2 pounds chicken tenders (I didn’t have chicken tenders, so I just took chicken breasts and cut them into strips, to make chicken tenders)
3-4 cups vegetable oil, for cooking
For the Breading
1-1/2 cups all-purpose flour
1 heaping teaspoon salt
3/4 teaspoon black pepper
3/4 teaspoon garlic powder
3/4 teaspoon paprika (smoked)
1-1/2 teaspoons baking powder
3 tablespoons buttermilk
1.Combine the chicken tenders with all of the marinade ingredients in a large ziplock bag. (I used a big bowl) Seal the bag tightly and smush it around to ensure chicken tenders are evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate overnight, or at least 4 hours.
Whisk until well combined, then add the buttermilk and stir with a fork until mixture is evenly clumpy.
3.Line a baking sheet with aluminum foil. Remove the chicken tenders from the marinade a few at a time and toss into the flour mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It’s best to use one hand to remove the tenders from the bag and the other to toss in the breading.) Set breaded tenders on prepared baking sheet.
4.Line another baking sheet with a few layers of paper towels and set aside. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over high heat until oil is shimmering. (If a cube of bread sizzles when you drop it in, it’s ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan.
I served mine with BBQ Ranch. Take 1/2 ranch dressing and 1/2 BBQ sauce and mix together to create yummy goodness to dip fried goodness in!