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Ingredients
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Ingredients for Buttermilk Chicken Tenders
Method
Instructions for Buttermilk Chicken Tenders
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, salt, paprika, garlic powder, onion powder, and black pepper. Add the chicken strips, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.
- 2
Prepare the Breading
In a separate bowl, mix together the all-purpose flour and cornstarch. This will be used for the coating of the chicken.
- 3
Coat the Chicken
Remove chicken from the buttermilk marinade, letting excess drip off. Dredge each strip in the flour-cornstarch mixture, ensuring each piece is well coated. Shake off any excess flour.
- 4
Fry the Chicken
Heat oil in a large skillet over medium-high heat. Once hot, add the coated chicken tenders in batches, being careful not to overcrowd the pan. Fry until golden brown and cooked through, about 4-5 minutes per side. Use a meat thermometer to ensure internal temperature reaches 75°C (165°F).
- 5