Ingredients:

• 1 lb chicken tenders
• 1 cup buttermilk
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional)
• 1 cup all-purpose flour
• 1 cup breadcrumbs
• 2 eggs
• Vegetable oil, for frying

Directions:

1. In a bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using).
2. Add the chicken tenders to the bowl, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best results.
3. In a shallow dish, mix together the flour and breadcrumbs.
4. In another bowl, beat the eggs.
5. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
6. Remove the chicken tenders from the buttermilk mixture, letting the excess drip off.
7. Dredge each chicken tender in the flour mixture, then dip into the beaten eggs, and finally coat with the flour mixture again.
8. Carefully place the coated chicken tenders into the hot oil, frying in batches to avoid overcrowding.
9. Fry each tender for 3-4 minutes per side, or until golden brown and cooked through.
10. Remove the chicken tenders from the oil and place on a paper towel-lined plate to drain excess oil.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 310 kcal | Servings: 4 servings