Ingredients:

  • 2 lbs chicken tenderloins
  • 2 cups buttermilk
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tbsp paprika
  • 1 tbsp onion powder
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1 quart neutral oil

Instructions:

  1. Place the chicken tenderloins in a large bowl and pour over the buttermilk, salt, black pepper, and garlic powder. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
  2. Whisk together the flour, cornstarch, paprika, onion powder, salt, and cayenne pepper in a shallow dish.
  3. Lift a tender from the buttermilk, let the excess drip off, and press it firmly into the flour mixture until fully coated.
  4. Heat neutral oil in a cast iron skillet or deep fryer to 350°F (175°C).
  5. Carefully lower 4-5 tenders into the oil, frying for 3-4 minutes per side until the exterior is a deep mahogany gold.
  6. Remove tenders and place them immediately on a wire cooling rack. Sprinkle with a pinch of fine salt while still wet.