The Ultimate Buttermilk-Brined Chicken Tenders
★ Issue CMSC·23–001 · Published 28 Oct 2023
chickenchicken wingsTenders

The Ultimate Buttermilk-Brined Chicken Tenders.

Twenty-four hours in buttermilk brine with Chain Reaction and Texas Twister delivers chicken tenders with a crispy, seasoned crust that justifies the wait

PREP 30 min
COOK 5 min
TOTAL 25:35h h
SERVES 12 tenders people
HEAT hot
BLEND RATING 4.9 140 reviews · Chain Reaction®
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You'll need
Large container for briningDeep fryer or dutch ovenInstant-read thermometerPaper towelsShallow dish for breading

Twenty-four hours in buttermilk brine with Chain Reaction and Texas Twister delivers chicken tenders with a crispy, seasoned crust that justifies the wait

Ingredients

FOR THE 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

FOR THE FRY-MIX:

  • 2 cups whole wheat flour
  • 2 cups all purpose flour
  • 2 Tablespoons Casa M Spice Co® Texas Twister®
  • 1 teaspoon black pepper, freshly ground

PULLING IT ALL TOGETHER:

  • 12 chicken tenders

Method

  1. 01

    Mix the buttermilk brine

    5 min

    Combine buttermilk, Chain Reaction, Texas Twister, black pepper, and salt in a bowl and mix well. This brine is your flavor foundation—those spices need to dissolve evenly so every tender gets seasoned all the way through.

  2. 02

    Brine the chicken tenders

    1440 min

    Rinse and drain your tenders, then place them in a large zip-top bag with the mixed brine, expel extra air, seal it tight, and refrigerate for 24 hours. The buttermilk breaks down the muscle fibers while the spices penetrate deep, giving you tender meat with seasoning throughout.

  3. 03

    Make the fry mix

    5 min

    Combine both flours, Texas Twister, and freshly ground black pepper in a large flat baking dish and mix well. A flat dish gives you room to work and lets you see when your coating is even and clump-free.

  4. 04

    Bread the tenders

    20 min

    Pull tenders from the brine one or two at a time, gently place them in the fry mix, and press hard with your hand—you're building a thick, clingy crust that won't feel wet underneath. Once coated, gently knock tenders together to shed excess flour, then lay them on a wire rack in a single layer.

  5. 05

    Let breaded tenders rest

    60 min

    This hour on the rack lets the coating dry and set properly, so it fries up crispy instead of sloughing off into the oil. Patience here pays dividends.

  6. 06

    Heat the fryer

    10 min

    Set your deep fryer to 375°F and let it come to temperature while your tenders are resting. A thermometer doesn't lie—cold oil makes greasy food, and this temp is spot-on for a golden exterior and cooked-through interior.

  7. 07

    Fry the tenders

    4 min

    Fry in small, uncrowded batches for 3–5 minutes until the internal temperature hits 160°F—crowding the basket drops oil temperature and you'll end up with soggy tenders instead of crispy ones. Work in batches and you'll nail it every time.

  8. 08

    Drain and cool

    5 min

    Remove tenders to a paper towel-lined plate to shed excess oil. A few minutes here and they'll firm up to that perfect crispy-outside, juicy-inside texture.

  9. 09

    Serve with toppings

    These tenders stand on their own thanks to that brined seasoning, but sauces, toppings, or dips are always welcome—it's your table.

From Mike's Notebook

01

Twenty-four hours matters—the buttermilk breaks down proteins so the brine penetrates, not just sits on the surface.

02

Mix your dry coating right before breading; Chain Reaction and Texas Twister lose punch sitting exposed to air.

03

Pat the tenders completely dry after brining or the wet surface will steam instead of fry crisp.

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