Chicken Tenders

What is it?

Buttermilk batter coats breast strips before they're fried until the crust turns craggy and crisp. They're served boneless with a dip on the side, giving you the usual seasoning in a slimmer, strip-shaped format. Compared with the rest of the fried lineup, these skip the bone and focus on the white meat centre. That puts them closer to a fast-food tender than a wing or piece of bone-in fried protein, with the batter doing most of the flavour work. Expect a thick, crunchy shell with juicy, well-seasoned meat underneath.