This fried chicken recipe without buttermilk keeps our yogurt-and-flour tender method and your choice of Desert Dust flavor. A light coating and small batches make the oil easier to control; a thermometer tells you when each tender is ready.
Make it with The Original Desert Dust. Start with the amount listed, then taste before adding more.
Ingredients
10–12 chicken tenders, about 1½ pounds (680 g), fully thawed
1 cup (240 ml) plain unsweetened regular or Greek yogurt
About 3 cups (720 ml) canola or other neutral frying oil, enough for ¾-inch depth in your pan
Directions
Marinate the tenders. Mix the yogurt with 2 teaspoons Dust in a bowl. Add the chicken, cover and refrigerate for 1 hour. Do not rinse the raw chicken. Set out a clean rack over a tray for the cooked tenders.
Coat lightly. Mix the flour with the remaining 2 teaspoons Dust. Lift each tender from the yogurt, scraping off heavy clumps but leaving a thin coating. Press into flour and shake off excess. Discard leftover marinade and flour that touched raw chicken.
Heat the oil. Pour oil ¾ inch deep into a dry, high-sided skillet, filling it no more than halfway. Heat to 350°F (177°C), checking with a frying thermometer. Keep the pan attended; add no water to hot oil.
Fry in small batches. Lower in 3–4 tenders without crowding. Fry roughly 6–8 minutes, turning halfway and adjusting the heat to keep oil around 325–350°F (163–177°C). Lift each tender from the oil to check its thickest center; it must reach 165°F (74°C).
Drain and repeat. Transfer cooked tenders to the clean rack. Return the oil to 350°F before adding the next batch; remove loose dark crumbs with a metal strainer. Rest tenders about 3 minutes before eating. Taste before adding salt, since Dust already contains it.
Prep timing: 15 mins + 1 hr marinating. Cooking timing: 30–40 mins in batches + 3 mins resting.
The Dust In This Recipe
The Original Desert Dust
$12.99
Make it with The Original Desert Dust. Start with the amount listed, then taste before adding more.
✦The Date Is the DifferenceOrganic Coachella Valley dates bring sweetness, body and depth.
✦Smoky & EarthyA balanced all-purpose blend made for everyday cooking.
Plain unsweetened yogurt coats the chicken before flouring. Regular or Greek yogurt works; scrape off thick clumps so the flour adheres in a light layer. This is a no-buttermilk recipe, not a dairy-free recipe.
WHICH DESERT DUST FLAVOR SHOULD I CHOOSE?
Use Original for the base recipe, Savory for a different spice profile, or Spicy if you want heat. The original photo shows Savory. Start with the same measured quantity, skip additional salt and check the current label for your chosen blend.
CAN I USE CHICKEN BREAST INSTEAD OF TENDERS?
Yes. Cut boneless breast into similar strips, roughly ¾ inch thick, rather than frying whole breasts with these timings. Thick ends need longer. Check each piece from the side with an instant-read thermometer until its center reaches 165°F (74°C).
HOW LONG CAN THE CHICKEN SIT IN YOGURT?
This recipe uses 1 hour in the refrigerator at 40°F (4°C) or below. An overnight marinade is an option if the chicken is still within its safe raw storage time; marinating does not restart that clock. Discard the used marinade.
WHY IS MY COATING DARK BEFORE THE CHICKEN IS COOKED?
The oil may be too hot, the coating too heavy, or the pieces too thick. Dust contains ground dates, which can darken quickly. Control the oil around 325–350°F, skim loose crumbs between batches and keep cooking to the measured 165°F endpoint.
HOW DO I KEEP THE COATING FROM TURNING SOGGY?
Let excess yogurt fall away, shake off loose flour and leave space between tenders in the pan. Wait for the oil to recover between batches. Drain on a rack without stacking or covering the chicken; trapped steam softens the coating.
HOW DO I STORE LEFTOVERS AND CHECK ALLERGENS?
Refrigerate within 2 hours, or 1 hour above 90°F (32°C), and use within 3–4 days. Reheat to 165°F (74°C); an oven can help dry the coating. Yogurt contains milk, flour contains wheat, and Original Dust lists mustard. Check every chosen blend label.
