Crispy Chicken Tenders Recipe

Instructions

Place the chicken in a bowl. Add the buttermilk, salt, pepper, and garlic salt. Mix together, cover, and place in the fridge to marinade for at least 1 hour (up to over night)

Preheat the oven to a low heat (to keep the cooked chicken warm). Heat a large pan of oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it's hot enough). You'll need at least 1 litre (4 cups) of oil.

Mix together the crispy coating ingredients in a bowl.

Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture ensuring it's fully covered. Place on a tray and repeat until all of the chicken is coated.

Once the oil is hot enough, add in 5 or 6 of the chicken tenders. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken. Cook for 3-5 minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it's no longer pink in the middle, it's cooked.

Place on a tray in the oven to keep warm whilst you cook the rest of the chicken.

Serve with your favourite dipping sauce.

Dinner