2poundschicken tenderloinsabout 18 in total, they're called mini chicken fillets in the UK
For the marinade
¼teaspoonground black pepper
For the breading
½teaspoonground black pepper
In a large bowl, combine the buttermilk with salt and pepper.
Add the chicken tenders to the buttermilk mixture, give everything a quick mix, cover with plastic wrap and chill for 30 minutes and up to 2 hours.
In a shallow dish, combine the flour with panko, and seasonings.
Remove each chicken tender from the buttermilk, shake off any excess and dip in the flour mixture.
Press the chicken into the flour, lightly shake off any excess and fry.
To fry, heat about 3 inches of oil in a dutch oven. When it reaches 350°F/180°C, drop the chicken tenders into the hot oil away from you so it doesn't splatter.
Fry in batches for 5-6 minutes or until golden brown. The chicken is ready when the internal temperature is 165°F/74°C.
Drain on a wire rack or paper towels and serve with a dipping sauce and fries.
If you can't find chicken tenders, you can use chicken breasts that are sliced into strips.
You really need to soak the chicken in buttermilk for at least 30 minutes and up to 2 hours for tender and moist chicken.
If you like hot chicken, add about 1 tablespoon of hot sauce to the buttermilk mixture.
When you add chicken in the hot oil, the temperature will drop a little, that's why I recommend frying chicken in small batches. You also don't want it to rise too much as the chicken will become too brown and still be raw on the inside. I recommend using a kitchen thermometer to check the temperature of the oil and doneness of the chicken (must reach 165°F/74°C).
Freezing. Cook the chicken tenders as directed in the recipe, allow them to cool down completely then place in a freezer bag and freeze for up to 3 months.