Ingredients
- 1 cup + 3 tablespoons low-fat buttermilk divided
- 1 1/2 teaspoons sea salt divided
- 1/4 teaspoon cayenne pepper
- 1 teaspoon garlic powder divided
- 1 teaspoon smoked paprika divided
- 2 pounds chicken tenderloins
- 1 1/2 cups whole-wheat flour
- 1 1/2 teaspoons aluminum-free baking powder
- 3/4 teaspoon freshly ground black pepper
- 3-4 cups avocado oil for frying
Instructions
- In a large resealable bag, whisk together 1 cup of buttermilk, 3/4 teaspoon of sea salt, and 1/4 teaspoon each of cayenne pepper, garlic powder, and smoked paprika. Add the chicken tenderloins, seal the bag, and massage to coat the chicken. Marinate in the fridge for at least 4 hours.
- In a large bowl, mix whole-wheat flour, baking powder, remaining ¾ teaspoon of sea salt, black pepper, and an additional 3/4 teaspoon of both garlic powder and smoked paprika. Drizzle in 3 tablespoons of low-fat buttermilk and mix with a fork until crumbly.
- Line a baking sheet with parchment paper for easy cleanup. Remove the chicken from the marinade and allow excess to drip off. Dredge each tender in the breading mixture, pressing to adhere. Place breaded tenders on the baking sheet.
- Heat avocado oil in a large skillet over medium-high heat to 350°F. Fry the chicken tenders in batches, being careful not to overcrowd the pan, until golden brown and cooked through, about 3-4 minutes per side. Transfer to a paper towel-lined sheet to drain excess oil.
- Serve immediately.
