# Ingredient List:
→ Chicken & Marinade
01 - 1.1 lbs chicken tenders
02 - 1 cup buttermilk
03 - 1 tsp salt
04 - 1/2 tsp black pepper
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder
→ Coating
07 - 1 1/2 cups all-purpose flour
08 - 1 1/2 tsp paprika
09 - 1 tsp salt
10 - 1/2 tsp black pepper
11 - 1/2 tsp cayenne pepper
12 - 1 tsp baking powder
→ Frying
13 - 2 cups vegetable oil
# Directions:
01 - Whisk buttermilk, 1 tsp salt, 1/2 tsp black pepper, garlic powder, and onion powder in a large bowl. Add chicken tenders and coat thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight.
02 - Combine flour, paprika, 1 tsp salt, 1/2 tsp black pepper, cayenne pepper, and baking powder in a shallow dish until evenly blended.
03 - Pour vegetable oil into a deep skillet or Dutch oven. Heat over medium-high heat until it reaches 350°F.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Dredge each tender in the flour mixture, pressing firmly to ensure the coating adheres completely.
05 - Fry chicken tenders in batches without overcrowding the pan. Cook for 4-5 minutes per side until golden brown and the internal temperature reaches 165°F.
06 - Transfer fried tenders to a paper towel-lined plate. Let rest for 2 minutes before serving to allow the coating to set.
