Step 1: Marinate the Chicken: Place the chicken tenders in a large bowl and pour the buttermilk over them. Make sure all the chicken is well-coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour, or up to overnight for maximum tenderness.
Step 2: Prepare the Coating: In a separate bowl, whisk together the cake flour, cornstarch, salt, pepper, and chopped parsley. This combination will create a light, crispy coating that perfectly complements the juicy chicken.
Step 3: Heat the Oil: In a deep skillet or frying pan, pour enough vegetable oil to fill it about 1 inch deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is hot enough by dropping in a small amount of the coating mixture; it should sizzle immediately.
Step 4: Dredge the Chicken: Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge each tender in the flour mixture, ensuring they are evenly coated. Shake off any excess flour.
Step 5: Fry the Chicken: Carefully place the coated chicken tenders into the hot oil, working in batches to avoid overcrowding the pan. Fry for about 4-5 minutes on each side, or until they are golden brown and cooked through. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
Step 6: Drain and Serve: Once cooked, use a slotted spoon or tongs to transfer the chicken tenders to a plate lined with paper towels to drain any excess oil. Serve hot with your choice of dipping sauces, and enjoy the crispy goodness!
