1 ½ pounds chicken tenders (cut into 1 ½ inch pieces)
1 cup buttermilk
1 teaspoon garlic powder
½ teaspoon paprika
Salt to taste
2 cups Ritz cracker crumbs (I used a food processor to crush the crackers – if you don’t have one place them in a food grade plastic bag and crush them with a rolling pin. They don’t have to be real fine)
1/3 cup Panko bread crumbs
¼ cup grated Parmesan cheese.
Oil for deep frying.
In a large bowl mix together the buttermilk, garlic, paprika, and salt; toss the chicken in the buttermilk mixture, cover with plastic, and refrigerate for about 2 hours.
In a shallow dish like a pie plate whisk together the Ritz cracker crumbs, parmesan cheese, and panko bread crumbs.
Preheat deep fryer to 350F.
Roll the chicken pieces one piece at a time in the crumb mixture and deep fry in batches until golden brown and crispy. Place on paper towels to drain any excess oil.
Serve as a stand-alone snack or with your favorite dipping sauce.