BRINE:
1.5-2 lbs. boneless skinless chicken tenders
1 cup buttermilk
1 egg
1½ tsp. salt
DREDGE AND FRYING:
1½ cups flour
½ cup cornstarch
1 tsp. baking powder
2 tsp. paprika
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. black pepper
1½ tsp. salt
4 cups peanut oil
GRAVY:
2 T. bacon fat or butter
2 T. flour
1½ cups whole milk
1 tsp. vinegar
Salt and pepper
Whisk brine ingredients and pour over chicken patted dry with a paper towel. Refrigerate overnight.
In a shallow pan or baking dish, whisk together flour, cornstarch, baking powder and seasonings to make the dredge. Mix 2 T. of the buttermilk brine into the dredge with your hands to create small flaky bits. Working with your hands, toss and flip chicken in the dredge, pressing flour to cover all areas of the chicken. Transfer to a plate.
Preheat oven to 200 degrees and heat oil in a cast-iron skillet to 400 degrees. Line a sheet pan with paper towels and place wire rack on top.
Fry chicken undisturbed for 3 minutes, then flip and cook an additional 2 minutes. Transfer to wire rack, sprinkle with salt and place in oven to keep warm while frying remaining chicken tenders.
For the gravy, heat the bacon fat or butter over medium heat until melted and bubbling. Add the flour, whisking to incorporate, about 1 minute. Slowly whisk in the milk and bring to a simmer. Continue whisking until gravy has thickened. Season with salt and pepper. Remove from heat and stir in vinegar.
Recipe by North Dakota Living test kitchen
