Once the chicken has marinated, it’s time to prepare the breading. In a shallow bowl, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. I recommend tasting the dry mix to adjust the seasonings to your liking; a little spice goes a long way! Next, heat your frying oil in a pan over medium-high heat until it reaches 350°F. If you don’t have a thermometer, you can test the oil by dropping a small amount of the flour mixture into the oil—if it sizzles, you’re good to go.
Now comes the fun part! Take each chicken tender and let the excess buttermilk drip off, then dredge it in the seasoned flour mixture, pressing gently to ensure it sticks well. Carefully place them into the hot oil without overcrowding the pan; this helps achieve a nice, crisp finish. Fry until golden brown, usually about 4-5 minutes per side, depending on thickness. The smell of chicken and spices will fill your kitchen, making it nearly impossible to resist snacking before dinner!
Once cooked through, remove the tenders and place them on a plate lined with paper towels to absorb any excess oil. I love to serve them immediately while they’re still hot and crisp. You might want to whip up a quick dipping sauce like ranch or honey mustard to complement that spicy kick. Trust me, everyone will be asking for seconds!
Pro Tips for Best Results
One tip I swear by is to double-dip the chicken for an extra crispy coating. After the first initial dredging, dip the tenders back into the buttermilk and then again into the flour mixture. It might feel a bit messy, but the crunch is totally worth it!
I also highly recommend using a cooking thermometer to ensure your oil is at the right temperature. If the oil is too cool, the chicken will absorb more oil and become greasy. If it’s too hot, the outside will burn before the inside cooks through.
Lastly, patience is key. Once you’ve finished frying, let the tenders rest for a few minutes before digging in. This allows the juices to redistribute, making each bite super tender. I’ve learned this the hard way, burning my tongue on delicious chicken that looked ready but needed just a bit more time to relax!
Common Mistakes to Avoid
One mistake I made early on was overcrowding the pan while frying. I thought I could fry all the tenders at once to save time, but it actually lowered the oil temperature and resulted in soggy chicken. Always fry in batches! It’s worth the extra time for that perfect texture. (See the next page below to continue…)