Crispy Chicken Tenders Joy (Print Version)

Crunchy, golden tenders loaded with bold taste and juicy on the inside. So easy and always a hit.

# Ingredients:

01 - Oil for frying
02 - Black pepper as you like
03 - Salt however much you want
04 - 1 teaspoon paprika
05 - 1 teaspoon onion powder
06 - 1 teaspoon garlic powder
07 - 100 g gluten free breadcrumbs
08 - 240 ml buttermilk
09 - 450 g chicken tenders

# Steps:

01 - Pile up those tasty chicken strips on your platter and dig in while they're hot.
02 - Move fried chicken right onto some paper towels to soak up leftover oil.
03 - Set breaded chicken tenders in hot oil, sizzle both sides 5–7 minutes till they're crunchy and golden.
04 - Get a large pan, pour in the oil, and heat it over medium.
05 - Pull chicken out of the milk and fully coat each bit with the breadcrumb mix.
06 - Add garlic powder, onion powder, paprika, black pepper, salt, and breadcrumbs to a shallow bowl and mix together.
07 - Drop the chicken tenders in buttermilk, cover, and let them chill in the fridge for at least 30 minutes.

# Notes:

01 - If you want to skip the oil, roast in the oven at 200°C for 18–22 minutes, flipping once halfway for color.
02 - They’re even better with any dip you like.
03 - Pop any leftovers in a sealed container and keep them in the fridge.

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