Crispy Buttermilk Fried Chicken Tenders

These Crispy Buttermilk Fried Chicken Tenders combine the classic flavors of Southern fried chicken with a touch of creativity. Marinated in a tangy buttermilk and seasoned with a blend of spices, these tenders are coated in a crunchy, spiced breadcrumb mix that delivers a satisfying crunch. Perfect for a family dinner or a casual gathering, they meet dietary needs by being gluten-free and can be made dairy-free with substitutions.

Ingredients:

• 1 pound chicken tenderloins
• 1 cup buttermilk (or dairy-free alternative)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup gluten-free breadcrumbs
• 1/2 cup all-purpose gluten-free flour
• 1 egg (or flax egg for vegan option)
• Vegetable oil for frying

Instructions:

1. In a large bowl, combine the buttermilk, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Add the chicken tenderloins and marinate for at least 1 hour, or overnight for best results.
2. Set up a breading station with three shallow bowls: one with gluten-free flour, one with a beaten egg (or flax egg), and one with gluten-free breadcrumbs.
3. Remove each chicken tender from the marinade, allowing excess to drip off. Dredge in the gluten-free flour, dip in the egg, and then coat with breadcrumbs, pressing gently to adhere.
4. In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once hot, carefully add the breaded chicken tenders in batches, avoiding overcrowding the pan.
5. Fry for 4-5 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F).
6. Remove the tenders and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce.