Buttermilk Fried Chicken Tenders

Buttermilk Fried Chicken Tenders For the Marinade 2 pounds chicken tenderloins 1 cup buttermilk 1-1/2 teaspoons salt 1/4 teaspoon cayenne pepper 1/4 teaspoon garlic powder 1/4 teaspoon paprika For the Breading 1-1/2 cups all purpose flour 1 heaping teaspoon salt 3/4 teaspoon black pepper 3/4 teaspoon garlic powder 3/4 teaspoon paprika 1-1/2 teaspoons baking powder 3 tablespoons buttermilk For Cooking 2-3 cups vegetable oil, for cooking Combine the chicken tenders with all of the marinade ingredients in a large ziplock bag. Seal the bag tightly & smush it around to ensure chicken tenders are evenly coated with buttermilk & seasoning. Place in a bowl (in case of leakage) & refrigerate overnight, or at least 4 hours. Make the breading by combining the flour, salt, pepper, garlic powder, paprika & baking powder in a large bowl. Whisk until well combined, then add the buttermilk & stir with a fork until mixture is evenly clumpy. Line a baking sheet with aluminum foil. Remove the chicken tenders a few at a time from the marinade & toss into the flour mixture. Press the chicken firmly into the breading. Set breaded tenders on baking sheet. Line another baking sheet with a few layers of paper towels and set aside. Add oil to a large high-sided pot..heat over medium heat. Using tongs, place several chicken tenders in the hot oil. Cook until golden, then flip over and cook the other side. When fully cooked and golden, remove and set on baking sheet lined with paper towels. Serve hot.