Start by marinating your chicken tenders. In a large bowl, mix together the buttermilk, egg, garlic powder, kosher salt, and black pepper. Add the chicken tenders and ensure they are fully submerged. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor.
In another mixing bowl, combine the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, and salt. This blend will give your tenders that signature crunch.
In a deep frying pan or deep fryer, heat oil to 350°F (175°C). This is the ideal temperature for frying chicken, ensuring a crispy exterior while keeping the inside juicy.
Remove the chicken tenders from the marinade, letting any excess liquid drip off. Dredge each tender in the flour mixture, pressing lightly to ensure an even coating. Shake off any excess flour.
Carefully place the coated chicken tenders into the hot oil, cooking in batches to avoid overcrowding. Fry for about 5-7 minutes or until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Use a cooking thermometer for accuracy.
Once cooked, transfer the tenders to a wire rack set over a baking sheet to drain any excess oil. Serve warm with your favorite dipping sauces, like a homemade dip made with mayonnaise, ketchup, Worcestershire sauce, and additional spices.
