Instructions:
Marinate the Chicken:
In a large bowl, whisk together buttermilk, salt, and pepper. Add the chicken tenderloins, ensuring each piece is submerged. Cover and let it marinate in the refrigerator for at least 1 hour (or up to overnight for deeper flavor).
Prepare the Breading:
In another dish, thoroughly combine the flour, panko crumbs, salt, pepper, garlic powder, parsley flakes, paprika, and cornstarch.
Bread the Chicken:
Remove the chicken tenders from the buttermilk marinade, letting any excess drip off. Coat each piece in the breading mixture, pressing gently to ensure it sticks.
Fry the Chicken:
Heat about 3 inches of oil in a deep skillet to 350°F. Fry the tenders in small batches for 6-8 minutes, turning halfway through, until they are golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
Serve:
Enjoy your crispy buttermilk chicken tenders with honey mustard or your favorite dipping sauce!
Prep Time: 10 minutes | Total Time: 1 hour 20 minutes | Servings: 4-6
