You will need:
2-3 packages of chicken tenders
1 1/2 cups of buttermilk (make sure it is whole buttermilk. Do not use fat free or low fat).
3 cups of flour
4 tsp paprika
4 tsp pepper
4 tsp salt
2 tsp cayenne pepper (you can use more or less or none at all)
4 tsp Paul Prudhomme's poultry magic
Preheat your frying pan. For those with an electric frying pan, set the temperature to 425. For those cooking with a regular frying pan, use medium/high heat.
Pour buttermilk in a mixing bowl
Mix all of the dry ingredients together well in another mixing bowl
Pour canola oil into your pan. Make sure there is enough oil in the pan to cover the sides of your chicken tenders. It is always better to have more oil than not enough.
Trim the chicken (Did you know you can use scissors and it is faster? Just make sure you soak them in a little bleach mixture before and after. Put them through the dishwasher too)
Dip chicken pieces first into the dry ingredients, then the buttermilk, then back into the dry ingredients. Make sure you coat it well.
You can also use this batter recipe for onion rings. They will cook much faster than the chicken.
Don't forget to double dip in the flour mixture (the only time double dipping is acceptable). I forgot this time and lost most of the batter.
Place the chicken in the frying pan. When you see the edges start to brown. flip them.
I generally cook mine for about 15-20 minutes depending on the thickness
They freeze beautifully too if you want to make extra. You will probably have left over mixture so you could make more if you wanted. I have also made these as a meal with mashed potatos and gravy.