Instructions:
Marinate the Chicken: In a large bowl, combine the buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Add the chicken tenders, ensuring they are fully coated. Cover and refrigerate for at least 1 hour (or overnight for extra tenderness and flavor).
Prepare the Breading: In a separate bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
Heat the Oil: In a large skillet or deep frying pan, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C).
Coat the Chicken: Remove the chicken tenders from the buttermilk marinade, allowing any excess to drip off. Dredge each tender in the seasoned flour mixture, pressing down to ensure they are well-coated.
Fry the Chicken Tenders: Carefully place the coated chicken tenders into the hot oil, frying in batches for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove and drain on paper towels.
Serve: Garnish the crispy chicken tenders with fresh parsley and serve hot with your favorite dipping sauces, such as ranch, honey mustard, or BBQ sauce.
- Helpful Tips:
Oven Option: For a healthier version, you can bake the chicken tenders at 400°F (200°C) for 20-25 minutes, flipping halfway through.
Crispier Tenders: Double-dip the chicken in the buttermilk and flour mixture for an extra-crispy coating.
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