Ingredients

• 2 pounds boneless chicken breasts
• 1.5 cups buttermilk
• 1.5 tablespoons hot sauce
• 4 cups vegetable oil
• 2 cups flour
• 2.5 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon smoked paprika
• 1.5 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon baking powder

Instructions

1. 1 Cut chicken breasts into strips about 3 inches long.
2. 2 Stir buttermilk and hot sauce together in a medium bowl. Add chicken to buttermilk mixture and toss well to completely cover the chicken. Let stand 30 minutes.
3. 3 Meanwhile, pour vegetable oil into a large saucepan or very deep skillet to about 4 inches deep. Heat oil to 350 degrees F (180 degrees C).
4. 4 In a large shallow dish, whisk together flour, kosher salt, pepper, paprika, garlic powder, onion powder, and baking powder until well combined.
5. 5 Remove each tender from buttermilk mixture and coat lightly with flour mixture, shaking off any excess. Return chicken to buttermilk mixture and finish with a second coat of flour mixture. Set aside on a plate. Repeat with remaining chicken pieces.
6. 6 Working in batches, carefully add chicken tenders to hot oil and cook, flipping occasionally, until crispy golden brown and cooked through, about 5 minutes. Drain on paper towels or a wire rack set over a rimmed baking sheet.
7. 7 For sauce, whisk barbecue sauce, chipotle pepper, adobo sauce, and honey together in a small bowl. Season to taste with salt. Serve chicken with sauce.

Nutrition per serving