Buttermilk Bacon Fried Chicken Tenders

Place chicken in a bowl and add buttermilk, 2 teaspoons salt, cayenne pepper and paprika. Cover and refrigerate for 2 hours, up to overnight.

Heat a pot of canola oil for frying.

In a separate bowl, add flour, remaining 1/2 teaspoon salt, pepper, baking powder and bacon. Mix together well. Slowly add some of the buttermilk marinade into the mixture until it is slightly clumpy.

Dip chicken into the flour mixture and coat evenly. Fry in oil 3–5 minutes until golden brown. Let cool slightly on a parchment-covered baking sheet. Serve immediately.