Buttermilk Chicken Tenders

Ingredients

• 2 pounds chicken tenderloins about 18 in total, they’re called mini chicken fillets in the UK
• oil for frying

For The Marinade

• 1 cup buttermilk
• 1 teaspoon salt
• ¼ teaspoon ground black pepper

For The Breading

• 1 cup all-purpose flour
• 1 cup panko breadcrumbs
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika

Instructions

1. In a large bowl, combine the buttermilk with salt and pepper.
2. Add the chicken tenders to the buttermilk mixture, give everything a quick mix, cover with plastic wrap and chill for 30 minutes and up to 2 hours.
3. In a shallow dish, combine the flour with panko, and seasonings.
4. Remove each chicken tender from the buttermilk, shake off any excess and dip in the flour mixture.
5. Press the chicken into the flour, lightly shake off any excess and fry.
6. To fry, heat about 3 inches of oil in a dutch oven. When it reaches 350°F/180°C, drop the chicken tenders into the hot oil away from you so it doesn’t splatter.
7. Fry in batches for 5-6 minutes or until golden brown. The chicken is ready when the internal temperature is 165°F/74°C.
8. Drain on a wire rack or paper towels and serve with a dipping sauce and fries.