Chicken Tenders (Print Version)

# Ingredients:

01 - 6 cups of vegetable oil.
02 - 2 pounds of chicken breast tenders.
03 - 2 tablespoons of cornstarch.
04 - 2 cups of all-purpose flour.
05 - 1/2 teaspoon of smoked paprika.
06 - 1 teaspoon of onion powder.
07 - 2 teaspoons of kosher salt.
08 - 1 teaspoon of black pepper.
09 - 4 large eggs, at room temperature.
10 - 1/2 teaspoon of baking powder.
11 - 1 teaspoon of sriracha.
12 - 2 cups of buttermilk.

# Instructions:

01 - Blend the sriracha with the buttermilk first. Coat the chicken with it and pop it in the fridge for an hour.
02 - Stir together the flour, cornstarch, salt, baking powder, and spicy seasonings.
03 - Heat oil in your dutch oven to 350°F. Set a plate with some paper towels near you.
04 - Dip each tender into the flour mix, then into the eggs, and back into the flour again.
05 - Fry 4–5 pieces at once for 4–5 minutes, keeping them golden and maintaining the oil heat.
06 - Drain the tenders on paper towels. Enjoy them with your favorite dipping sauce.

# Notes:

01 - Breading has a mild heat.
02 - Use a thermometer to ensure accuracy.
03 - Don’t fry too many pieces together.

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