If you're craving something with a kick but also a touch of sweetness, these Spicy Maple Chicken Tenders are just what you need. Perfect for a weeknight dinner or a game-day snack, they bring together bold flavors in a deliciously crispy package.
Chicken tenders are the stars here, providing a juicy base that holds up well to frying. The buttermilk not only tenderizes the chicken but also helps the flour stick, creating a perfect crispy crust. Maple syrup adds a subtle sweetness that balances the heat, while hot sauce injects a fiery kick. The flour mixture, spiked with salt, black pepper, paprika, and cayenne pepper, forms a flavorful crust. Finally, vegetable oil is necessary for frying to golden perfection.
These chicken tenders are fantastic on their own, but for a full meal, serve them with a side of coleslaw or a fresh green salad. If you're in the mood for something heartier, pair them with sweet potato fries or roasted vegetables. A cool ranch or blue cheese dipping sauce can also complement the spicy maple flavors beautifully.
Start by preparing your marinade. In a medium-sized bowl, whisk together the buttermilk, maple syrup, and hot sauce until well combined. Add the chicken tenders to the bowl, ensuring they're completely submerged in the marinade. Cover the bowl and let it marinate in the refrigerator for at least one hour. This step is essential for tender, flavorful chicken.
While the chicken marinates, prepare the dredge. In another bowl, mix together the flour, salt, black pepper, paprika, and cayenne pepper. This combination gives your chicken a flavorful coating that packs a punch.
When you're ready to cook, heat the vegetable oil in a large frying pan over medium heat. You'll want enough oil to cover the bottom of the pan by about half an inch. While the oil heats, take the chicken out of the marinade, letting the excess drip off, and then dredge each piece thoroughly in the flour mixture. Press the flour onto the tenders to ensure an even coat.
Once the oil is hot (a small piece of bread should sizzle when dropped in), carefully add the chicken tenders to the pan. Fry them in batches if necessary, ensuring you don't overcrowd the pan. Cook the tenders for about 8-10 minutes, turning occasionally, until they're golden brown and cooked through.
When done, remove the tenders from the oil and place them on a paper towel-lined plate to drain any excess oil. Serve immediately for the best crispy texture.
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