Ingredients

• 1.5 pounds chicken tenders
• 2 cups buttermilk
• 1.5 cups all-purpose flour
• 1 tablespoon salt
• 1 tablespoon garlic salt
• 2 teaspoons mustard powder
• 1 teaspoon ground paprika
• 1 teaspoon ground black pepper
• 2 cups peanut oil , or as needed
• salt and ground black pepper to taste

Instructions

1. 1 Soak chicken tenders in buttermilk in a large glass or ceramic bowl in the refrigerator for 20 to 30 minutes.
2. 2 Meanwhile, combine flour, salt, garlic salt, mustard powder, paprika, and black pepper in a large brown paper bag.
3. 3 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
4. 4 Remove chicken from buttermilk and lightly shake off excess; discard buttermilk. Chicken should still be damp. Drop chicken into seasoned flour; shake until well-coated.
5. 5 Lower chicken carefully into hot oil in batches, about 6 pieces at a time depending on the size of your fryer or saucepan. Fry until golden brown, crispy, and no longer pink in centers, 6 to 8 minutes. Transfer to a paper-towel-lined plate to drain. Season with salt and black pepper while still warm. Repeat with remaining chicken.

Nutrition per serving