So there I was last Saturday, standing in front of my Blackstone griddle with about fifteen of my buddies coming over for the game, and my wife Sarah looking at me like I'd lost my damn mind. "You're really gonna try to fry chicken on that thing?" she asked, hands on her hips. Well, let me tell you something – these Blackstone chicken tenders turned out so good that even my neighbor Bob (who's pickier than a toddler at dinnertime) asked for the recipe twice!
Listen, I've been cooking on griddles for the better part of twenty years, and I thought I knew everything there was to know about making chicken tenders. Boy, was I wrong. This recipe is gonna change your whole perspective on what's possible with your Blackstone. We're talking crispy, juicy, restaurant-quality tenders that'll have your family thinking you secretly went to culinary school.
Why You'll Fall Head Over Heels for This Recipe
- Ridiculously crispy coating – I'm talking about that perfect crunch that makes you close your eyes and do a little happy dance
- Buttermilk and pickle juice magic – This combo is like the secret handshake of the chicken world (trust me on this one)
- Simple ingredients – No weird stuff you can't pronounce or find at your local grocery store
- Perfect for crowds – Because let's face it, nobody ever complains about having too many chicken tenders around
Quick Recipe Preview
Here's what we're working with: succulent chicken tenders soaked in a buttermilk-pickle juice marinade (yeah, I know it sounds weird, but stick with me), double-breaded with a cornstarch-flour mixture that creates these amazing "shaggy bits," then fried to golden perfection on your trusty Blackstone.
Prep: 25 minutes | Marinate: 2-4 hours | Cook: 15-20 minutes | Serves: 4
The secret? It's all about that marinade time and temperature control, my friends.
Ingredients That Make the Magic Happen
For the Marinade:
- 1.5 lbs boneless, skinless chicken tenders
- 1 cup buttermilk
- ⅓ cup dill pickle juice (from the jar – don't you dare throw that liquid gold away!)
- 1 teaspoon hot sauce (Frank's RedHot is my go-to)
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
For the Ultimate Crispy Breading:
- 1½ cups all-purpose flour
- ½ cup cornstarch (this is where the magic happens, folks)
- 2 teaspoons fine sea salt
- 1 teaspoon black pepper
- 1½ teaspoons paprika (I prefer smoked, but sweet works too)
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
- ½ teaspoon cayenne pepper (optional, but life's too short for bland food)
- ¼ cup reserved marinade (for those beautiful shaggy bits)
For Frying:
- 2-3 cups high smoke point oil (peanut, canola, or vegetable – avoid olive oil here, trust me)
How to Make These Life-Changing Blackstone Chicken Tenders
1. Get That Marinade Going
Pat those chicken tenders dry like you mean it. I'm talking paper towel party here – moisture is the enemy of good adhesion. Whisk together your buttermilk, pickle juice (the neighbors might think you've lost it, but just smile and wave), hot sauce, salt, and pepper.
Dump those tenders in there and make sure they're completely submerged. Cover that bowl and stick it in the fridge for at least 2 hours. But here's the thing – if you can wait 4 hours or even overnight? Do it. Your taste buds will thank you later.
2. Create Your Crispy Coating
In a wide, shallow dish, whisk together flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne. Now here's where it gets interesting – drizzle that reserved marinade right over the flour mixture.
Use a fork to toss it around until you get these irregular, shaggy clumps throughout. Don't go crazy mixing it; we want texture variation here. These little clumps are gonna create more surface area for maximum crispiness. It's like science, but tastier.
3. Set Up Your Frying Station
About 30 minutes before cooking, pull that chicken out of the fridge. Room temperature chicken cooks more evenly – learned that one the hard way after serving my brother-in-law practically raw chicken one Thanksgiving (we still don't talk about it).
Plop a heavy-bottomed pan (cast iron is your friend) on your Blackstone. Add oil to about ½ to 1 inch deep and crank those burners to medium-high. You're aiming for 350°F, and I cannot stress this enough – get yourself a thermometer. The "wooden spoon bubble test" is cute and all, but we're not messing around here.
4. The Double-Dredge Dance
This is where the magic happens, people. Take one tender, let the excess marinade drip off, then coat it thoroughly in that shaggy flour mixture. Press it in there – don't be shy!
Now here's the kicker – dip it back in the marinade for just a second, then back into the flour for round two. Press firmly so all those beautiful, irregular bits stick. You'll end up with this thick, shaggy coat that looks absolutely gorgeous when fried.
Set each breaded tender on a wire rack. And here's something most folks don't know – let them sit for 5-10 minutes before frying. This little rest helps everything stick together better.
5. Fry Time Baby!
Once that oil hits 350°F and stays there, carefully slide 3-4 tenders into the oil. Don't crowd them – I know you're hungry, but patience, grasshopper.
Fry for about 3-4 minutes per side until they're deep golden brown and gorgeous. Use a thermometer to check – internal temp should hit 165°F. The smell alone will have your neighbors peeking over the fence.
Keep an eye on that oil temperature and adjust your burners as needed. If they're browning too fast, dial it back a notch.
