# What you'll need:
→ 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)
12 - 1 tsp baking powder
→ Frying
13 - 2 cups vegetable oil
# Preparation steps:
01 - Whisk together buttermilk, salt, black pepper, garlic powder, and onion powder in a large bowl. Add chicken tenders and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, up to overnight for maximum flavor penetration.
02 - Combine flour, paprika, salt, black pepper, cayenne pepper, and baking powder in a shallow dish. Whisk to distribute spices evenly throughout the flour mixture.
03 - Pour vegetable oil into a deep skillet or Dutch oven. Heat over medium-high heat until temperature reaches 350°F. Use a cooking thermometer to verify oil temperature for optimal frying results.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Press each tender firmly into the flour mixture, turning to coat completely and pressing gently to ensure coating adheres well.
05 - Carefully place chicken tenders in hot oil, working in batches to avoid overcrowding. Fry for 4-5 minutes per side until golden brown and cooked through to internal temperature of 165°F. Do not flip too frequently to allow crust to set properly.
06 - Transfer fried chicken to a paper towel-lined plate to drain excess oil. Let rest for 2 minutes before serving to allow juices to redistribute and coating to set.
