Game Day Chicken Tender Flight

Réalisation

1. 01
   Étape 1Marinate the chicken1h

   Combine chicken, buttermilk, garlic powder, onion powder, and paprika. Refrigerate at least 1 hour, preferably overnight.

   Note

   For best results, marinate overnight to allow flavors to penetrate the chicken.

   pouletbabeurreail en poudreoignon en poudrepaprika
2. 02
   Étape 2Dredge the chicken10 min

   Mix flour and seasonings. Shake excess buttermilk from chicken, coat in flour mixture, dip back into buttermilk, then coat in flour again. Place on a rack for 10 minutes.

   Note

   The double-dredge creates an extra crispy crust. Let the breaded chicken rest on a rack so the coating adheres better during frying.

   pouletbabeurrefarine de bléassaisonnement
3. 03
   Étape 3Fry the tenders6 min

   Heat oil to 350°F/175°C. Fry 3 tenders at a time for 5–6 minutes, until golden and chicken reaches 165°F/74°C internal temperature. Drain on a wire rack.

   Note

   Fry in small batches to maintain oil temperature. Use a meat thermometer to ensure chicken is fully cooked to 165°F/74°C.

   poulethuile végétale
4. 04
   Étape 4Prepare the sauces

   For each sauce, combine ingredients in separate pans over medium-low heat and gently simmer until slightly thickened. For garlic parmesan, melt butter with garlic first, then add parsley, salt, and pepper.

   Note

   Keep sauces warm on low heat while finishing the tenders. The garlic butter sauce should be fragrant but not browned.

   beurreailpersilselpoivre noirparmesanmiel pimentéBourbon BBQ sauce
5. 05
   Étape 5Toss and serve

   Divide tenders into 3 batches. Gently toss one batch in garlic butter, then coat with parmesan. Toss another batch in hot honey. Toss the third batch in bourbon BBQ sauce and finish with parsley. Serve with ranch dressing.

   Note

   Toss gently to avoid breaking the crispy coating. Serve immediately while the tenders are hot and crispy.

   pouletbeurrepersilparmesanmiel pimentéBourbon BBQ sauceRanch dressing