Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into strips
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp celery seed (optional, for authentic flavor)
- 2 large eggs
- 1/4 tsp cayenne (optional)
- Vegable oil for frying
Instructions
- Place chicken strips in buttermilk and marinate for at least 30 minutes (or up to 4 hours).
- In a shallow dish, mix flour, cornstarch, baking powder, salt, garlic powder, paprika, pepper, celery seed, and cayenne.
- Beat eggs in another dish.
- Remove chicken from buttermilk, DRY well with paper towels, then dip in egg, allowing excess to drip off.
- Coat chicken thoroughly in flour mixture, pressing gently to adhere — double-dip for extra crunch: repeat egg and flour steps.
- Heat oil in a deep skillet to 350°F (175°C). Fry tenders in batches for 2.5–3 minutes per side until golden brown and internal temp reaches 165°F.
- Drain on a wire rack over a baking sheet. Serve warm with honey-mustard sauce.
Notes
- For extra crispiness, refrigerate breaded tenders for 10 minutes before frying.
- Baking option: Arrange on a wire rack over a baking sheet at 425°F for 15–18 min, flipping halfway.
- Honey-mustard sauce: Mix 3 tbsp mayonnaise, 1 tbsp Dijon mustard, 1 tbsp honey, and a squeeze of lemon.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Method: Pan-fried
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 3 tenders
- Calories: 420 Kcal
- Sugar: 2g
- Sodium: 720mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 95mg
