Southern · main

Southern Fried Chicken Tenders with Comeback Sauce

Southern Fried Chicken Tenders with Comeback Sauce reads sourness 5.3, salinity 4.7 and citrus 4.4 on Palate's 0–10 flavor X-ray — a Southern main, about 38 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.4 / 10
• Sweet & Fruity — 4.1 / 10
• Sour & Bright — 6.6 / 10
• Bitter & Earthy — 2.8 / 10
• Rich & Fat — 4.4 / 10
• Aromatic & Spice — 4.3 / 10

The measured notes (of 18)

Sourness 5.3 · Salinity 4.7 · Citrus 4.4 · Umami 4.3 · Richness 4.2 · Allium 3.8 · Heat 3.6 · Sweetness 3.6 · Funk & Ferment 2.8 · Smoke 2.5 · Warm Spice 2.4 · Fruity 1.6 · Earthy 1.1 · Bitterness 0.9 · Herbaceous 0.9 · Nutty 0.7

What's in it (16)

• chicken tenders — 454 g
• buttermilk — 355 g
• salt — 5 g
• all-purpose flour — 121 g
• smoked paprika — 5 g
• garlic — 3 g
• black pepper — 3 g
• cayenne pepper — 1 g
• vegetable oil — 871 g
• mayonnaise — 109 g
• ketchup — 30 g
• chili sauce — 15 g
• worcestershire sauce — 5 g
• garlic — 3 g
• hot sauce — 5 g
• lemon juice — 5 g

Time & effort: about 38 min (8 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 252.4 kcal, 9.4 g protein, 16.2 g fat, 17.6 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. In a medium bowl, whisk together the buttermilk and 1/2 teaspoon of the salt. Add the chicken tenders, turn to coat, cover, and refrigerate at least 30 minutes, up to overnight for deeper flavor.
2. While the chicken marinates, whisk together the mayonnaise, ketchup, chili sauce, Worcestershire sauce, grated garlic, hot sauce, lemon juice, and 1/4 teaspoon of the black pepper in a small bowl. Cover and refrigerate until serving.
3. In a shallow dish, whisk together the flour, smoked paprika, garlic powder, remaining 1/4 teaspoon black pepper, cayenne, and remaining 1/2 teaspoon salt.
4. Heat the vegetable oil in a heavy pot or Dutch oven over medium-high heat to 350°F.
5. Lift each chicken tender from the buttermilk, letting the excess drip off, then dredge in the flour mixture, pressing to adhere on all sides. Set the coated tenders on a plate.
6. Working in batches of 3 to 4 so the oil temperature doesn't drop, fry the tenders until deep golden brown and cooked through to 165°F internal, 5 to 6 minutes, turning once halfway through.
7. Transfer the fried tenders to a wire rack set over paper towels and let rest 2 minutes; season with a pinch of salt while still hot.
8. Serve hot with the comeback sauce alongside for dipping.

Dishes with a similar flavor shape

• New Orleans BBQ Shrimp — Cajun/Creole · Cajun
• Creamy Chicken Enchilada Soup — Tex-Mex
• Coyote Quesadilla — Tex-Mex
• Black Bean Soup with Lime Crema — Mexican
• Chicken Tinga Tostadas — Mexican

Keep reading: what sourness, salinity, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.