Dynamic Yet Consistent

Base Ingredients

• 2 pounds of raw chicken tenders / nuggets sliced appropriately
• 2-3 liters of oil (peanut, vegetable, canola)

Dipping Sauce

• 3/4 cup mayonnaise
• 1/3 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1 teaspoon cayenne pepper
• 1-2 teaspoon freshly cracked black pepper
• 1 teaspoon salt
• 1 teaspoon spicy mustard
• 1-2 teaspoon hot sauce of your choice
• 1/2 teaspoon MSG

Combine ingredients, whisk together, and store in the fridge for at least 2 hours

Initial Marinade

• 2 cups buttermilk
• 1 teaspoon MSG
• 1 tablespoon salt
• 1 teaspoon onion powder
• 1 tablespoon garlic powder
• 1 teaspoon smoked paprika
• 1 tablespoon ground white pepper
• 1-2 teaspoon cayenne powder 

Combine all ingredients and whisk together. Add chicken tenders and marinate in the fridge for 2-18 hour (longer is better) in a large covered bowl.

Dredge

• 2.5 cups all-purpose flour
• 1.5 tablespoons salt
• 1 tablespoon garlic powder
• 2 teaspoon white pepper powder 
• 1 teaspoon celery powder 
• 2 teaspoons cayenne powder
• 1 teaspoon smoked paprika 
• 2 teaspoon cracked black pepper
• 1/2 teaspoon MSG

Combine in large bowl and whisk dry ingredients.

Directions

• Start by pre-making your dipping sauce and marinade. I recommend doing both in the morning before you plan to make the dish.
• Cut your chicken tenders to the desired size and add to marinade. Refrigerate in covered bowl.
• When you are ready to start prepping the meal, add 2-3 quarts of your desired oil to a large pot or ideally a dutch oven. Place on the stove and heat on medium to medium-high heat. You are targeting a starting temperature of 350F. Slightly over is better than under due to the oil cooling during cooking.
• Whisk together your dredge ingredients.
• When you oil has come to temperature, you can prep your tenders one batch at a time. I found these did best 4-6 at a time.
• Drop 2-3 tenders at a time into your dredge and shake around. Remove from the dredge and let sit on a tray for 1-2 minutes. During this time, the marinade will have worked through the dredge. You can now put them back in the dredge for another coating. Once removed, they are ready for the fry.
• Drop slowly into the oil and fry for 4-6 minutes stirring occasionally or until the thickest part of a tender reaches 165. Remove from the oil, pat down with paper towels, and set on a cooling rack
• Repeat for your remaining tenders.