Ingredients:
2 Ibs chicken tenderloins
Oil for frying (canola, vegetable, or
olive oil)
For the Marinade:
1 cup buttermilk
1 teaspoon salt
1/4 teaspoon ground black pepper
For the Breading:
1 cup all-purpose flour (measured,
then sifted)
1 cup panko crumbs
1 1/4 teaspoons salt (adjust to taste)
1/2 teaspoon ground black pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons parsley flakes
1 teaspoon ground paprika
1 teaspoon cornstarch
Dipping Sauce (optional)
Honey mustard
Chick-fil-A sauce (optional)
Preparation:
Marinate the Chicken:
In a large bowl, whisk together
buttermilk, salt, and pepper. Add the
chicken tenderloins, ensuring each
piece is submerged. Cover and let it
marinate in the refrigerator for at
least 1 hour (or up to overnight for
deeper flavor)
Prepare the Breading:
In another dish, thoroughly combine the flour, panko crumbs, salt, pepper, garlic powder, parsley flakes, paprika, and cornstarch,
Bread the Chicken:
Remove the chicken tenders from
the buttermilk marinade, letting any excess drip off. Coat each piece in
the breading mixture, pressing gently to ensure it sticks
Fry the Chicken:
Heat about 3 inches of oil in a deep
skillet to 350°F. Fry the tenders in
small batches for 6-8 minutes
turning halfway through, until they
are golden brown and crispy.
Remove and place on a paper towel-
lined plate to drain excess oil,
Serve:
Enjoy your crispy buttermilk chicken tenders with honey mustard or your favorite dipping sauce!
Prep Time: 10 minutes | Total Time:1
hour 20 minutes | Servings: 4-6