Cooking Instructions
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Step 1
In a large mixing bowl, add
Buttermilk (2 cups)
,
Chicken Tenders (2 lb)
,
Salt (1/2 Tbsp)
, and
Ground Black Pepper (1/4 tsp)
. Marinate in the refrigerator for 30 minutes or up to 2 hours.
Step 2
In a medium mixing bowl, stir together
All-Purpose Flour (2 cups)
,
Panko Breadcrumbs (2 cups)
,
Salt (1/2 Tbsp)
,
Ground Black Pepper (1/2 tsp)
,
Garlic Powder (1/2 Tbsp)
,
Cayenne Pepper (1 tsp)
,
Dry Mustard (1 tsp)
, and
Paprika (1 tsp)
.
Step 3
After the chicken has been marinated, take each chicken piece and dip it into the panko and flour mixture. Let any excess fall off, but coat very well so you will be able to get crunchy bits. Repeat this with the rest of the chicken.
Step 4
In a large pot, heat about 3-4 inches of
Oil (6 cups)
until it shimmers or reaches 350 degrees F (180 degrees C). Drop each tender in carefully, a few pieces at a time. Make sure to not overcrowd the pot or it will drop the temperature.
Step 5
Fry for 5-6 minutes or until golden brown. The chicken is done when the internal temperature is 165 degrees F (75 degrees C). Place on a cooling rack and salt to taste.
Step 6
Serve with
Ranch Dressing (1/2 cup)
.
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