Chicken Tenders

Quick Summary: Classic, double-dredged fried chicken tenders featuring a buttermilk marinade and a savory spice blend for an extra crispy result.
Source: Unknown

>> servings: 2
First, create the spice blend. In a small #bowl{}, combine @garlic powder{1/2%teaspoon}, @salt{1 1/2%teaspoon}, @paprika{3/4%teaspoon}, @cayenne pepper{1/2%teaspoon}, and @ground black pepper{1 1/4%teaspoon}.
 
In a separate #bowl{}, place the @chicken tenderloins{1%lbs} and cover with @buttermilk{1-2%cups}. Add half of your spice blend and mix well. Allow to chill in the #fridge for at least ~{1%hour}, or up to overnight.
 
When ready to cook, prepare the dredge. In a #bowl{}, mix @flour{2/3%cups} with the remaining half of your spice blend. Add 2-3 tablespoons of the buttermilk marinade to the flour mixture to create crispy bits.
 
Double dredge the chicken. Take a piece from the marinade, coat it in the flour mixture, dip it back into the marinade, and then coat it in the flour mixture a final time.
 
Set up your #deep fryer{} with @canola/vegetable oil{40%oz} and heat to 325-350°F. Fry 2-3 tenders at a time until golden brown or an internal temperature of 165°F is reached. If using a #fryer basket{}, shake it slightly after dropping the tenders in to prevent sticking.
 
Place the finished tenders on a #drying rack{} to drain excess oil while they cool. Serve with your favorite @condiments for dipping{}.