Ingredients

The following ingredients have 6 Servings
  • 4 chicken breasts (sliced into long, thick strips)
  • 240 ml 1 cup buttermilk
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1/4 tsp garlic salt
  • 180 g 1 1/2 cups plain (all-purpose) flour
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1/2 tsp garlic salt
  • ½ tsp celery salt
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 tsp baking powder
  • 1 tsp chilli flakes
  • vegetable oil for frying
  • 3 tbsp buttermilk
  • 2 tbsp sour cream
  • 2 tbsp mayonnaise
  • 2 tbsp chopped coriander
  • Juice of half a lime
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 small garlic clove peeled and crushed
  • 1 tsp sriracha

Instruction

  • Place the chicken in a bowl. Add the buttermilk, salt, pepper and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to over night)
  • Preheat the oven to a low heat (to keep cooked chicken warm). Heat a large pan of vegetable oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it’s hot enough). You’ll need at least 1 litre (4 cups) of oil.
  • Mix together the crispy coating ingredients in a small bowl. Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated.
  • Once the oil is hot enough, add in 5 or 6 of the chicken tenders. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken. Cook for 3-5 minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it’s no longer pink in the middle, it’s cooked.
  • Place on a tray in the oven to keep warm whilst you cook the rest of the chicken.
  • Mix together the dip ingredients and serve with the crispy chicken.