The Perfect Chicken Tenders

Chicken Marinade

2 chicken breast cut into strips

2 cups butter milk

1/4 cup pickle juice

(Marinade chicken overnight for the best results)

Tender batter

1 cup flour

1 12fl oz can of soda water

1 tbsp salt

1 tsp white pepper

1 tsp ceyene pepper

2 tsp chili powder

1 tsp oregano

2 tsp ground mustard

2 tsp paprika

1 tbsp onion powder

1 tbsp garlic powder

1 tsp cumin

Procedure

1.Combine your flour and all of your seasonings in a mixing bowl

2.Slowly pour your soda water in while constantly whisking

3.Whisk until completely combined

Frying Procedure

1. Take your marinated chicken and dredge it once in flour

2.Then dredge your chicken in the batter

3.Dredge your chicken for a second time in flour

4.Fry your chicken at 350F until it reaches the internal temperature of 165F(roughly 3 minutes)

Buttermilk ranch

1 egg

1/2 cup vegetable oil

1/2 olive oil

1 tbsp dijon mustard

1/2 tsp salt

1 tsp lemon juice

2tbsp Finley copped parsley

2tbsp Finley chopped dill

2tbsp Finley chopped chives

1/2 cup buttermilk

Procedure

1.In a medium size mixing bowl add your egg, dijon mustard, lemon juice, salt, and oil then immersion blend to create mayo

2.Add your chopped herbs and buttermilk then whisk till well combined

3.Transfer to a air tight container and refrigerate for at least one hour to let it thicken