Ingredients
Chicken
- 900 g (2 lb) chicken tenders
- Or chicken breast cut into strips
Buttermilk Marinade
- 2 cups buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Optional: 1/4 teaspoon cayenne
Seasoned Flour Coating
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For Frying
- Vegetable oil, enough for shallow frying
Step 1: Marinate the Chicken
- Place chicken tenders in a large bowl.
- Add buttermilk, salt, pepper, paprika, garlic powder, onion powder, and cayenne.
- Mix well so every piece is coated.
- Cover and refrigerate for at least 1 hour.
For best results, marinate for 4 to 12 hours.
Step 2: Prepare the Coating
- In a wide bowl, whisk together all flour coating ingredients.
- Make sure spices are evenly distributed.
Step 3: Heat the Oil
- Pour oil into a heavy pan to about 2–3 cm deep.
- Heat oil to 175°C (350°F).
- If you don’t have a thermometer:
- Drop in a pinch of flour.
- It should sizzle immediately.
Step 4: Dredge the Chicken
- Remove chicken from buttermilk, letting excess drip off.
- Place in seasoned flour.
- Press flour firmly onto each piece.
- Shake off excess.
For extra crunch:
- Dip back into buttermilk briefly.
- Dredge in flour again.
Step 5: Fry the Tenders
- Carefully place chicken into hot oil.
- Do not overcrowd the pan.
- Fry for 3 to 4 minutes per side.
- Turn once, gently.
They’re done when:
- Deep golden brown
- Internal temperature reaches 74°C (165°F)
Step 6: Drain and Rest
- Transfer tenders to a wire rack or paper towels.
- Let rest for 5 minutes.
This keeps the coating crisp.
Serving Ideas
- With fries or mashed potatoes
- On a sandwich
- With coleslaw
- With honey mustard, ranch, or spicy mayo
Storage and Reheating
- Refrigerate leftovers up to 3 days
- Reheat in oven at 190°C (375°F) for 10 minutes
- Avoid microwaving if possible
