Crispy Chicken Tenders

Place the chicken tenders in a bowl and pour buttermilk over them. Let them marinate for at least 15 minutes to ensure the meat stays tender.

In a separate large bowl, whisk together the all-purpose flour, garlic powder, paprika, salt, and black pepper.

Remove each chicken tender from the buttermilk, allowing excess to drip off, and dredge thoroughly in the seasoned flour mixture, pressing gently to coat.

Heat vegetable oil in a large deep skillet or frying pan to 175°C (350°F).

Fry the chicken tenders in small batches for 4–5 minutes per side until golden brown, crispy, and cooked through to an internal temperature of 74°C (165°F).

Transfer the cooked tenders to a paper towel-lined wire rack or plate to drain excess oil.

Serve hot with your favorite dipping sauce.