Ingredients
- 2 pounds chicken tenders
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- Salt and pepper, to taste
- Canola oil, for frying
Instructions
In a medium bowl, combine the chicken tenders and buttermilk, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, or for even better flavor and tenderness, let them marinate overnight. The buttermilk helps break down the chicken fibers, resulting in tender, flavorful bites.
In a separate shallow dish, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. This seasoned flour gives the chicken that signature crispy crust with just the right hint of spice.
Heat about 1 inch of canola oil in a heavy-bottomed pan or Dutch oven over medium-high heat until it reaches 375°F (190°C). Remove the chicken tenders from the buttermilk, letting the excess drip off, then dredge each piece in the flour mixture until thoroughly coated.
Carefully place the chicken tenders into the hot oil, being sure not to overcrowd the pan. Fry each piece for 3–4 minutes per side, or until they turn golden brown and are cooked through to an internal temperature of 165°F (74°C). Transfer the tenders to a paper towel-lined plate to drain any excess oil.
Serve the chicken tenders hot with your favorite dipping sauces — honey mustard, ranch, or spicy barbecue all work beautifully. Add a side of fries, mashed potatoes, or cornbread for a meal that’s sure to please everyone at the table. Crispy, tender, and full of flavor — these fried chicken tenders are pure comfort food perfection!
