Intro here

Ingredients

• Marinade

• 2 lbs chicken tenders (Or chicken breast sliced in strips, but tenders are juicier!)

• 1 cup buttermilk

• 1/3 cup mustard of choice, I used a grainy mustard

• 1/2 Tbsp salt

• 1 Tbsp hot mustard powder (optional)

• Chicken

• 2 lbs. Buttermilk marinated chicken

• 1 1/2 cup all purpose flour

• 1/4 cup panko

• 1/2 tsp garlic powder, onion powder, salt, black pepper, paprika (measure with your heart)

• 3 Tbsp buttermilk

• To fry: plenty of vegetable or peanut oil
  

Directions

1. In a freezer bag or glass bowl, combine ingredients. Allow chicken to soak at least an hour, preferably overnight, in the fridge. Remove chicken from fridge 30 minutes prior to frying.

2. Combine dry ingredients in a shallow dish. Add 3 Tbsp buttermilk, and combine until it's an even clump.

3. Remove tenders from marinade with tongs, allowing excess to drip. Press tenders one or two at a time into breading, making sure it's coated, and set to the side on a sheet pan.

4. Set up deep fryer or a pot with oil. Deep frying will make for a more consistent and less oily cook than a shallow fry. Allow it to go to 350 degrees F. If you don't have a thermometer, drop some breading in there, and if it crisps, it's ready.

5. Fry in batches, making sure to allow oil to heat back up in between batches. Fry until golden, about 5 minutes. When removing from oil, place on plate lined with paper towels and salt immediately. Serve with mustard, of course.