Instructions
Step 1: In a large bowl, combine the chicken tenders, buttermilk, and hot sauce (if using). Cover and marinate in the refrigerator for at least 1 hour or overnight for best flavor.
Step 2: In another large bowl, mix together the flour, paprika, garlic powder, onion powder, salt, and pepper.
Step 3: Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
Step 4: Remove chicken from the marinade, allowing the excess to drip off. Dredge each piece in the seasoned flour, pressing lightly to adhere.
Step 5: Carefully place the chicken tenders in the hot oil, a few at a time, without overcrowding. Fry for 5-6 minutes, turning once, until golden brown and cooked through.
Step 6: Transfer to a wire rack or paper towel-lined plate to drain. Repeat with the remaining chicken.
Step 7: Serve hot with your favorite dipping sauce.
Storage Information
Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 375°F for 5-8 minutes until crispy. For freezing, place cooled tenders in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen for 15-20 minutes in the oven.
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