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Ingredients
Scale
- 2 pounds chicken tenderloins
- 1 cup buttermilk
- 1 teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ½ teaspoon Tony Chachere's Creole Seasoning (or ¼ teaspoon cayenne + pinch salt)
- 1 ½ cups all-purpose flour
- ½ cup panko breadcrumbs
- 1 ½ teaspoons baking powder
- ¾ teaspoon kosher salt
- ¾ teaspoon black pepper
- ¾ teaspoon garlic powder
- ¾ teaspoon paprika
- ¼ teaspoon Tony Chachere's Creole Seasoning (or ¼ teaspoon cayenne + pinch salt)
- 3 tablespoons buttermilk
- 4 cups peanut oil (use more if deep frying)
Instructions
- Marinate chicken tenderloins with buttermilk and spices for at least 4 hours.
- Heat frying oil to 350°F.
- Combine flour, breadcrumbs, and spices in a shallow bowl.
- Bread the marinated chicken in the mixture and place on a baking sheet.
- Fry tenders in small batches until golden brown and cooked through.
- Drain on paper towels and serve with dipping sauces.
Notes
Check oil temperature with a thermometer for best results.
Marinating overnight will enhance flavor and tenderness.
Avoid overcrowding the pan while frying.
- Prep Time: 4 hours
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Calories: 400
- Sugar: 1
- Sodium: 800
- Fat: 23
- Saturated Fat: 3
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 2
- Protein: 19
- Cholesterol: 80