Buttermilk Chicken Tenders

Directions

1. Season the chicken strips with salt and pepper. Add the seasoned chicken and buttermilk to a covered container and marinate for 2 hours minimum and up to overnight.

2. When ready to cook, whisk flour, garlic powder, paprika, and 1 tsp each of salt and pepper in a shallow container.

3. Remove the tenders from the buttermilk and toss in the flour mix, pressing to evenly coat. Set coated tenders aside on a baking sheet and repeat.

4. Place a wire rack in a rimmed baking sheet or line with paper towels. Heat up 2 inches of neutral oil in a heavy bottomed deep pot over medium-high heat until it reaches 350°F.

5. Carefully add the coated tenders, being careful not to crowd the pot. Fry, flipping as needed, until golden brown and cooked through, about 5-7 minutes. Drain the cooked tenders on the prepared baking sheet.

6. Enjoy hot dipped in Bachan’s Sweet and Spicy Dipping Sauce.