Tender chicken soaked in buttermilk, coated with seasoned flour, and fried to crispy golden perfection.
# What You’ll Need:
→ Chicken
01 - 1.5 lbs chicken tenders or boneless, skinless chicken breasts cut into strips
→ Marinade
02 - 1 cup buttermilk
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon paprika
08 - 1/4 teaspoon cayenne pepper (optional)
→ Coating
09 - 1 1/2 cups all-purpose flour
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - 1 teaspoon paprika
13 - 1/2 teaspoon garlic powder
14 - 1/2 teaspoon onion powder
15 - 1/2 teaspoon baking powder
→ For Frying
16 - Vegetable oil, enough to fill 2 inches deep in skillet
# How-To Steps:
01 - In a large bowl, whisk together buttermilk, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Add chicken strips and turn to fully coat. Cover and refrigerate for at least 2 hours or overnight.
02 - Combine all-purpose flour, salt, black pepper, paprika, garlic powder, onion powder, and baking powder in a shallow dish. Stir well to distribute spices evenly.
03 - Remove chicken from marinade, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, pressing firmly to adhere. Arrange coated strips on a plate.
04 - Pour vegetable oil to a depth of 2 inches into a large, deep skillet or Dutch oven. Heat oil to 350°F (175°C) using a thermometer to maintain temperature.
05 - Working in batches to avoid overcrowding, fry chicken tenders for 3 to 4 minutes per side until golden brown and cooked through to an internal temperature of 165°F (74°C).
06 - Transfer fried chicken tenders to a wire rack or paper towels to drain excess oil. Serve immediately while hot.
