crispy chicken fingers
2 lbs chicken tenders ½ cup buttermilk * 2 cups flour seasoned salt paprika garlic powder canola oil
Print
Ingredients
- 2 lbs chicken tenders
- ½ cup buttermilk *
- 2 cups flour
- seasoned salt
- paprika
- garlic powder
- canola oil
Instructions
-
soak chicken tenders in buttermilk for 15 minutes
-
mix flour with seasoned salt, paprika and garlic powder
-
mix a little of the buttermilk into the flour and stir to make some lumps
-
dredge chicken in flour
-
heat oil in a pot to 2 inches’ deep
-
fry chicken until golden brown
-
drain on a paper towel lined plate and season with salt
-
* make buttermilk by measuring 2 tbl less milk than needed and add tbl lemon juice or white vinegar and let sit for 3 minutes until curdled
