# What You Need:
→ Chicken
01 - 1.1 lb chicken breast fillets, cut into strips
→ Marinade
02 - ½ cup buttermilk
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - ½ teaspoon garlic powder
06 - ½ teaspoon paprika
→ Breading
07 - 1 cup all-purpose flour
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
10 - ½ teaspoon smoked paprika
11 - 2 large eggs
12 - 1 cup panko breadcrumbs
→ For Frying
13 - Vegetable oil, for deep frying
→ To Serve
14 - Barbecue sauce
15 - Honey-mustard sauce
# How to Make It:
01 - Whisk buttermilk, salt, pepper, garlic powder, and paprika in a bowl. Submerge chicken strips and marinate for at least 30 minutes, or refrigerate up to 2 hours for enhanced tenderness.
02 - Arrange three shallow bowls: combine flour with salt, pepper, and smoked paprika in the first; beat eggs in the second; place panko breadcrumbs in the third.
03 - Lift strips from marinade, allowing excess to drip off. Coat each piece in flour mixture, dip into beaten eggs, then press firmly into panko crumbs to adhere.
04 - Pour vegetable oil to a depth of 2 inches in a deep skillet. Heat until oil reaches 350°F.
05 - Fry strips in batches for 3 to 4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F. Transfer to wire rack or paper towels to drain.
06 - Arrange chicken tenders on serving plates alongside barbecue sauce and honey-mustard sauce for dipping.
