Ingredients:

  • 1 pound (450 g) chicken tenders
  • 1 cup (240 ml) buttermilk
  • 1 tablespoon (15 ml) hot sauce (optional)
  • 1 teaspoon (5 g) salt
  • ½ teaspoon (2 g) black pepper
  • 1 cup (125 g) all-purpose flour
  • 1 teaspoon (5 g) garlic powder
  • 1 teaspoon (5 g) onion powder
  • 1 teaspoon (5 g) paprika
  • 1 teaspoon (5 g) dried oregano
  • ½ teaspoon (2 g) cayenne pepper (optional)
  • 2 large eggs
  • 1 cup (100 g) panko breadcrumbs
  • Oil for frying (vegetable or canola)

Instructions:

  1. Place chicken tenders in a large mixing bowl. Add buttermilk, hot sauce, salt, and pepper. Mix well. Cover and refrigerate for at least 30 minutes.
  2. In a shallow bowl, combine flour, garlic powder, onion powder, paprika, oregano, cayenne pepper, salt, and pepper. In a second shallow bowl, beat the eggs. In a third shallow bowl, place panko breadcrumbs.
  3. Remove chicken from the refrigerator. Dredge each tender in the flour mixture, shaking off excess. Dip into the beaten eggs, allowing excess to drip. Finally, coat with panko breadcrumbs.
  4. In a frying pan or Dutch oven, heat oil over medium-high heat (about 350°F/175°C).
  5. Fry the tenders in batches for 4-6 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C).
  6. Transfer cooked tenders to a wire rack set over a baking sheet to drain excess oil. Serve hot with your favorite dipping sauce!