Crispy Football Snack Chicken Tenders

For the Dredge: Combine 2 lbs chicken tenders, 1/3 cup buttermilk, 1/3 cup pickle juice, 1/3 tbsp buffalo sauce, 2 eggs, 1 cup flour, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1/2 tsp cayenne, 1/2 tsp white pepper, and 1 tsp dried parsley in a bowl. Marinate the chicken in the fridge while the oil is heating.

Heat Oil: Heat avocado oil in a large saucepan to 375 degrees F.

Prepare Coating: In a large container with a lid, mix 3 cups flour, 1.5 tsp salt, 2 tsp paprika, 2 tsp onion powder, and 3 tsp corn starch. Whisk well.

Dredge and Fry: Lay 3-4 marinated tenders in your flour mixture, put the lid on and shake until they are all evenly coated. Carefully add the coated tenders to the hot oil once it's reached 375 degrees F. Keep them in the oil for about 7 minutes or until the tenders are golden brown and crispy. Repeat in batches as needed.

Season and Serve: Once out of the fryer, season with more paprika, onion powder, and salt. Serve immediately with a variety of Primal Kitchen sauces like BBQ, Chicken Dippin', Ranch, and Buffalo.