Gluten-Free Fried Buttermilk Chicken Tenders (Edit recipe)

Marinade the chicken

1. Add the chicken tenders to a large bowl.
2. Pour the buttermilk into a measuring cup, then add the garlic and onion powder, paprika, black pepper, and the salt.
3. Mix the spices into the buttermilk then pour it over the chicken tenders.
4. Move the chicken tenders around in the marinade to make sure they are coated with the buttermilk.
5. Cover the bowl with plastic wrap and place it in the refrigerator for 4-6 hours.

Make the flour coating

1. Add the flour to a shallow bowl along with the garlic powder, dried parsley, paprika, salt & black pepper. Mix well and set aside.
2. Remove one chicken tender at a time and coat it in the flour mixture.
3. Heat a large skillet with 1/2 inch of the oil, when the oil is at 350F slowly add a few chicken tenders at a time. Don't crowd the pan.
4. Fry until the one side is golden then flip and fry the other side.
5. As each chicken tender becomes golden brown, remove it to a parchment lined or paper towel line plate.
6. Continue frying the chicken tenders until all the chicken is cooked.
7. Once all the chicken is cooked liberally sprinkle them with some sea salt flakes.
8. Serve with ranch or your favorite dressing.