⭐ Instructions

1. Marinate

• Mix chicken with buttermilk, garlic powder, paprika, salt, and pepper.
• Let marinate 30 minutes to overnight (softer + juicier).

2. Prepare the Coating

• Combine flour + cornstarch + spices in a bowl.
• This mix gives MAX crunch!

3. Coat the Chicken

• Lift chicken from buttermilk.
• Coat well in the flour mixture.
• Press the coating in to create a textured, crispy outside.

4. Fry

• Heat oil to 170–180°C / 340–360°F.
• Fry tenders 4–6 minutes until golden and crispy.
• Place on paper towels.

Optional Trick for Extra Crunch

After coating → dip back into buttermilk → coat again in flour.
Double dredge = extra crispy.

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⭐ Dipping Sauce Options

1. Honey Mustard (Classic)

• 3 tbsp mayo
• 1 tbsp mustard
• 1 tbsp honey
• ½ tsp lemon (optional)

2. Garlic Mayo Sauce

• 3 tbsp mayo
• 1 tbsp ketchup
• 1 tsp garlic powder
• Dash of lemon

3. Spicy Ranch

• 3 tbsp ranch dressing
• 1 tsp hot sauce
• Pinch of paprika

4. Sweet Chili Dip

• 2 tbsp mayo
• 2 tbsp sweet chili sauce

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🧡 Want a baked or air-fryer version too?

I can give you oil-free crispy tenders that stay juicy!