Ingredients
For the Marinade
- 2 pounds chicken tenderloins
- 1 cup buttermilk
- 1-1/2 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1-1/2 cups all purpose flour
- 1 heaping teaspoon salt
- 3/4 teaspoon black pepper
- 3/4 teaspoon garlic powder
- 3/4 teaspoon paprika
- 1-1/2 teaspoons baking powder
- 3 tablespoons buttermilk
- Combine the chicken tenders with all of the marinade ingredients in a large ziplock bag. Seal the bag tightly and smush it around to ensure chicken tenders are evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate overnight, or at least 4 hours.
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