Buttermilk Fried Chicken Tenders

For the Seasoned Coating

• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch (for extra crunch)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional, for added heat)

For Frying

• Vegetable oil (for deep frying, about 2-3 cups depending on pan size)

Step-by-Step Instructions for Buttermilk Fried Chicken Tenders

Step 1: Marinate the Chicken

1. Prepare the Chicken
   • If using whole chicken breasts, slice them into thin strips about 1 inch wide and 4 inches long. Rinse and pat dry with paper towels.
2. Make the Buttermilk Marinade
   • In a large bowl, combine 1 1/2 cups of buttermilk with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Stir well to blend the flavors.
3. Marinate the Chicken
   • Add the chicken strips to the buttermilk mixture, ensuring they are completely submerged. Cover and refrigerate for at least 1 hour or up to overnight. The buttermilk tenderizes the chicken and infuses it with flavor.

Step 2: Prepare the Seasoned Coating

1. Mix the Dry Ingredients
   • In a shallow dish or large mixing bowl, combine 1 1/2 cups of all-purpose flour, 1/2 cup cornstarch, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon cayenne pepper. Mix thoroughly to ensure even distribution of spices.

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