These easy buttermilk and Franks Red Hot Sauce marinated chicken tenders are so good! Doesn’t everyone love chicken tenders? Honestly so tender and the best for making this kind of a recipe. You could use chicken breast that you slice which I have done many times, but the tenders really are so good.
I served these with my cream gravy that I added a splash of Franks Red Hot sauce for dipping! These would be great with a ranch or blue cheese too. So, the Ranks Red Hot Sauce is not real hot and I used it in the marinade to add that delicious flavor. These are not hot. I could have easily tossed these in straight sauce after frying them, but I didn’t want that intense heat like in a wing, just the flavor. I don’t know I’m just fond of a creamy gravy with chicken, but you choose the sauce you prefer.
Buttermilk and Franks Red Hot Sauce Marinated Chicken Tenders
I love Frank’s Red Hot Sauce. This is the original. here’s a link if you aren’t familiar with this brand: https://amzn.to/37EpOIO. Frank’s has several different sauces but this is the cayenne sauce. I happen to love cayenne.
The other day I made steak fingers, similar to the tenders! Here’s the link for those: https://the2spoons.com/texas-chicken-fried-steak-fingers/.
Easy Buttermilk and Franks Red Hot Sauce Marinated Chicken Tenders
To save time you can actually marinate these the night before. Just throw them in a zip lock with some buttermilk and Frank’s Hot Sauce and stick them in the fridge overnight. When you cook them all you’ll need to do is dredge them in some flour, fry them a couple of minutes in canola oil and you’re done. Make a quick gravy, some mashed potatoes and a side salad or a green vegetable and you have a great meal. Here’s a recipe for one of my mashed potato recipes: https://the2spoons.com/delicious-buttery-mashed-potatoes/.
Here’s the easy recipe! Enjoy!
Easy Buttermilk and Franks Red Hot Sauce Marinated Chicken Tenders
Ingredients
- 12-16 chicken tenders
- 1 cup buttermilk (more if needed to cover the tenders)
- 1-2 tbsp Frank's Red Hot Sauce (I used 2 tablespoons)
- pinch of salt and pepper for the marinade
- 2 cups all purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 3-4 cups oil for frying
Instructions
- Combine the buttermilk and the Frank's Red Hot Sauce in a zip lock bag. Add a pinch of salt and pepper. Allow the chicken to marinade at least 4 hours up to overnight.
- Place the flour with the salt and pepper in a dish large enough to bread your tenders and whisk together.
- Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet.
- When I'm frying more than a couple of pieces I like to put my oven on warm. I also take a sheet pan and line the bottom with paper towel then I place a wire rack on it so that any excess oil can drain onto the paper towels. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the wire rack to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat).
- Serve hot with cream gravy, a ranch dressing or blue cheese dressing! These are great!