Buttermilk Chicken Tenders

2 lbs. chicken tenderloins, tendon removed

1 c. buttermilk

2 t. salt AND 1/4 t. cayenne pepper

1/2 t. EACH garlic powder AND paprika

Whisk together the buttermilk and 4 spices and then pour them into a large Ziploc bag with the chicken. Set this in a bowl or on a plate and refrigerate for at least 4 hours (I left mine overnight).

Breading

1 1/2 c. flour AND 2 t. salt

1 t. EACH freshly ground pepper, garlic powder AND paprika

1 1/2 t. baking powder

vegetable oil for cooking/frying

Whisk the 6 dry ingredients together with a fork in a shallow bowl. Line a large baking sheet with foil, take a few tenders at a time and toss them in the dry mix – the buttermilk marinade will make it all a bit lumpy, but this is a good thing. Press each piece of chicken firmly into the breading so that some lumps stick to each piece of meat. Lay each coated chicken tender on your prepared baking sheet.

Heat a healthy amount of oil in the bottom of a deep skillet or large pot, (or use your griddle, or even a deep fryer), and cook the tenders for a few minutes on each side until golden brown all over and each piece is cooked through. If you’re making these ahead, then I would recommend reheating them in the oven on low, on a rack (on a baking sheet), in order to crisp them up. If you’re planning on eating them straight away then place each cooked tender on a paper towel lined baking sheet until all have been cooked/fried. Serve hot with the sweet and sour sauce below!

Sweet and Sour Sauce

3/4 c. sugar AND 1/3 c. vinegar AND 2/3 c. water

1/4 c. soy sauce AND 1 T. ketchup AND 2 T. cornstarch