Ingredients
- 1 ½ lbs chicken tenders or chicken breasts (cut into strips)
- 1 cup buttermilk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 2 eggs
- 1 tbsp water
- Oil for frying (vegetable or canola)
Instructions
- Marinate the Chicken:
- In a bowl, combine chicken strips, buttermilk, garlic powder, onion powder, paprika, salt, and pepper.
- Cover and refrigerate for at least 30 minutes (or up to overnight for extra flavor and tenderness).
- Prepare the Breading Stations:
- In one bowl, mix flour and cornstarch.
- In a separate bowl, beat the eggs with 1 tbsp of water.
- Bread the Chicken:
- Remove chicken from marinade.
- Dip each piece into the flour mixture, then the egg wash, then back into the flour mixture. Press the flour mixture onto the chicken to ensure a crispy coating.
- Fry the Chicken:
- Heat oil in a deep skillet or fryer to 350°F (175°C).
- Fry chicken strips in batches for 4–5 minutes per side or until golden brown and cooked through.
- Drain on paper towels.
- Serve:
- Enjoy hot with your favorite dipping sauces like honey mustard, ranch, or BBQ sauce!
Would you like a baked or air fryer version too?