Ingredients
- 1 lb boneless, skinless chicken breasts (about 3–4 breasts)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 2 tsp garlic powder
- 2 tsp paprika
- 2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups vegetable oil (for frying)
Instructions
- Slice chicken breasts into long, even strips.
- Place chicken in a bowl and cover with buttermilk. Marinate in the fridge for at least 30 minutes.
- In a shallow bowl, mix flour, garlic powder, paprika, onion powder, salt, and black pepper.
- Remove chicken from buttermilk and dredge in the seasoned flour until fully coated. Repeat for extra crunch if desired.
- Heat vegetable oil in a deep skillet over medium-high heat. Test oil by dropping in a bit of flour—if it sizzles, it’s ready.
- Fry chicken tenders in batches for 3–4 minutes per side until golden brown and cooked through.
- Transfer cooked tenders to a paper towel-lined plate to drain excess oil. Serve hot.
Notes
- Add cayenne pepper or hot sauce to the marinade for a spicy kick.
- Mix panko or crushed cornflakes into the flour for extra crunch.
- Substitute buttermilk with 1 tbsp lemon juice or vinegar in 1 cup milk.
- To bake, cook at 400°F for 20–25 minutes on a wire rack.
- For air fryer, cook at 375°F for 10–12 minutes, flipping halfway.
- Store leftovers in the fridge for up to 3 days. Reheat in oven or air fryer for best texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 1g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 95mg
