Step 1: Marinate the Chicken

Start by placing your chicken tenders in a bowl or plastic bag. Pour in the 2 cups of buttermilk and the optional 2 tbsp of hot sauce (if you want an extra flavor kick). Toss the chicken tenders to coat them completely with the buttermilk mixture.

Refrigerate the chicken tenders for at least 3-4 hours, or up to 24 hours if you want maximum tenderness. The longer you marinate, the more flavorful and tender the chicken will be.

Step 2: Prepare the Breading

While your chicken is marinating, it’s time to prepare the breading. In a large bowl, mix together the following dry ingredients:

• 2 cups all-purpose flour

• 2 tsp paprika

• 1 tsp cayenne pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp salt

• ½ tsp black pepper

Once the dry ingredients are thoroughly combined, add 6 tbsp of buttermilk and stir with a fork. The buttermilk will create small clumps in the flour mixture, which is key to getting that crispy texture on your chicken tenders.

Step 3: Bread the Chicken

After the chicken has marinated, remove the tenders from the buttermilk mixture. Take each tender and coat it in the prepared flour mixture. Press down gently to make sure the breading sticks and creates a thick, even coating. For an extra crispy layer, you can double coat the chicken by dipping it back into the buttermilk and then back into the flour mixture.

Step 4: Let the Breading Set

Place the breaded chicken tenders on a baking sheet. Let them rest for 5-10 minutes while you prepare the oil. This step ensures that the breading sets properly and doesn’t fall off while frying.

Step 5: Heat the Oil

Fill a large, deep pan with vegetable oil. You want the oil to be about 1.5 inches deep. Heat the oil to 350-375°F (175-190°C). Use a thermometer to make sure the temperature is just right—too low and your chicken will absorb too much oil, too high and it may burn on the outside before cooking through.

Step 6: Fry the Chicken

Once the oil is hot, it’s time to fry the tenders. Carefully lower the breaded chicken tenders into the oil in small batches. Fry each batch for 2-3 minutes per side, flipping once, until they are golden brown and crispy.

Step 7: Drain and Serve

Once the chicken tenders are golden brown, remove them from the oil and place them on a plate lined with paper towels to drain any excess oil. Sprinkle with a little salt, and serve while hot with your favorite dipping sauces, such as honey mustard, ranch, or spicy mayo.