Ingredients Jump to Instructions ↓

  1. 2 tablespoons smoked sweet paprika

  2. 1 tablespoon granulated garlic

  3. 1 tablespoon granulated onion

  4. 1 tablespoon poultry seasoning

  5. 2 pounds chicken tenders

  6. Salt and freshly ground black pepper

  7. 2 cups buttermilk

  8. 2 cups all-purpose flour

  9. 2 tablespoons poppy seeds , if desired

  10. 1 quart safflower, canola or sunflower oil for frying

  11. 1 lemon

Instructions Jump to Ingredients ↑

  1. Combine the smoked paprika, granulated garlic and onion, and poultry seasoning in a small bowl. Season the tenders with salt and pepper. Add 1/2 the spices to the buttermilk in a shallow dish. Combine the remaining spices with the flour and poppy seeds, in a second dish.

  2. Heat the oil in a heavy pot over medium to medium-high heat, about 350 degrees F.

  3. Using tongs dip chicken in the buttermilk, then the flour and repeat. Add the breaded tenders to the hot oil; do not crowd the pan. Cook the fingers in batches to a deep golden color, about 8 minutes per batch. Drain on a wire rack over paper towels. Serve warm or at room temperature with wedges of lemon to squeeze on top.


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