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  • 2 pounds chicken tenders
  • 3 cups buttermilk
  • 2 cups olive, canola or peanut oil, as needed to shallow fry
  • 2 cups plus 3 tablespoons flour, divided
  • 2 tablespoons smoked paprika
  • 1 tablespoon dry mustard
  • 2 tablespoons chili powder
  • 2 tablespoons grill seasoning
  • 2 tablespoons poultry seasoning or dried ground thyme
  • 3 tablespoons butter
  • 2 cups chicken stock
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup molasses
  • Salt and ground black pepper
  • 2 tablespoons poultry seasoning or dried ground thyme


Serves: 4 servings


Place the chicken tenders in the buttermilk and marinate for at least 30 minutes or up to 2 hours.

Preheat oven to 250F.

Place a large, high-sided skillet over medium heat with the oil (it should come about an inch up the side of the pan).

While the oil heats up, combine 2 cups flour and spices in a large dish. Working in batches, coat the chicken tenders in the spiced flour mixture, pressing on them lightly to make the flour stick (for a really good breading, double dip the tenders by running them through the buttermilk and flour a second time).

Once the oil has heated up, fry the chicken in batches until deep golden brown and cooked through, 5-6 minutes. (As you finish each batch, transfer them to a sheet pan and keep them warm in the low oven).

When the chicken tenders are almost ready, place a medium saucepot over medium heat and melt the butter. Sprinkle remaining 3 tablespoons flour over the butter and cook for about a minute. Whisk the chicken stock, Worcestershire and molasses into the butter-flour mixture and simmer until thickened, 2-3 minutes. Season with salt and pepper, and reserve warm.

Serve the chicken tenders with the molasses dipping gravy and some Sweet Potato Oven Fries alongside.