Chicken Tenders with Buttermilk

Ingredients:

1. Two tenderloins of Ibs chicken
   Frying oil (vegetable, canola, or
2. olive oil.

Regarding the marinade:

1. One cup of buttermilk
2. One teaspoon of salt
3. 1/4 tsp ground black pepper
4. Regarding the breading:
5. One cup of measured all-purpose flour
6. then sieved.
7. One cup of panko crumbs
8. 1 1/4 teaspoons salt, or more if desired
9. Half a teaspoon of black pepper, ground
10. Garlic powder, 1 1/2 tablespoons
11. 1 1/2 teaspoons of flakesd parsley
12. One teaspoon of paprika, ground
13. One teaspoon of cornstarch
14. Sauce for Dipping (optional)
15. Mustard with honey
16. Sauce from Chick-fil-A (optional)

Getting ready:

Let the chicken marinate:

• Combine all ingredients in a large bowl.
• salt, pepper, and buttermilk. Include the
• tenderloins of chicken, making sure each
• The piece is immersed. Put a lid on it and let it
• marinate in the fridge for a minimum of
• at least one hour, or as long as overnight, for
• deeper taste

Get the breading ready:

• Mix the cornstarch, flour, panko crumbs, salt, pepper, garlic powder, parsley flakes, and paprika in a separate bowl.

Make the chicken bread:

• Take the chicken tenders out of
• the marinade of buttermilk, allowing any surplus to fall off. Cover every component in
• the breading mixture, carefully pushing to make sure it adheres.

Cook the chicken:

• About three inches of oil should be heated in a deep
• heat a skillet to 350°F. Cook the tenders in
• 6–8 minutes in tiny batches
• midway through, until they
• are crispy and golden brown.
• Take it off and lay it on a paper towel.
• lined plate to remove surplus oil,

Serve:

• Savor your preferred dipping sauce or honey mustard with your crispy buttermilk chicken tenders!
• Ten minutes for prep; one hour for the entire time
• 20 minutes and an hour 4–6 servings
• Have fun!