Marinate the Chicken: Start by placing the chicken tenders in a bowl and pouring the buttermilk over them. Let them marinate for at least 10 minutes – this not only imparts a delightful tang but also ensures your tenders are incredibly moist.
Prepare the Coating: In a separate bowl, combine the all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper. This seasoned flour mix is the key to the irresistible flavor profile of Hillstone Chicken Tenders.
Coat the Tenders: Using tongs, remove each tender from the buttermilk, allowing any excess liquid to drip off. Roll the chicken in the seasoned flour mixture, ensuring an even and generous coating. This is where the magic begins!
Heat the Oil: Fill your deep fryer or heavy-duty pot with vegetable oil, ensuring there’s enough for the tenders to be fully submerged. Heat the oil to 350°F (175°C).
Fry to Golden Perfection: Gently place the coated tenders into the hot oil, making sure not to overcrowd the frying vessel. Fry for about 5-7 minutes or until the tenders achieve a golden-brown hue and an internal temperature of 165°F (74°C).
Drain and Rest: As each tender reaches perfection, transfer it to a wire rack lined with paper towels. This allows any excess oil to drain off while maintaining the crispiness of the coating.
Serve and Enjoy: Arrange your Hillstone Chicken Tenders on a platter, and there you have it – a plateful of culinary excellence! Serve with your favorite dipping sauce, and savor the harmonious blend of crunch and tenderness.
