First off, start by marinating the chicken tenders. In a gallon-sized zip-top bag or container, combine the chicken tenders and buttermilk. Make sure all the pieces are well-coated. Seal the bag and let it marinate in the refrigerator for about one hour. This step is crucial, as the buttermilk will tenderize the chicken and infuse it with flavor.
Next, it’s time to heat the oil. In a deep fryer or a heavy-bottomed pot, pour enough vegetable oil to submerge the tenders. Heat the oil to 350°F (175°C). Keep an eye on the temperature, as too hot can burn the coating, while too cold can make them greasy.
While the oil is heating, prepare the coating. In a shallow bowl, mix together the cake flour, cornstarch, salt, ground black pepper, and chopped parsley. Stir to combine. This dry mixture will create a beautiful crunchy exterior for your tenders.
After the marinating time is up, remove the chicken from the buttermilk and allow any excess to drip off. This is important to ensure that the coating sticks properly.
Now, dredge the chicken tenders in the flour mixture. Make sure each piece is thoroughly coated, then shake off the excess. This will help form a nice crust when frying. For best results, place the breaded chicken on a wire rack for about two minutes before cooking.
Once your oil is hot enough, carefully place a few tenders in the hot oil without overcrowding the fryer. Fry the chicken until it’s lightly golden brown, which should take about three to five minutes. The key here is to keep an eye on them to prevent burning.
After frying, use tongs to remove the tenders from the oil and place them on a paper towel-lined plate to drain any excess oil. This step is crucial for maintaining the crispiness of your Piada Chicken Tenders.
Repeat the frying process with the remaining chicken tenders, ensuring to keep the oil temperature consistent between batches. Once all the tenders are fried, it’s time to dig in!
Serve your Piada Chicken Tenders hot with your favorite dipping sauces or enjoy them as they are. No matter how you serve them, they’re sure to be a hit!
