# Components:
→ Chicken
01 - 1.5 pounds boneless, skinless chicken breast tenders
→ Marinade
02 - 1 cup buttermilk
03 - 1 teaspoon salt
04 - 1/2 teaspoon ground black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
→ Breading
07 - 1.5 cups all-purpose flour
08 - 1 teaspoon paprika
09 - 1 teaspoon baking powder
10 - 1 teaspoon salt
11 - 1/2 teaspoon ground black pepper
→ For Frying
12 - Vegetable oil, for deep frying
# Method:
01 - Combine buttermilk, salt, pepper, garlic powder, and onion powder in a large mixing bowl. Whisk until evenly blended.
02 - Submerge chicken tenders into the marinade. Cover and refrigerate for at least 1 hour to tenderize and flavor meat.
03 - Stir together flour, paprika, baking powder, salt, and black pepper in a shallow dish.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Dredge chicken pieces thoroughly in seasoned flour mix, pressing to adhere coating.
05 - Pour vegetable oil into a deep, heavy-bottomed pan to a depth of 2 inches. Heat oil to 350°F (175°C).
06 - Carefully place coated chicken tenders into hot oil without overcrowding. Fry in batches for 4–6 minutes, turning once, until golden brown and cooked through.
07 - Transfer fried tenders to a wire rack or paper towels to remove excess oil. Serve immediately while crisp.
