AI Meal Planner & Shopper

• 2 pounds chicken tenderloins
• 1 cup buttermilk
• 1.5 teaspoons salt
• 0.25 teaspoon cayenne pepper
• 0.25 teaspoon garlic powder
• 0.25 teaspoon paprika
• 1.5 cups allpurpose flour
• 1.5 teaspoons baking powder
• 1 teaspoon salt
• 0.75 teaspoon freshly ground black pepper
• 0.75 teaspoon garlic powder
• 0.75 teaspoon paprika
• 3 tablespoons buttermilk
• 3.5 cups vegetable oil

Steps

1. Marinate the chicken: Add the chicken tenders to a large sealable bag with the buttermilk, paprika, garlic powder, cayenne, and salt. Seal the bag, massage to coat, place the bag in a bowl and refrigerate for at least 4 hours or up to 24 hours.
2. Prep the seasoned flour: In a large bowl, whisk together the flour, baking powder, salt, pepper, garlic powder, and paprika until well blended.
3. Create the craggy coating: Add the buttermilk to the flour mixture and stir with a fork until the mixture is evenly clumpy.
4. Coat the chicken: Working a few pieces at a time, lift the chicken from the marinade and add to the flour mixture. Toss and press the chicken firmly into the breading so clumps adhere. Set breaded tenders on a foil-lined baking sheet.
5. Get ready to fry: Line another baking sheet with paper towels for draining. Add oil to a large, high-sided pot to about 3/4-inch up the sides and heat over medium-high until shimmering (about 350°F / 175°C).
6. Fry the chicken: Using tongs, place several tenders in the hot oil without crowding. Cook until golden brown on the bottom (a few minutes), flip and cook the other side until golden and cooked through.
7. Drain and serve: Transfer cooked tenders to the paper towel–lined baking sheet to drain. Fry remaining batches, adjusting heat as needed. Serve hot with your favorite dip (honey mustard suggested).