Crispy Chicken Tenders (Print-Friendly Version)

Tender chicken strips marinated in buttermilk, seasoned and fried to golden crispiness.

# Ingredients Required:

→ Chicken

01 - 680 grams boneless skinless chicken breasts

→ Marinade

02 - 240 milliliters buttermilk

→ Coating

03 - 120 grams all-purpose flour
04 - 60 grams cornstarch
05 - 1 teaspoon salt
06 - 1 teaspoon black pepper
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1 teaspoon paprika

→ Frying

10 - 480 milliliters vegetable or canola oil

# Detailed Directions:

01 - Soak chicken strips in buttermilk for a minimum of 2 hours or overnight to tenderize and flavor.
02 - Combine flour, cornstarch, salt, black pepper, garlic powder, onion powder, and paprika in a bowl.
03 - Heat vegetable or canola oil in a skillet to 175°C, ensuring temperature stability for optimal frying.
04 - Dredge marinated chicken strips first in the buttermilk, then in the seasoned flour mixture, pressing lightly to adhere coating.
05 - Fry chicken in batches for 5 to 7 minutes per side until golden brown and internal temperature reaches safe consumption level.

# Helpful Advice:

01 - For enhanced crispiness, coat the chicken twice by repeating the dredging steps. Maintain consistent oil temperature for even cooking.

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