Boneless-style crispy chicken tenders

Ingredients

Chicken

• 600 g chicken breast, cut into 2 cm × 8 cm strips
• 250 ml buttermilk (or pickle juice for extra-tangy)

Seasoned flour

• 200 g plain flour
• 2 tbsp cornstarch
• 1 tsp salt
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp black pepper

Dipping sauces

• BBQ sauce (jar)
• Sweet chili sauce (jar)
• 4 tbsp mayonnaise + 1 minced garlic clove + squeeze of lemon (garlic mayo)

Method

1. Brine. Submerge chicken strips in buttermilk. Rest 20 minutes (or pickle juice for 30 minutes for a tangier version).
2. Flour mix. Combine all dry ingredients in a shallow bowl.
3. Dredge. Lift strips from buttermilk, let excess drip. Press into the seasoned flour. Rest on a rack 10 minutes.
4. Double-dredge. Dip back into buttermilk, then back into flour. Press gently.
5. Heat oil. Heat 1 cm of oil to 175°C.
6. Fry in batches. Fry 4–5 strips at a time. 3–4 minutes per side until deep golden.
7. Drain. Wire rack (never paper).
8. Serve. Pile high with the three dipping sauces in small bowls alongside.

Tips

• Cut all strips to the same size. Uneven strips = some burnt, some raw.
• The double-dredge is the secret. Single dredge = thin, sad crust.
• BBQ + sweet chili + garlic mayo is the holy trinity. Anything else is gilding the lily.