TJ’s Chicken Tenders

Recipe

Prep: 30 minutes

Cook: 8-10 minutes

Serves: 4-5

• 3 pounds chicken tenderloins

• 4 quarts peanut oil

• 2 cups buttermilk

• 2 tablespoons Lawry’s seasoning salt

• 3 cups flour

• 2 teaspoons paprika

• 2 teaspoons onion powder

• 2 teaspoons garlic powder

• 1 teaspoon cayenne

• 2 teaspoons baking powder

• 2 teaspoons salt

• 2 teaspoons pepper

Combine the buttermilk and seasoning salt. Soak the chicken for at least 15 minutes, and up to 3 hours.

Meanwhile, combine the flour, paprika, onion powder, garlic powder, cayenne, baking powder, salt and pepper. Mix until well combined.

Line a baking sheet with parchment paper. Remove chicken tenders, one at a time, from the buttermilk mixture. Dredge in the flour mixture, ensuring each piece is completely covered. Shake off excess flour and place on the baking sheet.

In an 8 quart fryer, heat peanut oil to 350. Once heated, place 6 chicken tenders in the oil and cook for 8-10 minutes. Carefully remove from the oil and place on a plate lined with a paper towel. Do not overlap the chicken, it will become oily and soggy. Repeat until all chicken has been cooked.

Note: We like to eat this with my spicy honey mustard. Stir together 1/2 cup Mike’s Hot Honey, 1/4 cup Dijon mustard and 1/4 cup stoneground mustard.