# 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 (optional, for heat)
12 - 1 tsp baking powder
→ Frying
13 - 2 cups vegetable oil, for frying
# Directions:
01 - In a large bowl, whisk together buttermilk, salt, black pepper, garlic powder, and onion powder. Add chicken tenders, tossing to coat. Cover and marinate in the refrigerator for at least 1 hour (up to overnight for best flavor).
02 - In a shallow dish, mix flour, paprika, salt, black pepper, cayenne pepper, and baking powder.
03 - Heat oil in a deep skillet or Dutch oven over medium-high heat to 350°F.
04 - Remove chicken from marinade, letting excess drip off. Dredge each tender in the flour mixture, pressing to adhere.
05 - Carefully fry the chicken tenders in batches (do not overcrowd the pan) for 4–5 minutes per side, or until golden brown and cooked through (internal temperature 165°F).
06 - Transfer to a paper towel-lined plate. Let rest 2 minutes before serving.
