Chicken Tenders

Step 1

Add all the ingredients to a large bowl and thoroughly mix to combine. Cover and place the tenders in the fridge to marinate for 2 to 24 hours. The longer, the more flavorful and tender they will become.

Step 2

In a cake tin or wide shallow bowl, whisk together the flour, cornstarch, baking powder, garlic granules, onion granules, paprika, 2 teaspoons of salt, and ½ teaspoon of pepper. Set it to the side.

Step 3

In a separate cake tin or a wide, shallow bowl, whisk together the eggs, buttermilk, and the remaining 1 teaspoon of salt and ½ teaspoon of pepper until well combined. Set it to the side.

Step 4

At this stage, add enough oil to a 4- or 5-quart pot to fill it halfway. Heat it over medium to low heat until it reaches 375°F. Keep it at that temperature. Once the cold tenders are added to the oil, the temperature will immediately drop to 350°, which is perfect.

Step 5

Take the tenders out of the fridge and remove them a few at a time. Drain off any excess, then dip them right into the seasoned flour. Press down on the tender from all sides to ensure it’s evenly coated. Lift it, shake off any excess, then over to the egg wash. Coat it on all sides, completely covering the flour in the whisked eggs. Now, drain off any excess liquid, as before, and return to dredging the flour, pressing down to completely cover it.

Step 6

Place them on a rack over a sheet tray and let them sit for up to 15 minutes, then repeat the process to bread the remaining tenders.

Step 7

Next, place the tenders 4 to 6 at a time into the hot oil. Cook them for 3 ½ to 4 minutes while flipping them every 2 minutes. They should be golden brown and cooked throughout. Set them aside on a rack to drain off any excess oil while you cook the remaining tenders in batches. They will hold fine while you do this.

Step 8

Serve with optional dipping sauces of ranch, blue cheese, or honey mustard.