Ingredients
1 lb chicken tenders, or boneless chicken breast strips
2 cups buttermilk, or yogurt
1 tsp salt
1 tsp ground black pepper
5 eggs, beaten
1 tbsp water
vegetable oil, for frying, roughly 8 cups
2 cups all-purpose flour
1 tsp salt
1 tsp dried rosemary
½ tsp ground black pepper
½ tsp cayenne pepper
½ tsp ground white pepper
½ tsp onion powder
½ tsp dried oregano
½ tsp dried marjoram
½ tsp dried thyme
dipping sauce of your choice
Preparation
Combine the chicken with buttermilk or yogurt, salt, and pepper in a mixing bowl. Cover using a plastic wrap and keep chilled. Allow to marinate for at least 3 hours, best if 6 hours.
Combine all the ingredients for the flour mixture in another mixing bowl.
Pour the beaten eggs and water into another mixing bowl.
Preheat the frying oil to at least 350 degrees F in a deep skillet and prepare the breading station.
Drain the chicken off from the marinade.
Dredge each piece in the flour, dip in the eggs, and back into the flour.
Repeat until all the tenders are coated.
Deep fry the chicken tenders by batch until crispy golden brown for about 8-10 minutes.
When done, allow the chicken to drain on a basket lined with paper towels.
Serve the crispy chicken tenders with any sauce of choice. Enjoy!
