Instructions:
1. Marinate the Chicken:
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In a large bowl, mix buttermilk, salt, pepper, garlic powder, onion powder, and paprika.
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Add chicken strips, ensuring they’re fully coated. Cover and refrigerate for 30 minutes to 4 hours (longer = more tender).
2. Set Up Breading Station:
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Prepare three shallow bowls:
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1st bowl: Flour + salt & pepper.
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2nd bowl: Beaten eggs.
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3rd bowl: Breadcrumbs + optional spices/Parmesan.
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3. Bread the Chicken:
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Remove chicken from marinade (let excess drip off).
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Coat each piece in flour → egg → breadcrumbs, pressing firmly to adhere. Place on a tray.
4. Fry to Perfection:
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Heat oil in a deep skillet/fryer to 350°F (175°C).
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Fry tenders in batches for 3–4 minutes per side until golden and internal temp reaches 165°F (74°C).
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Drain on paper towels or a wire rack.
5. Serve & Enjoy:
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Serve immediately with dipping sauces like honey mustard, ranch, or BBQ.
Tips:
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For extra crunch, double-coat by repeating the egg and breadcrumb step.
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For baked tenders, spray with oil and bake at 400°F (200°C) for 15–20 mins, flipping halfway.
Enjoy your crispy, golden chicken tenders! 🍗✨
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