Juicy, crispy, tender. These chicken tenders are double battered for extra crispiness. Golden fried and delicious, you’ll always make them yourself from now on. And they are even better with homemade honey mustard.
 Cook Time 8 min. |  Prep Time overnight |  Serves 6-8 |
Ingredients
| About 10 chicken tenders 2 c. buttermilk 4 c. self-rising flour About 2-3 c. vegetable oil 1 egg | 4 tsp. onion powder 2 tsp. garlic powder 4 tsp. salt 3 tsp. pepper |
Directions
- The night before, place chicken in buttermilk. Refrigerate overnight.
- Remove chicken from buttermilk.
- Take two bowls. Divide all of the dry ingredients between the bowls. So 2 c. flour, 2 tsp. onion powder, 1 tsp. garlic powder, 2 tsp. salt, and 1.5 tsp. pepper in one bowl and the rest in the other.
- Pour vegetable oil into a cast-iron skillet and turn on medium heat to reach about 350 degrees.
- Take the egg and place in a small bowl with a little cold water. Combine with a whisk.
- Take a few chicken tenders and place and dredge in flour from one of the bowls.
- Then place them in the egg wash.
- Then take them to the other flour bowl and dredge once more.
- From here, place them in the oil.
- Cook for about 4 minutes on each side, until golden and crispy.
- Repeat steps 6 through 10 until all chicken has been cooked.
- Serve with homemade honey mustard and enjoy!