Ingredients:

  • 680g chicken breast tenderloins
  • 240ml buttermilk
  • 60ml buffalo style hot sauce
  • 1 large egg
  • 5g sea salt
  • 190g all purpose flour
  • 65g cornstarch
  • 15g cayenne pepper
  • 7g smoked paprika
  • 8g garlic powder
  • 3g black pepper
  • 475ml neutral oil for frying

Instructions:

  1. Marinate the protein. Submerge the 680g of chicken in the mixture of buttermilk, buffalo sauce, and salt. Note: At least 30 minutes is required, but 4 hours is better for deep flavor.
  2. Prepare the dry station. Whisk the flour, cornstarch, cayenne, paprika, garlic powder, and pepper in a wide, shallow bowl until the color is a uniform pale orange.
  3. Create the crags. Drizzle two tablespoons of the buttermilk marinade into the flour and toss with a fork. Note: This creates those little crispy bits that stick to the chicken.
  4. The first dredge. Lift a tenderloin from the liquid, let the excess drip off, and bury it in the flour.
  5. The second dip. Briefly dip the floured chicken back into the buttermilk, then back into the flour. Press firmly so the coating adheres.
  6. The rest phase. Place the breaded chicken on a rack for 10 minutes. Note: This hydrates the flour so the crust doesn't fall off in the oil.
  7. Heat the oil. Bring 475ml of oil to 175°C in your skillet until a pinch of flour sizzles instantly.
  8. The golden fry. Lay the chicken away from you into the oil. Fry for 3-4 minutes per side until the crust is dark golden and audible when tapped.
  9. Drain and season. Move to the wire rack and immediately hit them with an extra pinch of salt while the oil is still wet on the surface.