🍗 Crispy Cornflake Chicken Tenders

Ingredients
For the Chicken:
1½ lb (700 g) boneless, skinless chicken breasts
1 cup buttermilk
1 tsp paprika
1 tsp garlic powder
1 tsp black pepper
½ tsp onion powder
1 tsp salt
For the Coating:
1½ cups all-purpose flour
2 large eggs
4 cups cornflakes, crushed
1 tsp paprika
1 tsp garlic powder
½ tsp black pepper
½ tsp salt
For Frying:
Vegetable or canola oil, enough for deep frying
Instructions
Prepare the chicken: Cut the chicken breasts into even-sized strips. Place them in a bowl with the buttermilk, paprika, garlic powder, black pepper, onion powder, and salt. Mix well and let marinate for at least 30 minutes.
Prepare the coating: Place the flour in one bowl. Beat the eggs in a second bowl. In a third bowl, combine the crushed cornflakes with paprika, garlic powder, black pepper, and salt.
Coat the chicken: Remove each chicken strip from the marinade and coat it thoroughly in the seasoned flour. Dip it into the beaten eggs, then press it firmly into the crushed cornflakes until completely covered.
Heat the oil: Heat about 2–3 inches of oil to 350°F (175°C) in a deep, heavy-bottomed pan.
Fry: Carefully place the coated chicken tenders into the hot oil without overcrowding the pan. Fry for about 4–6 minutes per side, or until deeply golden and the chicken reaches 165°F (74°C) internally.
Drain: Transfer the crispy chicken tenders to a wire rack lined with paper towels underneath to remove excess oil while keeping the coating crunchy.
Serve: Serve immediately with your favorite creamy dipping sauce, ranch, honey mustard, or barbecue sauce.