Directions

1. Mix the buttermilk and 1 teaspoon seasoning salt in a bowl.

2. Place chicken and buttermilk in a sealable plastic bag and toss tenders to coat.

3. Refrigerate for at least 20 minutes or up to 24 hours.

4. In a separate bowl, combine flour, remaining seasoning salt, and black pepper.

5. In a 12” x 2” deep skillet, heat vegetable oil to 350°F.

6. Coat chicken with flour mixture.

7. Fry chicken tenders in three batches for 2 minutes on each side. The tenders should reach an internal temperature of 165°F.

8. Serve with your favorite dipping sauce.

To Prepare with an Air Fryer

1. Heat Air Fryer to 375°F.

2. Substitute 1 cup of flour with 1 cup of breadcrumbs.

3. After coating the buttermilk marinated chicken with the flour/bread crumb mixture, place in the air fryer basket without overlapping and spray each chicken tender with vegetable spray.

4. Cook for 4 minutes, flip the chicken and spray the other side with vegetable oil. Cook for an additional 4 minutes.

5. Continue to cook the chicken in batches. The chicken should reach an internal temperature of 165°F.

Honey Mustard Dipping Sauce Directions

6. Mix together with a whisk: 1/4 cup honey 1/4 cup mayonnaise 1/4 cup Dijon mustard 1 tablespoon white distilled vinegar 1/4 teaspoon cayenne pepper (if desired)