Nutrition balance score
Great
Glycemic Index
68
Moderate
Glycemic Load
19
High
Nutrition per serving
Calories432 kcal (22%)
Total Fat8.7 g (12%)
Carbs27.9 g (11%)
Sugars3.2 g (4%)
Protein56.4 g (113%)
Sodium361.8 mg (18%)
Fiber1.2 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
In a medium bowl, combine the chicken tenders and buttermilk. Cover and refrigerate for at least 1 hour, or up to overnight.
Step 2
In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
Step 3
Heat about 1 inch of canola oil in a heavy-bottomed pan or Dutch oven over medium-high heat until it reaches 375°F (190°C).
Step 4
Remove the chicken tenders from the buttermilk, allowing any excess to drip off, and coat them in the flour mixture.
Step 5
Carefully place the chicken tenders in the hot oil and cook for 3-4 minutes on each side, or until they are golden brown and cooked through.
Step 6
Remove the chicken tenders from the oil and drain on a paper towel-lined plate.
Step 7
Serve the chicken tenders hot, with your choice of dipping sauces or sides. Enjoy!
Notes
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