Homemade Fried Chicken Tenders with Baby Red Potatoes and Cheese Sauce

Cut the chicken breasts into strips.

Season the chicken with garlic powder and a little Tony’s Creole seasoning.

Pour the buttermilk over the chicken tenders and let them marinate for 4-5 hours in the fridge.

Prepare the Dredging Flour:

In a large bowl, combine 2 cups self-rising flour with ½ cup cornstarch.

Add garlic powder, onion powder, and a pinch of Tony’s Creole seasoning.

Mix well to ensure even seasoning throughout.

Fry the Chicken Tenders:

Heat oil in a cast iron skillet over medium-high heat.

Take each chicken tender directly from the buttermilk and dredge it in the seasoned flour mixture, coating each piece thoroughly.

Fry the chicken tenders in hot oil until golden brown and crispy on both sides (about 4-5 minutes per side).

Once cooked, drain the chicken on a paper towel-lined baking sheet.

Make the Cheese Sauce: