Golden Tenders from Golden Chick feature juicy, tender chicken strips coated in a crispy, golden-brown breading, delivering a flavorful crunch with every bite.
Equipments
- Deep fryer
- Fry baskets
- Mixing bowls
- Tongs
- Sheet pans
- Meat thermometer
- Cooling racks
- Measuring cups
- Measuring spoons
- Knife
- Cutting board
Ingredients
- 2 lbs (900g) chicken tenderloins
- 2 cups buttermilk
- 2 teaspoons hot sauce
- 2 cups all-purpose flour
- 1 cup cornstarch
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon baking powder
- Vegetable oil (for frying)
Using fresh chicken tenderloins ensures the Golden Tenders stay juicy and tender inside the crispy coating. Soaking the chicken in buttermilk mixed with hot sauce not only adds flavor but also helps to tenderize the meat. Combining all-purpose flour and cornstarch in the breading creates an extra crispy, golden-brown crust. Measuring spices accurately is crucial to achieving the signature Golden Chick flavor profile with balanced seasoning. Your Golden Tenders from Golden Chick copycat menu will deliver a deliciously crunchy and flavorful bite every time.
Instructions
- Cut chicken tenderloins as needed on the cutting board using a knife.
- In a mixing bowl, combine buttermilk and hot sauce.
- Add chicken tenderloins to the buttermilk mixture, toss to coat, and marinate for at least 1 hour in the refrigerator.
- In a separate mixing bowl, whisk together flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, dried thyme, dried oregano, and baking powder.
- Remove chicken from buttermilk marinade, allowing excess to drip off.
- Dredge the chicken pieces in the seasoned flour mixture until fully coated.
- Place coated chicken on a sheet pan.
- Preheat vegetable oil in the deep fryer to 350°F (175°C).
- Place chicken pieces in fry baskets without overcrowding.
- Lower baskets into the hot oil and fry for 5-7 minutes, or until golden brown and cooked through.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C).
- Remove cooked tenders from oil using tongs and place on cooling racks to drain excess oil.
- Serve hot.
Substitution
Golden Tenders from Golden Chick copycat recipe mimics the juiciness and crispiness of the original using a well-balanced breading mixture and marinated chicken strips. You can substitute buttermilk with plain yogurt thinned with a little milk or lemon juice to achieve the tenderizing effect. If cornstarch is unavailable, use potato starch or rice flour to maintain the crispy texture. Adjust the seasoning to your taste preference, especially if you prefer milder or spicier breading. Use a meat thermometer to ensure the internal temperature reaches 165degF (74degC) for safe consumption.
Tips
Ensure your chicken tenderloins are evenly sliced for consistent cooking and marinate them for at least one hour to enhance juiciness and flavor. Use a meat thermometer to verify an internal temperature of 165degF (74degC) to guarantee safety and perfect doneness. Avoid overcrowding the fry baskets to maintain the oil temperature at 350degF (175degC), ensuring a crispy, golden crust. Let your tenders rest on cooling racks to drain excess oil, preserving their crunch and preventing sogginess.
Nutritions
Golden Tenders from Golden Chick provide a rich source of protein through tender chicken tenderloins, essential for muscle repair and growth. The buttermilk marinade adds calcium and aids in tenderizing the chicken while the blend of spices contributes antioxidants and flavor without many additional calories. Frying in vegetable oil does increase the fat and calorie content, so moderation is key to maintaining a balanced diet. You can better control nutritional intake by preparing them at home with measured ingredients and cooking techniques.
Storage
Store leftover Golden Tenders in an airtight container in the refrigerator to maintain their crispy texture and juiciness for up to 3 days. To reheat, place your chicken strips on a baking sheet and warm them in a preheated oven at 375degF (190degC) for about 10 minutes to restore crispness. Avoid microwaving as it can make the breading soggy and diminish the flavorful crunch.
Variation or Alternatives
You can substitute buttermilk with plain yogurt or a mixture of milk and lemon juice to maintain tenderness and add slight tanginess. For an extra crispy coating, try double-dipping the chicken strips by repeating the dredging process in the seasoned flour mixture. Instead of deep frying, bake the coated tenders at 425degF (220degC) on a greased sheet pan for 20-25 minutes, flipping halfway through for a healthier option. Experiment with spices like smoked paprika or cayenne pepper to customize the flavor profile according to your taste preferences.
Allergies
Golden Tenders contain common allergens such as wheat from the all-purpose flour and cornstarch used in the breading, which can trigger reactions in individuals with gluten sensitivity or celiac disease. The buttermilk and hot sauce might also pose a risk for those with dairy or spice allergies. It's important to review the ingredient list carefully if you have food allergies or sensitivities to ensure your safety.
Why this recipe?
Golden Tenders from Golden Chick restaurant stand out for their perfectly crispy texture and juicy, flavorful chicken, achieved through a unique blend of seasonings and a proprietary breading recipe. Customers appreciate the tender's consistent quality and satisfying crunch, making them a popular choice for fast-casual dining. Trying to create a copycat recipe allows you to enjoy this delicious meal at home, customizing flavors and cooking methods to suit your preferences. Recreating Golden Tenders offers both the joy of cooking and the satisfaction of replicating a beloved comfort food.