# What You Need:
→ 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 (optional)
12 - 1 tsp baking powder
→ Frying
13 - 2 cups vegetable oil
# How-To Steps:
01 - In a large bowl, whisk buttermilk, salt, black pepper, garlic powder, and onion powder. Add chicken tenders and toss to coat. Cover and refrigerate for at least 1 hour.
02 - Combine flour, paprika, salt, black pepper, cayenne pepper, and baking powder in a shallow dish.
03 - Heat vegetable oil in a deep skillet or Dutch oven over medium-high heat to 350°F.
04 - Remove chicken from marinade, letting excess drip off. Dredge each tender in the flour mixture, pressing to adhere.
05 - Fry chicken tenders in batches, avoiding overcrowding, until golden and cooked through, 4–5 minutes per side or internal temperature of 165°F.
06 - Transfer cooked tenders to a paper towel-lined plate and let rest for 2 minutes before serving.
