Chicken tenders (chosen specifically to ensure quick cooking)
Pickle juice (used for brining)
Dijon mustard
Hot dog stand yellow mustard
Dry Coating Base (Split between Wet Batter and Dry Coating)
Cornstarch: 60 grams total (30 grams for wet batter, 30 grams for dry coating)
Tapioca starch: 60 grams total (30 grams for wet batter, 30 grams for dry coating)
All-purpose flour: 240 grams total (120 grams for wet batter, 120 grams for dry coating)
Clean water: Used for thinning out and texturizing the wet batter
Seasoning Blend (Equal parts, roughly 1 tablespoon each per bowl)
Sazón packet (split evenly between wet and dry bowls)
Chicken bouillon cube (crushed and split evenly between wet and dry bowls)
Garlic powder
Steak seasoning (of your personal choice)
Lemon pepper seasoning
Tony Chachere's Creole seasoning
Onion powder
Slap Ya Mama Cajun seasoning
Salt
White pepper
Ginger powder
Sauce & Assembly
Frank's RedHot Buffalo Wing Sauce
Raw honey (optional, used for a hot-honey variation)
Sandwich bread or buns (toasted)
White barbecue sauce
Pickle slices (reserved from the marinade)
Step-by-Step Cooking Instructions
1. Marinate the Chicken
Place your fresh chicken tenders into a clean bowl.
Pour over enough pickle juice to submerge the pieces completely.
Add a generous dollop of Dijon mustard and a squeeze of traditional hot dog stand yellow mustard.
Toss the chicken tenders thoroughly to ensure they are coated in the mustard and pickle juice mixture.
Let the chicken sit and marinate for a minimum of 30 minutes.
2. Set Up the Frying Station
Pour cooking oil into a deep pot, heavy Dutch oven, or commercial fryer setup.
Turn on the heat source to preheat your frying oil.
Set your target temperature to 190°C (375°F).
Allow the oil plenty of time to rise to this specific heat level while you work on battering.
Frying hot and fast ensures the chicken cooks perfectly without absorbing excess grease, resulting in a cleaner finish.
3. Mix the Dry Coating
Prepare a large mixing bowl specifically designated for your dry dredge ingredients.
Weigh out and add 30 grams of cornstarch into the bowl.
Weigh out and add an equal portion of 30 grams of tapioca starch.
Tapioca starch is a key component inspired by Korean fried chicken techniques; it creates a structural barrier that maintains a loud, distinct crunch even after being tossed in heavy buffalo sauce.
Measure out 120 grams of all-purpose flour and pour it directly into the starches.
Add approximately 1 tablespoon of your seasoning elements. This includes half of a Sazón packet, half of a crushed chicken bouillon cube, garlic powder, your favorite steak seasoning, lemon pepper, onion powder, Tony's, Slap Ya Mama, white pepper, ginger powder, and salt.
Take a wire whisk and aggressively stir the dry mixture until all the spices are fully incorporated.
The flour should change color away from pure white, taking on a warm, seasoned tint.
4. Prepare the Wet Batter
Grab a separate large mixing bowl to act as your wet station.
Repeat the exact measurements used in the dry bowl: combine 30 grams of cornstarch, 30 grams of tapioca starch, and 120 grams of all-purpose flour.
Empty the remaining halves of the Sazón packet and crushed chicken bouillon cube into this bowl, followed by a duplicate tablespoon measure of all your other seasoning powders.
Whisk the dry elements together first to distribute the spices evenly.
Slowly stream clean water directly into the seasoned flour mixture while whisking constantly.
Keep adding water and mixing until you achieve a smooth liquid consistency.
Aim for a balanced volume so you do not run out of dry coating prematurely later.
5. Dredge and Rest the Chicken
Pull on a protective cooking glove onto your hand to keep clean.
Take your marinated chicken tenders out of the brine and drop them entirely into the bowl filled with wet batter, ensuring every piece is fully coated.
Working with a few pieces at a time, lift a wet tender out of the batter, allowing any extreme excess to drip off for a brief second.
Transfer the wet tender immediately into the dry flour bowl.
Use your clean hand to scoop dry flour over the top of the chicken.
Press down firmly on the chicken piece so the flour adheres to the wet batter tightly.
Shake it slightly to form highly textured, craggly bits across the surface.
Lay the coated chicken tenders onto a clean tray or pie dish.
Allow the fully battered chicken tenders to sit undisturbed and rest for a few minutes on the tray before frying.
Letting them rest allows the wet batter and dry flour to form a cohesive bond, ensuring the crust does not flake off in the hot frying oil.
6. Fry the Chicken Tenders
Check that your oil temperature is steady at 190°C (375°F).
Identify which chicken tenders were battered first, as these have rested the longest and are prime for frying.
Using your hands or long metal kitchen tongs, carefully lower the rested chicken tenders into the hot oil one by one.
Drop them into the pot in the exact chronological order that they were laid out on the tray.
Avoid overcrowding the frying vessel, though tenders can be spaced somewhat closely since they cook rapidly compared to large chicken breasts.
Set an initial kitchen timer and allow the chicken to fry completely undisturbed.
The entire cooking window should take roughly 4 to 5 minutes per batch. Watch for the exterior crust to shift into a vibrant, crispy, golden-brown state.
Verify that the interior is cooked through using a digital meat thermometer. The internal temperature should read at least 74°C (165°F) to ensure safety while remaining incredibly juicy.
Lift the cooked tenders out of the hot oil and place them directly onto an elevated wire rack or an air fryer basket nestled over a tray.
This allows excess oil to drain away completely without steaming the bottom crust.
7. Sauce the Tenders
Pour an ample amount of Frank's RedHot Buffalo sauce into a container.
Warm the sauce up gently until it is lukewarm.
Never toss freshly fried chicken in cold sauce straight out of the refrigerator, as the temperature shock will instantly degrade the crispy texture of your crust.
Pour the warmed buffalo sauce into a large, wide metal mixing bowl, mimicking a professional wing restaurant setup.
Drop your freshly fried, crispy tenders into the bowl with the sauce. Work in manageable batches so you don't overcrowd the bowl and ruin the texture.
Use a rubber spatula or gently toss the bowl to coat every angle of the chicken tenders in the buffalo sauce.
Move carefully so you do not accidentally break off the fragile, crunchy ridges of the crust.
If you prefer a sweet heat profile, drizzle raw honey directly over your sauced tenders during this stage.
8. Assemble the Sandwiches
Toast your choice of sandwich bread or buns until they are lightly golden and firm.
Take the bottom slice of your toasted bread and spread a smooth layer of white barbecue sauce across the crumb.
Take your reserved pickle rounds—the same style used during the initial marinating process—and slice them up fresh if needed.
Arrange the pickle slices evenly across the bottom layer of white barbecue sauce, spacing them out cleanly to guarantee a bite of pickle with every mouthful.
Use a clean pair of serving tongs to lift two or three fully coated buffalo chicken tenders out of the tossing bowl.
Stack the tenders side-by-side directly over the pickle layer.
Place the top piece of toasted bread firmly over the chicken tenders to close the sandwich.
Serve immediately while the interior chicken remains piping hot, juicy, and roaring with crisp flavor.
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