Chicken Tenders Recipe

Prepare the Marinade

In a large bowl, combine the buttermilk, garlic powder, onion powder, salt, and black pepper. Mix well.

Marinate the Chicken

Add the chicken tenders to the marinade, making sure each piece is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.

Prepare the Breading Station

In a shallow dish, mix together the all-purpose flour, cornstarch, salt, black pepper, and paprika. In another bowl, beat the eggs and water together until well combined.

Bread the Chicken

Remove the marinated chicken tenders from the fridge. Dredge each piece in the flour mixture, then dip into the egg mixture, and finally coat again with the flour mixture. Ensure each piece is well coated.

Heat the Oil

In a large skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Chicken

Carefully place the breaded chicken tenders into the hot oil, working in batches to avoid overcrowding. Fry for about 4-5 minutes on each side, or until golden brown and fully cooked.

Drain the Chicken

Using a slotted spoon, remove the chicken tenders from the oil and place them on a plate lined with paper towels to drain excess oil.

Combine Ingredients

In a small bowl, whisk together the honey, lime juice, olive oil, salt, and black pepper until smooth and well combined.

Serve the Chicken Tenders

Arrange the fried chicken tenders on a serving platter and drizzle with the honey-lime dressing. Serve immediately.