Ingredients:

  • 1 lb (450 g) boneless, skinless chicken breasts, cut into strips
  • 1 cup (120 g) buttermilk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup (120 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional, for heat)
  • Vegetable oil, for frying (about 2 cups or sufficient for deep frying)

Instructions:

  1. In a large bowl, whisk together buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Add chicken strips and ensure they are fully submerged. Cover and refrigerate for 30 minutes.
  2. In a shallow dish, mix together flour, baking powder, paprika, salt, black pepper, and cayenne pepper.
  3. Remove chicken from the marinade, letting excess liquid drip off. Dip each chicken strip into the flour mixture, pressing gently to adhere the breading.
  4. In a frying pan or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
  5. Carefully add breaded chicken strips to the hot oil, avoiding overcrowding. Fry for 4-6 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F or 75°C). Remove cooked tenders and drain on paper towels.
  6. Enjoy immediately with your choice of dipping sauces or sides.