# What you'll need:
→ For the Marinade
01 - 500 grams chicken breast tenders
02 - 240 ml buttermilk
03 - 2 teaspoons kosher salt
04 - 1 teaspoon black pepper
→ For the Coating
05 - 220 grams all-purpose flour
06 - 1 tablespoon paprika
07 - 1 teaspoon garlic powder
08 - 1 teaspoon cayenne pepper
09 - 1 teaspoon onion powder
10 - 1 teaspoon kosher salt
→ For Frying
11 - 1 liter vegetable oil
→ For Nashville Hot Sauce
12 - 60 ml vegetable oil
13 - 3 tablespoons cayenne pepper
14 - 1 tablespoon brown sugar
15 - 1 teaspoon garlic powder
16 - 1 teaspoon paprika
17 - 1/2 teaspoon salt
→ For Serving
18 - 220 grams sliced dill pickles
19 - 4 slices thick-cut white bread
# Method:
01 - Combine buttermilk, kosher salt, and black pepper in a large mixing bowl. Submerge chicken tenders and refrigerate for at least 1 hour to tenderize and flavor.
02 - Whisk together flour, paprika, garlic powder, cayenne pepper, onion powder, and salt in a separate bowl to form a uniform coating blend.
03 - Remove marinated chicken from the buttermilk, shaking off excess liquid. Coat each tender thoroughly in the seasoned flour mixture, pressing lightly to adhere.
04 - Fill a deep heavy-bottomed pan with vegetable oil. Heat to 180°C (355°F), monitoring temperature with a thermometer for even frying results.
05 - Carefully add coated chicken tenders to the hot oil in batches, avoiding overcrowding. Fry for 4–5 minutes until golden brown and crispy. Transfer to a wire rack over paper towels.
06 - In a heatproof bowl, whisk together cayenne pepper, brown sugar, garlic powder, paprika, and salt. Ladle 60 ml of hot frying oil over the spice mixture and stir to blend.
07 - Brush or drizzle the hot sauce over fried tenders immediately for maximum flavor infusion.
08 - Arrange chicken tenders on slices of thick-cut white bread. Garnish with sliced dill pickles and serve hot.