6. The Final Rest
Pull those beauties out and set them on a clean wire rack. Resist the urge to pile them on paper towels – you'll steam the bottom and lose that precious crispiness. Let them rest for at least 5 minutes. I know it's torture, but this lets the juices redistribute for maximum tenderness.
Sprinkle with a pinch of flaky sea salt while they're hot if you're feeling fancy.
Mix It Up: Recipe Variations & Substitutions
Spice Things Up:
- Double the cayenne for serious heat lovers
- Add some ranch seasoning to the flour mixture for that Hidden Valley magic
- Toss finished tenders in Buffalo sauce for wing-style goodness
Dietary Swaps:
- Use buttermilk powder mixed with water if you can't find fresh buttermilk
- Sweet pickle juice works if dill isn't your thing (though I'll judge you slightly)
- Coconut oil works for frying if you're into that sort of thing
Flavour Twists:
- Add some dried herbs like thyme or oregano to the breading
- A tablespoon of parmesan in the flour mixture is absolutely divine
- Try different hot sauces in the marinade – sriracha gives a nice kick
What to Serve With These Beauties
These tenders are the star of the show, but they play well with others:
- Blackstone griddled corn – sweet corn with a little char is perfection
- Creamy coleslaw – gotta have that cool, crunchy contrast
- Seasoned fries – because chicken and fries is a combination older than time itself
- Sweet potato fries – for when you want to pretend you're being healthy
Dipping Sauce Game:
- Classic honey mustard (equal parts honey and Dijon with a dollop of mayo)
- Ranch (obviously)
- Spicy aioli with garlic and sriracha
- Quality BBQ sauce – none of that corn syrup nonsense
Keeping Leftovers Fresh (If There Are Any!)
Ha! Leftovers. That's a good one. But seriously, if by some miracle you have extras, store them in an airtight container in the fridge for up to 3 days.
To reheat and maintain that crispy coating, use an air fryer at 375°F for 5-8 minutes, or your oven at 400°F for 10-15 minutes. Skip the microwave unless you enjoy soggy disappointment.
You can even freeze these bad boys for up to 2 months. Just cool completely before freezing, and they'll be ready for those emergency comfort food moments.
Your Burning Questions Answered
How long to cook chicken tenders on Blackstone? About 6-8 minutes total (3-4 minutes per side) depending on thickness. The thicker the tender, the longer it needs. Use a thermometer – 165°F internal temp is your goal, not the timer.
Can I use canola oil on Blackstone? Absolutely! Canola oil is perfect for this. It has a high smoke point and neutral flavour. Peanut and vegetable oil work great too. Just avoid olive oil for frying – save that for drizzling on salads.
Internal temp for chicken tenders? 165°F is the magic number, no exceptions. Don't guess – use an instant-read thermometer. Food safety isn't negotiable, folks.
Do you brine chicken tenders? The buttermilk-pickle juice marinade essentially acts as a brine, so no need for a separate brining step. The acidity tenderizes while the salt seasons from within. It's like a two-fer!
How do you clean a Blackstone griddle? After it cools, scrape off food bits, pour some water on the hot surface (it'll sizzle), scrub with a griddle brick or scraper, dry thoroughly, and apply a thin layer of oil. Clean griddle = happy cooking.
How often to season Blackstone griddle? After every few uses, or whenever you notice food starting to stick. A well-seasoned griddle is like a good friendship – it gets better with time and attention.
OTHER RECIPES YOU'LL LOVE
Blackstone Chicken Tenders
Ingredients
Marinade:
- 1.5 lbs chicken tenders
- 1 cup buttermilk
- ⅓ cup pickle juice
- 1 teaspoon hot sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
Breading:
- 1½ cups flour
- ½ cup cornstarch
- 2 teaspoon salt
- 1 teaspoon black pepper
- 1½ teaspoon paprika
- 1½ teaspoon garlic powder
- 1½ teaspoon onion powder
- ½ teaspoon cayenne
- ¼ cup reserved marinade
For Frying:
- 2-3 cups high smoke point oil
Instructions
- Pat chicken dry, combine marinade ingredients, submerge chicken for 2-4 hours
- Mix breading ingredients, add reserved marinade to create shaggy bits
- Heat oil in heavy pan on Blackstone to 350°F
- Double-dredge chicken: flour → marinade → flour, pressing firmly
- Rest breaded chicken 5-10 minutes
- Fry 3-4 pieces at a time, 3-4 minutes per side until 165°F internal temp
- Drain on wire rack, rest 5 minutes before serving
Notes
- Don't skip the resting periods – they're crucial for texture
- Maintain oil temperature at 350°F for best results
- The pickle juice isn't weird, it's genius – trust the process!
Let me just say this: cooking should be fun, not stressful. Sure, there are some technical bits here, but once you get the hang of it, these Blackstone chicken tenders will become your go-to crowd-pleaser. My buddy Mike still talks about the batch I made for his birthday party three months ago – that's the kind of food memory you want to create.
Whether you're feeding a hungry family or trying to impress the in-laws, this recipe has got your back. The combination of that tangy marinade, crispy coating, and proper technique creates something truly special. And hey, if a slightly stubborn middle-aged guy like me can master it, you absolutely can too.
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