Chicken Tenders

Chicken Tenders Ingredients

Marinade24 chicken tenders or 4 chicken breasts (cut into 6 strips each)2 cups buttermilk or yoghurt2 tsp salt1 tsp dried basil1 tsp dried rosemary1/2 tsp dried thyme1/4 tsp dried parsley1/2 tsp garlic powder1/2 tsp mustard powder1/4 tsp ground cumin1/4 cayenne pepper1/2 tsp paprikaDredge3 cups AP flour1/2 tsp salt1/4 tsp ground black peppervegetable oil (for frying)

Sauce

1/2 cup mayonnaise1/4 cup ketchup3 tbsp hot sauce2 cloves garlic (grated)2 tsp Worcestershire sauce1/4 tsp salt1/8 tsp ground black pepper

Steps

In a bowl, combine buttermilk & spices, add tenders, cover & chill in the fridge for at least 1 hr or overnight.Mix all of the ingredients for the sauce in a small bowl, taste to adjust seasoning & set aside.To fry chicken, preheat a pot filled with oil to 180 deg C.In a large bowl, whisk to combine ingredients for the dredge & set aside.Using tongs, remove 1 tender from marinade, toss in dredge, shake off excess, dip back into marinade, dredge again, shake off excess, carefully place into hot oil & repeat process a few more times.Fry in batches till they turn golden brown, remove & place on a wire rack to cool slightly before serving with sauce & sides of choice.