Fried chicken tenders

Marinate the Chicken
- In a bowl, combine buttermilk and hot sauce.
- Add chicken tenders, cover, and refrigerate for at least 1 hour (overnight for best flavor and tenderness).
Prepare the Coating
- In one bowl, whisk eggs.
- In another, mix flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper.
Dredge the Chicken
- Remove chicken from buttermilk, letting excess drip.
- Dip each piece in flour mixture → then eggs → then back in flour mixture (double coating = extra crispy).
Fry
- Heat oil in a deep skillet or fryer to 350°F (175°C).
- Fry tenders in batches, 4–6 minutes per side, until golden brown and cooked through (internal temp 165°F / 74°C).
- Drain on a wire rack or paper towels.
Serve
- Enjoy hot with dipping sauces: ranch, honey mustard, BBQ, or spicy sriracha mayo.

For extra crunch, add crushed cornflakes or panko breadcrumbs to the flour mixture.
Keep fried tenders warm in the oven at 200°F (95°C) while finishing the batch.
Leftovers? Reheat in the air fryer for that crispy bite again.

Do you want me to also give you a baked or air-fryer version of these tenders for a lighter (but still crispy) option?