I absolutely love fried chicken, I really don't know anyone who doesn't. What I don't like is getting my hands dirty while eating around the bones. This is why I love using chicken tenders. This chicken is so tasty, it is seasoned well and the crunchy coating is amazing.
I like to marinate the the chicken overnight, this insures that the chicken tenders are moist and seasoned well.
2 pounds chicken tenders
1 cup butter milk
1 1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp garlic powder
1/4 tsp paprika
for the breading-
1 1/2 cups of flour
1 tsp salt
1/4 tsp pepper
3/4 tsp garlic powder
3/4 tsp paprika
1 1/2 tsp baking powder
3 tb buttermilk
2-3 cups vegetable oil for frying
In a large ziplock bag, combine chicken tenders and all the ingredients for the marinade. Seal the bag tightly and mix it all together. I like to place the bag into a bowl (incase there is any leakage) and place into the fridge overnight, or at least 4-6 hours.
To make the breading, in a medium bowl, combine flour, salt, pepper, garlic powder, paprika and baking powder. Stir together to combine. Add the 3 TB of buttermilk, and stir. This will make some lumps in the coating which will adhere to the chicken and make that yummy crispy crust.
Dip the marinated chicken tenders into the flour coating and set aside onto a parchment lined sheet. Press the coating in firmly so the clumps adhere to the meat
Heat 2-3 cups of veg oil on medium-high heat in a skillet with high sides.
Prepare a large plate lined with paper towels. Place chicken into the hot oil, do not overcrowd. I fry 3-4 pieces at a time.
Cook until golden brown on the bottom, and then flip and cook until the other side is golden. Remove the chicken onto the prepared plate.
Fry the remaining chicken. This chicken tastes best when it is fresh and hot.
But we still eat it the next day to. Kids love to dip it into ranch and bbq sauce, It is also amazing in a hoagie bread for a chicken sandwich (with some ranch, lettuce and tomatoes).