Tiras de pollo crujientes con suero de leche

Ingredientes

• 1 cup buttermilk
• 1 tsp salt
• 1/4 tsp ground black pepper
• 2 lbs chicken tenderloins
• 1 cup all-purpose flour (measured then sifted)
• 1 cup panko crumbs
• 1 1/4 tsp salt (or to taste)
• 1/2 tsp ground black pepper
• 1 1/2 tsp garlic powder
• 1 1/2 tsp parsley flakes
• 1 tsp ground paprika
• 1 tsp cornstarch
• oil for frying
• Chick fila sauce from scratch

Preparación

1. 1

   In a bowl, mix buttermilk, salt, and pepper.

2. 2

   Add the chicken tenders to the marinade and leave to marinate in the fridge for at least 1 hour or overnight.

3. 3

   Add all of the ingredients for the breading into a deep dish.

4. 4

   Remove the chicken tenderloins from the marinade one at a time. Allow the excess milk to drip off and generously dredge in the breading mixture.

5. 5

   Set on a separate plate and repeat with all the tenders.

6. 6

   Meanwhile, heat 3 inches of oil in a deep skillet. Use a thermometer to heat the oil to 350°F.

7. 7

   Add the chicken tenders one at a time, being careful not to overcrowd the pan. You may need to fry them in multiple batches. Fry the tenders for 6-8 minutes, flipping halfway through.

8. 8

   Remove the fried tenders from the pan and place them on a wire rack to cool. This will prevent them from steaming and getting soggy on a plate or paper towel.

9. 9

   Repeat with the remaining tenders and serve with your favorite sauces.

10. 10

    Serve, and enjoy friends!