Ingredients
- Chicken Tenderloins: 3 lbs
- All-Purpose Flour: 1 cup
- Buttermilk: 1 cup
- Salt: 1 tsp
- Black Pepper: ½ tsp
- Garlic Powder: 1 tsp
- Paprika: 1 tsp
- Cornstarch (optional): 2 tbsp
Instructions
- Prepare the Marinade: In a large bowl, mix buttermilk, minced garlic, ground mustard seed, hot sauce, and paprika. Add chicken tenderloins, ensuring they’re fully covered. Marinate in the refrigerator for 4-24 hours.
- Prepare the Dredging Station: Set up three shallow dishes—one with seasoned flour (flour, cornstarch, salt, pepper, garlic powder, and paprika), the second with buttermilk, and the third with breadcrumbs or panko (optional).
- Coat the Chicken: Use one hand for wet and the other for dry ingredients. Dredge chicken in flour, then buttermilk, then back to flour. For extra crispiness, double dredge.
- Heat the Oil: In a deep, heavy-bottomed pot, heat oil to 350°F.
- Fry the Chicken: Fry chicken in batches for 5-7 minutes, flipping occasionally, until golden brown and cooked through (internal temperature of 165°F).
- Drain: Remove from oil and place on a wire rack or paper towels to drain excess oil.
- Serve: Pair with dipping sauces like honey mustard, ranch, or barbecue sauce.
Notes
- Marinate chicken for at least 4 hours for the best flavor and tenderness.
- Use a thermometer to maintain the frying temperature between 350°F-375°F.
Store leftovers in an airtight container for up to 3 days and reheat in a 350°F oven for 10-15 minutes to retain crispiness.
- Prep Time: 4 hours (includes marinating)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 1g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg