Buttermilk Fried Chicken Tenders Recipe

THE MAIN EVENT

1. 1

   Marinate the Chicken

   In a large bowl, combine the buttermilk and mojo marinade. Add the chicken tenders and ensure they are fully submerged in the marinade. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate.

2. 2

   Prepare the Breading

   In a large shallow dish, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper until well combined.

3. 3

   Heat the Oil

   In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.

4. 4

   Bread the Chicken

   Remove the chicken tenders from the marinade, allowing any excess to drip off. Dredge each tender in the flour mixture, pressing lightly to adhere. Shake off any excess flour.

5. 5

   Fry the Chicken

   Carefully place the breaded chicken tenders in the hot oil, working in batches to avoid overcrowding. Fry for 5-7 minutes or until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).

6. 6

   Drain and Serve

   Using a slotted spoon, transfer the fried chicken tenders to a paper towel-lined plate to drain excess oil. Serve immediately with curly-q fries, coleslaw, and scratch-made honey mustard.