# What You'll Need:
→ Chicken
01 - 1.5 pounds chicken tenders or boneless, skinless chicken breasts cut into strips
→ Marinade
02 - 1 cup buttermilk
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon paprika
08 - 1/4 teaspoon cayenne pepper (optional)
→ Coating
09 - 1 1/2 cups all-purpose flour
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - 1 teaspoon paprika
13 - 1/2 teaspoon garlic powder
14 - 1/2 teaspoon onion powder
15 - 1/2 teaspoon baking powder
→ For Frying
16 - Vegetable oil, for deep frying
# How To Make It:
01 - Whisk buttermilk with salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper in a large bowl. Add chicken strips, stir to coat evenly, cover, and refrigerate for at least 2 hours.
02 - Combine all-purpose flour, salt, black pepper, paprika, garlic powder, onion powder, and baking powder in a shallow dish.
03 - Remove chicken from marinade, allowing excess to drip off. Coat each piece thoroughly with the seasoned flour, pressing to adhere, and place on a plate.
04 - In a large, deep skillet or Dutch oven, heat vegetable oil to 350°F (175°C) to a depth of approximately 2 inches.
05 - Fry chicken tenders in batches for 3 to 4 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Avoid overcrowding the pan.
06 - Drain cooked tenders on a wire rack or paper towels and serve hot with desired dipping sauces.
