Blackstone Chicken Tenders
Master chicken tenders on your Blackstone with our recipe. Perfectly crispy coating, succulent meat, and restaurant results without the oil mess. Kids love them!
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!