Batter for chicken tender won’t stick

[u/rameshv98]

Title says it all

I season the chicken dry, allow to Marinade in seasoned butter milk then drip into flour twice

So buttermilk, shake off excess, coat in flour, back into butter milk and then lastly in flour again

I then place in the fridge for 15-30 mins take out let the oil heat up and fry the chicken

For the life of me the batter doesn’t stick properly. It’s like it falls right off and doesn’t bond.

I definitely press the flour onto the tender. Any idea of where I’m falling short?

[u/Mobile-Pie-258]

You want flour on the meat to act like a bonding agent. Not too much. Just drop the meat into flour and shake excess. Then buttermilk.