Buttermilk Chicken Tenders

🥘 Ingredients

• chicken breast 2 lb
• buttermilk 2 cup
• pickle juice (optional) ½ cup
• mustard 2 tbsp
• hot sauce 2 tbsp
• cayenne
• garlic powder
• smoked paprika
• flour 2 ½ cup
• Tony’s creole seasoning 3 tbsp
• garlic powder 1 tbsp
• cooking oil

1. 1

   Cut chicken breast into strips.
2. 2

   Place buttermilk , pickle juice (optional) , chicken breast strips, mustard , hot sauce , and a pinch of cayenne garlic powder , and smoked paprika into a bowl .
3. 3

   Mix until chicken is coated. Place in fridge for 8 hours .
4. 4

   Whisk together flour , Tony’s creole seasoning , and garlic powder .
5. 5

   Shake off excess buttermilk from the chicken and press it into the flour. Gently squeeze the flour around tender and shake off excess. Let it rest on a wire rack.
6. 6

   Heat cooking oil to 350 F. Once at temperature, fry tenders in batches for 6 minutes . Pull chicken out when internal temp is 165 F. Drain on wire rack.
7. 7

   Serve with homemade creamy buffalo sauce & buttermilk ranch.