These crispy fried chicken fingers are marinated in buttermilk and fried to a golden brown. So crisp and crunchy on the outside but warm, moist, and filled with tenderness on the inside!
Pat the chicken dry with paper towels, then cut each chicken breast into four tenders.
4 chicken breasts
In a mixing bowl, mix together buttermilk and hot sauce, and then soak the chicken for 20-30 minutes.
1 cup buttermilk, 1 teaspoon hot sauce
In a small bowl, mix flour, salt, pepper, paprika, garlic powder and baking powder and in another small bowl, add the eggs.
2 cups all purpose flour, ¾ teaspoon paprika, ¾ teaspoon salt, ¼ teaspoon ground black pepper, ½ teaspoon garlic powder, ½ teaspoon baking powder, 2 eggs
Now, dip each piece of chicken into the flour mixture, then into eggs, and then back into the flour mixture. Gently shake off the excess flour.
Heat the oil in a frying pan over medium high heat and fry the chicken in small batches for about 7-10 minutes or until golden brown.
½ cup vegetable oil
Notes
Season the chicken tenders in buttermilk and hot sauce ahead of time— approximately the night before you fry them. This will give your chicken enough time to be well-seasoned, and the buttermilk will have more time to tenderize your chicken to be much tender and moist.