Preparation Steps

• In a bowl, combine the chicken strips, buttermilk, salt, and pepper. Marinate for at least 30 minutes (or up to 4 hours in the refrigerator).
• In a shallow dish or pie plate, whisk together the flour, cornstarch, paprika, garlic powder, cayenne pepper (if using), salt, and black pepper. This is your dredging station.
• Remove the chicken from the marinade, letting excess drip off. Dredge each chicken strip thoroughly in the flour mixture, ensuring it's fully coated. Shake off any excess.
• Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches about 175°C (350°F). A good test is to drop a tiny bit of the flour mixture into the oil; it should sizzle immediately.
• Carefully place a few chicken tenders into the hot oil, being careful not to overcrowd the pan. Fry for 3-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 75°C (165°F).
• Remove the cooked chicken tenders from the oil with a slotted spoon or tongs and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining chicken strips.
• Serve hot with your favorite dipping sauces.