Chicken Tenders (Print Version)

# Ingredients:

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

# Instructions:

01 - Whisk buttermilk and sriracha. Pour over chicken and chill 1 hour.
02 - Combine flour, cornstarch, salt, seasonings, and baking powder.
03 - Heat oil to 350°F in dutch oven. Line plate with paper towels.
04 - Dredge each tender in flour mixture, then egg, then flour again.
05 - Cook 4-5 tenders at a time, 4-5 minutes until golden. Maintain oil temperature.
06 - Place on paper towels to drain. Serve with preferred dipping sauce.

# Notes:

01 - Has spicy breading.
02 - Use thermometer for best results.
03 - Don't overcrowd while frying.

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