Ingredients:
2 pounds of chicken breasts, cut into strips
2 cups buttermilk
2 cups all-purpose flour
1 cup cornmeal
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon black pepper
Vegetable oil for frying
Instructions:
Marinate the Chicken:
In a large bowl, combine the chicken strips and buttermilk. Cover and refrigerate for at least 1 hour, or overnight for best results.
Prepare the Coating:
In another bowl, mix together the flour, cornmeal, paprika, garlic powder, onion powder, salt, and black pepper.
Coat the Chicken:
Remove the chicken from the buttermilk, letting the excess drip off. Dredge each strip in the flour mixture, pressing lightly to ensure the coating sticks well.
Fry the Chicken:
Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). Fry the chicken strips in batches, making sure not to overcrowd the pan. Fry for about 6-8 minutes, or until golden brown and cooked through. Use a thermometer to check that the internal temperature reaches 165°F (75°C).
Serve:
Drain the chicken tenders on paper towels and serve hot with your favorite dipping sauces.