ingredients:
• 1 ½ lbs chicken breasts, cut into strips
• 1 ½ cups buttermilk
• 1 tablespoon hot sauce (optional)
• 1 ½ cups all-purpose flour
• ½ cup cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• Oil for frying
Instructions:
- Cut the chicken breasts into even strips and place them in a large bowl.
- Pour the buttermilk over the chicken. Add hot sauce if using. Mix to coat.
- Cover and marinate for at least 1 hour or overnight in the refrigerator for the best tenderness.
- In another bowl, combine the flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper.
- Remove the chicken from the buttermilk, letting excess drip off.
- Dredge each piece in the flour mixture, pressing firmly to help the coating stick.
- Let the coated tenders rest on a tray for 10 minutes to set the crust.
- Heat oil in a deep skillet or pot to 350°F (175°C).
- Fry the chicken tenders in batches for 5–7 minutes, or until golden brown and cooked through.
- Transfer to a wire rack or paper towels to drain.
- Serve hot with your favorite dipping sauce.