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How To Make Houston’s Chicken Tenders Recipe

Houston’s Restaurant, known for its scrumptious menu, is particularly famous for its mouth-watering chicken tenders. These crispy, juicy pieces of chicken are perfect for a casual dinner or a party appetiser. If you’re looking to recreate Houston’s chicken tenders at home, here’s a step-by-step guide to help you achieve that restaurant-quality taste in your own kitchen.

Ingredients

For the Chicken Tenders:

• 500g boneless, skinless chicken breasts (cut into strips)
• 200ml buttermilk (or make your own with milk and a splash of vinegar)
• 1 teaspoon hot sauce (optional, for extra flavour)

For the Battering:

• 150g plain flour
• 100g cornflour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper (optional, for heat)

For Frying:

• Vegetable oil (for deep frying)

Instructions

1. Marinate the Chicken

Start by marinating your chicken tenders. In a large bowl, combine the chicken strips with the buttermilk and hot sauce (if using). Make sure the chicken is well coated and then cover the bowl with cling film. Allow it to marinate in the refrigerator for at least 1 hour, though overnight is ideal for maximum tenderness and flavour.

2. Prepare the Battering

In another large bowl, combine the plain flour, cornflour, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper. Mix the dry ingredients well to ensure an even distribution of flavours.

3. Coat the Chicken

Once the chicken has marinated suitably, remove it from the refrigerator. Heat about 5cm of vegetable oil in a deep pan or fryer to approximately 180°C (350°F).

While the oil heats, begin the coating process. Take each chicken strip from the marinade and allow any excess buttermilk to drip off. Then, dredge the chicken in the seasoned flour mixture, ensuring each piece is thoroughly coated. For an extra crispy exterior, you can double-dip by returning the coated chicken to the buttermilk and then back into the flour mixture.

4. Frying the Chicken

Once the oil has reached the desired temperature, carefully add the coated chicken tenders to the hot oil in batches, being careful not to overcrowd the pan. Fry each batch for about 4–5 minutes or until golden brown and cooked through. To check for doneness, the internal temperature of the chicken should reach 75°C (165°F).

Using a slotted spoon, remove the chicken from the oil and place it on a wire rack or kitchen paper to drain any excess oil.

5. Serve and Enjoy

Serve your homemade Houston’s chicken tenders with your choice of dipping sauces. Consider classic options like ranch dressing, barbecue sauce, or honey mustard. For a complete meal, pair them with a fresh salad or coleslaw and some crispy fries.

Tips for Perfect Chicken Tenders

• Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 200ml of whole milk. Let it sit for about 10 minutes before using.
• Size Matters: For even cooking, try to cut your chicken tenders into similar sizes.
• Rest Before Serving: Letting the chicken rest for a minute after frying helps maintain its juiciness.

Recreating Houston’s chicken tenders at home not only satisfies your cravings but also gives you the satisfaction of a home-cooked meal. With this recipe, you can impress family and friends at your next gathering, and perhaps, even make them repeat customers for your home-cooked delights. Enjoy your culinary adventure!

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