Fried Chicken Tenders

This easy to cook and as good as any tenders you can buy.

To Marinade
2 lbs
chicken tenders
1 cup
1½ tps
½ tsp cayenne pepper
½ tsp granulated garlic
½ tsp

The Breading
1½ cups AP flour
1½ tsp baking powder
1 tsp salt
¾ tsp black pepper
¾ tsp cayenne pepper
¾ tsp garlic powder
¾ tsp paprika
3 tbl

For Frying
3 to 4 cups
canola oil

First marinate the chicken.  Mix the first 6 ingredients together in a bowl and stir until the salt is dissolved.  Pour the marinade in to a ziptop bag and put the chicken tenders in.  Squeeze the air out of the bag and seal it.  Put the bag in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours.

Now make the breading.  In a large bowl, mix the flour, baking powder, salt, black pepper, cayenne pepper, garlic powder, and paprika with a whisk until everything is well blended.  Now pour in the buttermilk and stir with a fork until the mixture is evenly clumpy.

Remove the chicken tenders from the marinade one at a time with one hand and toss into the breading mixture.  Use your other hand to press the chicken firmly into the breading so clumps stick to the chicken.  Set the breaded chicken tenders on a plate.

Now fry the chicken.  Line a second plate with a few layers of paper towels and set it next to the stove.  Add the oil to a large, high-sided skillet until the level reaches about ¾”.  Heat over medium heat until oil is about 325°.  Using tongs, place several chicken tenders in the hot oil but don’t crowd the pan.  Cook the chicken tenders until they are golden brown on the bottom side, (about 3 to 4 minutes), then flip the chicken tenders and cook until the second side is also golden brown, (about 3 minutes more).  Set the cooked tenders on the paper towel-lined baking sheet to drain.  Fry remaining tenders in batches adjusting the heat as necessary. Serve.