Chicken Tenders (cook very quickly do not leave unsupervised), or desired cut; cuts with bones will take longer. Don’t overcrowd deep fryer or frying pan chicken as it won’t cook properly.

salt and pepper self raising flour

buttermilk Dill

garlic lemon

onion sage

Rosemary thyme

chicken salt bacon salt

vegetable oil enough to immerse chicken

Marinate chicken in buttermilk and seasonings place in fridge for 8-12hours, I sometimes leave for longer. No longer than 16 hours.

Take out of fridge. Then leave to warm up to room temp for about 30 mins to 45mins approx.

Coat chicken in self raising flour (you can season flour if you wish it’s down to personal taste, I do, with all seasonings mentioned above)

Then deep fry for bout 10 mins checking every 2 minutes!

Shouldn’t take long to cook tenders.