• 1 pound chicken tenderloins
  • 1½ cups buttermilk
  • 1 tablespoon Louisiana hot sauce
  • 1½ cups all-purpose flour
  • 2½ teaspoons salt
  • 1½ teaspoons black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • 1½ teaspoons ground mustard
  • 1 teaspoon cayenne pepper
  • 1½ tablespoons cornstarch
  • Nonstick cooking spray


  1. MARINATE chicken tenders in buttermilk and hot sauce for 4 hours or overnight.
  2. ADD all the remaining ingredients in a large bowl and mix well.
  3. DREDGE the marinated chicken tenders in the breading mixture
  4. MIX 1/3 of the marinade into the seasoned flour and mix well. This will create little flakes.
  5. ALLOW the chicken to sit out for an hour until the coating gets tacky and dredge the tenders back in the flour. Set aside.
  6. Preheat
  7. SPRAY a liberal coating of cooking spray on each side of the chicken tenders and place in the preheated
  8. COOK the tenders at 400°F (200°C) for 10 minutes, until golden brown and crispy