Crispy Buttermilk Fried Chicken Tenders


In a large resealable bag, whisk together 1 cup of low-fat buttermilk, ¾ teaspoon of sea salt, cayenne pepper, ¼ teaspoon of garlic powder, and smoked paprika. Add the chicken tenderloins, seal the bag, and massage to coat the chicken. Refrigerate for at least 4 hours.


In a large bowl, mix whole wheat flour, baking powder, the remaining ¾ teaspoon of sea salt, black pepper, and an additional ¾ teaspoon of garlic powder and smoked paprika. Drizzle in 3 tablespoons of low-fat buttermilk and mix with a fork until crumbly.


Line a baking sheet with parchment paper for easy cleanup. Remove the chicken from the marinade and allow excess to drip off. Dredge each tender in the breading mixture, pressing to adhere. Place breaded tenders on the baking sheet.


Heat avocado oil in a large skillet over medium-high heat to 350°F. Fry the chicken tenders in batches, careful not to overcrowd, until golden brown and cooked through, about 3-4 minutes per side. Transfer to a paper towel-lined sheet to drain excess oil.

Full recipe &

nutritional value on