Buttermilk Fried Chicken Tenders

 Picture courtesy Once Upon a Chef recipe adapted

Ingredients:

Marinade: Combine all in Gallon Ziplock bag and refrigerate 4 hours or overnight.

2-3 pounds chicken tenderloins or chicken breasts (5) cut into strips
1 cup buttermilk
1 1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp paprika

Breading: (Whisk until well combined then add buttermilk incorporate with a fork until evenly crumbly. Press a few pieces of chicken into breading until well coated then remove and place on a lined cookie sheet. Easiest to remove chicken from marinade with one hand and press into breading with other hand.

1 1/2 cups all purpose flour
1 tsp salt
3/4 tsp black pepper
3/4 tsp garlic powder
3/4 tsp paprika
1 1/2 tsp baking powder or cornstarch
3 Tbsp buttermilk

Frying:

3-4 cups vegetable or peanut oil (choose pan size so 3/4" depth of oil for frying meat in). Heat oil until shimmering, to test if ready drop a cube of bread in, if the bread sizzles oil is ready. Best to use tongs to pick up chicken from baking sheet to place into the oil until several pieces fit without crowding. Fry each batch approx. 8-10 minutes until golden and when pierced chicken meat is white throughout. Should cut smoothly. Remove from oil and place on brown bag paper/paper towel lined baking sheets.