Crispy Buttermilk Chicken Tenders (Print Version)

# Ingredients:

→ Marinade

01 - 2 pounds chicken tenderloins
02 - 1 cup buttermilk
03 - 1 1/2 teaspoons salt
04 - 1/4 teaspoon cayenne pepper
05 - 1/4 teaspoon garlic powder
06 - 1/4 teaspoon paprika

→ Breading

07 - 1 1/2 cups all purpose flour
08 - 1 1/2 teaspoons baking powder
09 - 1 heaping teaspoon salt
10 - 3/4 teaspoon black pepper
11 - 3/4 teaspoon garlic powder
12 - 3/4 teaspoon paprika
13 - 3 tablespoons buttermilk

→ For Frying

14 - 3-4 cups vegetable oil

# Instructions:

01 - Combine chicken tenders with marinade ingredients in large sealable bag. Massage to coat evenly. Refrigerate 4-24 hours.
02 - Mix flour, baking powder, salt, pepper, garlic powder, and paprika. Add buttermilk and stir until mixture is evenly clumpy.
03 - Remove tenders from marinade and press firmly into breading mixture. Ensure clumps adhere to meat. Place on foil-lined baking sheet.
04 - Add oil to large pot until 3/4-inch deep. Heat over medium-high until shimmering (about 350°F).
05 - Cook tenders in batches until golden brown on both sides, a few minutes per side. Drain on paper towels.

# Notes:

01 - Can be frozen for up to 3 months
02 - Use separate hands for wet and dry ingredients
03 - Color may look lighter in oil than actual result

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