Ingredients:

  • 1 cup (240 mL) buttermilk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup (125 g) all-purpose flour
  • 1 cup (100 g) breadcrumbs (preferably panko for extra crispiness)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 pound (450 g) chicken breasts, cut into strips or tenders
  • Vegetable oil (for frying)

Instructions:

  1. In a mixing bowl, whisk together buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Add chicken strips to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.
  2. In a shallow dish, combine flour, breadcrumbs, salt, pepper, and paprika.
  3. Remove chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, coating evenly. Gently press to adhere.
  4. In a frying pan, heat about 1/2 inch of vegetable oil over medium-high heat until shimmering (about 350°F/175°C).
  5. Fry the chicken tenders in batches, ensuring not to overcrowd the pan. Cook each side for 3-4 minutes or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove from the oil and drain on paper towels.
  6. Serve hot with your favorite dipping sauces.