Ingredients
2 lb chicken tenders
1 cup buttermilk
¼ tsp ground black pepper
1½ tsp salt
¼ tsp garlic powder
¼ tsp paprika
5 cups vegetable oil, (up to 8 cups), or canola oil, for frying
1½ cups all-purpose flour
1½ tsp baking powder
1 tsp salt
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
¼ tsp cayenne pepper
3 tbsp buttermilk
¼ cup yellow mustard, or any dipping sauce of your choice, per serving
¼ cup tomato ketchup, per serving
Preparation
Place your chicken tenderloins in a large ziploc bag or a mixing bowl.
Add in the marinade ingredients such as buttermilk, salt, pepper, garlic powder, and paprika. Seal or cover tightly and then refrigerate for at least 4 hours or overnight.
Whisk together the flour, baking powder, salt, garlic powder, onion powder, paprika, cayenne pepper in a medium bowl.
Pour in the buttermilk and stir until the mixture is uniformly clumpy.
Remove your chicken tenders one or two at a time and toss them into the breading mixture.
Coat and press the breading firmly against the chicken. Once evenly coated, arrange them neatly on a baking sheet.
In a deep skillet, add in the oil until it reaches about ¾s full. Heat the oil over medium heat until it reaches 350 degrees F.
Using tongs, carefully place the chicken tenders into the hot oil. Add at least two or three at a time to avoid crowding the pan.
Cook the chicken tenders until golden brown on both sides, flipping once halfway through cooking.
Arrange your cooked chicken tenders on a plate lined with a paper towel to drain. Repeat frying as needed.
Serve hot with a side of your favorite dipping sauce and enjoy!
