Buttermilk Chicken Tenders

​marinade

• 2 pounds chicken tenderloins (or stripped chicken breasts)

• 1 cup buttermilk

• 1-1/2 teaspoon kosher salt

• 1/4 teaspoon cayenne pepper

• 1/4 teaspoon garlic powder

• 1/4 teaspoon paprika

breading

• 1-1/2 cup all purpose flour

• 1-1/2 teaspoon baking powder

• 1-1/4 teaspoon kosher salt

• 3/4 teaspoon cracked black pepper

• 3/4 teaspoon garlic powder

• 3/4 teaspoon paprika

• 3 tablespoon buttermilk

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Marinate the chicken in a large sealable bag by combining all the marinade ingredients together and adding the chicken once completely combined. Tightly seal the bag and let the chicken sit for at least 3 hours and up to 24 hours.

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In a large bowl, combine the ap flour, baking powder, salt, cb pepper, garlic powder and paprika. Whisk dry ingredients until blended, then add your buttermilk and stir with a fork until mixture is evenly combined.

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Line a baking sheet with aluminum foil for easy cleanup. Lightly spray foil with cooking spray. Transfer the chicken strips from the marinade and toss a few in the breading at a time. Press firmly on the chicken so breading sticks to the tenders.  Set breaded tenders on oiled sheet tray.

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Line another baking sheet with paper towels for after frying. Add enough oil to a large pot until the level is about 3/4" high. Heat oil to 350 degrees. Using tongs, place several tenders in the hot oil without crowding. Cook both sides until breading is golden brown and internal temperature is at least 165 degrees. Fry remaining tender in batches and adjust heat as needed.  Transfer each to the paper towels to drain.

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Serve with a garnish of kosher salt over the top and a side of Angry Artie's Get On Back Sauce.