yo! definitely give these a shot. they're crispy, juicy, delicious, and everything you look for in a solid chicken tender. :)

SPICE BLEND:

• 1/2 teaspoon garlic powder
• 1 1/2 teaspoon salt
• 3/4 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1 1/4 teaspoon ground black pepper

FOR THE MARINADE:

• 1 lbs chicken tenderloins / sliced chicken breast
• 1-2 cups buttermilk, enough to cover the chicken in a bowl
• HALF of your total spice blend (the other half you will put in your flour mixture)

ETC:

• 2/3 cups flour
• canola/vegetable oil (40oz for a proper deep fry, but you can shallow fry)
• your favorite condiments for dipping!

INSTRUCTIONS

1. Soak your chicken in your buttermilk, adding half of your spices and mix well. Allow to chill in your fridge for 1 hour, or up to overnight.
2. Get your bowl of flour ready, adding the other half of your spice blend and 2-3 tablespoons of the buttermilk marinade to create those future crispy bits.
3. Double dredge! Go from the marinade, to the flour, to the marinade again, and back into the flour. You want these tenders to be THICC.
4. Set up your fryer to reach 325-350 degrees, and fry 2-3 tenders at a time until golden brown or an internal temp of 165F. Make sure if you're using a fryer basket, you shake it a little to dislodge the tenders when first dropping them in, or they'll stick!
5. Set them on a drying rack to drop any excess oil while they cool.

Allow to cool, eat with your favorite dipping sauces :)

Remember when Raising Cane’s tenders were this big and badass? Pepperidge Farms remembers.

Thank you for the shareA saving to try out!

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