Ingredients:
For the Chicken:
- 2 lbs chicken tenderloins
- Oil for frying (canola, vegetable, or olive oil)
For the Marinade:
- 1 cup buttermilk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
For the Coating:
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch (for extra crispiness)
- 1 tsp salt
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (optional for spice)
- 1 tsp baking powder (for a lighter crust)
Construction:
- Marinate the Chicken
- In a bowl, mix buttermilk, salt, black pepper, paprika, and garlic powder.
- Add chicken tenderloins and coat well. Cover and refrigerate for at least 1 hour (or overnight for best flavor).
- Prepare the Coating
- In a shallow dish, mix flour, cornstarch, salt, paprika, black pepper, cayenne pepper, and baking powder.
- Coat the Chicken
- Remove chicken from the marinade, letting excess drip off.
- Dredge each piece in the flour mixture, pressing gently to coat.
- Let the coated tenders rest for 5-10 minutes (this helps the coating stick).
- Fry the Tenders
- Heat oil in a deep pan or fryer to 350°F (175°C).
- Fry tenders in batches for 5-7 minutes, turning occasionally until golden brown and crispy.
- Remove and place on a wire rack or paper towels to drain excess oil.
- Serve & Enjoy
- Serve hot with dipping sauces like ranch, honey mustard, or BBQ sauce.
Variations:
- Oven-Baked: Bake at 400°F (200°C) for 20-25 minutes, flipping halfway.
- Air-Fried: Cook at 375°F (190°C) for 12-15 minutes, shaking the basket halfway.
- Spicy Version: Add hot sauce to the marinade or extra cayenne in the coating.
- Parmesan Crusted: Mix grated Parmesan into the flour mixture.
Tips:
✅ Extra Crispy: Double dip—dip in buttermilk again, then coat in flour a second time.
✅ Juicier Chicken: Marinate overnight for maximum tenderness.
✅ Even Cooking: Don’t overcrowd the fryer; fry in batches.
✅ Healthier Option: Use panko breadcrumbs for a crunchier baked version.
Would you stick with the classic or try a variation?