These chicken tenders are marinated in a flavorful honey-buttermilk mixture, coated in seasoned flour, and fried to golden perfection.
Combine the honey, salt, black pepper, and buttermilk in a large bowl or shallow baking dish.
Ensure the honey is well mixed into the buttermilk for an even flavor distribution.
Cut the chicken breasts into strips and submerge them in the marinade. Cover and refrigerate for at least 1 hour.
For best results, let the chicken marinate overnight to enhance the flavor.
In a paper bag or ziploc bag, mix the flour, garlic powder, curry powder, ground cumin, paprika, and salt.
Shake the bag well to ensure the spices are evenly distributed in the flour.
Remove the chicken strips from the marinade, allowing excess to drip off, and place them in the bag with the flour mixture. Shake to coat evenly.
Coat a few pieces at a time to ensure even coverage.
Heat the vegetable oil in a skillet over medium-high heat until it reaches 375°F.
Use a thermometer to maintain the oil temperature for consistent frying.
Fry the chicken strips in batches until golden brown and cooked through, about 3-4 minutes per batch. Drain on a wire rack over a baking sheet.
Avoid overcrowding the skillet to maintain the oil temperature.
Serve the chicken tenders warm with your favorite dipping sauce.
Garnish with fresh parsley or a sprinkle of paprika for a pop of color.
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