FOR THE MARINADE
- 1 -2 pounds chicken breast or tenderloins
- 1 cup buttermilk
- 1-1/2 teaspoons salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
FOR THE BREADING
- 1-1/2 cups all purpose flour
- 1-1/2 teaspoons baking powder
- 1 heaping teaspoon salt
- 3/4 teaspoon black pepper
- 3/4 teaspoon garlic powder
- 3/4 teaspoon paprika
- 3 tablespoons buttermilk
FOR COOKING
- 3-4 cups canola oil
INSTRUCTIONS
To marinate the chicken: In a large sealable, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl and refrigerate for at least 4 hours or up to 24 hours.
To make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is clumpy.
Remove the chicken from the marinade and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. Set breaded chicken on the prepared baking sheet.
To fry the chicken: Line another baking sheet with a few layers of paper towels or set a cookie cooling rack over the baking sheet. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it’s ready.) Using tongs, place the chicken in the hot oil without crowding the pan. Cook until golden brown on the bottom side – about 4/5 minutes – then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot.
Note: If using chicken breast be sure to pound it down prior to marinating.
