Prep the Chicken: Start by patting the chicken tenders dry with paper towels. This ensures that our flavorful coating sticks to the chicken like a charm.
Create the Dredging Station: In two separate shallow dishes, we’re going to set up our dredging station. In one, combine the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper. In the other, whisk together the eggs and buttermilk until well combined.
Dredge and Dunk: Now, it’s time to get a little messy. Dip each chicken tender into the seasoned flour mixture, ensuring it’s evenly coated. Next, take the coated tender and dip it into the egg and buttermilk mixture. Repeat the process for a double coating – that’s the secret to the extra crunch!
Fry to Perfection: Heat your vegetable oil in a deep fryer or pan to 350°F (175°C). Carefully add the chicken tenders, a few at a time, to avoid overcrowding. Fry for about 5-6 minutes or until they reach a beautiful golden brown color. Use those trusty tongs to flip them halfway through.
Drain and Serve: Once your chicken tenders are golden and crispy, transfer them to a wire rack to drain any excess oil. Resist the urge to devour them straight from the rack – give them a minute to cool. Serve these beauties with your favorite dipping sauce – be it tangy barbecue, honey mustard, or a classic ranch.
