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Spicy Buttermilk Chicken Tenders With Molasses Dipping Gravy

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“This recipe is amazing. Was featured on Rachael Ray's show....I love her food. Delicious and fun to make.”

Ingredients Nutrition


  1. Place the chicken tenders in the buttermilk and marinate for at least 30 minutes or up to 2 hours.
  2. Pre-heat oven to 250ºF.
  3. Place a large, high-sided skillet over medium heat with the oil (it should come about an inch up the side of the pan).
  4. 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).
  5. 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).
  6. 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.
  7. Serve the chicken tenders with the molasses dipping gravy and some Sweet Potato Oven Fries alongside.

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