Crispy Chicken Tenders (Print Version)
# Ingredients:
→ Marinade
01 -
1/4 teaspoon each of paprika, garlic powder, and cayenne
02 -
1 1/2 teaspoons salt
03 -
2 pounds of chicken tenders
04 -
1 cup of buttermilk
→ Breading
05 -
3 tablespoons buttermilk
06 -
3/4 teaspoon each of black pepper, paprika, and garlic powder
07 -
1 heaping teaspoon salt
08 -
1 1/2 teaspoons baking powder
09 -
1 1/2 cups of flour
→ For Frying
10 -
Enough vegetable oil to fill 3/4 inch in a deep pot (3-4 cups)
# Instructions:
01 -
Pop chicken tenders and marinade ingredients into a big, resealable bag. Massage everything together so it coats well, then refrigerate for at least 4 hours, up to a full day.
02 -
Grab a bowl and stir together the flour, baking powder, salt, pepper, garlic powder, and paprika. Mix in the buttermilk—you want it clumpy.
03 -
Take the marinated chicken out. Press each piece into the breading, making sure the lumpy bits stick to the meat. Place them on a foil-lined sheet as you go.
04 -
Pour the oil into a deep pot, enough to form about 3/4 inch of depth. Warm it over medium-high until it starts shimmering (around 350°F).
05 -
Fry the chicken in batches. Cook each piece for a few minutes on either side until it’s golden brown. Set them on paper towels to drain the extra grease.
# Notes:
01 -
Store them in the freezer for up to 90 days.
02 -
Use one hand for dry ingredients and the other for wet ones.
03 -
Keep in mind, the chicken will darken a bit after it’s out of the oil.