Chicken Tenders Recipe
Buttermilk fried chicken tenders with a choice of sauces
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Ingredients
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Chicken Tenders
Sauces
Method
Preparation
- 1
Marinate the Chicken
Cut the chicken breast into strips. In a bowl, combine chicken strips and buttermilk. Cover and refrigerate for at least 1 hour or overnight for best results.
- 2
Prepare the Flour Mixture
In a separate bowl, mix together flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.
Frying
- 3
Heat the Oil
In a deep skillet or fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Coat the Chicken
Remove chicken from buttermilk and let excess drip off. Dredge each piece in the flour mixture, ensuring an even coating.
- 5
Fry the Chicken
Carefully place the coated chicken strips into the hot oil, frying in batches to avoid overcrowding. Fry for about 5-7 minutes or until golden brown and cooked through. Use a thermometer to ensure an internal temperature of 165°F (74°C).
- 6
Drain and Serve
Remove chicken tenders from the oil and place them on a plate lined with paper towels to drain excess oil. Serve hot with your choice of sauces.