Buttermilk Twice-Dipped Fried Chicken Tenders

By Addie

These little guys are perfect picnic food.

Ingredients

• Vegetable oil for frying
• 2 cups flour
• 1 tablespoon (a palmful) dry mustard
• 1 tablespoon (a palmful) paprika
• 1 tablespoon (a palmful) garlic powder
• Salt and freshly ground black pepper
• 2 cups buttermilk (eyeball it)
• 1 1/2 to 2 pounds chicken tenders

Preparation

Step 1

Add enough vegetable oil to a high-sided skillet to go up the side about an inch. Place over medium heat and bring the temperature up to 350°F. If you don't have a thermometer, place the handle-end of a wooden spoon in the oil. If tiny bubbles appear around the handle, you're there.
Step

While the oil is heating up, place the flour in a shallow baking dish and add the dry mustard, paprika, garlic powder, salt and freshly ground black pepper. Mix thoroughly to combine.
Step

Place the buttermilk in a second baking dish. Dip the chicken tenders into the flour, shaking off any excess. Dip into the buttermilk and coat. Dip back into the flour, then the buttermilk and then give it a final dip in the flour.
Step

The double coating will give you a crispy, thick crust. Carefully place the chicken tenders into the hot oil and fry on both sides until golden brown and cooked through. Makes 10-12 chicken tenders.
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REVIEWS:

I don't know what I did wrong but the batter all came off in the oil I ended up with naked chicken.

THESE COME OUT PERFECT!!!!!!! I followed the recipe exactly. For the people who's batter came off...make sure your oil is hot enough before you put the chicken in. It makes all the difference. Don't move them around once there in. Only flip them once.

These are TERRIFIC!!! I changed the spices a bit -- garlic salt, cayenne, black pepper, and a touch of cumin. This double dipped buttermilk batter is time consuming but really worth it. The crust is amazing. And the trick is to let your chicken REST after battering it but before cooking it. Yum!!!!

So delicious....Made it without the mustard....Ate it with dirty rice and mac n cheese : )

Turned out yummy - the crust kinda fell off when eating it but that's no biggie. I fried mine in coconut oil and only had it a 1/2" deep in the pan.