Ingredients
Equipment
Method
Instructions:
- In a large mixing bowl, combine the buttermilk and dill pickle juice. Add the chicken tenders, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight if time allows.
- While the chicken is marinating, set up your breading station. In a shallow dish, mix together the flour, garlic powder, onion powder, cayenne pepper, garlic and herb seasoning, Lawry's seasoning, paprika, and ground black pepper. In another shallow dish, combine the melted butter with the grated Parmesan cheese and the remaining garlic powder.
- Remove the marinated chicken from the refrigerator. One by one, take each tender and coat it in the seasoned flour mixture, then dip it into the Parmesan butter mixture, and back into the flour mixture for a second coating.
- In a large frying pan or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- Carefully add the breaded chicken tenders to the hot oil, working in batches if necessary. Fry for about 5-7 minutes on each side until golden brown and cooked through.
- Once all the chicken tenders are fried, garnish with chopped fresh parsley and serve immediately with your favorite dipping sauces.
Notes
- For a gluten-free option, use a gluten-free flour blend.
- To lower sodium, use low-sodium versions of buttermilk and seasonings.
- For extra spice, increase the cayenne pepper or add hot sauce to the marinade.