Southern Fried Chicken Tenders

Everyone has to have some good ol' southern fried chicken every now and then. I like to feed my family fried chicken fingers and they never turn it down.

1 1/2 lbs Chicken Tenderloins

1 quart Water 

1/4 cup Kosher Salt

1/4 cup Sugar 

2 cups Flour

2 tablespoons Garlic Powder 

2 tablespoons Onion Powder

2 tablespoons Paprika

2 tablespoons Seasoning Salt

1 tablespoon Black Pepper 

2 teaspoons Cayenne Pepper

2 Eggs

1/4 cup Milk

Combine the water, kosher salt, and sugar in a container to form a brine. Add the chicken tenders and let this marinate in the fridge for 2 hours.

Mix the eggs and milk in another container. Dredge the chicken tenders in the flour mixture and pat off excess. Dip the tenders in the egg mixture and drain excess. Dredge the chicken tenders in the flour a second time and set them on a plate. Put them in the fridge to dry out for about 20 minutes. This will help the coating stick to the chicken better. Heat oil in a heavy bottomed frying pan or cast iron skillet with tall sides. There should be about an inch of oil in the pan. Once the oil is hot, fry the tenders in small batches until golden and then drain on paper towels.