Ingredients
- 1 1/2 lbs chicken tenderloins
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon baking powder
- About 3 cups vegetable oil (for frying)
Instructions
- Place chicken tenderloins in a bowl and cover with buttermilk and hot sauce if using. Refrigerate for at least 30 minutes (up to 4 hours).
- In another bowl, mix flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, cayenne (if using), and baking powder.
- Heat oil in a deep skillet to 350°F (175°C).
- Remove chicken from marinade, let excess drip off, and dredge thoroughly in flour mixture, pressing to adhere. For extra crispiness, dip again in buttermilk and re-coat in flour mixture.
- Fry in batches for 4–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
- Drain on paper towels or a wire rack and rest a few minutes before serving.
Notes
- Do not overcrowd the pan while frying.
- Maintain oil temperature for even crisping.
- Reheat in oven or air fryer to restore crispiness.
- Marinate longer for deeper flavor.
- Omit cayenne and hot sauce for a milder version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 3–4 tenderloins
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 110 mg
