Buttermilk Fried Chicken Tenders

Servings: 4

Total Time: 40 Minutes

INGREDIENTS

FOR THE MARINADE

• 1 kg chicken tenderloins
• 1 cup buttermilk
• 1-1/2 teaspoons salt

• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika

FOR THE BREADING

• 1-1/2 cups all purpose flour
• 1-1/2 teaspoons baking powder
• 1 heaping teaspoon salt
• 3/4 teaspoon black pepper

• 3/4 teaspoon garlic powder
• 3/4 teaspoon paprika
• 3 tablespoons buttermilk

FOR COOKING

• 3-4 cups vegetable oil, for cooking

INSTRUCTIONS

1. Put the chicken in with the marinade in a large sealable container and refrigerate for at least 4 hours or up to 24 hours.
2. To make the breading: 
3. In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika, then add the 3 Tbs buttermilk and stir with a fork until the mixture is evenly clumpy.
4. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) 
5. To fry the chicken: 
6. Line a baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it's ready.) 
7. Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. 
8. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot.

By Jennifer Segal
From https://www.onceuponachef.com/recipes/buttermilk-fried-chicken-tenders-2.html