Ingredients
Equipment
Method
Marinate the Chicken:
- In a large mixing bowl, combine 1 ½ cups buttermilk, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, ½ teaspoon cayenne pepper, 1 teaspoon salt, and ½ teaspoon black pepper. Whisk until well combined.
- Add the chicken tenders (about 1 lb) to the bowl and mix to coat evenly. Cover and refrigerate for at least 4 hour or up to overnight for maximum tenderness and flavor.
Prepare the Breading:
- In a shallow dish, combine 1 ½ cups all-purpose flour, ¼ cup cornstarch, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, and salt and pepper to taste. Mix well to combine.
Bread the Chicken:
- After the chicken has marinated, remove it from the buttermilk mixture. Let any excess liquid drip off, then place each tender into the flour mixture, coating both sides. Press the chicken into the flour to make sure it's fully coated. Set aside on a plate.
Heat the Oil:
- Pour enough oil into a large frying pan to cover the bottom by about 1 inch, or use a deep fryer. Heat the oil over medium-high heat to about 350°F. If you don't have a thermometer, test the oil by dropping a small piece of breading into it-if it sizzles immediately, the oil is ready.
Fry the Chicken:
- Carefully place the breaded chicken tenders into the hot oil using tongs. Fry for 4-5 minutes on each side, turning once, until the chicken is golden brown and crispy. Do not overcrowd the pan; fry in batches if necessary.
Drain and Serve:
- Once the chicken is cooked, use tongs to remove the tenders from the oil and place them on a plate lined with paper towels to drain excess oil. Let the chicken rest for a few minutes to maintain crispiness.
Notes
- For extra crispiness, you can double-bread the chicken by dipping it back in the buttermilk and then in the flour mixture again.
- Store any leftover chicken in an airtight container for up to 3 days. Reheat in the oven at 375°F for best results.