These spicy chicken tenders are marinaded overnight in buttermilk, then dipped in a flour dredge with Cajun seasonings, and fried to perfection. They freezable and makes the ultimate family dinner meal!
Cut Chicken into 1/4 inch strips and place in a bowl with buttermilk, salt, garlic powder, and black pepper. Cover and place in the fridge for at least 4 hours.
When you're ready to cook, get a 12 inch skillet with cooking oil brought up to 375 F.
In one bowl add flour, salt garlic, powder, cayenne pepper, poultry seasoning.
For a chicken tender with more batter, add an egg with butter milk in a second bowl.
Dip your each chicken tender in the flour, then the egg wash, then back into the flour then place in the skillet. If using no eg wash, bring the chicken straight from the buttermilk marinade to the flour, then into the skillet.
Cook for about 5 minutes until internal temp is 165. Repeat this process until all your chicken tenders are cooked, and be careful not to overcrowd your skillet
Notes
For spicier chicken tenders ad about 1/4 cup of buffalo sauce and some lousianna hot sauce to your buttermilk marinade.