- 12 Chicken Tenderloins
- 2 Cups of Buttermilk
- 4 Tbsp Crove Beef Rub
- 1 Cup Pickle Juice
- 2 Cups All-Purpose Flour
- 2/3 Cup Corn Starch
- 2 Tbsp Cayenne
- Oil for frying
- In a large pot, add 8 cups of water and bring to a simmer. Add the chiles and bring to a boil. Once you reach a boil, add the roma tomato and cut off the heat source. Leave the tomato for one minute and remove, but leave the chiles there for about 10 more minutes to continue rehydrating.
- Marinate the chicken tenderloins in buttermilk, pickle juice, half of the Crove Beef Rub, and half of the Cayenne. Cover and marinate for 4 hours.
- Mix together the flour, cornstarch, Crove Beef Rub, and cayenne to create the dredge. Mix your chicken in the dredge and thoroughly coat each chicken tender.
- Heat your frying oil to 335 degrees. Fry your chicken in batches for 5 minutes, making sure not to overcrowd. Then remove from heat, crank it up to 375 to fry for 1-2 more minutes, until the chicken reaches 165 degrees internal. This double fry method allows for a crispy exterior, without overcooking. Alternatively, fry at 350 degrees for 7-8 minutes or until it reaches 165 degrees internal.
- Remove from oil and finish with salt. Enjoy!
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