1 ½ cups all-purpose flour
1/2 cup cornstarch
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper (optional for heat)
Salt and pepper to taste
For Frying:
Vegetable oil (for frying)
Fresh parsley, chopped (for garnish)
Instructions
Marinate the Chicken: In a large bowl, mix the buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Add chicken tenders and ensure they’re fully coated. Cover and refrigerate for at least 1 hour or overnight for the best flavor and tenderness.
Prepare the Breading: In a separate bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, and a pinch of salt and pepper.
Heat the Oil: Heat about 2 inches of vegetable oil in a large skillet or frying pan over medium-high heat to 350°F (175°C).
Coat the Chicken: Remove chicken tenders from the buttermilk marinade, letting the excess drip off. Dredge each tender in the flour mixture, pressing to ensure even coating.
Fry the Tenders: Fry the tenders in batches, 3-4 minutes per side, until golden brown and cooked through. Drain on paper towels.
Serve and Enjoy: Garnish with fresh parsley and serve hot with dipping sauces like ranch, honey mustard, or BBQ sauce.
Notes
Baking Option: For a healthier version, bake tenders at 400°F (200°C) for 20-25 minutes, flipping halfway through.
Double Dipping: For an extra-crispy coating, dip the tenders back in the buttermilk and then dredge them in the flour mixture again before frying.
Nutrition
Serving Size: 1 serving (approx. 3-4 tenders)Calories: 420Sugar: 1gSodium: 780mgFat: 22gSaturated Fat: 4gUnsaturated Fat: 16gTrans Fat: 0gCarbohydrates: 32gFiber: 1gProtein: 25gCholesterol: 85mg
