Step 1

Mix all the ingredients mentioned under marination. Cover and let it rest for at least 30 mins at room temperature or up to 4-5 hours in refrigerator.

Step 2

If the Chicken is refrigerated , Take it out before frying and allow it to thaw close to room temperature.

Step 3

Make the dry coating by adding all the ingredients. Add 2-3 tablespoons of buttermilk marinade to the flour mix and rub to create small crumb like texture.

Step 4

Heat oil in a pan. Make sure the oil is at least 2- 2.5 inch height.

Step 5

While the oil is heating, start coating the marinated chicken strips in batches ( 4-5 at a time or as much the pan can hold).

Step 6

Shake off excess wet marinade from chicken, place on the flour mix 1 or 2 pieces at a time. Spoon dry flour mix all over the chicken( once the chicken is covered with dry flour your hand will get messy). With hand press chicken against flour to coat it evenly. Shake off excess flour and keep aside.

Step 7

Once you are done with coating 4-5 chicken strips, gently add chicken one by one spaced little apart. While adding the chicken keep the flame medium-high. After all the chicken is in oil, reduce flame to medium-low.

Step 8

Let it cook undisturbed for 3-4 minutes. Flip and cook again for 2-3 minutes.

Step 9

Drain and place it on a wired rack while you are frying the next batch.

Step 10

In between the batches let the oil heat well again.

Step 11

Serve fried chicken tender with favourite dip and chilled beer.

Step 12

(I have shared lots of tips and troubleshooting above in the post, for best result do give it a glance).