Copycat Culver's Chicken Tenders
Serving Size / Yield
- 2 lbs skinless chicken breast; cut into strips (can also use chicken tenderloins)
- 1 C buttermilk
- 3 Tbs buttermilk (batter)
- ¼ tsp cayenne pepper
- ¼ tsp garlic powder
- 1 ½ C all purpose flour
- 1 ½ tsp baking powder
- Vegetable Oil
In a bowl, combine the 1 C buttermilk, cayenne pepper, garlic powder, a pinch of salt and about ¼ tsp of paprika. Whisk until all the ingredients are well combined. Then, add in the chicken and ensure that the meat is well covered with the marinade. Seal the bowl with some cling wrap and let the chicken marinate for 1-2 hours or longer if you plan on making ahead.
When you are ready to fry. Mix the flour, 1 tsp salt, 1 tsp paprika, baking powder and 1 tsp black pepper together. Once the dry ingredients are mixed, add in the 3 Tbs of buttermilk and whisk well.
Prepare a pot for deep frying and prepare a tray lined with some paper towels.
Take the chicken and shake off the excess marinade. Place them in the batter bowl and evenly coated the chicken strips with the batter. Then, carefully lower the pieces into the hot oil. Allow cooking for 3-5 minutes until it turns golden brown all round.
Remove and place it on the paper towel to absorb excess oil.
Repeat until all the chicken pieces have been fried.
Finally, plate and serve hot. Best served with a side of fries and barbecue sauce.