Golden breaded chicken strips with buttermilk marinade, crispy panko coating, and classic dipping sauces
# Ingredient List:
→ Chicken
01 - 1.1 lb chicken breast fillets, cut into strips
→ Marinade
02 - ½ cup buttermilk
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - ½ teaspoon garlic powder
06 - ½ teaspoon paprika
→ Breading
07 - 1 cup all-purpose flour
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
10 - ½ teaspoon smoked paprika
11 - 2 large eggs
12 - 1 cup panko breadcrumbs
→ For Frying
13 - Vegetable oil, for deep frying
→ To Serve
14 - Barbecue sauce
15 - Honey-mustard sauce
# How To Make It:
01 - Whisk together buttermilk, salt, pepper, garlic powder, and paprika in a bowl. Add chicken strips and marinate for at least 30 minutes, or up to 2 hours refrigerated for enhanced tenderness.
02 - Arrange three shallow bowls: combine flour with salt, pepper, and smoked paprika in the first; beat eggs in the second; place panko breadcrumbs in the third.
03 - Remove chicken from marinade, allowing excess to drip off. Dredge each strip in flour mixture, dip into beaten eggs, then press firmly into panko breadcrumbs to coat evenly.
04 - Pour vegetable oil to a depth of 2 inches in a deep skillet. Heat to 350°F over medium-high heat.
05 - Fry chicken tenders in batches for 3 to 4 minutes per side until golden brown and cooked through. Transfer to wire rack or paper towels to drain excess oil.
06 - Plate hot chicken tenders alongside barbecue sauce and honey-mustard sauce for dipping.
