3/4 c whole wheat flour
1/4 c white flour
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1 tsp baking powder
1 egg
3/4 c buttermilk
1 pkg chicken tenders
Vegetable oil of your choice
(Multiply recipe based on the amount of chicken you are cooking. I usually triple or quadruple it for the four of us, but we like eating them leftover.)
(Chicken fingers and my very well-loved Fry-Daddy fryer, a gift from my father-in-law).
Instructions:
1. Mix the egg and buttermilk in a small bowl. Add the chicken tenders to the mixture. Optional: marinate the chicken in the mixture a few hours in the frig.
2. Mix dry ingredients (flours, spices, baking powder) in a large bowl.
3. Take about 3-4 chicken tenders from the buttermilk/egg mixture and dredge well in the dry ingredients.
4. Fry the chicken tenders in heated oil until they begin to float and have turned a medium tan color. Continue frying the chicken in small batches (the oil stays hot that way) until all of the chicken is cooked. Serve with your favorite sides.
