Directions
- 1Cut chicken tenders to even sizes and submerge in 1 carton of buttermilk in a sealed bowl or bag. Refrigerate for 1 hour or overnight.
- 2Mix 1.5 cups flour, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp cayenne, 1 tsp salt, and 1/2 tsp black pepper in a shallow dish.
- 3Remove chicken from buttermilk, letting excess drip off, then dredge in flour mixture, shaking off excess.
- 4Heat oil to 170c in a fryer or pot. Fry chicken pieces without crowding, 3-4 minutes each side, until internal temperature reaches 75c.
- 5Drain cooked chicken on a wire rack or paper towel-lined plate.
- 6For the sauce, combine 1/2 cup mayonnaise, 1/4 cup ketchup, 1/2 tsp garlic powder, 1/2 tsp Worcestershire sauce, and 1/4 tsp black pepper. Whisk until smooth.
Ingredients
- 1 kg chicken breast tenderloins
- 1 carton buttermilk
- 1.5 cups all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 0.5 tsp cayenne pepper
- 1 tsp salt
- 0.5 tsp ground black pepper
- 0 vegetable oil
- 0.5 cup mayonnaise
- 0.25 cup ketchup
- 0.5 tsp garlic powder
- 0.5 tsp Worcestershire sauce
- 0.25 tsp black pepper
Equipment
bowlwhiskfryertongsmeasuring cupsspoon
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