Recipe
Southern Fried Chicken Tenders with BBQ Cajun Mayo
Crisp buttermilk chicken tenders served with a smoky barbecue and Cajun mayonnaise.
Ingredients
Method
25 mins prep20 mins cook45 mins total
Mix the buttermilk and hot sauce in a bowl, add the chicken and turn to coat. Cover and chill for at least 20 minutes.
Mix the flour, cornflour, paprika, Cajun seasoning and garlic granules in a shallow dish. Lift each chicken strip from the buttermilk, allowing the excess to drip off, then press it firmly into the seasoned flour.
Stir the mayonnaise and barbecue sauce together with a pinch of Cajun seasoning. Keep chilled until serving.
Heat the oil in a deep, heavy-based pan to 175°C. Fry the chicken in small batches for 5–6 minutes, turning once, until deeply golden and cooked through. Drain on a rack and serve with the dip.
Notes
Check the thickest tender reaches 75°C before serving.
For a lighter version, spray the coated tenders with oil and air-fry at 200°C for about 15 minutes, turning halfway.
About this recipe
These chicken tenders use a seasoned buttermilk soak and a craggy flour coating for a properly crisp finish. The quick BBQ Cajun mayo brings smoky heat without needing a separate sauce.
They make a useful family dinner with chips and slaw, or a generous sharing plate. Fry in batches so the coating stays crisp and the oil temperature remains steady.
