In a large bowl, combine the buttermilk, garlic powder, onion powder, paprika, salt, and black pepper.
Add the chicken tenders and ensure they are well-coated with the marinade.
Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
Prepare the Coating:
In a shallow dish, place the crushed cornflakes.
In another shallow dish, place the flour. In a third shallow dish, beat the eggs.
Coat the Chicken:
Remove the chicken tenders from the buttermilk marinade, allowing any excess to drip off.
Dredge each piece in the flour, shaking off any excess. Dip into the beaten eggs, then coat with the crushed cornflakes, pressing lightly to adhere.
Heat the Oil:
In a large skillet, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the Chicken:
Working in batches, carefully place the coated chicken strips into the hot oil.
Fry for 4-5 minutes on each side, or until golden brown and cooked through.
Use a slotted spoon to transfer the chicken to a paper towel-lined plate to drain.
Serve and Enjoy:
The Best HOMEMADE CHICKEN POT PIE Recipe
How To Make Grandma’s Biscuits
I wish I knew about this earlier! Pressing it now!
Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce
Whoa, had no clue about this!
When ants crawl into the sugar jar, don’t throw it awaya
Grandmother’s Gray Hair Began to Turn Black: The Secret? Banana Peel!
Should you iron your underwear and socks?
marinated cucumbers, onions and tomatoes
