Ingredients
Scale
- 2 pounds of chicken tenders
- 1 cup of buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup of all-purpose flour
- 1 cup of breadcrumbs (Panko works best)
- Vegetable oil, for frying
- Dipping sauces of your choice (BBQ, ranch, honey mustard)
Instructions
- Marinate the chicken tenders in buttermilk, garlic powder, onion powder, paprika, salt, and pepper for at least 1 hour.
- Set up a breading station with flour in one bowl and breadcrumbs in another. Dredge each tender in flour first, then coat with breadcrumbs.
- Heat vegetable oil in a skillet and fry breaded chicken tenders until golden brown, about 4-5 minutes on each side.
- Arrange the fried chicken tenders on a platter and serve with dipping sauces for a beautiful presentation.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, use an oven at 375°F (190°C) for 10-15 minutes.
- For baking, place on a baking sheet at 400°F (200°C) for 20-25 minutes.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free breadcrumbs)
Nutrition
- Serving Size: 4 tenders
- Calories: 300 Kcal
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg