Ingredients:
- 1 pound boneless, skinless chicken tenders
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- Vegetable oil, for frying
Instructions:
- In a shallow dish, combine the buttermilk, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Add the chicken tenders to the marinade and toss to coat. Cover and refrigerate for at least 1 hour or overnight.
- In a separate shallow dish, combine the flour, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of paprika, and 1/4 teaspoon of cayenne pepper (if using).
- Heat 1/2 inch of vegetable oil in a large skillet or Dutch oven over medium-high heat. The oil should reach 365-375 degrees Fahrenheit.
- Remove the chicken tenders from the marinade, allowing any excess to drip off. Dredge the chicken tenders in the flour mixture, pressing the flour mixture onto the chicken to adhere.
- Carefully add the chicken tenders to the hot oil and cook for 3-4 minutes on each side, or until golden brown and crispy. Use tongs to flip the chicken tenders as they cook.
- Remove the chicken tenders from the oil and place on a paper towel-lined plate to drain off any excess oil.
- Serve the crispy buttermilk chicken tenders with your favorite dipping sauce and enjoy!
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