flour dredging.
- Heat the Oil: Preheat oil in a deep frying pan or fryer to 350°F (175°C), ensuring enough oil depth for frying the tenders evenly on all sides.
- Dredge Chicken in Flour Mixture: Remove each chicken tender from the buttermilk, allowing any excess to drip off. Coat each tender well with the seasoned flour mixture.
- Coat with Crushed Cornflakes: Dip the flour-coated tender into the crushed cornflakes, pressing firmly to help the flakes adhere thoroughly and create a crunchy crust.
- Fry the Chicken Tenders: Carefully place a few battered tenders in the hot oil, taking care not to overcrowd the pan to maintain oil temperature. Fry each side for 4-5 minutes or until golden brown and cooked through.
- Drain Excess Oil: Use a slotted spoon to transfer the fried tenders onto a paper towel-lined tray to absorb excess oil and maintain crispiness.
- Repeat Frying: Repeat the coating and frying process with the remaining chicken tenders until all are cooked.
- Serve: Serve the hot, crispy chicken tenders immediately with your favorite dipping sauces and enjoy!
Notes
- Marinating the chicken overnight intensifies flavor and tenderness.
- Be careful not to overcrowd the fryer to ensure even cooking and to maintain oil temperature.
- Adjust cayenne pepper for desired spice level.
- Use fresh oil and maintain consistent temperature for best frying results.
- Leftover tenders can be reheated in the oven to retain crispiness.
