Start by placing your chicken breast fillets in a large bowl. Pour in the cultured buttermilk, add the whisked eggs, and then stir in the spicy hot sauce. The buttermilk serves two purposes here: it adds moisture and flavor, and it tenderizes the chicken.

Let this marinate for at least 30 minutes, but if you can, allow it to sit in the fridge for a couple of hours—or even overnight. Trust me, it’s worth it!

In another bowl or a large zip-top bag, combine the flour, salt, black pepper, smoked paprika, granulated garlic, baking soda, dried thyme, and cayenne pepper. This blend creates the crisp coating that will make your chicken tenders impossibly crunchy. It’s the secret to achieving that restaurant-quality crunch.

Once your chicken has marinated, take each piece out of the buttermilk mixture, allowing any excess to drip off. Then, dredge it thoroughly in the flour mixture. Make sure to press the flour onto the chicken to ensure an even coating.

This step is crucial; it’s what gives you that super crispy texture. Place the coated pieces on a wire rack and let them rest for a few minutes. This helps the coating adhere better when frying.

In a deep skillet or large cast-iron pan, pour enough vegetable oil to cover the bottom by about 1 inch.

Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small piece of flour into the oil; it should bubble and float to the surface.

Carefully lower the chicken tenders into the hot oil, being cautious not to crowd the pan. Fry them in batches, if necessary, to keep the temperature consistent.

Cook for about 5-7 minutes, turning occasionally, until they are golden brown and reach an internal temperature of 165°F (74°C).

Once cooked, remove the tenders from the oil and place them on a wire rack or paper towel-lined plate to drain any excess oil.

Let them cool slightly before digging in. That’s it! Please stand back as your kitchen fills with the irresistible aroma of fried chicken.