Ingredients
Method
Step-by-Step Instructions
- In a medium mixing bowl, combine the chicken tenderloins with buttermilk, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir until all tenders are evenly coated. Let marinate for 10 minutes at room temperature (or up to 4 hours in the refrigerator).
- In a wide shallow bowl or pie dish, whisk together all-purpose flour, cornstarch, baking powder, smoked paprika, cayenne pepper, garlic powder, and fine sea salt until thoroughly blended.
- Drizzle 2 to 3 tablespoons of the buttermilk marinade into the flour mixture and toss with a fork to form small craggy flour clusters. This chef technique creates those iconic extra-crispy crunch ridges!
- Dredge each tender in the seasoned flour mixture, pressing firmly so the coating adheres thoroughly. Shake off excess flour and transfer coated tenders to a wire rack or parchment paper.
- Pour oil into a deep cast-iron skillet or heavy saucepan to a depth of about 1 inch. Heat over medium-high heat until oil reaches 350°F (175°C).
- Carefully lower tenders into the hot oil in batches of 4 or 5 (avoid overcrowding). Fry for 3 to 4 minutes per side, flipping once with tongs, until golden-brown, shatteringly crisp, and cooked to an internal temperature of 165°F (74°C). Transfer fried tenders to a wire cooling rack set over a baking sheet to drain.
- While chicken rests, melt butter in a small saucepan over medium-low heat. Add minced garlic and sauté gently for 1 minute until fragrant (do not brown). Whisk in honey and soy sauce; simmer on low for 1 to 2 minutes until bubbly and silky smooth.
- Transfer hot crispy tenders to a large serving platter. Generously brush or drizzle the warm honey garlic butter glaze over every tender, sprinkle with chopped fresh parsley and flaky sea salt, and serve immediately with extra dipping sauce!