# 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
12 - 1 tsp baking powder
→ Frying
13 - 2 cups vegetable oil
# Cooking steps:
01 - Whisk 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, or overnight for optimal flavor penetration.
02 - Combine flour, paprika, salt, black pepper, cayenne pepper, and baking powder in a shallow dish. Blend evenly to distribute spices throughout the flour mixture.
03 - Pour vegetable oil into a deep skillet or Dutch oven. Heat over medium-high heat until the temperature reaches 350°F. Use a cooking thermometer to verify proper temperature.
04 - Remove chicken from the marinade, allowing excess liquid to drip off. Dredge each tender in the flour mixture, pressing firmly to ensure the coating adheres completely to the meat.
05 - Carefully place chicken tenders in the hot oil, working in batches to avoid overcrowding. Fry for 4 to 5 minutes per side until golden brown and cooked through. The internal temperature should reach 165°F.
06 - Transfer fried chicken to a plate lined with paper towels to drain excess oil. Let rest for 2 minutes before serving to allow the coating to set.
