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
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
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01
Mix the buttermilk brine
5 minCombine 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.
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02
Brine the chicken tenders
24h mRinse 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.
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03
Make the fry mix
5 minCombine 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.
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04
Bread the tenders
20 minPull 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.
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05
Let breaded tenders rest
1h mThis 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.
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06
Heat the fryer
10 minSet 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.
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07
Fry the tenders
4 minFry 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.
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08
Drain and cool
5 minRemove 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.
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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
Twenty-four hours matters—the buttermilk breaks down proteins so the brine penetrates, not just sits on the surface.
Mix your dry coating right before breading; Chain Reaction and Texas Twister lose punch sitting exposed to air.
Pat the tenders completely dry after brining or the wet surface will steam instead of fry crisp.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
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