These Smoke Fried Chicken Tenders offer crispy skin, tender meat, and a full journey of flavor and texture. We provide everything you need to easily make this dish.
Smoke Fried Chicken Tenders
Don’t settle for average chicken strips at a busy chain. Try my Wing Night: Smoked & Fried Wing Kit instead. Our kit uses tender chicken strips that soak in a buttermilk brine with my Sweet Rub. This makes them juicy and flavorful. We coat them in my Wing Batter for a light, crunchy exterior. After frying, we toss the tenders in my Sweet Heat BBQ Glaze. This makes you the coolest parent on the block.
If you want to enjoy the best tenders, get a Wing Kit and some chicken strips, and start frying.
Buttermilk Brine for Chicken
For these chicken tenders, give them a buttermilk brine. Combine buttermilk and Sweet Rub in a gallon zip-top bag. Add the tenders, seal the bag, and place it in your refrigerator. The buttermilk will tenderize the chicken, making it juicy. The Sweet Rub enhances the chicken’s sweet and savory flavors.
Let your chicken soak in the brine for at least 4 hours in the refrigerator. You can leave it overnight for up to 12 hours. The longer the chicken brines, the richer and more tender it will become.
Wing Batter for Chicken Tenders
The fried batter makes these chicken tenders light and crispy. It enhances their flavor. If you have my Wing Night Kit, put some batter in a shallow bowl to coat your tenders. If you don’t have the kit, you can make your own batter using simple pantry ingredients.
- ¼ cup cornstarch
- ¾ cup rice flour
- 2 teaspoons baking powder
- 1 teaspoon Kosher salt
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Put all the ingredients in your bowl and whisk to combine. Then, add about 1 cup of water and mix well. Now, you’re ready to coat your tenders and fry them.
How Long to Fry Chicken
To make your chicken extra crispy, heat cooking oil in a 12-inch cast iron skillet or heavy-bottom pan to about 375 degrees F on your grill or stovetop. Once the oil is hot, use long-handled tongs to place your battered chicken tenders in the oil. Fry the chicken for 5-7 minutes, flipping occasionally, until it has a beautiful golden brown coating. When the chicken reaches an internal temperature of 160 degrees F, as checked with a reliable food thermometer, transfer it to a bowl.
Glazing Your Chicken Tenders
These chicken tenders stand out because they are generously coated in my Sweet Heat Glaze. This glaze is sticky, sweet, and slightly spicy, making it irresistible. They are as tender and flavorful as the best sweet heat BBQ wings, but without any bones. You get to enjoy juicy chicken and a shiny glaze without interruption. You can also use any BBQ sauce or glaze you like and still have delicious chicken.
How to Make Chicken Tenders at Home
Now you know about all the delicious flavors waiting for you. It’s time to fry some chicken. Follow these easy steps, and you’ll be enjoying tender chicken in no time.
- Brine the chicken. Let the chicken soak in buttermilk with Sweet Rub to absorb the sweet and savory flavors. This step ensures tender chicken.
- Preheat the oil. As the oil heats, take the chicken out of the brine and dry it with a paper towel.
- Fry the tenders. Dip each tender in batter, then fry in the hot oil until golden.
- Toss the tenders. After frying, put the tenders in a bowl and generously apply Sweet Heat BBQ Glaze. Make sure the sauce covers all parts.
- Serve and enjoy. Serve the tenders piled high. Enjoy the crispy, juicy, sweet, and spicy flavors in every bite.
Smoke Fried Chicken Tenders
Ingredients
- 1 pound chicken tenders
- 2 cup vegetable oil for frying
- 1/4 cup Sweet Heat BBQ Glaze
- 1 ½ cup Wing Batter
- 1 cup cool water
- 1 cup buttermilk
- 1 Tablespoon Sweet Rub
Instructions
- Prepare the brine by mixing 1 pound of chicken tenders, 1 cup of buttermilk, and 1 tablespoon of Hey Grill Hey Sweet Rub. Submerge the tenders in the brine and let them soak for at least 4 hours, up to 12 hours.
- In a large pot or deep cast iron pan, heat 2 cups of vegetable oil to about 375 degrees F. Meanwhile, take the chicken out of the brine, pat it dry with a paper towel, and set aside. In a shallow bowl, mix 1 ½ cups of Wing Batter with 1 cup of cool water.
- Dip your chicken tenders in the batter. Fry them for 5-7 minutes, flipping occasionally with tongs for even cooking. Cook until the chicken's internal temperature reaches 160 degrees F.
- Remove the cooked tenders to a large bowl and coat them in the Sweet Glaze.
- Serve your glazed tenders with some homemade ranch or blue cheese dressing, and some veggie sticks.