# What You'll Need:
→ Chicken & Marinade
01 - 1.1 lbs chicken tenders
02 - 1 cup buttermilk
03 - 1 tsp salt
04 - 1/2 tsp black pepper
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder
→ Coating
07 - 1 1/2 cups all-purpose flour
08 - 1 1/2 tsp paprika
09 - 1 tsp salt
10 - 1/2 tsp black pepper
11 - 1/2 tsp cayenne pepper
12 - 1 tsp baking powder
→ Frying
13 - 2 cups vegetable oil
# How to Make It:
01 - Whisk buttermilk with salt, pepper, garlic powder, and onion powder in a large bowl. Add chicken tenders and coat thoroughly. Cover and refrigerate for 1 hour to overnight.
02 - Combine flour, paprika, salt, black pepper, cayenne pepper, and baking powder in a shallow dish until evenly distributed.
03 - Pour vegetable oil into a deep skillet or Dutch oven. Heat over medium-high until temperature reaches 350°F.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Press each tender firmly into the flour mixture to ensure thorough coating.
05 - Place chicken in hot oil without overcrowding. Fry 4 to 5 minutes per side until golden brown and internal temperature reaches 165°F.
06 - Transfer cooked tenders to paper towel-lined plate. Let rest 2 minutes to allow coating to set.
