Ingredients
- 2 lbs chicken tenders or boneless chicken breasts (cut into strips)
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (optional for spice)
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 2 eggs
- 2 tablespoons water
- 2 cups panko breadcrumbs (for extra crispiness)
- Oil for frying
Instructions
- Marinate the Chicken: In a bowl, combine chicken strips, buttermilk, salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper. Mix well, cover, and refrigerate for at least 30 minutes (or overnight for best flavor).
- Prepare Breading Station: In one bowl, mix flour, cornstarch, baking powder, and a pinch of salt. In another bowl, whisk eggs with water. In a third bowl, place panko breadcrumbs.
- Coat the Chicken: Remove chicken from the marinade. Dredge each strip in the flour mixture, dip into the egg wash, then coat with panko breadcrumbs, pressing gently to adhere.
- Heat Oil: In a deep frying pan or pot, heat oil to 350°F (175°C).
- Fry the Chicken: Fry chicken strips in batches for 4-5 minutes per side until golden brown and crispy. Drain on paper towels.
- Serve & Enjoy: Serve hot with your favorite dipping sauces like ranch, honey mustard, or BBQ sauce.
Would you like to add any variations or seasoning tweaks? 😊