1. Marinate the chicken
In a bowl, mix buttermilk, garlic powder, paprika, pepper, salt, hot sauce.
Add chicken tenders and coat well.
Marinate at least 30 minutes (or up to overnight for juicier chicken).
2. Prepare the crispy coating
In a shallow bowl, mix flour, cornflour, paprika, garlic powder, onion powder, salt, pepper.
3. Coat the chicken
Remove each chicken piece from the marinade.
Press into the flour mixture firmly.
Shake off excess.
For extra extra crispiness → dip in marinade again, then flour again (double-coat).
4. Fry
Heat oil to 170–180°C (340–360°F).
Fry chicken tenders 4–6 minutes, until golden and cooked through.
Place on paper towels to remove excess oil.
Air Fryer Option:
Spray tenders with oil and air fry at 200°C (400°F) for 10–12 min, flipping halfway.
Oven Option:
Brush with oil and bake at 220°C (425°F) for 15–18 min.
