Ingredients
Method
Preparation
- Marinate the chicken in buttermilk for at least 30 minutes or up to a few hours in the fridge.
- Prepare the breading station by combining flour, garlic powder, onion powder, paprika, salt, and pepper in one bowl and placing the breadcrumbs in another.
Cooking
- Heat about an inch of oil in a large skillet over medium-high heat.
- Dredge each chicken strip first in the flour mixture, then dip it back into the buttermilk, and finally coat it with breadcrumbs.
- Fry the chicken tenders in batches for 6-8 minutes until golden brown and cooked through.
- Place the fried chicken on a wire rack to keep them crispy.
Dipping Sauces Preparation
- For honey mustard, mix equal parts mustard and honey.
- For ranch, combine buttermilk, mayo, garlic powder, and dill.
- For sriracha mayo, stir together mayo and sriracha until smooth.
Serving Suggestions
- Serve the chicken tenders hot on a platter surrounded by the vibrant dipping sauces.
Nutrition
Notes
Feel free to substitute chicken with tofu for a vegan option or use gluten-free breadcrumbs. Adding grated Parmesan to breadcrumbs or using pre-marinated chicken strips can enhance flavor and reduce prep time.