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The Ultimate Buttermilk-Brined Chicken Tenders - Casa M Spice Co

The Ultimate Buttermilk-Brined Chicken Tenders

As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice

— Mike Hernandez


For the Buttermilk Brine:
  • 1 quart buttermilk
  • 1 Tablespoon Casa M Spice Co® Uncontrolled Chain Reaction®
  • 1 Tablespoon Casa M Spice Co® Texas Twister®
  • 1 teaspoon black pepper, freshly ground
  • 1 Tablespoon salt
  • 12 chicken tenders
Pulling It All Together:
  • 2 cups whole wheat flour
  • 2 cups all purpose flour
  • 2 Tablespoons Casa M Spice Co® Texas Twister®
  • 1 teaspoon black pepper, freshly ground


  • 1.

    Mix everything well for the brine, rinse and drain your tenders and put them into a large zip-top bag to marinate. Add the well-mixed brine, expel extra air, close the top, and marinate in the buttermilk brine for about 24 hours.

  • 2.

    About 90 minutes before you plan to serve the tenders, make the fry mix by combining all the ingredients and mixing well in a large, flat baking dish. This amount of fry mix will do 24 party wing pieces. Once mixed well, spread out the mix and pull individual tenders and place them into the fry mix gently. Cover with mix well. Press with your hand HARD. You should have enough flour on and around that you never feel wet come through. Once you have the feel, do two at a time, then when pressed well, gently knock them together to knock off excess mix, and place on a wire rack to rest. Continue for all the tenders.

  • 3.

    Once all the tenders are breaded, start a 60 minute timer and let them rest on the wire rack that whole period.

  • 4.

    Turn on your deep fryer and set to 375F.

  • 5.

    Once the 60 minutes is up and your fryer is hot, fry the tenders for 3-5 minutes total (until their internal temperature is 160F) in small enough batches where they're not crowded in the basket.

  • 6.

    Drain and cool.

  • 7.

    While these don't NEED any additional topping, any sauces, toppings, or dippings are welcome. Enjoy!

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