Ingredients:

  • 1.5 lb chicken breast tenders
  • 1 cup buttermilk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 2 cups all-purpose flour
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1 cup vegetable oil
  • 1/2 cup mayonnaise
  • 1 tbsp Worcestershire sauce
  • 1 tsp lemon juice
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper

Instructions:

  1. Combine buttermilk, salt, pepper, and paprika in a bowl. Add the chicken tenders, ensuring each piece is fully submerged. Note: This tenderizes the meat.
  2. Let the meat soak for at least 15 minutes. You can leave them for up to 4 hours in the cooler if you're prepping early.
  3. Whisk together the flour, garlic powder, onion powder, salt, and cayenne in a second bowl.
  4. Lift a tender from the buttermilk and let the excess drip off. Press it firmly into the flour mixture.
  5. Dip the floured tender back into the buttermilk quickly, then return it to the flour for a second coating. Note: This creates the thick crust.
  6. Heat vegetable oil in your skillet to 350°F (175°C).
  7. Carefully lay the Chicken Fingers in the oil, leaving space between them.
  8. Fry for 3-4 minutes per side until they reach a deep mahogany colored gold.
  9. Remove and place immediately on a wire rack to cool for a few minutes.
  10. Whisk together mayo, Worcestershire sauce, lemon juice, garlic powder, and black pepper for the dipping sauce.